Selection and preparation of food

Prepare 1 c of sour apple juice as for jelly. Divide into two portions, (a) and (b). Add 2 tbsp granulated sugar to (a) and boil 5 minutes. Cool. Boil (b) 5 minutes, then add same quantity of sugar as in (a), stirring well. Compare the two samples as to sweetness. Compare cane sugar with glucose. Discuss inversion of sugar in cooking. 66 Preparation of Food Experiment 118. Effect of Moist Heat on Sucrose. Dissolve | c of granulated sugar in J c of water. (Solutions remaining from Experiment 115 may be used.) Boil carefully, arranging to note the temperature at which the sirup : (a) Forms a thread when dropped from the spoon. (b) Forms a soft ball when dropped into cold water. (c) Hardens to a brittle mass in cold water. (d) Turns to a light brown. Arrange also to remove a portion (about 1 tbsp) to a small dish at each stage of the heating. Compare these different products and suggest uses for each. Experiment 119. Effect of Dry Heat on Sucrose. Place J c of sugar in an omelet pan, and stir constantly over a moderate fire until melted. (a) Remove 1 tsp quickly to a cool place. Product = barley sugar. Will this recrystallize ? (b) Continue heating remainder until it becomes a light brown color. Cool a little of this and compare with (a) as to taste and texture. (Add \ c water to (b) and boil to a sirup. Bottle for use.) Compare these products with (d) in Experiment 118. Experiment 120. Table Sirup. Using J c of granulated sugar, determine the amount of brown sugar and water to be used in the making of a sirup by boiling 3 minutes. Laboratory Manual 67 Determine the length of time this sirup will stand without crystallizing. Compute the cost of a gallon of sirup made in this way. Compare with commercial table sirups as to desirability and cost. Experiment 121. Fondant. (a) Dissolve \ c sugar in J c water. Add TV tsp cream of tartar. Boil to soft ball stage, taking care that the sirup does not form crystals on the side of the pan. Let stand till cold, then beat with spoon to a soft, creamy mass. Remove from the saucepan and mold with the hands. Place in a bowl ; cover bowl closely, and let stand until the next laboratory period. (&) Use 1 tsp of glucose instead of the cream of tartar. The other ingredients and the manipulation same as in (a). (c) Same as (a) and (b), but omitting both cream of tartar and glucose. Test the sugar used in (c) and also the resulting mass for invert sugar. Explain. (d) Repeat (a), (b), and (c), beating sirup while hot. Compare results. Experiment 122. Cream Mints. Melt fondant over hot water, and flavor with peppermint. Drop the mixture from the tip of a spoon onto oiled paper. Weigh and compute the cost per pound. 68 Preparation of Food Experiment 123. Chocolate Creams. Mold fondant into small cones. When firm, coat them with chocolate, using various commercial brands for comparison. Prepare the chocolate by melting it in a dish over warm water, being careful not to overheat it. Cool creams upon oiled paper. Compare cost per pound of each variety. Very soft fillings may be frozen before dipping. Compare these creams with commercial candies. What causes "spotting" of chocolate? How may it be avoided ? Experiment 124. Peanut Brittle.