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
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.