How does the ingredient you experimented with affect the food’s overall characteristics? I experimented with changing the sweeteners in pumpkin rolls. I used regular sugar, honey, and stevia. Using sugar made the bread part of the roll very moist to the point it falls apart, and the color was a dark brown. Using honey made the bread moist but not as much as sugar, and the color was a lighter brown. The texture look of the bread using sugar and honey didn't change they both looked the same. Using stevia made the bread really try and almost plastic looking, and I'm not even sure how to describe the color. It was almost like a very off light brown.
In what way(s) are cooking and doing science similar and in what way(s) are they different? How are a cook and a food scientist similar or different? To me they are they same in many ways, they both experiment with different "ingredients" to make one perfect out come. For example a perfect chocolate brownie that is very moist and the perfect amount of chocolate in it that's not over barring. OR the perfect way to study bugs. But like everything else there has to be differences. A cook uses eatable stuff and makes nothing but food, and only experiments on how to perfect something. A scientist doesn't always make things you can eat. They do experiments on everything. Some of it is with food, but it's to see what reacts with what and why.