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FOOD SCIENCE

Cheesy Bacon
Mayonnaise
Cream, Pisittivitayanon (1004)
1st DECEMBER 2015

Introduction/purpose:
Atom is the smallest unit of substance that make up the
element. Atom composed of protons, neutrons, and electrons.

Molecule is two or more atoms join together. Bonds that exist


between atoms in molecules contain energy. There are two types
of bonds which are Ionic bond, is the attraction between the
positive ions and negative ions. Covalent bond is two atoms share
electrons, so each atom has an octet of electrons in the outermost
shell. Covalent bond has two type which are polar and nonpolar.
Polar is unequal sharing of electrons. Also called hydrophilic. Nonpolar is equal sharing of electrons. Also called hydrophobic.
Mixture is a combination of two or more substances. There two
type of mixture which are heterogeneous, is dissimilar substance
can be recognized by sight. And another is the homogeneous, is
dissimilar substance cannot be recognized by sight.
Flavor is the distinctive quality that comes from a foods
unique blend of appearance, taste, odor, feel, and sound.
Appearance can be a sign of quality or ripeness. Part of
appearance is garnish that mean decorative arrangement added
to food or drink. Taste is the sensation of flavor perceived in the
mouth and throat on contact with a substance. Taste blind is
unable to distinguish between the flavors of some foods. Olfactory
organs or sense smell is the organ of smell and enhance to the
respiratory tract. Sound like a foods texture cannot be separated
from its sound.
This activity is about mayonnaise. The main ingredient of
mayonnaise which are egg yolk, oil, lemon juice or vinegar and
salt. There are many flavored mayonnaise such as wasabi, hot
and spicy, garlic etc. In my group, do the cheesy bacon
mayonnaise because we would like to eat cheese, like smell of
bacon, and we would like to know the water can or cannot mixed
together with oil. It related to the hydrophobic and hydrophilic.
Hydrophobic is dont like the water. Hydrophilic is like water. While
we were cooking the mayonnaise, we taste the mayonnaise is

good or not by taste, smell and texture in order to mayonnaise is


good and delicious.

Materials
Salt
Sugar
Vinegar
Lime juice
Whisk
Bowl
Mustard
Glass
Spoon
Microwave

Knife
Plate
Spring onion
Crouton bread
Cheetos
Lays snack
Bacon
Mozzarella cheese
Doritos
Paper cup

Procedure:
Separate the egg, putting only the yolks in a mixing bowl and start
mixing using a whisk.
Continue to whisk constantly, adding the oil in a slow,
steady stream.

Add vinegar, lime juice, salt, sugar and mustard for a


thick consistency.
Whisk all the ingredient
together.
Continue adding oil and gradually add cheddar cheese
into the mixture.

Whisk until the mayonnaise constantly is


think and fluffy.

After the mayonnaise base is ready, add in a handful of


shredded bacon.
Transferred the mayonnaise into the serving bowl and start
garnish it to your liking.

Data table/Photo:

I was mixing the substance. My friends were preparing the snack and bacon

for garnish the dish.

This picture finished the cheesy bacon mayonnaise.

My group took a

photo with mayonnaise.

I took a photo with the cheesy bacon


mayonnaise.

Analyzing Result/Discussion:
1. What was your group strategy for developing a new
mayonnaise flavor? What was your strategy for the presentation
of the mayonnaise, knowing that the teachers and students would
be evaluating using all their senses?

The first time, my group wanted to do the chocolate mayonnaise


because it was strange and interested. We thought most people
liked chocolate. But, we thought mayonnaise must put the lemon
juice or vinegar. So, we thought shouldnt do it because we were
afraid the chocolate was sour. Its seem like be rotten. Then, my
group chose to do the cheesy bacon because it would be better
than chocolate flavor. We liked to eat cheese and bacon, which
also can eat with a snack or bread.
2. What technique or strategy did your group perform to
successfully create an emulsion?
I thought the technique that creates an emulsion successful in my
group was when I mixed oil and egg yolk. I put a little oil into the
egg yolk and whisk them quickly. So, it made oil and egg yolk can
mix together. It didnt separate.
3. What was the most difficult part about creating an emulsion?
The most difficult part to creating an emulsion when we were
mixing the hydrophobic substance and hydrophilic substance and
when we were mixing the mayonnaise with cheese because
cheese was the substance that sticky quickly. So, I combined
cheese into mayonnaise quickly.
4. Was the added flavor your group choose successful in making a
delicious mayonnaise? Why or why not?
In my group added flavor to our mayonnaise but, it not successful
because mayonnaise was sour and more cheese then, the taste of
mayonnaise was oily.

5. Was your presentation effective to enhance the flavor of the


mayonnaise for the sensory evaluation panel? Why or Why not?

Our presentation effective to enhance the flavor of the


mayonnaise because our mayonnaise was sour so, we put the
snack around the plate to eat with cheesy bacon mayonnaise. It
helped to reduce the sour in mayonnaise because salty snack.
6. Which mayonnaise flavor and presentation do you think was
the most successful in your class? Why?
I think Kimji mayonnaise flavor is the most successful in my class
because its delicious, a specific flavor and good decorate.
Overview is look good.
7. Your body is mostly made of water. What happens when you
eat fat? If fat is non-polar and water is polar, how do you digest
fat? Research what emulsifier your body uses to solve this
problem and explain.
When I eat fat, I should be exercise and enough sleep. Otherwise,
I have a disease such as heart disease and stroke, high blood
pressure, diabetes, some cancer etc. If fat is non-polar and water
is polar, I digest fat by starting from mouth which occur by my
teeth grinded food and broke it apart into a small pieces while I
chew the food, my mouth released the enzyme in my savila to
make foods easier to swallow. Next, small intestine is the main of
absorption nutrients and digest fat.
Bibliography
Paula, E. and Media, D. (no date). How Are Fats Digested?
Retrieved from http://healthyeating.sfgate.com/fats-digested8510.html

Conclusion:
This activity about emulsifier. Its about hydrophobic and
hydrophilic. Hydrophobic substance can solve with hydrophilic
substance seem like this activity that I put a little oil into the egg
yolk then, I must whisk so quickly. Otherwise, it will be separate. If
you put much oil into egg yolk, then maybe it cannot dissolve
together because oil cannot dissolve in nonpolar molecule. So,
you should not put much oil. Including, the mayonnaise in my
group is a heterogenoues because it has a bacon and spring
onion. Therefore, I think my group was successful but, we should
control the oil and lemon juice more because its oily and sour.

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