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Tasha Gillette
8-Apr-2016
Introduction:
Cereals are cooked to increase their digestibility and palatability. In this lab we compared
initial and final volumes of servings in oatmeal, rice, and pasta. In cereal the starch gelatinizes
when it is heated when water is present, which results in a higher volume mixture. In each
comparison, multiple types of each category were used to see how different products have
different needs when cooking. When comparing different rice and pastas the flour type will
change how it is cooked as well. Flour is a major ingredient in all baked products and the
different types such as bleached, whole grain, and durum wheat can have an effect on the final
product. Thus, Water ratio is crucial and can change the end product if done incorrectly.
(Brown)
Methods:
For each serving of oatmeal, rice, and pasta each portion was measured in the graduated
cylinder before cooking and recorded. The only portion that was not cooked on the stove top was
the instant oatmeal, the instant oatmeal was cooked in the microwave. First, the oatmeal cereals
were cooking on the stovetop using small saucepans. The rolled regular oats and quick cooking
oats were cooked and time recorded. After cooling the amounts cooked were measured again in
the graduated cylinder. The appearance, flavor, and mouth feel were also recorded to compare
the characteristics each type of oatmeal had. Second, the types of rice were measured in the
graduated cylinder before cooking. The water to rice ratio before cooking was cup of rice of
each to for the brown rice, 1 cup of water of the long-grain rice, 1 cup for the short-grain
rice and cup water for the instant rice. The types of rice used were brown, long-grain white,
CEREALS AND FLOURS LAB REPORT 3
short-grain white, and instant. When done being measured the rice was cooked on the stove top
with boiling water in the saucepan before being poured into the pan. When done being cooking
the cooking time was again recorded and the final volumes were taken using the graduated
cylinders. Finally, the pasta types were measured in the graduated cylinder before cooking on the
stovetop with cup of pasta to 2-cup water ratio. The types of pasta cooked on the stovetop
were pasta ribbons, noodles, and whole wheat. The water was brought to a boil before inserting
the pasta into the pan. When the pasta was done cooking the time was recorded and appearance,
Results:
This table contains the observations of the three types of oatmeal cereals and the quality each
represents. It is showing the difference between water ratio, appearance, flavor, and mouth feel.
CEREALS AND FLOURS LAB REPORT 4
This table contains the observations of the four types of rice and the quality each represents. It is
showing the difference between water ratio, appearance, flavor, and mouth feel.
This table contains the observations of the three types of pasta and the quality each represents. It
is showing the difference between water ratio, appearance, flavor, and mouth feel.
CEREALS AND FLOURS LAB REPORT 5
Discussion:
Overall, the experiment succeeded in showing the variations completed had relations with
the end product. Water ratio was different when it came to the oatmeal, rice, and pasta. In most
kitchens water is just poured into the pan and brought to a boil without being measured. This
type of non measured water is okay for pasta, but if you want to cook the pasta correctly and in
less time knowing the measurements is crucial for each type of pasta. The oatmeal and rice each
had different water amounts for the amounts of rice and oatmeal cooked. The packaging of the
oatmeal had the directions on them for each amount that can be used. The Pasta however had to
be calculated due to the small amount used for this experiment. Overall comparing the ratio on
the tables 1-3,2-3,3-3 the ratios are all different when it came to the volumes recorded before and
after cooking. The ratio to water is crucial when cooking the products above and can change the
References:
Brown, A. (2015). Understanding Food Principles and Preparation; 5th ed. Stamford, CT:
Cengage Learning.