An objective measurement laboratory is conducted, with students ...

[Garrulous]

An objective measurement laboratory is conducted, with students working in pairs to learn and practice using different pieces of objective measuring equipment. The results, as might be expected, are not precise, with a wide range of scores.
 
  Based on this information, give a concise explanation as to why control is critical in conducting objective measurements.

Question 2

A recipe would never call for baking soda plus acid and also baking powder.
 
  Indicate whether the statement is true or false

[chinwesucks]

Answer to Question 1

Control is needed in objective measurements as in all other aspects of food experimentation. Samples must be carefully defined. A template might help in obtaining comparable samples from the same place each time. Temperature, thickness, and other sample attributes must be standardized so they are the same for each measurement. Operating conditions for the food testing equipment must be followed. No variation must exist in the collection of objective data. It is necessary to control samples in size, storage, and temperature. Each experiment needs to be designed to eliminate uncontrolled variables in objective testing.
Describe to a beginning experimental foods student the two techniques for measuring the volume of baked products. Name each, briefly describe the steps involved, and what the final outcome really measures.

Answer to Question 2

F

[Garrulous]

Thank you!

[chinwesucks]

Always glad to help...