Food Science B

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cupcakegirl
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Re: Food Science B

Post by cupcakegirl »

honeybunchesofoats wrote:What ingredient do you add to make Benedict's reagent into Biuret's reagent?
NaOH
2013 Nationals Results: Water Quality-2nd, Food Science-6th, Crime Busters-13th, Team- 7th
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honeybunchesofoats
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Re: Food Science B

Post by honeybunchesofoats »

cupcakegirl wrote:
honeybunchesofoats wrote:What ingredient do you add to make Benedict's reagent into Biuret's reagent?
NaOH
Thanks (: I've been looking all over the place, but I couldn't find it.
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Beastybob12345
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Re: Food Science B

Post by Beastybob12345 »

PicturePerfect wrote:Pioneer Middle, you?
Sorry for responding so late, but im from Rolling Hills Middle. :)
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Me----> Image

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PicturePerfect
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Re: Food Science B

Post by PicturePerfect »

honeybunchesofoats wrote:
cupcakegirl wrote:
honeybunchesofoats wrote:What ingredient do you add to make Benedict's reagent into Biuret's reagent?
NaOH
Thanks (: I've been looking all over the place, but I couldn't find it.
Hey, did you go to the Muscatel Invitational last-last-Saturday? That question was on the Food test :)

@Bob: Hm, I think I've heard of that school before. I'll probably see you at State, then. I'm in SoCal.

Edit: Has anyone found any info they think has to be in notes? Also... Are there any more Food test? And what about the answer keys for the ones that don't have one posted?

Another Edit: Yay! I have added a "Standard Curve" section to the FS Wiki, but I need someone to explain how to create one, please. Thanks! :D
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princess1234
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Re: Food Science B

Post by princess1234 »

I'm doing food science and I'm so confuse someone please help me!
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Re: Food Science B

Post by princess1234 »

Is anybody making cupcakes in food science this year?
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Skink
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Re: Food Science B

Post by Skink »

We can help if you ask specific questions. The places to start are A)the rules, B)the National site Food Sci page, and C)the Wiki on this site.

About cupcakes, the point of baking cupcakes is to do experiments to learn what effects changing (additions, subtractions, and substitutions) the ingredients on the Approved List (in the rules) does to your final cupcake. For example, if you halve the amount of baking powder used, what happens? If you use cake flour or almond flour instead of all-purpose flour, what happens? That sort of thing...
You could bake other things, but cupcakes are easy. Plus, there are enough so everyone gets their own!
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Gemma W
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Re: Food Science B

Post by Gemma W »

There was a question on one of the invitationals tests – "What is the most common base ingredient in cooking?". The answer wasn't flour. Does anyone know what the answer should be?
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Re: Food Science B

Post by Skink »

They didn't give you a key? That's poor.

Anyways, do you think it's water?
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al3201
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Re: Food Science B

Post by al3201 »

Is it possible that they are refering to bases/acids?

If so, it is probably baking soda or baking powder.
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Materials Science (No partner, 2nd)
Thermodynamics (2nd)
Fermi Questions (2nd)
Water Quality (Didn't know was in til day of, 5th)

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Storm the Castle (6th/Cancelled)
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