Beruflich Dokumente
Kultur Dokumente
Date: 8/11/16
Group members:
- Nene natthawan jitsuparp
- Proad Chutiwan Pattanavongthai
- Pay Viriya Unchaleevilawan
- Pretty Wanwarisa Krittiyasrisumet
Introduction
Oregano oven
Procedure:
Results:
Making Mayonnaise
Discussion Section:
Q1. What was your groups strategy for developing your mayonnaise flavor?
When choosing the flavor of the mayonnaise, we thought about how the
mayonnaise going to taste like and will our mayonnaise able to get along with
the side dish that we have chosen, which ended up as sandwich. We were
thinking about something salty and cheesy when we thought about the food, and
so we ended up with choosing cheese as our mayonnaise flavor.
Q2. What was your groups strategy for developing your presentation?
After we have decided the mayonnaise flavor, we then think about the side dish.
In our mind, we wanted something that is easy to eat, dont take much time to
make and it need to taste well with cheese. Therefore, our side dish came out as
a ham sandwich.
Q3. What techniques or strategies did your group perform to successfully create
an emulsion? What were some sources of error?
Q4. Was the flavor your group chooses successful in making a flavorful
mayonnaise? Why or Why not? What would you do differently in the future?
The flavor that we have chosen is quite successful; I think it goes well with the
mayonnaise and mustard that we added into the egg yolk. The flavor of the
mayonnaise didnt came out as strong as we thought; we got help by salt, pepper
and lime water because we werent able to dissolve in a lot of grated cheese, so
in the future I think we have to change from grated cheese to cheese powder of
other types of cheese that can easily dissolve.
Q5. Was your presentation effective to enhance the flavor of your mayonnaise?
Why or Why not? What would you do differently in the future?
I think the presentation of our dish was effective to enhance the flavor of our
mayonnaise because the arrangement on the plate make our mayonnaise looks
delicious and our sandwich goes well with the taste of the mayonnaise. In the
future, to make the presentation looks better, I would use a nicer plate and bowl
and also I would use more variety of vegetables to create a more colorful dish.
Q6. Which mayonnaise flavor and presentation do you think was most
successful for your class and why?
Paprika mayonnaise group is the most successful because of the taste and flavor
that it enhanced. The dish looked really nice and classic, and for me I felt like
eating the food from a restaurant. The taste of mayonnaise goes very well with
the side dish, which were the French fries.
Q7. Research!! Your body is made of mostly water. What happens when you eat
foods high in fat if fat is non-polar and water is polar? How do you digest fat?
Research this question and provide appropriate in-text citations and APA
citations. Do not copy your friends and do not plagiarize.
Conclusion:
In conclusion, Ive learn how to make mayonnaise and understand better about
the emulsifier. It was really difficult to get a perfect mixture of non-polar and
polar substances because they dont mix together. We have to use the emulsifier
to mix in the hydrophobic and hydrophilic substances, which in this case is the
egg yolk.
References:
- Derrick Arrington, (2016). Homogeneous Mixture: Definition &
examples. Study.com. Retrieved from
http://study.com/academy/lesson/homogeneous-mixture-definition-
examples-quiz.html
- Rebecca Gillaspy, (2003-2016). Lipids digestion and absorption.
Study.com. Retrieved from http://study.com/academy/lesson/lipids-
digestion-and-absorption.html