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Unit 7 Working with Complex Food Systems
Calculations
1. Calculate the total mass lost from the chicken wings during
cooking.
2. Calculate the total percentage of mass lost from the chicken.
3. Calculate the percentage of mass lost from the chicken in the
form of fat.
4. Calculate the mass lost from the chicken in the form of substances
other than fat.
5. Calculate the percentage of mass lost from the chicken in the
form of substances other than fat.
Data
Record the results of your calculations on a class data chart. Copy
the data from the other lab groups into your data table.
Questions
1. Which solution was the most effective for extracting gelatin?
How did you determine this?
2. Were other compounds extracted during the simmering process?
How do you know?
3. What principles made it possible to extract fat during simmering?
4. How does the percentage of mass lost in the form of substances
other than fat compare among the three variations?
5. How can this information be applied to food preparation?