Cake evaluation

What was the most surprising aspect of activity 1? What did you learn about substituting sweeteners in baking from activity 2?

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 […]

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