Chemistry of Food and Cooking "Gooey Grilled Cheese:"
Project Reflection:
How can we measure the qualities and desirability of a finished recipe both quantitatively and qualitatively in order to determine the success of our recipe experimentation?
During an experiment, scientist use a combination of qualitative and quantitative results to draw conclusions from. Throughout this project we used a variety of techniques to determine the desirability of the recipe and used this information to make the perfect grilled cheese. Based off quantitative results, such as the taste, smell and appearance of the sandwich, we were able to better our experiment and conclusion. This data was mostly collected from the blind taste test where students were asked to pick which sample was the gooiest. This was not based in measurement but simply human observation making it qualitative data and one of the most important aspects to determining the success of a recipe. A successful experiment also needs to have data backing up the taste so our group measured the breaking point of the cheese when stretched to accompany the gooeyness taste from the taste test. Having a balance of qualitative and quantitative results help to determine and confirm the original question of the experiment and lead to the betterment of the recipe.
In what way(s) is cooking like doing science and in what way(s) are they different? How are a cook and a food scientist similar or different?
Cooking and science share very similar aspects but throughout this project we have learned they are also very different. It is easy to blend the two but sometimes it simply comes down to human preference. It may not matter if the cheese is in perfect ratio to bond with the the fats of the bread, sometimes it only matters what people think tastes the best. Granted, most science will give you that perfect and precise recipe but chefs also run through trial and error with taste rather than science. When cooking, much of it comes down to the amount of one item that will make the taste not too overpowering, having nothing to do with science. However, just because science isn’t used in a majority of chefs kitchens that doesn’t mean they don’t share similar parallels. Both deal with trial and error and precision when dealing with ingredients or reactions but they have a very different outcome. Science focuses more on the procedure leading up to the product while cooking focuses more on the product and less on the process. Regardless, I think after this project it was nice to see science play out in real world situations and to be able to compare the two hands on.
How can we measure the qualities and desirability of a finished recipe both quantitatively and qualitatively in order to determine the success of our recipe experimentation?
During an experiment, scientist use a combination of qualitative and quantitative results to draw conclusions from. Throughout this project we used a variety of techniques to determine the desirability of the recipe and used this information to make the perfect grilled cheese. Based off quantitative results, such as the taste, smell and appearance of the sandwich, we were able to better our experiment and conclusion. This data was mostly collected from the blind taste test where students were asked to pick which sample was the gooiest. This was not based in measurement but simply human observation making it qualitative data and one of the most important aspects to determining the success of a recipe. A successful experiment also needs to have data backing up the taste so our group measured the breaking point of the cheese when stretched to accompany the gooeyness taste from the taste test. Having a balance of qualitative and quantitative results help to determine and confirm the original question of the experiment and lead to the betterment of the recipe.
In what way(s) is cooking like doing science and in what way(s) are they different? How are a cook and a food scientist similar or different?
Cooking and science share very similar aspects but throughout this project we have learned they are also very different. It is easy to blend the two but sometimes it simply comes down to human preference. It may not matter if the cheese is in perfect ratio to bond with the the fats of the bread, sometimes it only matters what people think tastes the best. Granted, most science will give you that perfect and precise recipe but chefs also run through trial and error with taste rather than science. When cooking, much of it comes down to the amount of one item that will make the taste not too overpowering, having nothing to do with science. However, just because science isn’t used in a majority of chefs kitchens that doesn’t mean they don’t share similar parallels. Both deal with trial and error and precision when dealing with ingredients or reactions but they have a very different outcome. Science focuses more on the procedure leading up to the product while cooking focuses more on the product and less on the process. Regardless, I think after this project it was nice to see science play out in real world situations and to be able to compare the two hands on.
Energy & The Environment Project:
Reflection:
The climate is undoubtedly changing as a result of burning fossil fuels and measures are being taken to try and slow and or reverse the effects of global warming but nothing can change the damage we have already caused. Greenhouse gases absorb heat so when they are trapped in the atmosphere for long periods of time the planet begins to warm. The sheer mass of greenhouse gases that are trapped in the atmosphere is what is creating a noticeable difference compared to natural climate change. Luckily, stricter environmental regulations are being put in place to try and minimize the effect that we have on the climate but these regulations alone are not enough. Research is constantly being done in order to create more “green” and renewable sources of energy to significantly slow global warming. Scientist and engineers are always working extremely hard to try and come up with solutions to our existing problems whether that is by creating new technology or simply refining previous technology. Without the work of scientist this world would be much different and I would have to wonder if climate change would be recognized unless the climate was noticeably rising by the average person. Renewable energy would be nonexistent without scientific research meaning solar, wind, hydro etc. power would be obsolete. Our entire existence is built upon trial, error and refinement which is essentially all science so without scientists our society as a whole would never progress. Throughout the infographic project I explored the importance of biofuel and the steps necessary to someday replace gasoline, which is one of the largest contributors to global warming. Cellulosic ethanol is a biological way to produce fuel which means it is one hundred percent renewable and clean to produce. The carbon dioxide that is later released from cars or other fuel users is then reabsorbed by the corn used to produce the ethanol. The only reason this isn’t being used as a replacement is simply because they do not have the infrastructure to mass produce this type of ethanol. With a new enzyme that has recently been discovered, scientists can produce the ethanol faster and more efficiently so the world will certainly be seeing a lot more of this new and rising biofuel. |
Critical Consumer of Science:
- Most Reliable Sources to Least-
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Abstract:
The purpose of an abstract is to give a brief summary of the most important parts of an article or finding. You will likely find a more condensed version of the listed research in an abstract. The primary source I used was published in the 2015 Renewable Energy Data Book by Wayne Hicks a researcher for NREL. The abstract listed the points of research in the biofuel field including the process of cellulosic ethanol and the benefit of mass production and factories that need to be made for cellulosic ethanol. It also mentioned the enzyme this will enhance the production process and the way it biologically produced ethanol.
The purpose of an abstract is to give a brief summary of the most important parts of an article or finding. You will likely find a more condensed version of the listed research in an abstract. The primary source I used was published in the 2015 Renewable Energy Data Book by Wayne Hicks a researcher for NREL. The abstract listed the points of research in the biofuel field including the process of cellulosic ethanol and the benefit of mass production and factories that need to be made for cellulosic ethanol. It also mentioned the enzyme this will enhance the production process and the way it biologically produced ethanol.
Infographic: