home economics– practical food studies assignment（家政学,实际食品研究任务）.doc

Home Economics Support Service Practical Food Studies Assignment Area of Practice: D - 2006 Assignment No 6 with exemplar answer Assignment Sugar has a wide variety of culinary uses attributable to its properties. Research (i) the properties and (ii) the related culinary uses of sugar. Select two dishes which have sugar as a key ingredient. (Each dish selected should illustrate a different property of sugar). Explain how the scientific principles are applied in making the dishes. Prepare, make and serve the selected dishes. Evaluate the assignment in terms of (a) implementation and (b) success in applying the selected properties in the preparation / cooking of the dishes. the mark weighting for the assignment is as follows: % Mark Weighting Investigation: Analysis and Research 24% Practical Application 1 - Planning and Preparation Implementation Evaluation 6% 20% 12% Practical Application 2 - Planning and Preparation Implementation Evaluation 6% 20% 12% Investigation: Analysis/Research Properties of Sugar Sugar is capable of the following: Maillard Reaction , Inversion, Sweetening foods, 16 /16 enhancing flavour, caramelisation., stabilizing proteins and crystallization. These are its properties. Culinary Uses Sugar has many uses in cooking - it can be used for the following: colouring e.g. it can carmelise giving a caramel colour e.g. caramel squares it can be used to colour and flavour foods (maillard reaction) in baking cakes Sweetening – used in tea / coffee ,cereal, making ice cream and baking buns etc to entrap air in cake making and makes them lighter e.g. Victoria Sandwich it is used in making icing e.g. royal icing on Christmas cake making glazes to improve appearance e.g. apricot glaze on French apple tart making syrup to prevent discolouration e.g. sugar syrup in fresh fruit salad prevents discolouration of t