Food Science Report

8/10/2019 Food Science Report

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Anthony ZamoraMrs. Jones2 December 2013241 Lab R eport

IntroductionThis pr oject was a very good experience for my group. We kn ew we wanted a ch allengeand a fter some d ebate b etween members we a ll agreed on a BBQ chicken a pple p izza.On a commercial level, this p roduct would be made in parts a nd then put together at theend. For example, one station would be preparing the crust, another preparing the sauce,another prepping the sliced apples, another chopping the veggies, and o ne more c ookingand slicing the chicken. All the prepared ingredients are sent to a nal station where thepizza is p ut together and then partially b aked so that the crust can rise, ash frozen, andheat or vacuum sealed in plastic. The product would be stored frozen and prepared athome in the oven.

MaterialsWeek 1:Sauce250 ml Ketchup30 ml Lemon juice30 ml Cider vinegar

45.65 g Brown sugar10 ml Mustard5 ml Salt2.5 m l Hot pepper sauce1 Bay leaf4.72 g Garlic, minced4 oz W ater10 m l Worcestershire s auce

Crust237 ml Warm water1 package active d ry yea st30 ml oil5 ml sugar2 ml salt360 g our

Ingredients284 g Chicken breast, sliced50 g Gala apple, thinly sliced


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74 g Cheddar cheese, shredded36 g Green onions, chopped119 ml BBQ sauce8 g C ilantro, chopped

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Week 2:Sauce119 ml Mustard96 g B rown sugar78 g Cider Vinegar4 g B lack pep per2 g C ayenne pepper10 g Chili powder119 ml Ketchup1 g S oy Sauce30 m l Butter1 Bay leaf

Crust237 ml Warm water1 package active d ry yea st30 ml oil5 ml sugar2 ml salt360 g our

Ingredients

4 g Cilantro46 g Green onion160 g Cheddar cheese519 g Chicken breast178 g Gala apple, thinly s liced119 ml BBQ sauce

Week 3:Sauce119 ml Mustard96 g B rown sugar22 g Cider Vinegar4 g B lack pep per218 g Ketchup6 g Chili powder1 Bay leaf1 g S oy Sauce

30 m l Butter

Crust

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237 ml Warm water1 package active d ry yea st30 ml oil5 ml sugar2 ml salt360 g our

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Ingredients202 g Cheddar cheese98 g Mozzarella ch eese570 g Chicken breast, sliced14 g Cilantro58 g Green onions4 g Garlic, minced178 g Gala apple, thinly s liced119 ml BBQ sauce

Methods-Ingredient PrepSauce:We c ombined all ingredients an d si mmered for 45 m inutes. For week 2 a nd 3 sauce, after45 minutes, we removed the sauce f rom the heat and a dded butter and so y sau ce.

Crust:We started with warm water and yeast and then added all the remaining ingredients. Weformed the dough into a ball, covered with saran wrap and let sit for 15 minutes.

Chicken:Cooked on the stove to 165 degrees F. and sliced

Cheese:Shredded with a ch eese g rater

Cilantro:Chopped

Green onions:Chopped

Garlic:Minced

Apple:During week 1, we u sed the apple peeler/corer/slicer. During week 2 and 3, we u sed theapple slicer only and nely s liced the remains w ith a knife.

-Pizza PrepWeek 1: We hand tossed our crust using cornmeal and baked our crust for 6 minutesbefore topping it. Started with sauce and added more toppings a t random with a BBQ

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drizzle on top. After topping we baked the pizza in the pizza pan on a cookie sheet in theconvection oven at 450 F. for 9 minutes.

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Week 2: We hand tossed our crust using cornmeal, topped, and baked the pizza. Toppedin this o rderSauceGarlicApplesCilantroCheeseChickenOnionsApples (pinwheel formation)Sauce drizzle

Once topped, we baked in the pizza pan in the convection oven at 450 F. for 8 minutes.

Week 3 : We hand tossed our crust using cornmeal and baked for 3 minutes before toppingit in this order:SauceGarlicApplesCilantroCheeseChicken

OnionsApples (pinwheel formation)Sauce sw irl

Once t opped we baked on a hot pizza stone in the convection oven a t 450 F. for 8 minutes.

Results

Week 1: Our sauce t asted too sweet, almost like a sweet and so ur sauce a t a C hineserestaurant. We decided to change the recipe for week 2 . After cooking, the crust of ourdough was pe rfect, but the m iddle was n ot completely co oked. For week 2 w e d ecided totry cooking the pizza without the cookie sheet underneath the pizza pan. Overall avor ofthe pizza was good but too sweet. I could not taste any a pple avor. For week 2 wedecided to a dd more a pple.

Week 2 : Our sauce was d enitely a nd upgrade from week 1 but this t ime is w as a little toosharp and not sweet enough. We decided for week 3 to try to change this. This w eek we

did not precook o ur crust. It turned out well but was u nevenly co oked. We decided that wedid need some p recook cr ust time for week 3 . This t ime we also decided to layer ouringredients, placing more apples u nder the cheese and then nishing with a pinwheel

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shape of about 8 apple slices o n top. This w ay, the pizza did not look overcrowded withapples, but it still had much more apple avor than week 1 .

Week 3 : For week 3, we decided to bring in the pizza stone with the hope o f the b ottom ofour pizza cooking more. Our sauce this w eek had less vi negar and we added ketchup - itwas pe rfect! We layered the ingredients the sa me way a s in week 2 a nd decided to do adecorative swirl of BBQ sauce on top instead of just a plain drizzle. Partially c ooking thecrust helped our pizza to have a good consistency between soft and crunchiness. I thinkthe pizza stone helped with this.

Conclusions

Week 4: Tasting

Our week 3 pi zza w as t he best. Good apple taste which was com plimented by the BBQsauce. The subtle avor of the onion and cilantro helped to bring out the classic s outhwestavor. I thought the texture was a mazing. The packaging was d one very well as a ll of ouravors w ere maintained (shout out to Mrs. Jones f or packing up our pizzas a fter class).Working with these products a nd equipment gave m e s ome insight into the t ime, effort, andtrial and error it takes t o perfect a product that you want to package. There are so manydifferent factors t o consider (methods o f preparation of ingredients, amount of ingredients,

storage, and reheating) when making your product that I had never really thought ofbefore. I think that a better product may have been produced if the pizzas w ere cookedonly halfway before packaging and freezing them. Cooking the pizza half way would makethe crust rise in the oven, and when you take out the pizza to cook the remainder of thetime, it would brown to the perfect level and look m ore fresh.

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