Lab Questions

Question 1

What boils faster, water or water with salt? Why?

Answer 1

Water because water with salt raises the boiling point. Chemicals in the salt changes the water structure.

Question 2

What is a hot spot, relative to a microwave or an oven?

Answer 2

It is a spot in the microwave or oven that gets hotter than other parts of the microwave or oven. In the microwave, it spins the food to avoid the hot spot. The oven blows air.

Question 3

How much fat is in an 80% lean ground beef patty?

Answer 3

20%

Question 4

How does cooking affect the amount of water and fat in the meat?

Answer 4

the fat melts off and the water shrinks.

Question 5

Which type of meat (turkey, pork, beef) cooks faster? Which is generally juicier and tenderer in texture? Why?

Answer 5

1

Question 6

What happens to an egg when you leave it out on the counter for a week at room temperature?

Answer 6

Egg looses it’s CO2 and

Question 7

How and why is the “sulfur ring” produced in the egg?

Answer 7

the sulfer ring is produced when you overcook the egg. The ring is caused by a chemical reaction involving sulfur (from the egg white) and iron (from the egg yolk), which naturally react to form ferrous sulfide at the surface of the yolk.