Baking Cookies Essay

1847 words - 8 pages

OBJECTIVE

Upon completion of the experiment, you will be able to:
1. Contrast the accuracy of home measuring equipment and weighing ingredients on the balance.
2. Discuss the merits of sifting dried products when it is weighed.
3. Identify the problems associated with measuring solid fats and sugar using home measuring equipment.
4. Compare the accuracy of volume measurements using a home measuring cup and a graduated cylinder.
5. Evaluate the aesthetic values of the cookies based on the subjective testing.

INTRODUCTION

Due to the chemistry involved in baking, the precise measurements for both liquid and dry ingredients are important. The correct balance of ingredients will not only ...view middle of the document...

Firstly, rest the measuring cup on a level surface, pour in the liquid, and view it at eye level to be sure the liquid hits the appropriate line on the cup then take the reading.

Hedonic Test is the test describes the degree of consumer acceptance and satisfaction regarding product attributes. It shows the overall acceptance of a product and its competitors, acceptance of each attribute, the relative importance of each attribute, the valuation of each attribute, the weighted value of both, comments and purchase intent. By using hedonic test, the product which is widely accepted by the consumers will be determined.

1. Using the results recorded in Chart 1, identify the most accurate home measuring technique for measuring (a) all purpose flour/rice and (b) sugar.

a) The most accurate home measuring technique for measuring all purpose flour is sifted and spooned technique. This is because the sifting process remove others impurities that might found in the flour and also breaks up clumps which will makes the measurements more uniform. As flour sits, it slowly settles and becoming more compacted. Therefore, the measurement for the sifted flour will be more consistence and accurate.

b) On the other hand, the most accurate home measuring technique for measuring sugar is sugar, pressed technique which mean press the sugar gently into the graduated measuring cup. Scrape level using the straight side of a metal spatula. Then only weight. This is because pressing the sugar will ensure there are no air pockets get trapped between the sticky grains of sugar. Thus, the measurements will only the sugar but not included air. This technique making sure the measurement of sugar is more consistent and accurate compared to spooned technique.

2. Which is more accurate for measuring dry ingredients: using a balance or using home measuring technique for measuring technique?

Home measuring techniques involve the usage of dry measuring cups and measuring spoons to measure the volume of dry ingredients such as flour, baking powder, white sugar, brown sugars and salt. The measuring cups are generally found in a set with ¼ cup, 1/3 cup, ½ cup and 1 cup measures while measuring spoons include basic measures of ¼ teaspoon, ½ teaspoon, 1 teaspoon and 1 tablespoon. On the other hand, balance scales are used to measure the weight of the ingredients.

To us, using a scale will result in a more accurate measurement of the ingredients than by measuring it by volume. This is because the volume of the ingredients will be affected by the manner in which the dry ingredients are added into the measuring cup and how much the ingredients are compacted. For instance, it is better to spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister to avoid being ended up with too much flour as scooping will compact the flour. Besides, we need to level off the extra flour using the straight side of a metal spatula too.

All in...

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