Week 3 Laboratory-3

Jezzarea Bloom Week 3 Laboratory Food Preparation Basics This is worth 22 points and due Sunday, 1/28/24 Part 1: Conversion and Fill in the table A (9 pts) Calculate conversions 1 Tbsp = 3 tsp 2C = 1 pt 2 Tbsp = 1 fluid oz 4C = 1 qt 4 Tbsp = ¼ C 4 qt = 1 gallon 16 Tbsp = 1C 16 oz = 1 pound 1 kg = 2.2 pounds 454 grams = 1 pound 30 milliliters = 1 fluid oz 15 milliliters = 1 Tbsp Table A: Conversion Exercise ( 1 ) tbsp = 3 tsp 60 degree C = ( 15.5 ) degree F 1C = ( 16 ) Tbsp = ( 8 ) fl. oz 90 degree F = ( 32.22 ) degree C 1 gallon = ( 128 ) fl. oz 240 mL = ( 1/2 ) pt 480 mL = ( 2.03 ) cup 6 Tbsp = ( .375 (1/3) ) cup 1 oz = ( 28.35 ) gram 1/3 cup = ( 16 ) tsp 5 pounds = ( 2.27 ) kg ¾ cup = ( 12 ) oz 10 Tbsp = 2 tsp = ( 2/3 ) cup ¼ pound = ( 4 ) oz 1 kg = ( 32.7 ) oz ½ pt = ( 1 ) cup 36 tsp = ( 3/4 ) cup ½ gallon = ( 2 ) qt Part 2: Measurement of Flour (5 pts) (From Principles of Food Preparation: A laboratory Manual by Jeanne Himich Freeland-Gravis) Measure the following flours by the methods listed below. Pre-weigh the 1-cup fractional measure. Be sure to subtract the weight of the empty cup. Record results in the table B White Flour A. Dipped a. Dip the pre-weighed 1 c (250 ml) fractional measure into the flour bin until overflowing. b. Level with edge of spatula and weigh c. Repeat B. Dipped- 2 Tbsp a. Repeat above, but remove 2 Tbsp (30 ml) flour from the cup before weighing C. Sifted Directly a. Dip the cup into the flour bin until overflowing and pour into sifter b. Sift flour directly into cup c. Level edge of spatula and weigh

Jezzarea Bloom d. Repeat D. Sifted, spooned a. Dip the cup into the flour bin until overflowing and pour into sifter b. Sift onto wax paper c. Spoon gently into cup. Level with edge of a spatula and weigh d. Repeat E. Stirred, spooned a. Stir flour in bin with a spoon b. Repeat Part D, steps 3 & 4 Table B Variation Empty Cup (g) Test 1 (g) Test 2 (g) Average of test A and B Standard weight (g) Deviation from Standard Wt *(%) White Flour, dipped 83 145 153 149 143 -4.2 White flour, dipped- 2Tbsp (30 ml) 83 130 135 132.5 127 -4.3 Sifted directly 83 130 122 126 113 -11.5 Sifted, spooned 83 118 115 116.5 116 -.4 Stirred, spooned 83 128 132 130 126 -3  % deviation from standard weight = (standard wt - average wt)/ standard wt x 100 Part 3: Answer following 4 pre-lab questions (4 pts: from Understanding Food Principles and Preparation by Janelle M. Walter & Karen Beathard) 1. What is the difference between a dial meat thermometer and a dial candy or frying thermometer? Dial meat thermometer can normally only read up to 200 F (93C) while candy and frying thermometers have greater heat and temperature ranges up to 400 F (204C). 2. What measuring utensil provides the most accurate measurement of 1C milk? Or ½ c. granulated sugar? Liquid granulated measuring cup for milk and topped spooned measuring cup for sugar. 3. What is the differences between 1 oz. and I fl. oz.? 1 ounce is a measurement of weight and one fluid ounce is volume. 4. Why is a ‘rest period’ or ‘standing time’ included in directions for microwave recipes? Items can finish cooking evenly/ do not burn from the heat or steam.