Assignment 4

  1. Are the gases emitted by the yeast natural or unnatural? What gas are they talking about?
  2. Why can’t yeast emit gases when the temperature is under 24 degrees celcius?
  3. What is the ‘classic New York boil?’
  4. Why are the bagelO’s bathed in water?
  5. What is the reason they do not make bagelO’s with thinner shells?
  6. What is cream cheese made of? Do you think that there are additives in the cream cheese they use?
  7. What systems does the factory use to ensure that their consumers get the bagelO’s they expect? (Not too heavy or too light, no bugs, no metal, etc.)
  8. Would you like to try these bagelO’s anytime?
  9. How long does it usually take to make chuck roll pot roast?
  10. What are the butchers for?
  11. Why can’t the factory weigh and cut the beef by hand?
  12. You saw the gravy, at home some people also have gravy powder. Do you think that the gravy powder in this programme can be compared to yours?
  13. Why do the workers wear different coloured coats? What would be the risk if they didn’t wear them?
  14. Why is saltwater useless in producing drinking water?
  15. How can permeable rocks filter the water?
  16. Why would the government want to restrict the amount of water that can be used?
  17. Ozone can help with freshness. Try to find the chemical reaction that turns ozone into oxygen.
  18. Why do the bottles need to be cleaned at such a high temperature?
  19. Why do the bottle caps have to be in a sterilized environment?
  20. What do they mean by: ‘The ingredients are much more down to earth.’?
  21. Do you think the colouring and flavouring in the coconut mousse is natural? Why (not)?
  22. Would you want to eat these cakes? Why?
  1.  Naturel, the gas comes free. What helps the dough to rise.
  2. It can weaken impolite.
  3. Empty shells move to water running at 93 degrees, just below boiling point.
  4. for a chewy and crusty bagel.
  5. They will crack when you fill them.
  6. It’s made of wild blueberries, and I think there are some addiction to keep it fresh.
  7. They go through a metal detetctor. After they go to their weight. Any wrapper clocking in below 72.5 grams is pushed off the conveyer.
  8. Yes, they are tested and are more healthy.
  9. 6-8 hours
  10. They control if it is safe to eat and cook.
  11. You have to let some parts on the beef and every part is different.
  12. No, the gravy in this programme uses a lot more.
  13. The cooked meat can’t get any bacteria on them.
  14. If you drink it you can become ill.
  15. They get only the filth away, so you don’t have to add something with it.
  16. The water can get up or can get less, when take to much.
  17. Solar ultraviolet radiation breaks apart one oxygen molecule to produce two oxygen atoms.
  18. To destroy all the bacteria.
  19. To keep it very clean.
  20. There isn’t much of a feeling about the producer of the products.
  21. I don’t think so, because it’s made in an factory.
  22. No, I don’t like coconut.