As part of informing a public audience about the chemistry and science of food formulation, you are asked to conduct some tests in your kitchen and communicate
As part of informing a public audience about the chemistry and science of food formulation, you are asked to conduct some tests in your kitchen and communicate what happens in an ‘infographic’ presentation of the results. The infographic should inform about the way the ingredients in a food influence the consumer experience and visible properties of the food. The aim is to promote understanding about why a food contains the ingredients it does and help your audience to understand why it is sometimes very important to ‘follow the recipe’ for success in the kitchen.
You will select a set of TWO food ingredients from the Assignment 2 Ingredient list. There are 15 to choose from. Please note that the set is fixed and you cannot change ingredients within the selected set. You will then subject the two ingredients to a series of 4 tests that can be performed in your own kitchen. Instructions on how to do these tests are in the Assignment 2 guidelines. You will combine your findings into an infographic. The infographic needs to explain the basic chemistry that underlies the functional properties of the ingredient. Finally, you should then explain how the ingredients (individually or together), are typically used in a real food system of your choice, in which each ingredient is present at >10% (weight/weight) of the finished food (ie, fresh weight including water). For example, cocoa powder in chocolate cake.
Here is a recording to help you to conduct Assignment 2.
https://echo360.net.au/media/7da0bb46-6599-405a-9e0f-5be671b25cbf/public
The topic I chose was Gelatin powder – Cocoa powder!!!
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