Choose a recipe for a cake, cookie or pastry (attach). Chocolate chip cookie recipes will NOT be permitted as we will be discussing this in lecture. Critique and discuss the ingredients and procedure from a food science viewpoint. How do you think the finished product will turn out? Use the information from the lecture on ingredient functionality and characteristics as a basis or template for your critique. Think about: Why were the ingredients chosen? What is their function in the recipe? How does it impact the finished product? What would be the outcome if there were substitutions of ingredients and/or changes to quantities used?
Last Completed Projects
| topic title | academic level | Writer | delivered |
|---|