hello first up am i able to get you to send this to Riyanka Ray . please . as it is to do with food . also the referencing style is APA 6 or something like that not just APA any more . you can look up what La TRobe asks for . and i need this done in queensland time Australia and i need you to complete the charts as well as the 300 word max questions on the word template . I need you to complete it all please . i am enclosing the course module stuff as well the the word submission templete that has the charts and questions. please answer the questions in max 300 words on the template and please do the charts . i will do the photos . but i 100 per cent need you to do the rest on the templete please. including the chart stuff at the start of the template . i have paid for 500 words but that will include the chart stuff . so the actual questions as you read them are 300 max combined and the extra cost is for the chart stuff at the start . PLEASE DONT LET ME DOWN.
DTN102 Applied Food Chemistry – Protein Coagulation Submission Document Student Name: Student Number: Word Count: (Max 300 words - For post-prac questions only, tables not included in word count) TABLE 1: EVALUATION OF RICOTTA CHEESE RICOTTA APPEARANCE TEXTURE OVERALL FLAVOUR Weight of Curd (g) Volume of Whey (ml) Commercial Ricotta TABLE 2: CHEESE - COMPARISON OF SENSORY PROPERTIES CHEESE SERVING TEMP APPEARANCE FLAVOUR AROMA TEXTURE Compare the differences between the two temperatures Cold: Room: Cold: Room: Cold: Room: Cold: Room: Cold: Room: Post-practical questions (maximum word count 300): In text citations are not required within post practical answers but you must include a full and correctly formatted reference list at the end of your report. Use APA6 referencing style and ensure all answers are in your own words. 1. How does the temperature of the milk affect the action of rennin? In your answer, describe why this occurs. 2. Why does rennin-coagulated curd (commercial ricotta) have a different texture than acid coagulated (ricotta made with vinegar)? In your answer, briefly describe the process of making rennin-coagulated cheese. Reference List Workbook 4: Measurement of Dietary Intake latrobe.edu.au DTN102 Practical 4: Protein Coagulation latrobe.edu.au 2 SUBJECT DESCRIPTION INTRODUCTION In this practical you will expand on this theory through hands on learning. You will: • Complete pre-practical questions and delve deeper into the chemistry of cheese making; • Prepare and make ricotta cheese in your own kitchen; • Perform sensory analysis on a range of different cheese products; • Complete the results tables and post practical questions. This practical is aligned with the Protein content. We recommend you read over the full practical prior to commencement to ensure you have the Essential Equipment in place and a thorough understanding of the task. SUBJECT INTENDED LEARNING OUTCOME The Subject Intended Learning Outcome related to this practical include: SILO 2. Describe the chemistry (including the formation of each component from basic organic compounds) and function of the key components of food. You will be able to: a. List the key functional components of food; b. Describe the chemical properties of the key functional components of food; c. Summarise the purpose of the key functional components of food. ASSESSMENT This practical contributes to your grade and there is a practical report to submit. You should use this workbook to take as many notes as possible but use the template when submitting. You will also be required to upload photos of your results to the Photo Share following the instructions provided. Content of the practical may be assessed in the Mastery Quizzes and be useful for the Moussaka Assessment. ESSENTIAL EQUIPMENT • 500ml full cream milk, non-homogenised milk with cream on the top works best • 30ml (1 ½ tablespoons) tablespoons white vinegar • Commercial ricotta you purchase from supermarket or store • Clean muslin or cheese cloth – available from fabric and sewing supply stores. If you have trouble purchasing cheesecloth or muslin you can use a piece of clean cotton sheeting or fine tea towel. • Range of cheeses to taste • Small saucepan • Bowl • Wooden spoon and cutlery spoon • Small sieve or colander • Measuring cups • Digital scales • Digital thermometer latrobe.edu.au 3 YOUR SAFETY Remember to: • Wash your hands before preparing food and follow the instructions in the Food Safety Module. • Tie back long hair, remove all jewellery apart from wedding bands, remove all nail polish and cover any cuts with band-aids when preparing food. • Take care when cooking on the stove top. Always turn off the gas or hot plate after removing the pot from the stove. Use potholders if saucepan handles are not heat proof. INSTRUCTIONS STEP 1 Prepare your equipment and ingredients. Complete the pre-practical questions STEP 2 Complete the Making of Ricotta Cheese in your kitchen as follows: Ingredients: • 500ml full cream milk • 30ml (1 ½ tablespoons) white vinegar • Commercial ricotta you purchase from supermarket or store latrobe.edu.au 4 INSTRUCTIONS (CONT.) Procedure: 1. Place milk in a saucepan and heat to 85oC, measuring the temperature with a digital thermometer 2. Reduce heat to low and add vinegar, stir gently for 2 minutes (you should see the curds form immediately) 3. Drain mixture through a cheesecloth until bag stops dripping then very gently squeeze out whey. 4. Collect whey and measure volume. 5. Collect ricotta cheese curds, weigh and record observations in the table below. 6. Perform sensory analysis on your ricotta and the commercial product in the table below. TABLE 1: EVALUATION OF RICOTTA CHEESE RICOTTA APPEARANCE TEXTURE OVERALL FLAVOUR Weight of Curd (g) Volume of Whey (ml) Commercial Ricotta latrobe.edu.au 5 INSTRUCTIONS (CONT.) STEP 3 Learn about the sensory properties of different cheeses by purchasing and tasting a range of cheeses Sensory Properties of Cheeses Expand your food horizons by seeking out a wide range of cheese products to buy and try. During this exercise you will: • Become familiar with descriptive terms used in sensory evaluation of foods; • Compare the appearance, flavour, aroma and texture of different types of cheeses served at refrigerator and room temperature. We recommend you try the same cheese at room temperature compared with cold from the refrigerator. We recommend you try at least one: • Blue cheese • Soft rind camembert or brie cheese • Cheddar or tasty cheese • Parmesan or aged cheese • Reduced fat cheese • Goat’s cheese latrobe.edu.au 6 TABLE 2: CHEESE - COMPARISON OF SENSORY PROPERTIES CHEESE SERVING TEMP APPEARANCE FLAVOUR AROMA TEXTURE Cold: Room: Cold: Room: Cold: Room: Cold: Room: Cold: Room: Room: latrobe.edu.au 7 HERE ARE SOME USEFUL WORDS TO GET YOU STARTED APPEARANCE – REGARDS TO SHAPE, SIZE, COLOUR AND CONDITION OF OUTSIDE OF FOOD Symmetrical, asymmetrical, level, sunken, rounded, pebbled, sticky, greasy, shiny, dry, pale, golden brown, light brown, burnt, smooth, rough, puffy, transparent, dark, creamy, curdled, dull, fine, grainy, moist, sticky, opaque, glossy, clear, free of defects, other terms relating to shape or colour. FLAVOUR – TASTE AND AROMA AS AN IMPRESSION WHEN FOOD IS EATEN Sweet, bitter, sour, salty, astringent, spicy, soapy, floury, flat, eggy, rancid, pasty, bland, flowery, fruity, sharp, burnt, minty, pungent, putrid, musky, puckery, hot, cold, metallic, peppery, minty, fishy, gamey, nutty, caramel, yeasty, stale, watery, luscious. AROMA – SCENT OR ODOUR OF FOOD AS PERCEIVED THROUGH NOSE Acrid, animally, aromatic, assertive, clean, earthy, fruity, gamey, intense, lactic, mushroomy, off, piquant, pronounced, pungent, robust, rustic, strong. TEXTURE – TACTILE RESPONSE TO THE PHYSICAL CHARACTERISTICS OF FOOD Crisp, velvety, smooth, rough, hard, firm, thick, thin, viscous, springy, gritty, gummy, sticky, moist, tender, fibrous, chewy, curdled, lumpy pasty, rubbery, tough, greasy, fibrous, crunchy, smooth, creamy, gelatinised, stringy, flaky, crusty, limp, mealy. INSTRUCTIONS (CONT.) STEP 4 Complete the post practical questions – see below. STEP 5 Upload 1 photo of your Ricotta making and 1 photo of a favourite cheese you tried to the Photo Share. STEP 6 Explore the food discoveries of other students on the Practical 4 photo share. STEP 7 Submit your post practical report using the template provided. latrobe.edu.au 8 PRE-PRACTICAL QUESTIONS You can add as many notes as you like to the text boxes below. 1. What are the proteins in milk? Describe them. 2. What is renin? Describe rennin’s role in making cheese. latrobe.edu.au 9 POST-PRACTICAL QUESTIONS: MAXIMUM WORD COUNT 300 WORDS In text citations are not required within post practical answers but you must include a full and correctly formatted reference list at the end of your report. Use APA6 referencing style and ensure all answers are in your own words. 1. How does the temperature of the milk affect the action of rennin? In your answer, describe why this occurs. 2. Why does rennin-coagulated curd (commercial ricotta) have a different texture than acid coagulated (ricotta made with vinegar)? In your answer, briefly describe the process of making rennin-coagulated cheese. http://www.lib.latrobe.edu.au/referencing-tool/apa-6 YOUR SAFETY INSTRUCTIONS STEP 1 STEP 2 INSTRUCTIONS (CONT.) INSTRUCTIONS (CONT.) Sensory Properties of Cheeses HERE ARE SOME USEFUL WORDS TO GET YOU STARTED APPEARANCE – REGARDS TO SHAPE, SIZE, COLOUR AND CONDITION OF OUTSIDE OF FOOD FLAVOUR – TASTE AND AROMA AS AN IMPRESSION WHEN FOOD IS EATEN AROMA – SCENT OR ODOUR OF FOOD AS PERCEIVED THROUGH NOSE TEXTURE – TACTILE RESPONSE TO THE PHYSICAL CHARACTERISTICS OF FOOD INSTRUCTIONS (CONT.) STEP 6 PRE-PRACTICAL QUESTIONS POST-PRACTICAL QUESTIONS: MAXIMUM WORD COUNT 300 WORDS