Food Science B
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sillybunny87
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Skink
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Re: Food Science B
Your profile says Div. C...sillybunny87 wrote:if iam doing food science what should i look up
Anyways, if that's your question, there isn't anything anyone here can help you with. Get a copy of the rules; it's all outlined there. You have a lot of work ahead of you in this one, so I'd get started and then come back with a more specific question...
- abator
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Re: Food Science B
Just know you will see some thing similar to can't judge a powder, fats, polymers, lipids, and chemical formulas.
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ILoveEgretsClub
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Lovetobake
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Re: Food Science B
Try making something easy like pancakes with and with out a levening agent. Compare making pancakes with different flours like whole wheat, rice, and all purpose.Study the texture of you final product. I made Toll House cookies substituting oil or shortening or margarine for the butter. BIG difference in the quality of cookie! (All were still edible). Search baking science on line. there are a few really good books that you can get from the library such as Understanding Baking or How Baking Works.
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[OhYeahIJustDid]
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Re: Food Science B
Yeah, you have to make a *homemade* viscotester, or I think you either get DQ'd or points taken off. I saw a really simple Youtube video on how to make one, if you still need to make one. 
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Skink
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Re: Food Science B
It says in the rules, page 2, how to make an easy, cost-effective one.i8maps wrote:Does anyone have a good link on how to make a simple viscometer? All the websites I have tried seem very complicated and time consuming.
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+forensichick+
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Re: Food Science B
I have been studying for this for a couple months now,and it is finally starting to Click in my head!For liquids,lipids,and flour types,i'm (sorta) ready for a test!
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