food adjustment choice

food adjustment choice The Principles of Food and Nutrition assignment consists of several components: You are required to work in pairs to make and evaluate a new product compared to an original and then to write an individual report based on the experimental findings. In self- assigned pairs from your practical group decide on the product you wish to make and adjust. Submit your choice and recipe and brief explanation via moodle. In pairs you will make the standard and adjusted recipes in the practical in W/C 12/1/2015 In the practical W/C 19/1/2015 you will carry out sensory analysis on the two products you manufactured the previous week. its about food adjustment my choice was strawberry jam the adjustment is to remove the sugar and use an arrow roots i will send you all the instructions of the coursework ,results of the student Recipe 500g fruit 500g sugar 21g lemon juice 50g water – optional Put fruit, sugar, lemon juice and water (if using strawberries) in a large pan, set over heat and stir until sugar dissolves and contents begin to boil rapidly. Take care not to burn the jam – if sugar caramelises, jam does not taste nice. Keep an eye on the jam and look for the moment when steam bubbles in jam are produced slowly and jam appears to be boiling less rapidly. At this point, jam might be spitting and making a sound. Please exercise caution as per safety instructions on the top of this sheet. Plan and execute one of the following: 1. Jam with no added sugar 2. Jam with 50% of the original quantity of sugar 3. Jam with jam sugar instead of granulated sugar 4. Jam with no added sugar but with sweetener and pectin 5. Jam with no added sugar or pectin but with sweetener 6. Jam with no added sugar but with pectin MARKETING C. Shane Hunt Arkansas State University John E. Mello Arkansas State University hun61094_fm_i-xxxviii.indd   i hun61094_fm_i-xxxviii.indd   i 11/20/13   2:10 PM 11/20/13   2:10 PM Final PDF to printer MARKETING Published by McGraw-Hill Education, 2 Penn Plaza, New York, NY 10121. Copyright © 2015 by McGraw-Hill Education. All rights reserved. Printed in the United States of America. No part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system, without the prior written consent of McGraw-Hill Education, including, but not lim- ited to, in any network or other electronic storage or transmission, or broadcast for distance learning. Some ancillaries, including electronic and print components, may not be available to customers out- side the United States.