Symptoms of John Nash

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Food item 1 – Cranberry cheesecake.
EGGS
CHEMICAL- Eggs are a self- contained food that provides many nutrients such as protein. They are low in saturated fats, and provide vitamin b12. PHYSICAL AND SENSORY- Egg whites are clear liquid with a slimy texture and egg yolks is a dense yellow color and is slightly more viscous. FUNCTIONAL: Eggs are a protein that provides many nutrients. When eggs are put into the cheesecake mixture, they add richness to the texture and help hold the structure of the cake and let it set a little firmer. Eggs denature when we crack the egg and beat it into. It is slimy and yellow in color. Adding sugar raises the temperature of coagulation of an egg mixture. MILK

CHEMICAL: Cream cheese is made out of milk, which consist mainly water and a range of nutrients such as protein, calcium, vitamins. Milk is the main ingredient in the production of all dairy foods. PHYSICAL AND SENSORY: Cream cheese has a white color and a firm texture. FUNCTIONAL: Milk acts as a strengthener and holds the cheesecake in shape.The milk helps with the formation of gluten, which gives a baked item structure and heft. When milk is added to baking, the resulting product will be moister and tender the amount of gluten that is formed. SUGAR

CHEMICAL-Caster sugar are carbohydrates; they contain the elements of carbon, hydrogen, and oxygen. Sugar dissolves and has a sweet taste. PHYSICAL AND SENSORY- caster sugar effects the color of baked products such as cheesecakes. The base of the biscuits becomes crusty when sugar crystalizes. Caster sugar is pure white and has small crystals. FUNCTIONAL: Sugar is an activator. The sugar sweetens the cheesecake, however acts as an humectant absorbing moisture which keeps the cheesecake soft. FOOD PROCESSOR- This tool is the most significant tool, because it combines the cream cheese, the eggs and caster sugar and lemon. When using the food processor make sure you are working on a kitchen bench with a clear bench and make sure the lid is on properly.

Food item 2: Sweet curst pastry served with custard and pears. EGGS
CHEMICAL: Eggs are a self- contained food that provides many nutrients such as protein. They are low in saturated fats, and provide vitamin b12. PHYSICAL AND SENSORY: When eggs milk and sugar are mixed together when making custard, it forms a light yellow color. It gives a smooth slimy texture. FUNCTIONAL: The consistency of custard depends on the proportion of eggs to milk. The higher the ratio of eggs to milk the thicker the custard at the end. The smooth texture of the custard relies on gentle cooking, ensuring the eggs coagulate or set evenly within the milk at a temperature between 65C and 70C.Perparing a stirred custard in a double boiler or cooking the set custard in a water bath, helps to prevent the delicate mixtures from curdling or separating. FLOUR.

CHEMICAL: White flour is a good source of thiamine moderate source of protein and niacin and iron. It also contains fiber and zinc. PHYSICAL AND SENSORY: Plain flour is white in color and due to its lower protein content it has a shorter, finer texture. The fine particles remain separate with less tendencies to lump. FUNCTIONAL: Plain flour contains gluten and gliadin, which forms gluten when mixed with a liquid. In this case it is water. Gluten enables the pastry mixture to become elastic and expand as well as hold its shape when cooked. The starch granules will swell when heated above 60 degrees Celsius. Millard reaction occurs when the surface of the pastry containing starch reacts with the amino acid in the protein to produce a golden brown colour. MILK

CHEMICAL: Butter is made out of milk, which consist mainly water and a range of nutrients such as protein, calcium, and vitamins. Milk is the main ingredient in the production of all dairy foods. PHYSICAL AND SENSORY: Butter has a yellow colour and has a soft texture. FUNCTIONAL: Butter is made out of milk. The butter is used for a shortening agent,...
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