Author: admin

My Favorite Crackers

Posted on by admin

Cream Cheese and Chives

 

 

These crackers are something I almost always reach for when I need a quick snack or am just hungry and need something to hold myself over till my next meal. I picked this food because since I eat these very regularly and find them to be very delicious I really wanted to know what was in them. When I looked up this snack to understand what I was really eating this is what I found…

 

 

Here are a few of the ingredients found in the cracker

    1. Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid)
    2. Vegetable Oil (contains one or more of the following: Palm Oil, Soybean Oil, Canola Oil)
    3. Sugar
    4. Leavening (Sodium Bicarbonate, Ammonium Bicarbonate, Monocalcium Phosphate)
    5. Sodium Caseinate
    6. Cream Cheese (Pasteurized Milk and Cream, Cheese Cultures, Salt, Stabilizers [Xanthan, Carob Bean, Guar Gum])
    7. Nonfat Dry Milk
    8. Soy Lecithin
    9. Peanut Oil

After looking at this food label I was surprised at was how much sodium was actually in this snack but the thing that I did not understand was why there was no cholesterol in the crackers. I know having too much cholesterol in foods is not good for your health, but I guess I just figured this food would have a component of cholesterol in them which I was confused not to find when I researched the crackers.

 

Diving Into the World of the Kitchen and the Laboratory

Posted on by admin

My name is Alex Goshert and I have always loved to cook! Whenever my parents would let me help make food for dinner or an event I always enjoyed it. Sure I’m not the best at cooking at and sometimes need help no matter how much I don’t want to ask for help, but in the end I love eating what I have spent great time preparing and cooking.

In high school I enjoyed chemistry and found parts of it to be easy and therefore found the subject matter to be interesting, except I had a teacher who made the class very boring. This caused me to not like it as much as I probably would if I had a teacher who tried their best to make the class as engaging and fun as possible.

In this course of Kitchen Chemistry I expect to learn how to cook better while also understanding the chemical components that are utilized while cooking. Ultimately I want to have the knowledge to know exactly what is in my food and what is happening to a recipe’s ingredients when I am cooking.