Soup Lab Report 2020 PDF

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Download Soup Lab Report 2020 PDF

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Soup Lab Instructions: This assignment is worth 30 points and has three parts: (1) Pictures of your progress through the recipe (6 points); (2) A sensory evaluation (4 points); and (3) Discussion over key preparation tips and key food science concepts covered in this lab (20 points). Date: __________________ Food Lab: _____________________________

Part 1: Pictures Please submit the following portions of this assignment here. PLEASE label accordingly. Include yourself in at least one of the pictures. Provide a photo of the following required pictures (total of 6 points): (1) mise en place (ingredients pre-production) (2) onion—Show yourself hold the knife and doing the following: 1/2 of it chopped and 1/2 of it diced (3) carrot-- 1/3 of it sliced and the rest of it diced (4) garlic clove-- 1/3 of it sliced and the rest of it minced (5) recipe mid production (6) final recipe plated as it would be served Picture #1: Mise en Place Picture #2-4: various knife cuts/different produce Picture #5: recipe in mid production Picture #6: Plated recipe

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Part 2: Sensory Evaluation Please score each item; a check mark or “X” is fine. Offer comments and constructive criticism, where appropriate. I expect at least a simple comment about the recipe that you are evaluating. Recipe: Cream of Tomato Soup

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Part 3: Discussion In 1-2 sentences, please answer the following questions. Use complete sentences and proper grammar. Be specific on the food science concepts. Key Preparation Tip #1: Name the three most common starches used as thickening agents discussed in the module that are used to thicken soups and explain how you make a slurry and add it to the mixture to prepare a thickened soup or sauce. Key Preparation Tip #2: Name at least two reasons why lumps can occur and describe how to prevent them from ending up in your sauce. Key Preparation Tip #3: Explain the difference between chopping and dicing and give one reason why you would use each type of knife cut. Key Food Science Concept #1: What is gelatinization and what three components are required for gelatinization to occur? Key Food Science Concept #2: What are the names of the two starch molecules that are involved in gelatinization? Which one stays inside the starch and which one leaves the starch molecule?...