The Chemistry of Food and Cooking "The Chemistry of Lemon Bars"
The desirability of food can be measured both qualitatively and quantitively. Qualitative measurements can be gathered by conducting a taste test. The subjectivity that comes with the appearance of the food can be eliminated with doing a blind-folded taste test. By removing visual cues, the subject can better assess the dependent variable whether it be taste or consistency. It is important that qualitative tests are as quantifiable as possible which can be achieved by using scales to measure the variable. Types of quantitative measurements of the desirability of food can vary more than the types of qualitative measurements. This is because the consistency, texture, acidity, etc.... each require a different type of test. In my experiment, I measured how the baking time altered the consistency of the lemon bars. The volume and height of a square of each sample was determined. Then, once weighted for 30 seconds, the height was remeasured. The change in height showed the variance in consistency.
Cooking and chemistry are related in the sense that ingredients or reactants interact with each other to make a finished product. The varied amount of a certain ingredient or reactant can completely alter the reaction causing a change in the product. Where cooking and chemistry differ is that chemistry is more explorative while cooking is set in stone.
Cooking and chemistry are related in the sense that ingredients or reactants interact with each other to make a finished product. The varied amount of a certain ingredient or reactant can completely alter the reaction causing a change in the product. Where cooking and chemistry differ is that chemistry is more explorative while cooking is set in stone.