The Importance of Accurately Measuring Ingredients Sally/Sam Student Kaplan University NS415-01 Food Science with Lab Professor North March 1‚ 2020 The Importance of Accurately Measuring Ingredients Do you remember watching your mother cook and getting to help in the kitchen. I know my favorite part was licking the beaters after making chocolate chip cookies. Every time Mom cooked‚ the results were great. So why is it that sometimes my cookies come out fine‚ and other times not so good
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Ball in the Cup Lab Ball in Cup Lab Objective: Using the equipment provided and the physics equations used in class‚ get the ball in the cup in one attempt. Hypothesis: If we use the skills we have learned to analyze two-dimensional motion‚ then we can accurately predict where a ball will land when rolled off a table. Materials: 3 Meter Sticks Tape Steel Ball Balance Plastic Cup Protractor Stopwatch Plumb bob Procedure: Using two meter sticks
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Introduction Volcanoes are one of the earth’s most amazing displays of power. Volcanoes are the earth’s mechanism for cooling off its inner core. As the core of the planet heats up from the decay of radioactive elements deep in the earth‚ the rocks melt‚ forming magma. This heat needs to be released and allowed to escape to the surface. An eruption hole‚ or vent‚ is created through which burning hot molten rock and gases are released to the surface of the earth. The build-up of the ashes and lava
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Food Laboratory Conduct and Responsibilities Personal conduct: 1. Do not read magazines and the newspaper during the lab period. 2. Do not use the work units‚ supply table or other food contact surfaces as seats. 3. Each student is responsible for keeping work surfaces clean and sanitized. 4. Students must remain with their assigned lab group for the entire lab period so that they can participate in all steps of recipe preparation‚ evaluation and clean-up. 5. This lab
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procedure in order to use a different size measuring cup and/or a stovetop rather than a microwave. * Mugs or other heat-resistant cups (4); they should all be identical so as not to introduce another variable (See Variables in Your Science Fair Project)‚ and large enough to hold more than 8 oz. of liquid * Masking tape * Pen or permanent marker * Teaspoon measuring spoon * White vinegar (at least 8 oz.) * Milk (at least 12 cups); nonfat‚ 1%‚ 2%‚ and whole milk will all work
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1ST SIX WEEKS PERIOD Unit A Chapter 1 Lesson 2 Classifying Plants Modeling Water Transport Material: * small sponge‚ * pie tin‚ * water‚ * glass‚ * red food coloring‚ * celery stalk. Procedure 1. Pour a cup of water into the pie tin and the glass. Add food coloring to the glass. 2. Have a student place the sponge in the pie tin and the celery stalk in the glass. 3. After 24 hours‚ ask students how the sponge and celery model water transport systems in
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comparison among the four flow measuring instruments Rotameter‚ Water Level Indicator‚ Water Meter and V-notch). The experiment will discuss how each of the measuring devices works and how to use it. II.OBJECTIVES: * To gain knowledge of how flow measuring devices work. * To study the concept behind the instruments. * To compare the readings of flow measured among the instruments. III.MATERIALS AND EQUIPMENT: * Water Pipeline System (mounted with the measuring instruments) * Water
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instructions Quiz Cooking Utensils Large Bowl Large Bowl Small Bowl Dry measuring cup Sifter Fork Electric Mixer Measuring Spoons Rubber spatula Toothpicks 9 x 5 inch loaf pan Ingredients 2 cups all-purpose flour 1 ½ tsp baking soda ½ teaspoon salt 4 overripe bananas 1 cup sugar ¾ cup (1 ½ sticks) of unsalted butter‚ melted and cooled 2 large eggs 1 tsp pure vanilla extract ½ cup pecans‚ finely chopped Confectioners sugar‚ for dusting (if desired) Demonstration
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Republic of the Philippines DEPARTMENT OF EDUCATION K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module BREAD AND PASTRY PRODUCTION EXPLORATORY COURSE Grade 7 and Grade 8 TABLE OF CONTENTS What Is This Module About ? ................................................................................... 2 How Do You Use This Module ............................................................................... 3 LESSON 1 – Use Tools and Bakery Equipment
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J. Manalo Proposal Ingredients: ½ cup Aloe Vera 2 teaspoons of Glycerin 1 cup Ethyl Alcohol Malunggay Leaves Sampaguita Flowers Materials: Mortar and Pessel Scraper Bowl Measuring Cups Measuring Spoons Empty Hand Sanitizing Bottle Plastic Container Procedure: Prepare the ingredients and materials needed. Scrape the gel of the aloe vera and put ut in a bowl. After scraping the gel‚ put it in a plastic container and add 1 cup of ethyl alcohol and 2 tsps. of glycerin. Next
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