Lab 10 Sweeteners and Functions of Sugar in Foods
Activity 1: Cold Water Method to Demonstrate Temperature and Structural Changes
Photos needed:
1 photo of the mise en place
1 photo of the candy for each temperature (7 photos)
8 photos total don’t forget to label.
Temperature Time taken CHARACTERISTICS
Appearance Texture
223-235 F
235-245 F
245-250 F
250-266 F
270-290 F
300-310 F
320-350 F
Activity 2 Cake evaluation
Photos needed: For each cake you need to provide 2 photos as following:
1 photo of the mise en place
1 photo of the completed cake
4 photos total don’t forget to label.
Sweetener Appearance Color Flavor Texture Height
(mm)
Control
Review Questions
What was the most surprising aspect of activity 1?
Any challenges completing activity 1? If so, what were they?
What did you learn from activity 1?
Which cake did you prefer? Why?
What did you learn about substituting sweeteners in baking from activity 2?
