Re: Food Science B
Posted: February 24th, 2013, 10:49 am
What is the easiest way to measure viscosity?
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Re: Food Science B
Posted: February 24th, 2013, 10:58 am
Follow the procedure listed in the rules, and bring back specific questions if you have trouble. That method works.
Re: Food Science B
Posted: February 26th, 2013, 6:39 pm
With a viscosity tester of course18k9b01 wrote:What is the easiest way to measure viscosity?
Re: Food Science B
Posted: February 26th, 2013, 7:51 pm
Haha, thanks!Skink wrote:The Atwater system's 4 and 9Cal/g (watch big C vs. little c calories! These are kcals which are big C Calories!) are just estimates, averages, for how much energy those macromolecules give. Don't you think it seems too easy? Here's an explanation:PicturePerfect wrote:On nutritional labels, why is the total amt. of calories always lower than what I calculate it to be? I know that carbs and protein are 4 cal/gram and fat is 9 cal/gram.
And..
What are some examples of baked goods that use baking soda/baking powder/water/air as leavening agents? (Like a few for each)Earlier in the page, it tells you how the more accurate way to do this is using calorimetry which explains the disparity you find when calculating them using the Atwater system. I'd expect it to be good within, say, 5% or so.http://www.wisegeek.com/how-are-dietary-calories-calculated.htm wrote:Unfortunately, the Atwater system is far from perfect. Some carbohydrates contain insoluble fiber that cannot be digested by the body, leading to necessary adjustments in the caloric calculation. Critics argue that the Atwater system of measuring dietary calories is too general, and will not give you the correct calories for every individual sample.
About your other question, opening a cook book might help you (that's my way of saying I don't know).
Re: Food Science B
Posted: February 28th, 2013, 12:19 pm
Ok yeah. I don't think the question really makes any sense because there are so many different kinds of recipes, but I guess water would probably be the most likely. In any case it was a very poorly-worded question.
Re: Food Science B
Posted: March 3rd, 2013, 11:22 am
Wait, baking soda makes cupcakes brown more than baking powder right? (Maillard Reaction).
Re: Food Science B
Posted: March 3rd, 2013, 1:32 pm
We had the same question on the Rustin Invitation test and we asked the event supervisor whether they meant base like pH or base like main ingredient and we forget what they told us or if they even gave us an answer. The answer key says it is baking soda.Gemma W wrote: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?
Re: Food Science B
Posted: March 3rd, 2013, 6:58 pm
Well, if it already said "most common" then we could probably the idea of base meaning "main".
Re: Food Science B
Posted: March 5th, 2013, 9:01 am
Did anyone else have their viscotester's hole measured for accuracy? I think we got points off because it was "slightly to big"
Re: Food Science B
Posted: March 5th, 2013, 9:07 am
The rules don't allow that. You should have told your coach and had them arbitrate. There's even a clarification that allows 'wrong' standards to be used in the curve.thisusernameistaken wrote:Did anyone else have their viscotester's hole measured for accuracy? I think we got points off because it was "slightly to big"