MUS 160

Laboratory Activity: High Sugar Preservation

Name: ____________________ Date: _____________

Evaluation Questions:
1. Enumerate and discuss 2 characteristics of mushroom for
jam/preserve making (10 points)
2. Make a five - point rating scale for your product (Prunes) in
terms of color, taste and flavor. Evaluate your products. (20
points)
 MUS 160
Laboratory Activity: Pickling

Name: ____________________ Date: _____________

Evaluation Questions:
1. What are the culinary uses of pickled foods? Provide 3 recipes
which uses pickled mushroom. (15 pts)

2. Differentiate the principle behind pickling using vinegar and

pickling using salt brine. What principle of pickling is used in
your pickled mushroom? (15pts)