George Crum then decided to make fries that were really thin and would be hard to eat with a fork in a way of irritating the customer. He would also add more salt than usual. However, his plan didn’t succeed and instead the customer really enjoyed the potato chip and more customers started ordering the thin fries. In the 1900's, instead of just eating chips at restaurants, they began to be mass marketed for home consumption. The Mike-sell's Potato Chip Company was founded in 1910 and became known as the "oldest potato chip company in the U.S." Today the top three best selling brands of potato chips are Pringles, Ruffles, and Lay's.
After 10 min, add the potatoes. Let 10 more minutes pass then add the corn-on-the-cob. After 10 more minutes, add the crab meat. 2 minutes later, add the shrimp. Cook for 4 more minutes, then drain liquid from pot and pour contents over a clean, unused large garbage bag or newspapers.
Popchips When you think of potato chips, what comes to mind? Some people would most likely say “Lays”. Think about it, you’re out there in public eating these chips and when you’re done you usually have to wipe your greasy hands all over your favorite pairs of jeans. Now there is the baked alternative of Lays Chips, however let’s be honest, they have hardly any flavor and like the co-founder of Popchips Keith Belling eloquently stated, “If it doesn’t taste good it isn’t a snack.” With the growing health concerns that are present in our world today, many consumers have been searching for healthier options when it comes to food; Popchips is just that. Many people around the globe are becoming aware of the growing game changers in the snacking industry.
Let it cook. Then use your oven mitts again and pull the tray out. Baste it with marinade using a brush or a spoon or something else but not your hand and put it back in the oven for 10 minutes. Let the juices run out. Don’t worry if the juices around the chicken starts burning.
If we place the potato in a sucrose solution with a similar solute concentration as a potato, then the least amount of water will diffuse into or out of the potato cells. This occurs because this scenario will be initially closest to an isotonic solution, allowing us to determine the solute concentration of a potato. Materials: * Knife/ Cork Borer * Seven 30 cm pieces of Dialysis tubing * Thirteen 250 mL Beakers * 15% Glucose Solution * Glucose Test Strips * 1% Starch Solution * Distilled water * Lugol’s solution * 25 mL of: * .2 M sucrose * .4 M sucrose * .6 M sucrose * .8 M sucrose * 1 M sucrose * Paper Towels * Clock * Potatoes * Plastic
The Effects of NaCl and DI water on Potato Cells Abstract: The experiment we conducted gave the result that when a potato has contact with a salt solution, the cells will start to shrink. We did this by cutting up slices of potato and weighed them and recorded their initial weights. We used deionized water and three different concentrations of sodium chloride solutions; 10% NaCl, 15% NaCl, and 20% NaCl. We than placed each potato slice in test tubes with their designated solutions. We let them soak for 20 minutes than we removed them from the test tubes.
It is for children with wheat allergies. The dough is quite sticky at first, but just continues kneading it and it will turn out beautifully. • ½ cup rice flour • ½ cup cornstarch • ½ cup salt • 2 tsp cream of tartar • 1 cup cold water • 1 tsp cooking oil • Food coloring Combine all ingredients except food coloring in a medium saucepan. Cook over medium heat stirring constantly until mixture thickens and forms a ball. Allow the dough to cool and then add in your food coloring.
Taking a sturdy butter knife to mix the roux and grease in the jar until it is easily stirred around within the jar. Turn the heat down on the boiling chicken broth to a low medium heat before you start to spoon in the roux. Add a heaping mixture of the roux at a time, making sure to stir the broth the whole time. Once you have ¾ of the jar added, continue to stir the broth until all the roux has dissolved into the broth. This may take about 10-15 minutes, but you want to keep stirring so the roux does not settle at the bottom and burn.
Carbohydrates were in the sodas, mash potatoes also, toast, green beans, potato salad, bake beans, soba noodles, macaroni salad, and fried rice. Just about every food you eat has some sort of carbs. Lipids are also everywhere something is always made out of sugars, oils and fatty product. Most of the lipids intake was in the production of the food, based on the sauce they were in like the teriyaki sauce for my lunch on Sunday, the brown sugar in the bake beans, and lipids are in instant mash potatoes because I used butter. When I noticed my
2.14Unit 5C TDA 2.14 Nutrient | Function | Food | Carbohydrate | Gives energy | Potatoes | Fibre | Keeps the digested system healthy | Bread | Protein | Growth and repair | Meat | Fats | Provides energy | Chocolate | Vitamins and Minerals | Breaking down | Nuts | 1.1 1.2 A copy of two weekly menus for children and young people are attached. 1.3 Three religions that have dietary needs are; Muslim’s as they require Halal meat and no pork, Hindu’s who cannot eat beef and Jewish people who only eat kosher meats. Three non-religious dietary needs are people who are vegetarian, vegan or someone who is lactose intolerant. A vegetarian requires not eating any meats, a vegan is someone who doesn’t eat any meats or dairy products and when someone is lactose intolerant their dietary needs are no milk or dairy products. Firstly having dietary needs would impact on a child’s diet as they will have to change their daily intake of each nutrient as some are required not to have any, for example if someone was vegetarian they would be required to eat more carbohydrate and foods containing fibre as they will not have any protein