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MieleLab Report

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MieleLab Report

Oneof the food products I prepared was cheese soufflé. The purpose ofthe experiment is to investigate the effect of fat on the rise orfall of soufflé.

Ingredientsand functions

  1. 2 Tablespoon flour. The purpose of the flour is to provide starch which acts as the medium for the rest of the ingredients

  2. ¼ teaspoon salt. The purpose of the milk when making the soufflé is to provide flavoring

  3. 2/3 cup of milk.

  4. 1 Tablespoon butter. Butter provides the much-needed moistening that prevents the formation of a stale crust

  5. ¾ cup cheese, Shredded Swiss Cheese, gouda, or cheddar

  6. A pinch of Cayenne

  7. Two eggs, separated

  8. ¼ tea cream of tartar

Preparation

Preheatoven to 350 F. Then blend flour, cayenne pepper, and salt in asaucepan, add milk and stir. Heat while constantly stirrrng untilthe sauce is thickened then remove. Add shredded cheese and butterand stir until they melt away then add the unbeaten egg yolks. Beatthe gg whites until soft peaks form and add tartar until it stiffens.Add the sauce to the egg mixture and butter the bottom of the glassbaking dish. Pour the mixture into the baking dish and place in anoven. Bake for 35 minutes.

Resultsand Description

Theresult of the experiment was a deep brownish puffed up, and fluffysoufflé only slightly rising on top of the baking dish but fellafter about eight minutes. The soufflé was soft on the mouth, easilydissolving when put in the mouth, sweet, and had a subtle egg flavor.The first scientific principle involved is process continuation. Oncethe process has been started, it cannot be stopped without damagingthe soufflé. The second principle is the gelling of ingredients inthe oven. With the help of the salt, the starch components in theflour gel and create a web structure which traps moisture hencelubricating the process. A third principle is a dextrinization whichis the browning of starch in dry heat.

Theerror made during the experiment was that some of the egg yolks werebeaten together with the whites. The standard procedure is to add theyolks for flavoring but beat the whites alone to avoid air fromescaping the mixture through the formation of coatings around the airbubbles. However, the yolk was added to the mixture so as toinvestigate the effect of fat on the rise and fall of the soufflé.The yolk is made up of fat which prevents the formation of thecoating around the air bubbles. This is the reason why the soufflédid not rise above the baking dish. Using the standard procedure, itis expected that the soufflé will rise a few centimeters above thebaking dish, but this was not the case here. Hence, fat makes thesoufflé not to rise.

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