Chemistry > Lab Report > CHEM 005.Lab7_repor[tAnswers (Penn State University) (All)
CHEM 005.Lab7_repor[tAnswers (Penn State University)
Document Content and Description Below
1. What is the motivation of this lab? (1 point) The motivation for this lab is by cooking different sauces I will be able to see how starches effect viscosity. Why is it an interesting question ... to investigate in both the scientific and culinary context? (1 point) It is interesting to investigate this through a scientific standpoint because I will be able to judge if sauces will become viscous through contact of different mixture. Compared to it investigating through a culinary standpoint, I will learn which ingredients bond better together and will make the sauce thinker. 2. What are the materials and methods that you used in this lab? Mention any modification you made to the basic recipe by Alton Brown. Also mention the kind of glass you used for the viscosity measurements (3 points) The ingredient in my recipe were: butter, flour, milk, cheese and egg. I evenly divided the ingredients into four separate portions. I chose to use a glass measuring cup to measure the viscosity of the sauce. Alton Brown’s recipe called for bread crumbs, I chose not to use bread crumbs in my mac ‘n cheese. [Show More]
Last updated: 3 years ago
Preview 1 out of 2 pages
Buy this document to get the full access instantly
Instant Download Access after purchase
Buy NowInstant download
We Accept:
Reviews( 0 )
$8.50
Can't find what you want? Try our AI powered Search
Document information
Connected school, study & course
About the document
Uploaded On
May 26, 2021
Number of pages
2
Written in
All
Additional information
This document has been written for:
Uploaded
May 26, 2021
Downloads
0
Views
91
.png)
.png)
