Objective Students will learn how to make hard candy Background Hard candy is a type of glass made from sugar. In this lab we are using table sugar and corn syrup. Recall that table sugar is sucrose. All sucrose molecules have the same shape so they are able to stack pretty well together just like […]

Objective: To determine the effect of rapid cooling on ice cream texture.  Materials Half and half (you can get this in the milk section of the supermarket. Half and half contains 50% whole milk and 50% milk fat) Sugar Vanilla Ice  Salt Ziploc (sandwich size) Ziploc (1 gallon) Measuring cup Table spoon Method  Batch 1 […]

Objective: To make an oil-in-water emulsion Background: Some liquids cannot mix by themselves. When combined they tend to separate. We call these liquids immiscible, for example oil and water. Being immiscible makes it difficult to produce food products containing these two liquids without affecting quality and appearance. However we can fix the problem by using an emulsifier to create an emulsion. An […]

Objective In this lab, students will learn how to extract gluten from wheat flour Background Gluten is a protein formed when two other proteins called gliadin and glutenin combine to form a network when water is added and the dough is mixed. The ability of gluten to stretch without easily breaking makes it an excellent […]

Objective To evaluate foods based on their sensory attributes       Background We experience food using our sense of sight, touch, hearing, smell and taste. While there are many instruments that can help us evaluate and estimate these sensations, nothing beats tasting and experiencing the food ourselves. We do this through a systematic process called sensory evaluation. […]

Objectives To determine how to prevent apple slices from getting brown Background Have you ever noticed that when you slice or bite an apple and then leave it sitting out for a while, the inside surface gets a dark color? This color is not very attractive. It gives the appearance of poor quality. This problem […]

Objective: To determine the effect of different types of carbohydrates on yeast fermentation. Materials: Four transparent cups Table sugar Wheat flour Corn Syrup Ruler with mm scale A t-spoon Dry yeast Warm water Permanent marker Method: Gather the materials above Use ruler and the help of a permanent marker to mark 2 inches from the […]

Objective To determine the refractive index and pH of beverages       Background A thorough understanding of food and their properties are required in order to make the right decisions regarding how they should be processed and handled. For example, a fruit that has a soft texture (a physical property) will require more careful transport in […]