| Introduction -- Supplementary Reading on Product Quality -- Lesson Assignments |
For submission via e-mail, type your answers in a text-only file (unless otherwise directed in the specific assignment). Do not send the message until you have completed all parts of the assignment, then send them all in one message. Text-only documents may be created in a separate word processing program, then copied and pasted into an e-mail message; Microsoft Word documents must be formatted as directed in the introduction and e-mailed as attachments. Submit your Lesson Assignment according to the directions given for e-mail.
This assignment will also be a kitchen experiment focusing on product quality and evaluation. You will need to cook three russet potatoes until done (soft) using three different cooking methods.
- Cook a potato in your microwave, being careful not to overcook.
- Cook the second potato your conventional oven on 400° until done.
- Pierce the third potato several times with a fork and wrap the potato in foil, then cook it in your conventional oven on 400° until done.
After cooking evaluate each potato using the hedonic scale evaluation form (Fig. 12.19) from the supplementary reading on product quality. Change the areas of evaluation to "Texture" and "Overall Quality."
Submit a one- to two-page paper describing your experiment. You should explain how long you cooked each potato with the different cooking methods, the results of your evaluation, and any observations you made during the experiment.
Perform the following
calculations. Create your own document using the following format and put your
answers in the spaces. Please complete the assignment in the Microsoft Word
program if possible and e-mail your assignment to the instructor as an
attachment. These calculations are worth 15 points.
The conversion table for scoops is on page 83 of your text.
- Which scoops would you use to yield the following serving sizes?
- How many gallons of ice cream would you use to serve 50 portions using a #8 scoop?
- Your recipe for mashed potatoes yields 50 servings of 6 fl. oz. each. If you need 75 servings, how many ounces will you be able to give for each serving? What size scoop would you use?
- Your recipe for rice pilaf yields 50 servings of 4 fl. oz. each. If you want to serve 50 servings of 6 fl. oz. each, what will you do?
- What are the equivalent volumes of the following ingredients?
- Use the factor method to convert the following recipe from 50 servings to 30 servings.
- How many gallons of ice cream would you buy to serve 100 portions using a #6 scoop?
- Your recipe for mashed potatoes yields 135 servings of 6 fl. oz. each. If you need 200 servings, how many ounces will you be able to give for each serving? What size scoop would you use?
- Your recipe for rice pilaf yields 50 servings of 6 fl. oz. each. If you want to serve 50 servings of 4 fl. oz. each, what would you do?
- What are the equivalent weights of the following ingredients?
- Use the factor method to convert the following recipe from 50 servings to 85 servings.
- Your recipe for mashed potatoes yields 100 6-fl.-oz. servings. If you need 150 servings, how many ounces will you be able to give for each serving? What size scoop would you use?
- Your recipe for rice pilaf yields 50 servings of 6 fl. oz. each. If you want to serve 90 4-fl.-oz. servings, what will you do?
- What are the equivalent volumes of the following ingredients?
- Use the factor method to convert the following recipe from 50 servings to 130 servings.
1/3 cup = _____ 1/3 cup = _____ 2/3 cup = _____ 4 fl. oz. = _____ 1/4 cup = _____ 2 fl. oz. = _____
3 lb. 4 oz. butter =
3 lb. of whole, shelled eggs =
1 lb. 4 oz. all-purpose flour =
2 lb. of powdered sugar =
Ingredient Amount for 50 Amount for 30 Rice 1 lb. _____ Water 1 qt. _____ Salt 2 tbs. _____ Onion, chopped 2 tbs. _____ Green pepper, chopped 10 oz. _____ Garlic, chopped 5 oz. _____ Tomatoes 3 qts. _____
1 qt. chocolate chips =
2 cups cheese, grated =
1-1/2 qts. all-purpose flour =
2 qts. cornmeal =
Ingredient Amount for 50 Amount for 85 Rice 1 lb. _____ Water 1 qt. _____ Salt 2 tbs. _____ Onion, chopped 10 oz. EP _____ Green pepper, chopped 8 oz. EP _____ Garlic, chopped 5 oz. EP _____ Tomatoes 3 qts. _____
3 lb. 4 oz. butter =
2 lbs. powdered sugar =
Ingredient Amount for 50 Amount for 130 Rice 1 lb. _____ Water 1 qt. _____ Salt 2 tbs. _____ Onion, chopped 10 oz. EP _____ Green pepper, chopped 8 oz. EP _____ Garlic, chopped 5 oz. EP _____ Tomatoes 3 qts. _____
