APPLE VS. MOCK APPLE PIE

SENSORY UNIT 3

DATE:

TITLE: APPLE VS. MOCK APPLE PIE LAB

OBJECTIVES: Students will explain how taste and aroma combine to give foods their flavors.

RESEARCH: Human senses are limited and easily fooled. Chemists and cooks can create an imitation food product that looks and taste similar to the real thing.

EQUIPMENT:Measuring and mixing equipmentFood ingredients from the recipePrepared pie crustCrumb topping

PROCEDURE:Follow the recipe.

DATA: Observe and taste each pie and record in the data table using descriptive words.

REAL APPLE PIE 4 TO 5 COOKING APPLES SUCH GRANNY SMITH,

JONTHAN OR BRANDYWINE1 CUP SUGAR3 T. FLOUR½ TSP. CINNAMON1/8 TSP NUTMEG2 T. LEMON JUICE¼ CUP WATER1 UNCOOKED PIE CRUST2 T. MARGARINE

1. PREHEAT THE OVEN 400’2. USE THE APPLE PEELER/CORER AND PREPARE THE

APPLES. CUT THEM INTO SMALL PIECES.3. SPRINKLE THE LEMON JUICE OVER THE APPLE PIECES.4. COMBINE THE SUGAR, FLOUR, CINNAMON AND

NUTMEG IN A DUTCH OVEN. ADD THE WATER AND STIR UNTIL MIXED.

5. ADD THE APPLE PIECES AND COOK UNTIL THEY BOIL.6. CONTINURE TO BOIL FOR 5 MINUTES.7. POUR THE MIXTURE INTO THE PASTRY SHELL.8. DOT WITH MARGARINE.9. ADD THE CRUMB TOPPING10. BAKE AT 400’ FOR 10 MINUTES AND THEN TURN

DOWN THE OVEN TO 350’ AND CONTINUE TO BAKE FOR 20 MINUTES

CRUMB TOPPING½ CUP FLOUR½ CUP BROWN SUGAR1 TSP. CINNAMON3 T. MARGARINE 1. USE A FORK OR THE PASTRY BLENDER TO COMBINE

FLOUR, BROWN SUGAR AND CINNAMON IN A SMALL MIXING BOWL.

2. CUT IN THE MARGARINE. MIXTURE SHOULD RESEMBLE SMALL COARSE CRUMBS

3. SPRINKLE EVENLY OVER THE TOP OF THE PIE FILLING.

MOCK APPLE PIE 1 UNCOOKED PASTRY SHELL36 RITZ CRACKERS OR OTHER BUTTERY SNACK CRACKER1 ¾ CUP WATER2 CUPS SUGAR2 TSP CREAM OF TARTAR2 T. LEMON JUICE½ T. LEMON ZEST2 T. MARGARINE½ TSP CINNAMON

1. PREHEAT THE OVEN TO 400’. 2. IN A DUTCH OVEN, HEAT THE WATER TO A BOILING POINT. 3. MIX THE SUGAR AND CREAM OF TARTAR TOGETHER AND

SLOWLY ADD TO THE WATER WHILE STIRRING IT. 4. TURN DOWN THE HEAT TO #3.5. ADD THE CRACKERS TO THE HOT WATER MIXTURE, ONE AT

A TIME.6. SIMMER THE CRACKERS IN THE WATER GENTLY FOR 3

MINUTES, BUT DO NOT STIR.7. POUR THE MIXTURE INTO A PASTRY SHELL.8. SPRINKLE WITH THE CINNAMON.9. DOT WITH THE MARGARINE.10. COVER WITH THE CRUMB TOPPING.11. PLACE ON A JELLY ROLL PAN AND PLACE IN CENTER OF THE

OVEN.12. BAKE AT 400’ FOR 30 MINUTES, OR UNTIL THE FILLING IS

BUBBLY.

CRUMB TOPPING½ CUP FLOUR½ CUP BROWN SUGAR1 TSP. CINNAMON3 T. MARGARINE 1. USE A FORK OR THE PASTRY BLENDER TO COMBINE FLOUR,

BROWN SUGAR AND CINNAMON IN A SMALL MIXING BOWL.2. CUT IN THE MARGARINE. MIXTURE SHOULD RESEMBLE

SMALL COARSE CRUMBS3. SPRINKLE EVENLY OVER THE TOP OF THE PIE FILLING.

REAL APPLE PIE MOCK APPLE PIE

COLOR

AROMA

TEXTURE

FLAVOR

TOTAL FOR INDIVIDUAL AND GROUP

POST LAB QUESTIONS:Record the information above in the large square using descriptive words. In the small square rate the pies from 1 to 5 for each of the senses with 1 being the lowest and 5 the best. Figure your kitchen’s averages of the individual totals.

1. How did the two pies compare in terms of color, aroma and texture?2. If you were unaware of the Mock Apple Pie not having apples in

it, would you accept it as a Real Apple Sauce Pie? Why would you or why won’t you be fooled? Be specific.

3. What flavors did you detect in the imitation apple pie?4. Why do you think the people during WWII were willing to

accept the mock pie as real?5. What in the Mock Apple Pie recipe changed the flavor into one similar to a Real Apple Pie?6. Graph the average points for each kitchen.

Period 1 real apple pie mock apple pieKitchen 1Kitchen 2Kitchen 3 Kitchen 4Kitchen 5Kitchen 6

Period 5 real apple pie mock apple pieKitchen 1Kitchen 2Kitchen 3 Kitchen 4Kitchen 5Kitchen 6

Period 6 real apple pie mock apple pieKitchen 1Kitchen 2Kitchen 3 Kitchen 4Kitchen 5Kitchen 6