Project Part 1

Tereza Raquel Merlo

OM8020 Quantitative Research Technique

3202 Picton Court

Leander, TX 78641
Telephone: 512 775-1333
Email: trmerlo@gmail.com
Professor: Jackie Brewer
 U02a1 Project 1 Part 1 Quantitative Research Technique

Introduction 2010

Grilling is an alternative way to enjoy your favorite vegetable the natural According to

Recipetips (2010): “The flavor of the vegetable intensifies when it has been grilled.

Because a lot of the moisture evaporates from the vegetables as they are grilled, the

flavor becomes more concentrated and the sugars become more condensed, which

increases the sweetness and flavor of the vegetables”.

This article discusses the grilling theory concept presented in the unit 1 of Quantitative

Research Technique course. It explores some of the deliverables aspects to construct

the scientific theory, which constitute foundation to understand quantitative method of

research. Variables and levels of measurement are demonstrated throughout the

analysis of a video about grilling zucchini available at recipetips.com. It finalized by

demonstrating a diagram of dependent and independent variables and the explanation

of how construct are operationalized.

Deliverables

1. Background and introduction on the theory of grilling

Based on the reading, tutorials, and articles presented and discussed during this first

unit of the class: Quantitative Research Technique, theory of grilling can be defined as

an approach to understand scientific theory foundation, relevance of logical thought and

7
 U02a1 Project 1 Part 1 Quantitative Research Technique

the capability to connect, analyze and organize information and knowledge as critical

process of reasoning, establishing hypotheses, and proving evidences during the

development of quantitative research. 2010

Its main function is the construction of theory, how it is used, and its importance for

science are presented as fundamental aspect of quantitative research technique.

Theoretical constructs and components of theory as applied to a research problem are

used to develop hypotheses.

For the purpose of this deliverable, a video available at recipetips.com (Griling, 2010)

demonstrate the method to grill fresh zucchini and display how theory of grilling was

used to guarantee zucchini would have ideal consistency and taste after grilled.

In this demonstration, a 7 to 8 inches long zucchini was selected, cut into no ticker than

¼ inch strip. The strips were seasoned and placed on a pre heated grill, medium-high

setting for 2 minutes, each side, to guarantee tenderness.

Not all vegetables can be grilled without whole or even cut without being precooked

before, and in order to ensure tenderness and taste recipe some variables must be

considered: heat, grilling time, thickness of the pieces, brushing oil so it won’t stick, and

add salt to draw out extra moisture and intensify sweetness and flavor. Also, soaking

the vegetable in water before grilling guarantee it won’t be dry (Recipetips, 2010).

7
 U02a1 Project 1 Part 1 Quantitative Research Technique

1. Introduction and problem statement and 3. How construct are

operationalized

2010
For problem statement in case, the problem statement would be: I want to evidence that

soaking ¼ inches long piece of zucchini in water and adding salt to it will guarantee the

meat will be soft and flavorful.

When conducting relevant and credible research, demonstrated variables are legitimate

and study can be duplicated, even under similar approach using different product and

different independent variables.

Tender

and

flavorful

Zucchini

Figure 1 - Relationship Diagram of variables to grill zucchini, based on the Grilling Theory, by the author, 2010.

As the diagram illustrate, the relationship between the variables demonstrate how the

quality of this study was affected, based on the strategy of study, reading, research

required for this assignment. The Grilling Theory principles and components previously

discussed were used as foundations to define this causal diagram.

7
 U02a1 Project 1 Part 1 Quantitative Research Technique

The purpose is to verify the tenderness and flavor of zucchini. Indirect measure of

investigation will include participants to get sample of the zucchini and rate the level of

softness and moisturize/flavor of the vegetable. Criteria to evaluate the zucchini will be 2010

pre defined in questionnaire to be answered by participants. Questions will try to verify if

the hypotheses was proved. Questions follow:

• Was the zucchini easier to be cut?

• Did knife was necessary to cut the zucchini or could that be done with fork only?

• Was the zucchini easily dissolved on your mouth?

• Did the zucchini look moisture?

• Did the zucchini taste soft?

• Could you taste the salt in the zucchini?

• Could you taste the sweetness of the vegetable?

• Were all the pieces about the same size and consistently grilled?

• How appealing did the zucchini looks for you?

• From 0 to 10 how would you classify the level of tenderness and flavor of this

zucchini?

To measure constructs in future investigation referring to the diagram above will

depends upon the result of the survey conducted with participants..

7
 U02a1 Project 1 Part 1 Quantitative Research Technique

I. Final Considerations
2010

Grilling Theory has proven to be relevant approach to develop quantitative research. It

not only stressed the importance of logical thinking and selection of method of research,

but most importantly it demonstrates how a research is susceptible to many variables

that include sensate and factual data and the relationship between both of them.

The relevance in collecting data, logically interpreting information, and organize

knowledge helps to understand the concept of theory and its difference from schema.

Not measurable, observable and measurable constructs also are considered relevant

when conducting research, due to its impact in the process of acquiring, assimilate, and

experiencing data/information, which helps to explain and predict phenomenon.

7
 U02a1 Project 1 Part 1 Quantitative Research Technique

Reference
2010
RecipeTips (2010). Grilling Zucchini. Retrieved from http://www.recipetips.com/kitchen-

tips/t--857/grilling-fruits-and-vegetables.asp.