Apr 9th, 2014
Price: $50 USD

Question description


U7 LAB1.pdf

U7 LAB2.pdf

U7 LAB3.pdf

U7 LAB4.pdf

U7 LAB5.pdf

Lab Report 7

  • Laboratory 12: pg 120-121; pg 122-126
  • Laboratory 13: pg 133-136; pg 138-139.
  • Submit a lab report by answering questions for each section. Label and photograph each product and include with your lab report. Use APA style and cite references in the text; list references at the end of the report.
  • Complete either Laboratory 12 (I & II): Egg Cookery or Laboratory 13 (III & IV): Milk and Cheese

Laboratory 12:

I. To observe the effect of aging on the raw egg

  • Complete Table 12.1 for the evaluation of raw eggs. Label the eggs and take a photograph to include with your lab report.

  • Write a lab report by answering questions 1-3 on page 121.

II. To become familiar with various methods to cook eggs

B. Cooked in the shell (hard cooked)

  • Complete Table 12.3 evaluation of hard boiled eggs. Cut the eggs in half to show differences in color and take a photograph to include with your lab report.

  • Write a lab report by answering questions 1-2 on page 123.

D. Scrambled eggs

  • Complete Table 12.5 evaluation of scrambled eggs.

  • Write a lab report by answering questions 3 and 4 pages 125-126.

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(Top Tutor) simba
School: Duke University

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