Audrey Young & Katrina Kirchner



Anna Cooper

Dinner- Comfort Meal

Lactose Free

Background Information

Meat loaf came to be because of its ability to serve large numbers of people for less cost. This is still a very desirable trait when making a meal selection due to ongoing economic hardship. Cattle have been a source of protein for Americans for decades.

Comfort foods give people a nostalgic feeling and put people at ease. If you grew up in a house-hold that often ate meat loaf for dinner, your mind will take you back to those times as a child, eating your mothers meat loaf.

Comfort meals are typically eaten as a family service. The food is brought to the table in bowl or other serving dishes, and passed to each person counterclockwise around the table. The table should be set with a table cloth and/or place mats, and a napkin. Each person’s place should have a dinner plate, a small bowl for applesauce, a drinking glass, one dinner fork, one dinner knife, and one teaspoon. After everyone has finished, the host should remove the serving containers, dinner plates, bowls, and all used flatware. If people wish to stay at the dinner table after the meal is complete, the drinking glasses should be left for those people.

The meal should be placed on a dinner plate, with the meat loaf, dinner roll, and pan steamed broccoli forming a triangle, but not touching. The applesauce should be served with the rest of the meal, but in a separate small bowl, placed at the top left-hand side of each dinner plate. There should be a drinking glass at the top right-hand side of each dinner plate. One dinner fork should be placed on the left side of each plate. A dinner knife should be on the right side of each plate, blade-side facing in, with a teaspoon to the right of it.

Menu

Pre- modification

Menu Item Food Group Price

Meat loaf Meat $5.34 total

(Made with fortified soy milk and saltine crackers) $1.78 / 2 servings

Dinner rolls Grain $1.34 total

(Made with fortified soy milk and vegetable shortening) $0.11 / 2 servings

Applesauce Fruit $4.12 total

$1.03 / 2 servings

Pan steamed broccoli Vegetable $2.66 total

(Seasoned with Mrs. Dash seasoning) $0.89 / 2 servings

Soy milk- fortified Milk $0.63 / 2 servings

Total cost of meal: $4.44 for 2 servings

Market Order

Pre- modification

Group Quantity requested Cost

Vegetables: Onion 1/4 cup $0.50

Broccoli with stalk 1 1/2 pounds $2.48

Fruit: Fuji apples 3 pounds (9 medium) $3.99

Dairy: Soy milk- fortified 30 ounces $1.17

Grains: All-purpose enriched flour 3 3/4 cups $0.33

Nabisco saltine crackers 2/3 cup(≈16 crackers) $0.16

Fats/Oils: Vegetable shortening 5 1/3 tablespoons $0.33

Meat/Protein: Ground beef 1 1/2 pounds $3.75

Large eggs 3 $0.25

Seasonings: Fresh parsley 2 tablespoons $0.08

Crushed dried sage 1/2 teaspoon $0.14

Ground cinnamon 1/4 teaspoon $0.02

Kosher salt 1 1/2 teaspoons $0.03

Ground black pepper 1/8 teaspoon $0.01

Dry mustard 1 teaspoon $0.16

Brown sugar 2 tablespoons $0.04

Granulated sugar 1 cup $0.16

Mrs. Dash 1 1/2 teaspoons $0.17

Condiments: Ketchup 1/4 cup $0.09

Baking or Other Special

Equipment/Supplies: Active dry yeast 1- 1/4 ounce package $0.23

Meat thermometer

8x4x2-inch loaf pan

Electric mixer

Muffin cup pan

Large saucepan

Potato masher

Mixing bowl

Chef knife

Cutting board

Meat Loaf

Better Homes and Gardens Cook Book

Pre- modification

| Ingredient |Amount |

|Beaten eggs |2 |

|Milk Soy milk- fortified |3/4 cup |

|Fine dry bread crumbs | |

|Nabisco saltine crackers, finely crushed |2/3 cup (approximately 16 crackers) |

|Finely chopped onion |1/4 cup |

|Snipped fresh parsley |2 tablespoons |

|Salt |1 teaspoon 1/2 teaspoon |

|Dried leaf sage, basil, or oregano, crushed |1/2 teaspoon |

|Black pepper |1/8 teaspoon |

|Ground beef |1 1/2 pounds |

|Ketchup |1/4 cup |

|Brown sugar |2 tablespoons |

|Dry mustard |1 teaspoon |

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Directions:

1. In a bowl combine eggs and milk soy milk.

2. Stir in bread crumbs Nabisco saltine cracker crumbs, onion, parsley, salt, sage, and 1/8 teaspoon black pepper.

3. Add meat; mix well.

4. Lightly pat mixture into an ungreased 8x4x2-inch loaf pan.

5. Bake in 350o F oven for 1 to 1 1/4 hours or until internal temperature registers 160o F.

6. Spoon off fat.

7. In a bowl combine ketchup, sugar, and mustard; spread over meat.

8. Bake for 10 minutes more.

9. Let stand for 10 minutes before serving.

Serving size: 4 oz

Number of servings: 6

Total preparation time: 20 minutes

Cook/bake time: 1 hour 15 minutes

Dinner Rolls

Better Homes and Gardens Cook Book

Pre- modification

| Ingredient |Amount |

|All-purpose enriched flour |3 1/4 to 3 3/4 cups |

|Active dry yeast |1- 1/4 ounce package |

|Milk Soy milk- fortified |1 cup |

|Sugar |1/4 cup |

|Butter, margarine, or shortening | |

|Vegetable shortening |1/3 cup |

|Salt |3/4 teaspoon |

|Beaten egg |1 |

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Directions:

1. Stir together 1 1/4 cup of the flour and the yeast. In a medium saucepan heat and stir milk soy milk, sugar, butter shortening, and 3/4 teaspoon salt just until warm (120o F to 130o F) and butter shortening almost melts; add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, grease muffin cups.

4. Shape dough into 24 balls. Place balls in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

5. Bake in a 375o F oven for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from pan. Cool on wire racks.

Serving size: 1 roll

Number of servings: 24

Total preparation time: 2 hours 15 minutes (45 minutes prep, 1 1/2 hours of rising)

Cook/bake time: 15 minutes

Applesauce

Science of Foods- Module 9 Laboratory Recipes

Pre- modification

| Ingredient |Amount |

|Fuji apples, peeled, cored, and quartered |3 pounds (9 medium) |

|Water |1 cup |

|Sugar |1/3 to 2/3 cup |

|Ground cinnamon |1/4 teaspoon |

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Directions:

1. Combine ingredients in saucepan.

2. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until apples are tender; add more water if necessary.

3. Remove from heat.

4. Mash with potato masher or process in blender or food processor to desired texture.

5. Serve warm or chilled. Stir before serving.

Serving size: 1/2 cup

Number of servings: 8

Total preparation time: 20 minutes

Cook/bake time: 10 minutes

Pan Steamed Broccoli



Pre- modification

| Ingredient |Amount |

|Broccoli with stalk, rinsed and trimmed |1 1/2 pounds |

|Water |1/3 cup |

|Salt |1/8 teaspoon |

|Unsalted butter |2 tablespoons |

|Mrs. Dash seasoning |1 1/2 teaspoons |

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Directions:

1. Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces.

2. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise.

3. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top.

4. Cover, place over high heat and cook for 3 minutes.

5. Decrease the heat to low and cook for an additional 3 minutes.

6. Remove from the heat, add the butter Mrs. Dash seasoning and stir to combine.

7. Serve immediately

Serving size: 1 cup

Number of servings: 6

Total preparation time: 5 minutes

Cook/bake time: 6 minutes

Food Science Principles

Pre-modification

Food Item- Meat Loaf

Food Science Principles:

1. Myoglobin changes during heating

2. Binding

3. Caramelization

4. Adipose tissue

5. Tenderness

6. Food safety

Explanation:

1. Myoglobin-containing proteins in meat denature during cooking, producing the grayish brown well-done color of meatloaf

2. Binding in meatloaf occurs because of the high protein content of eggs. When heated, the protein in eggs coagulates, which adheres ingredients together. The egg protein also firms and stabilizes the structure of the meat loaf.

3. Caramelization occurs when sugar is heated. The sugar in the ketchup-mixture topping will start to melt at about 320o F, will become smooth and glossy, and then start to caramelize. This will make the topping less sweet but more flavorful than the starting sauce.

4. Adipose tissue is fat. When the fat in the meat loaf melts, it results in a flavorful and juicy product.

5. Tenderness is affected by collagen, which is the major protein in connective tissue. The ground beef for the meat loaf is from the short plate and fore shank, which the animal uses for movement. When muscles are used for movement they contain more collagen, resulting in tougher meat. Grinding the meat mechanically tenderizes it. The salt in the meat loaf acts as an artificial tenderizer by breaking down muscle fibers and releasing proteins.

6. Food safety is very important to keep in mind when, dealing with food, to help prevent foodborne illness. When preparing meat loaf, store all ingredients properly before use, practice good personal hygiene, cook the meat to the correct internal temperature, cool food correctly, keep the ingredients and the finished product out of the temperature danger zone, and reheat leftovers to the correct temperature.

Food Item- Dinner Rolls

Food Science Principles:

1. Gluten formation

2. Leavening

3. Fermentation

4. Proofing

5. Hydration

6. Coagulation

7. Emulsifiers

8. Enzymatic reactions

9. Gelatinization

10. Maillard reaction

11. Cell structure formation, or crumb development

12. Food safety

Explanation:

1. Gluten formation occurs when the flour proteins, gliadin and glutenin, combine and produce gluten. When a flour mixture, such as dinner rolls, is hydrated and kneaded, gluten formation occurs. Kneading develops gluten to its full potential. Gluten has the ability to stretch. When dough rises, due to steam, carbon dioxide, and air, the gluten stretches. Gluten helps provide structure in baked products.

2. The types of leaveners are physical, such as air and steam, biological, such as yeast and bacterial, and chemical, such as baking powder and baking soda. The dinner roll recipe I’ve given uses both physical and biological leaveners. Air enters during the mixing of the ingredients. Steam is produced when the water in the dough is heated, which causes the dough to expand. Yeast ferments and produces carbon dioxide which expands during baking. The growth of yeast is controlled with hydration, temperature, and salt.

3. Fermentation occurs when yeast converts carbohydrates to carbon dioxide and alcohol. As carbon dioxide is produced, dough rises. Without fermentation, the dinner rolls wouldn’t rise. The alcohol that is also produced is baked off in the oven. Temperature is very important for fermentation. Between 68o F and 100o F yeast is activated, with 85o F being the best temperature for rising. Over-fermentation may cause the dough to collapse, a grainy texture, and a sour smell.

4. Proofing is done to increase the volume of the shaped dough by extended fermentation. For the dinner rolls, this is done when the dough is divided into balls, placed in the muffin cups, and covered to let them rise again. The dough takes on the shape of the pan. This process allows the dough to become properly aerated. Factors that are important during proofing are amount of time, temperature, and humidity.

5. The flour proteins, gliadin and glutenin, have the ability to dissolve in and attract water, which is known as hydration. The rising of the dinner rolls wouldn’t be possible without hydration.

6. Coagulation occurs when proteins in a liquid clot or precipitate into a semisolid compound. This occurs during the baking of the dinner rolls. In the oven, the protein that stiffens the dough coagulates.

7. Emulsifiers in the dinner rolls are lecithin, monoglyceride, and diglycerides. These assist in fat dispersion, trapping gas made by the yeast, reducing proofing time, and give even texture to the finished product.

8. Enzymes are very important proteins because they catalyze, or speed up, chemical reactions. Without enzymes, chemical reactions would occur without any order. Flour naturally contains the enzyme alpha-amylase, which changes the damaged starch granules in flour to sugars. Enzymes affect the flavor, color, and texture of the rolls.

9. Gelatinization occurs when starch granules are heated in a liquid, causing an increase in volume, viscosity, and translucency. This is another reaction that occurs when the dinner rolls are baked. When heated, the hydrogen bonds holding the starch together weaken, which lets water penetrate the starch molecules. This causes the starch granules to swell. Due to the low water content in dough, gelatinization doesn’t proceed very far.

10. Maillard reactions occur between a sugar and a protein, which results in the formation of brown complexes. This reaction takes place in the dinner rolls when lactose sugars and nitrogen react during baking. The maillard reaction is responsible for the brown crust of the baked bread.

11. Cell structure formation, or crumb development, is the cell structure you see when you slice a baked product. This is evaluated by cell size, cell shape, and cell thickness. The formation of the crumb relies on the gases that are produced during fermentation and proofing, and the air that was incorporated while mixing and kneading. The gases in the gluten create bubbles. The gas from those bubbles escapes during baking, leave the cell behind.

12. Dinner rolls contain TCS foods such as milk, butter soy milk, and eggs, all of which need to be handled carefully to prevent foodborne illness. It is important to hold these ingredients at the correct temperatures, and as always, practice good personal hygiene.

Food Item- Applesauce

Food Science Principles:

1. Pectin formation

2. Enzymatic browning

3. Denaturation of cell membrane proteins

4. Gelatinization

5. Water activity

6. Sweeteners

7. Sensory changes

8. Food safety

Explanation:

1. There are three different groups of pectic substances: protopectin, pectin, and pectic acid. Pectin is a group of polysaccharides in fruits that holds the cell walls together. It also contributes to firmness and structure. Heating fruit, as done with the applesauce, converts pectin to pectic acids by hydrolyzing the chemical bonds that hold the molecules together. Heating gives the apples a soft texture.

2. Enzymatic browning is a reaction between an enzyme and a phenolic compound in the presence of oxygen resulting in browning. This will take place when the apples for the applesauce are being peeled, cored, and quartered. When the apples are cut, the phenolic compounds and enzymes will be exposed to oxygen, causing them to turn brown. If the apples are added quickly enough to the water and sugar, browning won’t occur.

3. Raw fruits have a semipermeable membrane that will let water, but not sugar or other minerals, pass through. When sugar is added to fruit, the opposite occurs. Sugar draws water out of the fruit creating a syrup. When making applesauce, sugar enters the cells while water leaves.

4. Gelatinization occurs when starch is heated with a liquid. The starch in the apples is heated in the sugar and water, which causes the hydrogen bonds that hold the starch together to lose strength. This results in water entering the starch molecules, making them swell. This causes a change in the texture of the apples.

5. Water activity measures the amount of free water in foods. Apples have a high water activity, which means they are very prone to microbial spoilage. The sugar used in making the applesauce inhibits the growth of microbes by lowering the water activity of the apples.

6. The sweeteners found in applesauce are sucrose and fructose. Sucrose is table sugar. The structure of sucrose is one glucose molecule to one fructose molecule. Fructose is mainly found in fruits and honey. It is the sweetest of all sugars. Both of these give applesauce its sweetness.

7. Many sensory changes occur when fruit is heated. The texture softens and flavors and volatile compounds can be lost if heated for too long.

8. After the applesauce has been cooked, it is important to cool and store it properly to prevent the growth of microorganisms. As always, good personal hygiene also helps prevent foodborne illness.

Food Item- Pan Steamed Broccoli

Food Science Principles:

1. Lignin concentration

2. Chlorophyll color change

3. Gelatinization

4. Sensory changes

5. Food Safety

Explanation:

1. Lignin is a non-carbohydrate type of fiber. The concentration of lignin increase as vegetables mature. It makes older broccoli tough and unable to soften when heated. For this reason, it is important to purchase broccoli that isn’t overly ripe.

2. Heating vegetables that contain chlorophyll, such as broccoli, first causes their green color to brighten, but heating them for longer times results in a dull olive brown color. Chlorophyll containing vegetables have a membrane that keeps their acids and pigments separate. When heated, the membrane is disturbed and the acids and chloroplasts come into contact with each other. Magnesium in the chlorophyll is then replaced with hydrogen from the acids.

3. Gelatinization occurs when starch is heated with a liquid. The starch in the broccoli is heated in water, resulting in weakened hydrogen bonds that hold the starch molecules together. When this happens, water enters the starch molecules, making them swell. This causes a change in the texture of the broccoli.

4. Many sensory changes occur when vegetables are heated. The texture softens and flavors can be lost if heated for too long.

5. After the broccoli has been steamed, it is important to cool and store it properly to prevent the growth of microorganisms. As always, good personal hygiene also helps prevent foodborne illness.

Food Item- Milk Soy milk- fortified

Food Science Principles:

1. Homogenization

2. Sweetener

3. Water activity

4. Food Safety

Explanation:

1. Homogenization keeps the water and fat in milk soy milk from separating. The process is completely mechanical and doesn’t affect nutrient content. Changes that occur when milk soy milk is homogenized are; creamier texture, whiter color, blander flavor, and coagulates more easily.

2. The sugar found in milk is lactose. It is the least sweet of all sugars. Its structure is a glucose molecule bound to a galactose molecule. There are very few saccharides that come from an animal source; lactose is one of them. Some people are lactose intolerant, which means they lack the enzyme, lactase, which is needed to break down the milk sugar. Soy milk is sweetened with rice syrup, evaporated cane juice, or other natural sweeteners, depending on the brand of soy milk. Because these sweeteners replace lactose, soy milk is an alternative to milk for people who are lactose intolerant.

3. Water activity measures the amount of free water in foods. Milk Soy milk has a high water activity, which makes it very prone to microbial spoilage.

4. Milk Soy milk is a TCS food that needs to be stored correctly to prevent the growth of microorganisms.

Time Table (In minutes)

Pre-modification

3:45- begin making dinner rolls

4:15- let dough rise for one hour

4:45- begin making meat loaf

5:05- bake meat loaf

5:15- punch dough down, divide in half, cover and let rise for 10 minutes

5:25- shape dough into 24 balls, put in muffin cups, cover and let rise for 30 minutes

5:45- begin making applesauce

5:55- bake dinner rolls

6:00- Simmer applesauce ingredients for 8-10 minutes

6:05- check temperature of meat loaf, if 160o F, spread sauce over meat and bake 10 more minutes

6:10- check dinner rolls for doneness, remove from oven and cool

- remove applesauce from heat and blend or process

6:15- remove meat loaf from oven and let stand for 10 minutes

- begin making pan steamed broccoli

6:20- cook broccoli over high heat for 3 minutes

6:23- decrease heat on broccoli to low and cook 3 more minutes

6:26- remove broccoli from heat and add butter Mrs. Dash seasoning

Serving Time: 6:30 P.M.

Modification Justification

Post- Modification

To make my meal lactose free, I replaced all milk, butter, and bread crumbs. I replaced the milk with fortified soy milk, the butter with shortening and seasoning, and the bread crumbs with Nabisco saltine crackers.

To make the meatloaf lactose free, I replaced the milk with fortified soy milk, and because bread crumbs contain milk, I decided to use Nabisco saltine crackers instead. The reason the crackers need to be the Nabisco brand is because that was the only brand of saltine crackers I found to be lactose free. The other brands all contained milk. I also reduced the amount of salt in the recipe by half because of the salt in the crackers. The food science principles didn’t change for the meatloaf.

The dinner roll recipe contained milk and butter. The recipe actually called for either butter, margarine, or shortening, so I just omitted the butter and margarine options. The milk was replaced with fortified soy milk. There were a couple of changes in the food science principles. The first concerns the maillard reaction. Because the modified recipe doesn’t contain lactose, the sweeteners in the soy milk and the sugar in the recipe will contribute to the browning. The second change in the food science principles are the TCS foods. Soy milk, like regular milk, is a TCS food, but shortening, unlike butter, is not a TCS food.

The pan steamed broccoli recipe called for butter to be added after the broccoli had been cooked. Because the butter is used to enhance the flavor, I replaced it with Mrs. Dash seasoning. The flavor will be different, but still appealing. There were no changes in the food science principles for the broccoli.

The beverage (milk) obviously needed to be replaced with fortified soy milk. The sensory characteristics will be quite a bit different. If original soy milk is disliked, flavored soy milk may be a more appealing option. The only principle that changed for milk is the sweetener. Lactose is the sweetener in milk, but soy milk contains natural sweeteners such as rice syrup or evaporated cane juice.

As you can see, the modification required some minor changes in the recipes, but all of the food science principles were still applicable. The principles only needed a few changes in their explanations.

Grading

The following is criteria used for grading your project.

Pre Modification

• Overall form (3 pts.) – Did you follow the format directions

• Background information (2 pts) – should be complete, 1 double spaced page

• Sensory components of meal –complimentary flavors and colors, well balanced-all food groups (5 pts.)

• Food science principles- listed for all food items with explanation (7 pts.)

• Market order (3 pts.)

• Detail & completeness of the recipes (5 pt.)

• Reasonable cost (0 pt.)-Points will be deducted if this is not within reason. Prices will be randomly checked by the instructors.

Post- Modification

• Overall form (2 pts.) - Format directions followed

• Creative ability to handle modification and suitability of modifications (5points)

• Completeness of documentation concerning modifications and appropriateness of justifications and appropriate form (10 points)

• Completeness and precision of market order and timetable (5 points)

• Completeness of the food science principles list (13 points)

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