KHP 3310 Food Science Lab #3

1. KHP 3310
Introduction to Food Science

6. exposed to the air
Covered in lemon juice

7. Exposed to sucrose
solution
Exposed to cream of
tartar solution

8. Covered in granulated
sugar
Untreated and covered
with plastic wrap

9. All were covered with plastic wrap and chilled for 30 minutes with the
exception of exposure to air pieces
Tic Toc Tic Toc Tic Toc

10. Some seemed the same others
brown and still others
appeared to look even fresher
than at the start

11. The Effects of cooking mediums on apples
Gala and granny smith apples boiled
in water and with sugar

13. Gala and granny smith apples cut peeled
And added to 1 cup boiling water
with 1 cup sugar added then heat was
reduced and times for tenderness

16. Carrots and Broccoli
Divided up in to 5 equal sections
For 5 different experiments

17. Water for vegetables
Vegetables simmering

20. Outcomes of boiling water times and added ingredients
Taste look and textures were all very different with each cooking medium and
added ingredients