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UI FCS 175 - FCS175LabReport2

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Heating and CoolingFCS 175- Lab # 2Jacki Raivo 9/12/11Introduction: To be familiar with basic functions of water and heating and cooling foods.Objectives: Learn to use a thermometerBe able to convert between Fahrenheit and CelsiusFamiliarize self with the un-evenness of heating in a Microwave OvenFamiliarize self with the influence different baking pan materials have on cookiesKnow given termsMethods and Results: All groups learned to use a thermometer and heated water at different stages until boiling. Those stages were recorded in degrees Fahrenheit and Celsius. For activity 3, 450 ml of water was heated till boiling then 15 ml of sugar was added and re-boiled for four trials. After the sugar was added the results were consistent in temperature about 94.5 F. This discovery was consistent with all ᵒexperiments.A blackened baking pan was used to bake three cookies at 350 F for 10 minutes. The high altitude recipe ᵒwas used. The cookies turned out soft and chewy and a medium golden brown. Activity 5 was blending an egg substitute with water and pouring 25 ml equal parts into five cups and microwaving at 15 second intervals until completely coagulated. It took 16 trials of 15 seconds in the microwave oven before one cup was completely coagulated. The microwave oven was rather small and it wasn’t possible to arrange the cups in a “flower” with one in the center, so the cups were arranged in a circle. The analysis was that egg substitute takes much longer to cook than real egg whites.Activity 6 was the most inconsistent. Separate saucepans containing 220 ml of vegetable oil and 200 ml of water were heated and recorded temperature at two minute intervals. At 20 trials, then the oil and water(at the same time) were cooled and recorded at two minute intervals. The saucepans weren’t the same size; the one with oil was really large and shallow allowing less oil for the heat to travel through causing it to pop two feet in the air and splatter on the ground and on the experimenter. The oil was stopped to change into a smaller saucepan halting some of the recordings and then reheated. The water was also in too big of a saucepan causing the water to evaporate out before it could be cooled and recorded. There were many problems and inaccurate and inconsistent results.Discussion: Conduction: “The flow of thermal energy through a substance from a higher- to a lower-temperature region. Heat conduction occurs by atomic or molecular interactions. Conduction is one of thethree basic methods of heat transfer, the other two being convection and radiation” (Answers.com)Convection: Distributing heat by circulation, in an oven usually via fan. Radiation: Key sign of radiation in cooking is a red glow. Uses heat waves to travel through the air into the food and example would be a toaster oven. The glowing coils cook the outside of food.Induction: “generating heat which is then transferred to the cooking vessel, it makes the cooking vessel itself the original generator of the cooking heat” (Induction Cooking:How it Works)Radarange: synonymous with Microwave Oven “An oven in which food is cooked, warmed, or thawed by the heat produced as microwaves cause water molecules in the foodstuff to vibrate.” (The Free Dictionary)Summary: In this lab it was learned how to use a thermometer and the heating and cooling of water, oil and sugar water. Dark pans make for the fastest cooking times and crispiest cookies whereas light shiny baking pans don’t absorb the heat and take longer to cook. Egg substitute is nasty (in my opinion) and takes longer to microwave than regular egg whites. Microwaves aren’t consistent and have spots that cookquicker than others. Always use the proper size cookware in accordance with the amount of ingredients tested for the best results, unlike the oil and water experiment that went horribly, horribly


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UI FCS 175 - FCS175LabReport2

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