Simple Lab Report
Recipe # 1: (one batch)
We turned the regular oven on to 375 F. We used two steel bowls, one for liquid ingredients and one for dry ingredients. Also, we used measuring cups, spatulas, measuring spoons, whisk, electric mixer machine. The ingredients we used were all-purpose flour, sugar, tablespoon vanilla, half vegetable oil and half margarine, egg, little bit salt, baking powder. Next, we combined sugar and butter in a bowl, and we mixed the ingredients with a hand whisk until there were no lumps. Added vanilla, and eggs, and we stirred thoroughly. Then we prepared the dry ingredients of our recipe. We mixed all dry ingredients together (flour, baking powder and salt). Once we both mixtures completed, we slowly combined them …show more content…
No errors occurred. I think we did really good this time. We made 7 boxes for sale which was expected. I think, they all sold out.
Recipe # 4:
This time, we did not change our recipe at all. We followed all the steps in recipe # 3 but this time, we used the Univex mixing machine because we extended our recipe to 8 batches.
Results of Recipe # 4: We got the same results as were expecting to get. Again cookies were tender, fluffy, soft inside, flavorful and nice color. No errors occurred. I think we did really good job this time too. We made 16 boxes for sale which we are expecting to sell all of them in the school farmer market.
Conclusion:
The cookies that we made during each lab showed most of the benefits and disadvantages of making our own cookies compare buying commercial cookies (saving money, healthier version, taste, and texture). I believe, I can use all these experiences that I gained during each cookies labs at home too. Also, it will be helpful and useful in food service. For instance, as a register dietitian, I can approach any desserts or food with my academic background. I will be able to negotiate and change the unhealthy version of each recipe to healthier version abundance to improve a client's
We turned the regular oven on to 375 F. We used two steel bowls, one for liquid ingredients and one for dry ingredients. Also, we used measuring cups, spatulas, measuring spoons, whisk, electric mixer machine. The ingredients we used were all-purpose flour, sugar, tablespoon vanilla, half vegetable oil and half margarine, egg, little bit salt, baking powder. Next, we combined sugar and butter in a bowl, and we mixed the ingredients with a hand whisk until there were no lumps. Added vanilla, and eggs, and we stirred thoroughly. Then we prepared the dry ingredients of our recipe. We mixed all dry ingredients together (flour, baking powder and salt). Once we both mixtures completed, we slowly combined them …show more content…
No errors occurred. I think we did really good this time. We made 7 boxes for sale which was expected. I think, they all sold out.
Recipe # 4:
This time, we did not change our recipe at all. We followed all the steps in recipe # 3 but this time, we used the Univex mixing machine because we extended our recipe to 8 batches.
Results of Recipe # 4: We got the same results as were expecting to get. Again cookies were tender, fluffy, soft inside, flavorful and nice color. No errors occurred. I think we did really good job this time too. We made 16 boxes for sale which we are expecting to sell all of them in the school farmer market.
Conclusion:
The cookies that we made during each lab showed most of the benefits and disadvantages of making our own cookies compare buying commercial cookies (saving money, healthier version, taste, and texture). I believe, I can use all these experiences that I gained during each cookies labs at home too. Also, it will be helpful and useful in food service. For instance, as a register dietitian, I can approach any desserts or food with my academic background. I will be able to negotiate and change the unhealthy version of each recipe to healthier version abundance to improve a client's