Date of Award:
5-1968
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Human Development and Family Studies
Department name when degree awarded
Household Economics and Management
Committee Chair(s)
Louise J. Peet
Committee
Louise J. Peet
Abstract
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.
Checksum
598f4e957979390332372d45cbc11afd
Recommended Citation
Chatelain, LaRae Bartholomew, "A Comparative Study of Certain Typical Foods Baked in the Electronic Oven, the Conventional Oven, and the Combination (Electronic and Conventional) Oven" (1968). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 2620.
https://digitalcommons.usu.edu/etd/2620
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