nutrition report and need the explanation and answer to help me learn.
Introduction
3
Section 1. Recipe Analysis
Table 1. Nutrition Information of Homemade and Commercial Lasagne
Section 2. Nutritional Analysis
Section 3. Physical Analysis
Table 2. A summary of the physical changes during preparation and cooking of key ingredients in traditional lasagne
Section 4. Chemical Analysis
Table 3. A summary of the chemical reactions during preparation and cooking of traditional lasagne
Section 5. Sensory Analysis
Conclusion
Reference List
Appendix
Appendix (insert appendix number here then delete blue text). Commercial Lasagne Packaging
Introduction
Include a brief background on lasagne and describe the task and purpose.
(Remove all blue text prior to submission).
Section 1. Recipe Analysis
Discuss the macro and micro nutrients within the traditional homemade lasagne and compare it to the commercial lasagne. You can add additional nutrients to the table below if you wish to. If you add additional nutrients you should discuss them in your report. Discuss the FoodWorks analysis here including the yield and retention factors (include the FoodWorks report and data collected in the practical in the appendix, and refer to them in the written report here). Discuss the nutrient density of the dish and support your claims with references.
(Remove all blue text prior to submission).
Table 1. Nutrition Information of Homemade and Commercial Lasagne
Nutrients
Homemade Lasagne
Commercial Lasagne
Energy kJ
Protein g
Fat
Total g
Saturated g
Carbohydrates
Total g
Sugars g
Fibre
Sodium
Section 2. Nutritional Analysis
Discuss how ingredients change nutritionally due to processing (from farm to plate). Use tomato and cheese (key ingredients from the traditional lasagne recipe) as examples to provide specific details. Discuss the stages where nutritional changes occurred and what the nutritional change was, support your claims with references.
(Remove all blue text prior to submission).
Section 3. Physical Analysis
Discuss how food changes physically when it is processed and support your claims with references.
In the table below describe the preparation and cooking that the listed ingredients go through and summarise the physical changes (i.e. appearance, colour, texture, taste, smell) that occurred to the selected key ingredients in the traditional lasagne recipe. No references required in the table as this is primary data you collected in the practical.
(Remove all blue text prior to submission).
Table 2. A summary of the physical changes during preparation and cooking of key ingredients in traditional lasagne
Ingredient
Preparation required
Cooking required
Physical changes
Beef
Onion
Section 4. Chemical Analysis
Discuss and define the main chemical reactions that occur when food is cooked using the traditional lasagne as your example and support your claims with references.
In the table below define the chemical reaction that occurred to the selected key ingredients in the traditional lasagne recipe.
(Remove all blue text prior to submission).
Table 3. A summary of the chemical reactions during preparation and cooking of traditional lasagne
Ingredient
Cooking method
Chemical reaction
Beef
Fry meat until it changes colour
Onion
Fry until it softens
Milk & Flour
Heated together until thick in Bechamel Sauce
Section 5. Sensory Analysis
Define the sensory analysis tool you used to collect sensory data in the practical (don’t forget to reference this part) and discuss the findings (findings do not need a reference as this is data you collected in the practical). Include the sensory data collected in the practical in the appendix, and refer to it in the written report here.
(Remove all blue text prior to submission).
Conclusion
Requirements: | .doc file
Traditional Lasagne
Source:
Ingredients
MEAT Sauce Layer
Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
Bechemel Sauce Layer
Step 1 To make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 5 minutes
to infuse.
Step 2 Strain the milk mixture through a fine sieve into a large jug. Discard solids.
Step 3 Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
Step 4 Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
Step 5 Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
WEIGH THE BAKING TRAY TO BE USED BEFORE ASSEMBLING THE LASAGNE (B):
Assembly
Preheat oven to 180°C. Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 layer ( 3 sheets) lasagne sheets over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella. Place on a baking tray. Bake in preheated oven for 30 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.
Results:
Table 2: Weighed measures of ingredients.
Table 3: Calculating the yield
The yield refers to the quantity of the final cooked product a given recipe will produce. The formula in Table 3 refers to the method for calculating the yield, expressed as a percentage.
This percentage yield can also be determined using the Foodworks protocol as introduced in workshop/tutorial 4.
Sensory Analysis- Hedonic scales
The concept of sensory analysis as an objective measure was introduced in Tutorials.
We will conduct two sensory analysis tests – the like/dislike test and a preference test of all the Lasagne versions prepared.
Table 4: Comparison of sensory properties of Lasagne
HEDONIC SCALES – Sensory Analysis Test
Rate how much you like or dislike each one in Table 5
Table 5: Like / Dislike test
Use the scale to show your attitude by checking at the point that best describes your feeling about the sample.
Table 6: Preference test
Use the scale to show your attitude by checking at the point that best describes your feeling about the sample. Please give a reason for this attitude.
Figure 1. Commercial Lasagne Packaging – Woolworths brand (2023).
Lasagne – Nutritional, physical, chemical and sensory analysis of a meal.
Introduction
Include a brief background on lasagne and describe the task and purpose.
(Remove all blue text prior to submission).
Section 1. Recipe Analysis
Discuss the macro and micro nutrients within the traditional homemade lasagne and compare it to the commercial lasagne. You can add additional nutrients to the table below if you wish to. If you add additional nutrients you should discuss them in your report. Discuss the FoodWorks analysis here including the yield and retention factors (include the FoodWorks report and data collected in the practical in the appendix, and refer to them in the written report here). Discuss the nutrient density of the dish and support your claims with references.
(Remove all blue text prior to submission).
Table 1. Nutrition Information of Homemade and Commercial Lasagne
Section 2. Nutritional Analysis
Discuss how ingredients change nutritionally due to processing (from farm to plate). Use tomato and cheese (key ingredients from the traditional lasagne recipe) as examples to provide specific details. Discuss the stages where nutritional changes occurred and what the nutritional change was, support your claims with references.
(Remove all blue text prior to submission).
Section 3. Physical Analysis
Discuss how food changes physically when it is processed and support your claims with references.
In the table below describe the preparation and cooking that the listed ingredients go through and summarise the physical changes (i.e. appearance, colour, texture, taste, smell) that occurred to the selected key ingredients in the traditional lasagne recipe. No references required in the table as this is primary data you collected in the practical.
(Remove all blue text prior to submission).
Table 2. A summary of the physical changes during preparation and cooking of key ingredients in traditional lasagne
Section 4. Chemical Analysis
Discuss and define the main chemical reactions that occur when food is cooked using the traditional lasagne as your example and support your claims with references.
In the table below define the chemical reaction that occurred to the selected key ingredients in the traditional lasagne recipe.
(Remove all blue text prior to submission).
Table 3. A summary of the chemical reactions during preparation and cooking of traditional lasagne
Section 5. Sensory Analysis
Define the sensory analysis tool you used to collect sensory data in the practical (don’t forget to reference this part) and discuss the findings (findings do not need a reference as this is data you collected in the practical). Include the sensory data collected in the practical in the appendix, and refer to it in the written report here.
(Remove all blue text prior to submission).
Conclusion
