Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

3700 Bayombong, Nueva Vizcaya
Telefax No. 321-2112

Laboratory Exercises
In
Basic Foods 1
(1st Sem 2019-2020)

Submitted to:
Ms. Teresita Barangay

Submitted by:
Christopher P. Caparas
BSHT 1B
 Laboratory Activities

Exercise
Title Date Score
No.

1. BASIC KITCHEN ARRANGEMENTS, UTENSILS, AND

EQUIPMENTS
2. MEASURING AND CUTTING TECHNIQUES IN
FOOD PREPARATION
3. IDENTIFICATION & PREPARATION OF DIFFERENT
HERBS AND SPICES
4. SENSORY EVALUATION

5. SUGAR COOKERY

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.
 Laboratory Exercise No. 1
BASIC KITCHEN ARRANGEMENTS, UTENSILS,
AND EQUIPMENTS

1. Illustrate the basic kitchen arrangements. Indicate the work triangle in

each arrangement.

1. The U-Shaped Kitchen - Named for 2. The L-Shaped Kitchen - This kitchen
the "U" shape it resembles, this kitchen is shape is one of the most flexible and most
popular in large and small homes alike. popular, providing a compact triangle.

 Perfect for families who use their
kitchens a great deal
 Provides plenty of counter space
 Efficient work triangle
 Can convert one cabinet leg into a
breakfast bar
 Very flexible layout design
 Major appliances can be placed in a
variety of areas
 Work areas are close to each other
 Can easily convert to a U-Shape with a
cabinet leg addition
3. The Island Option. Islands are
extremely popular in homes today and
are most often seen in L-Shaped
kitchens. Islands can not only keep
work areas traffic-free, but also create
a wealth of extra counter and storage
space. An island can be an
indispensable food preparation station
or act as a butcher block area. The
island is also an ideal place to add an
extra sink or an island grill.
4. The G-Shaped Kitchen - Built very
much like the U-Shaped with the
addition of an elongated partial wall,
the G-Shaped kitchen offers a great
deal of space.
 Ideal for larger families needing extra
storage space
 Plenty of counter and cabinet space
 Multiple cooks can function well in this
layout
 Can convert one cabinet leg into a
breakfast bar or entertaining area
5. The Corridor/Galley Kitchen - This
style kitchen makes the most out of a
smaller space.
 Great for smaller kitchens
 Appliances are close to one another
 Easy for one cook to maneuver
 Can easily convert to a U-Shape by
closing off one end
6. The Single Wall/Pullman Kitchen -
Designed for homes or apartments, the single
wall kitchen offers a very open and airy feel.
 Ideal for apartments and smaller
homes
 Works well with the open designs
found in many contemporary homes
 Small moveable table can provide
eating space
 Can be enhanced with the addition of
an island
2. Illustrate important utensils and equipment, indicate their functions.

Cookwares
Mixing Bowls

Colander/Strainer Storage Container

Cutting Boards Kitchen Hand Gloves

Knives
Peeler

Other Utensils
Measuring Tools
1. Mixing Bowls: Used to combine several ingredients
together.
2. Colander/Strainer: Used to sift fine ingredients away from
large ingredients. Also used for draining food products from
water or other liquids.
3. Cutting Boards: A portable board on which food can be cut.
Used when cutting with knife. This can reduce the risk of
cross-contamination in the kitchen which could result in
food poisoning.
4. Knives: It handles all of your all-purpose cutting needs.
5. Measuring Tools: Measuring cups for measuring liquid
ingredients. And measuring spoons for measuring dry
ingredients that can be leveled off.
6. Cook wares: Use for cooking our foods.
7. Storage Containers: Storage containers aren't just for
storing leftovers, but any unused ingredients that come
from making dinner.
8. Kitchen Gloves: To protect hands from burning when
handling hot pots or trays.
9. Peeler: used to remove the outer layer, informally dubbed
the "skin", of certain vegetables, often broccoli stalks,
carrot roots, and potatoes, and sometimes fruits such as
apples, pears, etc.
10. Heat-resistant nonstick spatulas, a slotted spoon for
draining, a wire whisk, tongs, a few wooden spoons, ladle:
Used for stirring, lifting, turning, and handling foods in the
kitchen.
STUDY QUESTIONS:
1. What is work triangle? Why is work triangle essential in a kitchen?
 Work Triangle is an imaginary line drawn from each work stations in
the kitchen, and avoids traffic flow problems. It is essential to kitchen
because it determines the efficient kitchen layouts that are both
aesthetic and functional.

2. What is work center? What are the work centers of a kitchen? What are
the major appliances equipment that should be present in each work
center?
 It is focused around major appliances – refrigerator-freezer, range, or
sink. These centers make possible an orderly flow of activities
connected with food storage, preparation, cooking serving, and clean-
up. The three primary kitchen work stations which create the work
triangle are:
 The food storage station - Your refrigerator and pantry are the
major items here. Cabinetry like lazy susan or swing-out pantry
units adds function and convenience. Options like wine racks,
spice racks, and roll-out trays help to organize your groceries.
 The preparation/cooking station - Your range, oven, microwave,
and smaller appliances are found in this area. Counter space is
important in this section. Conserve space by moving appliances
off the counter with appliance garage cabinets and space-saving
ideas like towel rods and pot lid racks.
 The clean-up station - Everyone's least favorite activity is one of
the kitchen's most important - clean-up. This area is home to the
sink, waste disposal, and dishwasher. Cabinetry for this station is
designed to organize with the trash bin cabinet and roll out tray
baskets for storage convenience.
3. What are the characteristic of an ideal kitchen?

 The following are the characteristics of an ideal kitchen design.

 Ample Space
Food preparation and cooking requires ample space for free
movement. Therefore, a good kitchen design should provide enough
space for at least 3 people to work in without crowding.

 Storage
A good kitchen design should support proper storage of utensil and
all the other things used in the kitchen. It should feature well-organized
kitchen drawers and cabinets. Most of the designs in the modern world
feature great looking cabinets which are so high up.

 Workplaces
How and where are the kitchen workplaces placed? The design
should have the areas of chopping meats, vegetables, spices and mixing
sauces close to the stoves or where you cook them up. This will incredibly
save you a great deal of energy and time and make cooking enjoyable.

 Easy to clean areas

An improper kitchen design may end up turning your kitchen into
one of the messiest room in your house. A poorly designed kitchen will
make grease, crumb, or water to accumulate easily. For this reason, go for
a design that features no hard or deep to reach counters. They will not be
easily reachable hence will accumulate dirty easily making your kitchen
untidy.

 Enhancing lighting
An effective kitchen should have 3 types of lighting. First, it should
include basic lighting to illuminate the entire place. Secondly, it should
feature the task lighting to enable you to work efficiently and safely.
Tasking light can be placed under counters, over the range or in the
kitchen pantry. Lastly, the kitchen should have accent lighting to highlight
the kitchen design features and boost its elegance.
 4. Which of the basic kitchen arrangement is the best? Why?
 The best kitchen arrangement is the L-Shaped Kitchen because it is more
compact than open plan kitchen diners and is suited to homes that may not
require too much worktop space. Keeping the fridge, oven and sink closer
together means you can access all appliances quickly and easily when you are
cooking.

5. Why food safety and sanitation essential inside the kitchen?

 Food safety and sanitation are very essential to us because it reduces the risk of
transferring bacteria or other pathogens from an unclean surface to clean
equipments such us cutting boards or other utensils.

6. What is Mis en place and how do you apply/practice in the kitchen

preparation?
 Mise en place (MEEZ ahn plahs) is a French term literally means “set in place,”
and it refers having all your ingredients measured, cut, peeled, sliced, grated,
etc. before you start cooking. Pans are prepared. Mixing bowls, tools and
equipment set out. It is a technique chefs use to assemble meals so quickly and
effortlessly.
To proper use Mis en place, follow these simple guidelines:
 Have your recipe handy and develop a plan.
 Gather all of your ingredients, utensils, and equipments.
 One by one, wash, cut, dice, chop, and measure all of your ingredients.
 Place them into appropriately size dishes, bowls, and containers for easy
grabbing
 Set your ingredients around your cooking stations for better accessibility.

REFERENCES:
 https://en.wikipedia.org/wiki/Kitchen_work_triangle

 https://gltnhs-tle.weebly.com/lesson-31.html

 https://www.light2.com.au/qualities-of-a-good-kitchen-design/

 https://www.thekitchn.com/basic-technique-mise-en-place-77788
 Laboratory Exercise No. 2
MEASURING AND CUTTING TECHNIQUES
IN FOOD PREPARATION

Study Questions:
1. What are the sources of errors or deviation in measuring
ingredients?
 Not using the correct measuring tools for dry, wet or liquid
ingredients.
 Not using a straight-edge utensil when leveling dry ingredients.
 Lifting the cup to read the measurements.
 Not eye level when reading liquids measurements.
 Not putting the measuring cups in a flat surface.

2. What are the two main functions of your free hand in the cutting
process?
The Claw

Mincing

Guide the knife

blade against the food
with your free hand.
Protect your fingertips by A fine mince
curling them inwards, requires the use of your
using your knuckles to free hand. Place the tip of
guide your knife. your knife on the cutting
board and hold it in place
 with your free hand. Rock reduce herbs (or anything
the blade up and down to else) to a fine mince.

3. Name the safety procedures you must use to prevent your hands
from being cut.
Preventing Cuts While Working in Kitchen Area:
 Always keep the knives sharp, a sharp knife is safer than a dull one because it requires
less pressure and is less likely to slip.
 Always use the right knife for the job, there are different types of knives to choose
from depending upon the work carried out.
 When carrying a knife, hold it parallel to and tight against your leg as you walk.
 Always hold the knife beside you, point down, with the sharp edge back and away
from you. Do not swing your arm, and whenever possible, carry knives in their sheaths
 Warn people around the work area when you are walking past them with a knife in
hand.
 The handle of the knife should always be kept dry and clean
 Always use a cutting board or similar surface meant for the same.
 Do not cut against a metal surface, and make sure to place a damp towel under the
cutting board to keep it from slipping.
 Always cut away from yourself.
 Pay attention to your work when using a knife or cutting equipment.
 Keep a safe distance to guard yourself or your colleagues from accidental cuts.
 Use knives only for cutting and not for things such as opening bottles.
 Do not try to catch a falling knife, instead; step back and let it fall.
 Do not put knives in sinks, underwater, or any place where they cannot be seen.
 Clean knives carefully with the sharp edge on a farther/away position from you.
 Keep unused knives on the box.
 Sharpen the knives correctly by using a stone sharpener and steel sharpener.
 Always use clean knives in preparing food and also do not forget to clean up after use.
 Do not use the knives outside of the kitchen purposes.
 Keep the knives clean and hygiene all the time.
 Don’t put the breakable item in the pot sink.
 Keep breakable item such as dishes and glassware out of the food productions area.
 Sweep up and never try to pick up broken glass.
 Discard chopped or cracked dishes and glasses.
 Use a special container for broken dishes and glasses; do not throw them in other
garbage.
 If there is broken glass in the sink, drain the water before trying to take out the glass.
 Remove all nails, staples etc. when opening crates and cartons and always dispose of
them.
 4. Convert the following temperatures to the required degree.
Show all computations on separate sheets of paper.

a. 75˚C to ˚F = ______
b. 98˚C to ˚F = ______
c. 125˚C to ˚F = ______
d. 350˚F to ˚C = ______
e. 375˚F to ˚C = ______

5. Give the volume equivalent of common household measure:

a. 1 cup = _____tablespoon _____ml _____oz

b. 1 pint = _____cups _____ml _____oz
c. 1 quarts = _____cups _____ml _____oz
d. 1 gallon = _____cups _____quarts _____oz
e. 1 fluid ounce = _____tablespoon
f. 1tablespoon = _____teaspoon _____ml
g. 1 liter = _____cups _____quarts _____ml

6. Give the weight-volume equivalents:

a. 1 Fluid ounce = _____ml _____g

b. 1 cup water = _____oz _____g
c. 1 cup refined sugar= _____g
d. 1 cup butter = _____lb _____g
e. 1 cup brown sugar packed= _____g
f. 1 cup cake flour= _____g
g. 1 cup all-purpose flour = _____g
h. ½ cup butter= _____lb

REFERENCES:

 https://www.seriouseats.com/2010/05/knife-skills-how-to-hold-a-knife.html

 https://setupmyhotel.com/train-my-hotel-staff/chef-training/676-preventing-cuts.html

 https://www.taste.com.au/baking/articles/how-to-measure-ingredients-properly/myzxtyjk
Computations:
 Laboratory Exercise No. 3
IDENTIFICATION & PREPARATION OF DIFFERENT
HERBS AND SPICES
PROCEDURE:
1. Illustrate important different Herbs and Spices, indicate their
functions.
List of Some Spices and Herbs
Coriander Seeds -
Grown: Morocco Taste: lemony, sweet flavors Use: Seeds
are typically toasted before being ground and added to
meat rubs, curries, breads
Sweet Paprika - Considered the national
spice of Hungary, this sweet paprika is ubiquitous in
Hungarian cuisine- from paprikash to cabbage rolls.
Star anise - We love adding freshly ground
star anise to baked goods, soups and stews- it pairs equally
well with red meats and duck as it does with grilled fruit,
apple pies or muffins.
Smoked Paprika (Spanish) - The best way
to get maximum flavor from these smoked paprika peppers
is to heat in oil before using. We love this in deviled eggs,
potato salad, roasted potatoes, and meat braises.
Turmeric Powder - Adds a rich, woody
flavor to Indian curries, lentil stews, rice and vegetables like
onions and tomatoes. We love adding turmeric powder to
smoothies, sauces and baked goods as well.
Allspice Berries - These organic allspice
berries reflect their name, with flavors of cinnamon, cloves,
nutmeg, and black peppercorns. Its complex sweetness
makes allspice berries versatile in both sweet and savory
dishes- from Jamaican jerk rubs and stews to spice cakes,
cookies, and grilled fruits.
Nutmeg - Nutmeg in the US is a classic
baking spice but can be freshly grated into cream sauces,
custard, eggnogs, whipped cream, roasted vegetable dishes,
stewed greens or infused into tea or coffee.
Ginger - Ginger root has a sharply sweet,
warm flavor that’s called for in both sweet and savory
recipes around the world. We grind our ginger root weekly
in small batches, for the ultimate fresh flavor and sweet,
lemony aroma.
 Ground Cumin - We think cumin seeds are
terribly underrated in the US. Cumin seeds are an essential
ingredient to Indian cooking, often toasted whole in oil
before grinding, for a nutty toasted flavor, and added to
blends like garam masala and tandoori masala or added
whole to black bean or carrot soups.
Ground Cardamom - We love green
cardamom's delicate, ginger-like, sweet flavor in sweets and
coffees and source these organic green ground cardamom
seeds from a Guatemalan cooperative.
Granulated Garlic - his granulated garlic is
more biting & stronger than its fresh counterpart (1/4 tsp. =
1 clove fresh garlic) and is perfect for slow-cooked dishes
like stews, curries, blackened dishes, and rubs.
Cinnamon (Saigon) - Vietnamese
cinnamon is globally renowned for its high oil content and
strong, spicy flavor. Most known in the US as a perfect
complement to baked goods like apple pie, cakes, muffins
and cinnamon rolls, we also love this cinnamon paired with
chiles, infused in our morning coffee or added to roasted
pumpkin and squash soup.
Cloves - High-quality cloves have
high concentrations of oil. Typically used in baking spices in
the US, cloves are popular in North Africa in rice and meat
dishes and pair well in BBQ sauces and roasted vegetables
too.
Nigella Seeds - Nigella seeds, also
known as onion seeds, Charnushka, and black cumin, has a
nutty, slightly sweet profile with pepper, thyme, onion and
licorice flavors.
Fennel Seeds - These whole organic fennel
seeds have anise, licorice and grassy flavor with spicy-sweet
notes and come from India. Fennel is considered good for
digestion and fennel tea is popular across the world.
Brown Mustard Seeds - The character of
mustard seeds totally changes with heat exposure,
becoming more deeply complex and pungent. We love
adding these to curries, roasted meat and vegetables and
stir fries, and they also feature in our panch phoran.
Black Mustard Seeds - Black mustard
seeds are often tempered in hot oil in Indian cooking to
bring out their flavor, before using in curries, lentil soups,
roasted vegetables.
Asafoetida Powder - Asafoetida has a
uniquely pungent raw smell and flavor that mellows into a
deeply full-bodied flavor when cooked and is probably most
comparable to washed cheese rinds. We love adding
asafoetida to dahls, vegetarian curries, and loads of other
South Indian dishes.
Yellow Mustard Seeds - We love a
pinch of this mixed into green smoothies, scrambled eggs,
curries, salad dressings and plenty more!
Basil
Basil is one of the most important culinary herbs. Sweet
basil, the most common type, is redolent of licorice and
cloves. Basil is used in the south of France to make pistou;
its Italian cousin, pesto, is made just over the border. Used
in sauces, sandwiches, soups, and salads, basil is in top form
when married to tomatoes, as in the famous salad from the
island of Capri—Insalata Caprese, made with tomatoes,
buffalo mozzarella, basil, and fruity olive oil.
Mint
Mint isn't just a little sprig that garnishes your dessert plate.
It is extremely versatile and can be used in both sweet and
savory dishes. In the Mediterranean, mint is treasured as a
companion to lamb, and is often used in fruit and vegetable
salads. Though there are many varieties, spearmint is
preferred for cooking. You can add it to a bevy of dishes and
drinks—lamb, peas, carrots, ice cream, tea, mint juleps, and
mojitos. Spearmint's bright green leaves are fuzzy, very
different from the darker stemmed, rounded leaves of
peppermint.
Rosemary
In Latin, rosemary means "dew of the sea"—appropriate
since it is indigenous to the Mediterranean. Rosemary is one
of the most aromatic and pungent of all the herbs. Its
needlelike leaves have pronounced lemon-pine flavor that
pairs well with roasted lamb, garlic, and olive oil. Rosemary
is also a nice addition to focaccia, tomato sauce, pizza, and
pork, but because its flavor is strong, use a light hand.
Oregano
Oregano grows wild in the mountains of Italy and Greece;
its Greek name means "joy of the mountain." The Greeks
love oregano sprinkled on salads, while the Italians shower
it on pizza and slip it into tomato sauces. Add chopped
oregano to vinaigrette, or use it in poultry, game, or seafood
dishes when you want to take them in a Greek or Italian
direction. Oregano and marjoram are so similar in looks and
flavor that they are often confused. Oregano, however, has
a more potent taste and aroma; marjoram is sweeter and
more delicate. Try it out in these Oregano Recipes.
Thyme
Thyme comes in dozens of varieties; however, most cooks
use French thyme. Undoubtedly thyme is one of the most
important herbs of the European kitchen. What would a
bouquet garni be without it? This congenial herb pairs well
with many other herbs—especially rosemary, parsley, sage,
savory, and oregano. Its earthiness is welcome with pork,
lamb, duck, or goose, and it's much beloved in Cajun and
Creole cooking. It's also the primary component of
Caribbean jerk seasonings. Because the leaves are so small,
they often don't require chopping.
Cilantro
Some call it cilantro; others call it coriander, or even
Chinese parsley. Whatever you call it, chances are you
either love it or hate it. This native of southern Europe and
the Middle East has a pungent flavor, with a faint undertone
of anise. The leaves are often mistaken for flat-leaf parsley,
so read the tag. One of the most versatile herbs, cilantro
adds distinctive flavor to salsas, soups, stews, curries,
salads, vegetables, fish, and chicken dishes.
Parsley

No refrigerator should be without parsley. It's the Sage

workhorse of the herb world and can go in just about every
Sage is native to the northern Mediterranean coast, where
dish you cook. Parsley's mild, grassy flavor allows the flavors
it's used frequently in cooking. Sage's long, narrow leaves
of other ingredients to come through. Curly parsley is less
have a distinctively fuzzy texture and musty flavor redolent
assertive than its brother, flat-leaf parsley (often called
of eucalyptus, cedar, lemon, and mint. Italians love it with
Italian parsley). Flat-leaf parsley is preferred for cooking, as
veal, while the French add it to stuffings, cured meats,
it stands up better to heat and has more flavor, while the
sausages, and pork dishes. Americans, of course, associate it
more decorative curly parsley is used mostly for garnishing.
with turkey and dressing. Use it with discretion; it can
Reach for either when a dish needs a little burst of color.
overwhelm a dish.
Sprinkle a little persillade, a mixture of chopped parsley and
garlic, on roasted lamb, grilled steaks, fish, chicken, and
vegetables as they do in France. Add lemon or orange zest
and you get gremolata, a blend used in Milanese cooking,
especially as a final garnish on osso buco.

Tarragon

Though this herb is native to Siberia and western Asia,

Chives
Toss chives into a dish at the last minute, because heat
destroys their delicate onion flavor. Thinly slice them to
maximize their taste, or use finely snipped chives as a
garnish. Chives are great in dips and quesadillas, and on
baked potatoes.
tarragon is primarily used in France. It's often added to
white wine vinegar, lending sweet, delicate licorice-like
perfume and flavor. It pairs well with fish, omelets, and
chicken cooked with mustard, and it's a crucial component
of béarnaise sauce. Fresh tarragon isn't always easy to find,
but when you get it, you'll love the bittersweet, peppery
taste it imparts. Heat diminishes its flavor, so add tarragon
toward the end of cooking, or use it as a garnish. A little
goes a long way.

Dill

Since ancient Roman times, dill has been a symbol of

vitality. In the Middle Ages, it was thought to provide
protection against witches and was used as an ingredient in
many magic potions. In the kitchen, its feathery leaves lend
a fresh, sharp flavor to all kinds of foods: gravlax, cottage
cheese, cream cheese, goat cheese, omelets, seafood
(especially salmon), cold yogurt soups, potato salads, and all
kinds of cucumber dishes (including, of course, pickles).
STUDY QUESTIONS:
1. What are herbs and spices?
 A Spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring,
coloring or preserving food. Spices are distinguished from herbs, which are the leaves,
flowers, or stems of plants used for flavoring or as a garnish. Many spices have
antimicrobial properties. Herbs are plants with savory or aromatic properties that are
used for flavoring and garnishing food, medicinal purposes, or for fragrances; excluding
vegetables and other plants consumed for macronutrients. Culinary use typically
distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering
parts of a plant (either fresh or dried), while spices are usually dried and produced from
other parts of the plant, including seeds, bark, roots and fruits.

2. Why are herbs and spices important?

The Importance of herbs and spices to your well-being, finally hailed as super foods by
modern day science
Most people are very unaware of the Life Saving properties herbs & spices possess in the
everyday diet and what benefits these Super foods provide
Natural Health researchers say that most health problems today are caused by what we eat
Poor eating habits and little consideration for poor nutrition being linked to half the death
statistics, herbs & spices give more than taste, add pleasure, satisfaction and physical exercise
 The Aroma of herbs delights the senses which revitalizes the body.
 Aids digestion many stimulate the digestive juices Support the self-healing process by
giving the body what it needs.
 Detoxing, they assist greatly in removing the toxins from the body.
 Rich in Chlorophyll which is the green color in plants, it promotes rejuvenation of old
cells, building blood, good intestinal flora, regular bowel elimination and increased
circulation of blood and oxygen. All the above boost the immune system and energy
levels.
 Alkalize the body too much acid in food and beverage causes acid build up in the body.
This creates excessive pain and lack of well-being, as well as stress.
 Many herbs are alkaline assisting to balance the body.
 Reduce the need to add sugar, salt and fat to make a meal appetizing.
 Full of Antioxidants which help the body rid free radicals & impurities causing serious
illness if allowed to build up in the body, turmeric is super powerful.
 Natural Antibiotic some herbs & spices have antibiotic properties such as garlic, allspice,
oregano, aloe vera, burdock, comfrey, Echinacea, herb Robert, Indian ginseng, Lovage,
Milk thistle, Nasturtium and Watercress, avoiding commercial ones are important they
can eventually weaken our immune system.
 Pain relieving properties agrimony, Indian ginseng, turmeric, cayenne and mullein are
some that work as an inflammatory to reduce pain.
 Electromagnetic functions which help harmonies the vibration and efficiency of the cells,
a highly complex system of the body.
 Speed up the metabolism ginger, chili, black pepper, fennel, dandelion tea and green
tea.
 3. Give examples of herbs and spices according to the following parts of
plants:

a. Barks use as spices.

 Cinnamon
 Cassia
b. Buds and flowers
 Cloves
 Saffron
c. Leaves
 Thyme  Chives
 Oregano  Rosemary
 Parsley  Mint
 Basil
d. Seeds
 Fennel  Black pepper
 Mustard  Cumin
 Nutmeg  Coriander
e. Roots
 Turmeric
 Ginger

4. Give examples of common food enhances and their uses in meal

preparation.

a. E621 Monosodium glutamate, MSG

Monosodium glutamate, MSG is one of the chief flavor enhancers that is used as a flavor in protein
rich food. This food flavor enhancer increases the taste of umami in protein rich food such as fish, meat
and milk. It is very good for the people who do not enjoy eating as this food enhancer increases the
food flavor. If the food manufacturers are using this enhancer then he or she must put this in the
category of labeled items as per the regulation of the United States Food and Drug Administration.
Intake of MSG can cause allergies in some consumers. So you must be aware of the fact whether you
are allergic to Monosodium glutamate or not.
Monosodium glutamate is a natural flavor that is used as a food additive under the category of
food flavor enhancers. Originally it was made from gluten but now it is made from bacterial
fermentation. Monosodium glutamate is traded under the name Ajinomoto, Vetsin, and Accent.
b. E622 Monopotassium glutamate
Monopotassium glutamate is a potassium and acid salt of glutamic acid. It is one of the non-
sodium food flavor enhancers.
 c. E623 Calcium diglutamate
This flavor enhancer is also called calcium glutamate or CDG. Apart from its use as flavor enhancer,
CDG is also used as a first-aid treatment for hydrofluoric acid.
d. E626 Guanylic acid
This food flavor enhancer is also called Guanosine monophosphate or 5'- guanidylic acid. Like MSG
it also enhances the umami taste. It is one of the quiet expensive flavor enhancers.
e. E627 Disodium guanylate, sodium guanylate
Disodium guanylate, is also called sodium 5'-guanylate and disodium 5'-guanylate and also very
expensive. This food flavor enhancer is obtained from dried fish or dried seaweed and used in instant
noodles, snacks, potato chips, cured meat, packaged soups and thinned vegetables.
f. E630 Inosinic acid
Inosinic acid as a food flavor enhancer is very important for the proper metabolism of the body.
The food industry uses inosinic acid and its salt as flavor enhancers.

REFERENCES:
 https://rawspicebar.com/blogs/spices-101/ultimate-list-of-spices-and-herbs
 https://www.cookinglight.com/cooking-101/essential-ingredients/all-about-herbs-slideshow
 https://knowthecause.com/the-importance-of-herbs-and-spices/
 https://womanshealthychef.com/the-importance-of-herbs-spices-hailed-as-super-foods-by-modern-
day-scientists/
 http://www.foodadditivesworld.com/flavor-enhancers.html
 Laboratory Exercise No. 4
SENSORY EVALUATION

PROCEDURE:
1. Illustrate how to carry out/perform sensory evaluation.
Look at the food to determine the
color. Examine the food with your eyes. If it is in a
test container, remove it so you can get a better
look at the color. Write down what color you
perceive the food to be. It can be helpful to note if
the color is light or intense and whether the color
seems pure or muddy.
 Note if the color is consistent throughout or not.[2]
 Note if any liquids are transparent or not.

Feel the food with your fingers to note the

texture. Remove the food from the test container.
Touch it to see if it is mushy, grainy, crumbly or
another texture. Write down any notes about the
texture and free associate if you like. If the food is
solid, touch to see if the surface is smooth or
rough.[3]
 For example, a coarse sugar might remind you of
sand.

Work the food with your fingers to note any

sound. Press a bit of the food between your
fingers. Listen for any crackling or crunching. If the
food is something like a cereal with many small
bits, listen to hear if the pieces make noise as they
brush past one another in the container. Make
notes to catalog your thoughts.[4]
 Look at the packaging to see if it suits the
food. Inspect the food’s packaging with your eyes
and hands. Notice if the packaging holds the food
well or makes it easier to eat. Fonts and
instructions may also be worthy of comment. Write
down any notes about the food’s packaging,
whether about its usefulness or the way it looks

Smell the food to note the aroma. Hold your

nose to the edge of the test container and inhale
deeply. Take note of any scents or aromas you
smell. Be creative and write down any
associations.[6] You might smell flavorings or
ingredients that are a part of the food you’re
smelling. The smell might also trigger a memory. [7]


Taste the food to determine the texture. Take a

bite of the food and feel its texture as you chew it.
Notice if the texture of the food when you’re eating
it feels different than when you touched it. Make
notes not only about the food’s physical texture
but also how you feel eating the food, if it is
comforting.

Taste the food to experience the flavor. Take

another bite, and move the food over your tongue.
Certain areas of your tongue are most attuned to
sweet, while others are more attuned to salt or
sour, so this will help you experience all the flavors
this food offers. Note if the food tastes the way it
smelled, or different. Write down your impressions
of the food’s taste, not just good or bad, but at
least five phrases that would help you characterize
it if you were trying to remember it in the future.
2. Illustrate the setting for successful sensory evaluation.
Hold the test in a quiet, smell-free area. In order
to get the clearest impression of a food, hold your
sensory evaluation in a quiet and smell-free spot.
Other smells in the area may change the way a
food tastes to you. A calm, clean space will help
you focus on the food sample at hand.

Set out water to cleanse your palate. Have

some sips of water while tasting, especially if you’ll
be trying multiple samples. This will ensure the
smell and taste of one food doesn’t mess up the
next one. Drink a few sips between different foods
to cleanse your palate.[13]
 If your food sample is oily, crunching on a
cleansing food, such as raw carrots, before
sipping water can cleanse your palate of some
residual fats.

Record impressions as you go to keep

different foods straight. Set out a notepad so
you can write down your impressions of each dish
as you taste. Especially if you taste multiple foods,
it can be difficult to record your thoughts after the
fact when each food might blend with the next.
Take lots of notes as you taste to record your
thoughts most accurately.

Use a preference test if you want to

determine likability. Preference tests are
used to determine whether you like or dislike a
food product. An example of a preference test
would be if you enjoy the taste of a particular
muffin or not. Letting your testers know that
likability is most important will allow them to
focus on that their notes.

 Use a discrimination test if you want
feedback on a product
attribute. Discrimination tests are used to
judge a preference about one part of a
product, such as the color. An example of a
discrimination test could be a marketing study
about whether you prefer green mint chip ice
cream or white. By telling your testers what
characteristic of the food you want feedback
on, they can tailor their notes accordingly.

STUDY QUESTIONS:

1. What is sensory evaluation?

 Sensory evaluation is the process of using your senses to
judge a food product. This can be done for fun or for
marketing purposes to predict potential customers’ tastes. By
examining the food’s appearance, tasting the food and
creating an ideal environment for the evaluation, you can get
information about a given food and how people perceive it.

2. Why do we use sensory evaluation?

 Meditating on these questions provides, you with insight into
just how powerful sensory analysis can be. Evaluating the
quality or improving the quality of your food or beverages
products is at the center of your success. Many companies
use sensory analysis for food and beverages products to
determine market value.
 3. Why are human senses important in food tasting?
 Sensory testing can help you to get inside the mind of your
customer, giving you valuable insight into how they perceive
your product through their primary senses. Using a
combination of the five main senses of taste, touch, sight,
sound, and smell we build subconscious loyalties to brands.

4. What foods have sensory qualities?

 Sensory properties, mainly color, aroma and taste, are major
factors affecting quality perception and consumer’s
acceptance of fruit and vegetable juices.

5. Give the different ways or techniques in sensory

evaluation.
 Look at the food to determine the color. Examine the food
with your eyes.
 Feel the food with your fingers to note the texture. Remove
the food from the test container.
 Work the food with your fingers to note any sounds. Press a
bit of the food between your fingers.
 Look at the packaging to see if it suits the food.

REFERENCES:
 https://www.wikihow.com/Carry-out-Sensory-Evaluation

 https://www.researchgate.net/publication/320466080_Sensory_Evaluation_and_Consumer_Accept
ability
 Laboratory Exercise No. 5
SUGAR COOKERY

STUDY QUESTIONS:
1. What are the principles and methods of cooking candies
and other sugar-based products?
 Thread: Cooked to 230° to 234°. The syrup spins a soft, loose, short
thread.
 Soft Ball: Cooked to 234° to 240°. The syrup forms a soft, pliable, sticky
ball.
 Firm Ball: Cooked to 244° to 248°. The syrup forms a firm, but still
pliable, sticky ball.
 Hard Ball: Cooked to 250° to 265°. The syrup forms a hard, sticky ball.
 Soft Crack: Cooked to 270° to 290°. The syrup forms longer strands that
are firm, but yet remain pliable.
 Hard Crack: Cooked to 300° to 310°. The syrup forms stiff strands that
are firm and brittle.
 Caramel: Cooked to 320° to 338°. The syrup changes color, ranging from
a light golden to dark amber brown. It forms hard strands that are firm
and brittle.

2. What are the functions of sugar in food preparation?

 As a bulking agent – sugar contributes to the texture of food, such as in
meringue and biscuits. This is an important role of sugar in most baking
applications.
 As a preservative – sugar helps to prevent or slow the growth of
bacteria, molds and yeast in jams and other preserves. It also helps to
prolong the shelf life of many foods on our supermarket shelves by acting
as a humectant – maintaining and stabilizing the water content in foods.
 Enhancing flavour – adding a little sugar to nutritious foods such as sour
fruits (frozen berries or rhubarb), or porridge, helps to make them more
palatable. Sugar also enhances fruit flavours in foods.
  For colour – on heating, sugar breaks down to produce the colour and
desirable flavour that characterizes many cooked foods. This is caused by
sugars reacting with proteins as they break down in the cooking process,
called the mallard reaction. A sprinkling of sugar and cinnamon on top of
fruit muffins makes for a browned crunchy topping and gives a nice
texture.
 Adds viscosity – sugar provides body in drinks and semi-liquid foods like
syrups, chutneys and sweet sauces.
 As an anticoagulant – when it’s heated, sugar delays the coagulation of
proteins (or the change to a semi-solid state), such as in baked custards
and other desserts.

3. Differentiate amorphous candy from crystalline candy.

 Amorphous candies have a disorganized crystalline structure.
They usually have higher sugar concentrations, and the
texture may be chewy, hard, or brittle. ... Crystalline sugar
candies are chemically described as having two phases,
because the tiny, solid sugar crystals are suspended in a thick
liquid solution.

4. Differentiate the following candies:

a. Fondant: this crystalline candy is made by cooking sucrose or
table sugar to 112˚C and then cooling, before beating;
b. Fudge: this is another crystalline candy made with sugar ,
butter, milk, chocolate, and corn syrup;
c. Divinity: in this light, airy crystalline candy, a large amount of
egg white is added to the syrup while still very hot;
d. Brittle : this is a non-crystalline candy, with a hard, glassy and
brittle texture obtained by cooking syrup mixture to very high
temperature;
 e. Caramel: this firm, chewy non-crystalline candy is prepared by
cooking the syrup 120˚C, midway for those of fondant and
brittle; and
f. Taffy: it is light, porous non-crystalline candy which is harder
than the caramels.

REFERENCES:
 https://en.m.wikipedia.org/wiki/Sugar_candy
 https://www.srasanz.org/sras/basics-sugar/functionsuses-food/
 https://genomediscovery.org › wp-content › uploads › 2012/07 › STAGES-...
 https://www.exploratorium.edu/cooking/candy/sugar-stages.html
PEANUT BRITTLE

TOFFEE CANDY
Laboratory Exercise No. 6