NUTR 116 Assignment task on Culinary Nutrition Education
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- Course Code: NUTR 116
- Course Title: Culinary Assignment
- Referencing Styles : Not Selected
- Words: 1250
- University: University of Alberta
- Country: CA
Compare the Tomato Sauce and the Cheese Sauce made fresh in the lab with the convenience sauces provided by Chef. Make a note of all ingredients in the convenience sauces for the assignment (take a picture of the product label) Using the site “Cronometer input the ingredients and measurements of each sauce rendition (made fresh and convenience) and create a product label for each.
Compare: Fresh Tomato Sauce with Purchased Tomato Sauce (convenience)
Compare: Freshly made Cheese sauce with Purchased Cream Sauce (convenience)
The comparisons will include a comprehensive account of Colour comparison (in your words) Flavour comparison (in your words) Salt Content (refer to Cronometer label) Fat Content (refer to Cronometer label) Your Overall preference, listing 3 reasons why you chose your selection (*** Note I prefer the freshly made tomato sauce made in the kitchen.) *** Please include in the report that while making the tomato sauce – vegan the spice bag broke off and the rope caught on fire. So the spices and flavours went all over the place in the pot, but it wasn’t too overwhelming. *you will compare the cheese sauces to each other and the tomato sauces to each other.