Following are the answers to the questions in the coursework. These are mostly related to apple fritters telling which ingredients are used in the recipe along with the justifications as to why they are being used.
In the apple fritters, the apples are dipped in orange juice because apple contains a lot of iron due to which the color of the apple changes. Therefore, to the apple is dipped into orange juice so that the color remains the same for at least some hours. After the apples are dipped in orange juice, we have to sprinkle sugar on it and leave it for ten to fifteen minutes and this is basically done to sweeten the apple fritter. While frying the apple fritters, it is better to use the tongs and not a basket; this is because apple fritters are coated with the batter before they are left to fry. As we leave the fritter into the oil when it is hot, it is thus better to leave it into the oil with a tong. Moreover, fritters usually do not take much time to fry and so they have to be taken out soon, thus the whole basket should not be put into the oil at one time.
Flour and sugar sifted together so that both the ingredients mix up with each other easily while sifting together than when we will sift them separately. Another reason is that when we sift both the ingredients together, it also saves time. The extra particles in the sugar can also be eliminated from the powder this way.
The characteristics of composition mentioned in the recipe are its best compositions and they would give an ideal fat to use for deep fat frying the apple fritters. However, baking powder or soda can be eliminated from the recipe in order to reduce the fat. This is because when we add baking powder to the recipe, apple fritter would absorb more oil in which it is being fried and so it may become oilier and so the intake of oil would increase.
If an apple fritter recipe contains 15 ml of oil and this amount is increased to 25 ml, both the recipes would absorb the same amount of oil while frying. However, the ingredients have to be same and even if the amount of oil being used for frying it would not matter much to the absorption of oil in the apple fritters and this is because whatsoever the amount of oil we use for frying, the fritter will just absorb the amount of oil that it can and not more than that even if we use more than 25 ml oil for frying.
The increase in sugar in the ingredients would affect the rate of browning of the fritters when fried. The greater risk of increasing the amount of sugar in a recipe is because sugar takes heat faster and so apple fritter would have more possibility to turn brown in less time.
While doing the product evaluation of apple fritters, if we want to keep the color light, we should keep it on a lower flame and take it out quickly making sure it is cooked well. If we want it wet in the center, the same thing can be done i.e. to keep it on a low flame and not to keep it on flame for a longer period of time. In order to keep the fritter taste like raw dough, one should make sure it is taken out and is not fully cooked so that it still gives the raw taste, furthermore castor sugar can also be sprinkled on it once it is taken out from oil.
To keep the fritters too dark, it is better to keep it on flame for a longer period of time so that they are brown, to keep the crust too crisp, it is better to use more batter and to make them sweet more sugar or sweetening ingredients should be used as dressing such as chocolate or any other kind of syrup.
To give the fritters a greasy appearance, we should brush butter on it once they are fried. To add more flavors to it, cinnamon powder or cardimon powder or castor sugar can be sprinkled, furthermore different kinds of syrup such as chocolate or orange syrup can be used to give more flavors to it.
The difference between temporary and permanent emulsion is that temporary emulsion is used when we need to fry the fritters at the same time, however permanent emulsion is better if we need to keep it for later use.
There are certain problems that might arise when making mayonnaise with fresh whole eggs; therefore fresh whole eggs should not be used to make mayonnaise. The problem that occurs is that when we use the whole egg, mayonnaise won’t set properly as required as the consistency would be inappropriate; therefore it is better to use either just the egg white or egg yolk or not both at one time.
When using the salad dressings such as French, Mayonnaise, etc., the ingredients that are used to make theses dressings add more flavors to the recipe and they make it more tasty and attractive. The ingredients that serve to emulsify in salad dressings are the ones that are already being used in the recipe ether in a low or a high content e.g. in an apple fritter, we are using egg and it is also present in mayonnaise. (Kidston, 2007).
Reference
Kidston,C. (2007).Cath Kidston Recipe Organizer (Ring-bound). Lslf Edn. Chronicle Books.
