Chemistry of food&Cooking
Pasta:
How does the ingredient you experimented with affect the food's overall characteristics?
When changing the overall main ingredient of pasta, which is flour, it affects a lot of the overall texture and benefits the pasta gives the human body. When using a different type of flour could affect how it combines with other ingredients. All-purpose flour is the most popular flour to use when making homemade pasta. The starch and proteins in flour that creates gluten can affect the overall color, thickness, and flavor. With all-purpose flour, the pasta turns out harder and less stretchy when attempting to roll it out. Due to the whiteness of all-purpose flour, the dough was not as yellow as it should be it turned out more of a bright yellow almost a light yellow. When I used half all purpose flour and half semolina flour, the pasta tasted, felt, looked, and smelled great. The semolina flour was a lot lighter and silkier than the other batch because semolina flour is for making amazing pasta on its own. The pasta felt better in the mouth and had a firm bite to it. Overall the pasta worked together better with the other ingredients. The color of the pasta turned out great and looked how it should look with its dark yellow color. With both flours, it was more of the looks of the pasta that affected its characteristics.
How does the ingredient you experimented with affect the food's overall characteristics?
When changing the overall main ingredient of pasta, which is flour, it affects a lot of the overall texture and benefits the pasta gives the human body. When using a different type of flour could affect how it combines with other ingredients. All-purpose flour is the most popular flour to use when making homemade pasta. The starch and proteins in flour that creates gluten can affect the overall color, thickness, and flavor. With all-purpose flour, the pasta turns out harder and less stretchy when attempting to roll it out. Due to the whiteness of all-purpose flour, the dough was not as yellow as it should be it turned out more of a bright yellow almost a light yellow. When I used half all purpose flour and half semolina flour, the pasta tasted, felt, looked, and smelled great. The semolina flour was a lot lighter and silkier than the other batch because semolina flour is for making amazing pasta on its own. The pasta felt better in the mouth and had a firm bite to it. Overall the pasta worked together better with the other ingredients. The color of the pasta turned out great and looked how it should look with its dark yellow color. With both flours, it was more of the looks of the pasta that affected its characteristics.
In What way(s) are cooking and doing science similar and in what way(s) are they different? How are a cook and a food scienctist similar or different?
With cooking and science, they both have to be prepared on what their making, and they both have to have the right ingredients. Both have to have the exact measurements before creating the recipe. If the parts are not accurate, the result could be wrong and making you start over. The way the food may tase or react when cooking or baking and what's inside the menu, such as the molecules defines how it functions inside a cell. Also, when combining chemicals with science and discovering something new could also be the same as cooking when creating an entirely new dish. Cooking and science differences are how food is more of an art and how it appeals to the eye and the palate. The cooked product appeals to the senses, especially the tongue wheatear the dish taste good. I would say science is more a human knowledge kind of thing with the phenomena of nature we observe; we measure and test certain things. More of a discovery when it comes to science, making something so complicated through experiment and knowledge of what you're doing. As for a cook and food scientist, food scientist is professionals who focus on researching issues related to food production and transport. They're in charge of making the food is produced correctly. They need to make sure the type of food people are eating is safe, so nothing goes wrong. Chefs focus on presenting appealing dishes to the people who eat at their restaurants. They will typically be involved in creating new recipes and are determined to make the dishes that are on the menu.
With cooking and science, they both have to be prepared on what their making, and they both have to have the right ingredients. Both have to have the exact measurements before creating the recipe. If the parts are not accurate, the result could be wrong and making you start over. The way the food may tase or react when cooking or baking and what's inside the menu, such as the molecules defines how it functions inside a cell. Also, when combining chemicals with science and discovering something new could also be the same as cooking when creating an entirely new dish. Cooking and science differences are how food is more of an art and how it appeals to the eye and the palate. The cooked product appeals to the senses, especially the tongue wheatear the dish taste good. I would say science is more a human knowledge kind of thing with the phenomena of nature we observe; we measure and test certain things. More of a discovery when it comes to science, making something so complicated through experiment and knowledge of what you're doing. As for a cook and food scientist, food scientist is professionals who focus on researching issues related to food production and transport. They're in charge of making the food is produced correctly. They need to make sure the type of food people are eating is safe, so nothing goes wrong. Chefs focus on presenting appealing dishes to the people who eat at their restaurants. They will typically be involved in creating new recipes and are determined to make the dishes that are on the menu.
Pasta Recipe Card