U7 LAB (A+ ORIGINAL WORK ONLY)

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U7 LAB (A+ ORIGINAL WORK ONLY)

PLEASE DO LABORATORY 12!!!!  SEE ATTACHMENTS FOR HELP
U7 LAB1.pdf
U7 LAB2.pdf
U7 LAB3.pdf
U7 LAB4.pdf
U7 LAB5.pdf
Lab Report 7

Laboratory 12: pg 120-121; pg 122-126
Laboratory 13: pg 133-136; pg 138-139.
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 Laboratory 12 (I & II): Egg Cookery or Laboratory 13 (III & IV): Milk and Cheese

Laboratory 12:
I. To observe the effect of aging on the raw egg

Complete Table 12.1 for the evaluation of raw eggs. Label the eggs and take a photograph to include with your lab report.

Write a lab report by answering questions 1-3 on page 121.

II. To become familiar with various methods to cook eggs
B. Cooked in the shell (hard cooked)

Complete Table 12.3 evaluation of hard boiled eggs. Cut the eggs in half to show differences in color and take a photograph to include with your lab report.

Write a lab report by answering questions 1-2 on page 123.

D. Scrambled eggs

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