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Nutrition

Papers are typically 8 to 12 pages in length.

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You will (1) choose a recipe with at least 5 ingredients that interact to yield at least 3 chemical reactions. Generally, recipes will involve either a cooking or a baking step, and will include such ingredients as eggs, flour, milk, sugar, baking soda or baking powder, as well as other ingredients. You will (2) write a paper describing the function of each ingredient, detailing the changes of each ingredient that take place during the preparation of the recipe and how the different ingredients interact, as well as describing the key processes that occur during preparation.
You must cite the source of the recipe. Remember that a recipe is made up of three parts: 1) the name of the food being prepared; 2) a list of all ingredients (with amounts); and 3) a sequential descriiption of the steps involved in preparing the food. Please ensure the recipe that you hand in includes all three parts.
You will lose 10 points for each day that the paper is late. Papers are typically 8 to 12 pages in length. Please use 12-point font, double spaced, 1” margins. The recipe should be single spaced, and the rest of the text should be double spaced.
Your paper should include a citations page. All university policies on academic integrity and honesty apply to this class. The final paper will be ran through an anti-plagiarism website. You must properly cite any guest speakers that we have in class.
Proper spelling, punctuation, and grammar will also be considered. Poorly written papers will be subject to point deductions.

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