Please do the muffins!!!!  See attachments and contact me for if additional info is needed

1Bookshelf | Food Selection and Preparation : Laboratory 4 Quick and Yeast Breads (page 40).pdf

Bookshelf | Food Selection and Preparation : Laboratory 4 Quick and Yeast Breads (page 40).pdf

  • Laboratory 4, pp. 38-43.
  • Submit a lab report by answering questions for each section. Label and photograph each product and include with your lab report. Use APA style and cite references in the text; list references at the end of the report.
  • Complete either I. Muffins or II. Biscuits

I. To evaluate factors which affect the quality of muffins

  • Complete Table 4.1 for the evaluation of muffins and answer questions 1-6 on p. 40. Label each product, for example, regular recipe, 7 strokes. Take a photograph of all products to include with your lab report.

  • Write a lab report by answering questions 1 through 6 on p. 40

II. To evaluate factors which affect the quality of biscuits

  • Complete Table 4.2 for evaluation of biscuits. Prepare only the basic and whipping cream biscuits, label each product, and take a photograph to include with your lab report.

  • Write a lab report by answering questions 1-5 on p. 43.

This project should be in APA format and follow the conventions of Standard American English (correct grammar, punctuation, etc.). Your writing should be well ordered, logical and unified, as well as original and insightful. Your work should display superior content, organization, style, and mechanics.

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