Date of Award:

1968

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Family, Consumer, and Human Development

Department name when degree awarded

Household Economics and Management

Advisor/Chair:

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.

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