Comparative performance of the electronic, conventional, and combination (electronic and conventional) ovens was studied in the preparation of five typical foods: baked custard, lemon cake, baked potatoes, orange marmalade tea loaf, and roast chicken.
The data collected included final temperature of each food and ratings of each food by a taste panel.
Foods prepared electronically and by the combination method required significantly less time with the exception of lemon cake. Foods prepared by the combination and conventional methods were preferred by the taste panel over foods prepared electronically with the exception of custard which was rated superior to custard cooked conventionally.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-3617 |
| Date | 01 May 1968 |
| Creators | Chatelain, LaRae Bartholomew |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact Andrew Wesolek (andrew.wesolek@usu.edu). |
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