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Final Project
JUAN DOMINGUEZ
CUL 142
Four Basic Food Molecules
A. Water is major component of nearly all foods and ourselves.
B. Medium which we heat foods in order to change flavor, texture and stability..
C. Shapes and behavior are drastically changed by heat, acid, salt and air.
D. Water does two things when cooking: 1st when water is heated up, we can put
tremendous amount of energy into water with a very small amount of temperature. Such
as boiling water.
E. Proteins are sensitive food molecules.
F. Proteins is a string of amino acids. A lot of amino acids together form along chain called
a polypeptide chain.
G. Each amino acid has different properties, different things they like to be around some like
water and some like to be around oils.
H. Proteins are one of the best things in cooking because they do many different things and
can change what they do based on how hot they are.
I. Protein complexes: multiple proteins together. Can also denature proteins physically.
Cooking Methods and Utensils
Materials
 Boiling the food cooks at 212 degrees.
 Used with any kind of fat to cook the food.
 I will be pan-frying the ground beef, the potatoes, the onion, the cabbage and the carrots.
 I boiled the jalapenos and onion to make the sauce.
 I am pan-frying the ground beef, potatoes, onion, cabbage, and carrots in
a Dutch oven which is cast iron material.
 The jalapenos and onion were boiled in a steep pot.
 For the sauce I am putting the jalapenos and onion in the blender to get
the saucy consistency.
Protein: Ground Beef
 I cooked the ground beef in a Dutch oven out of cast iron material.
 I added bouillon powder to season it after putting water in it.
 Ground beef has 31 grams of protein.
Vegetables: Cabbage, Carrots and
Onions
 The cabbage, carrots and onions were all pan-fried.
 The vegetables soften and release flavor more rapidly if the acid
ingredient is added toward the end.
 Cultivated varieties of such vegetables as cabbage and potatoes
are less toxic than their wild ancestors.
 Vegetables were considered to be the source of a few nutrients that
we need only in small amounts.
Starch: Potatoes
 More potatoes are consumed in the United States than any other
vegetable, around a third of a pound/150 gm per person per day.
 Potatoes were the starch for the ground beef stew.
 The potatoes were cut and added to the dutch oven with the ground beef.
 Potatoes are a good source of energy and vitamin C.
Sauce: Green Chile Sauce
 I boiled jalapenos and onion in a pot with water.
 After the water boiled, I let the jalapenos and onion cool down
a little. Then I added the jalapenos, onions, and water into a
blender and blended.
 After it was blended I added it to the dutch oven where all my
other ingredients are cooking.
The Cooking Process
The Cooking Process
The Cooking Process
The Cooking Process
Final Product

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Presentation

  • 2. Four Basic Food Molecules A. Water is major component of nearly all foods and ourselves. B. Medium which we heat foods in order to change flavor, texture and stability.. C. Shapes and behavior are drastically changed by heat, acid, salt and air. D. Water does two things when cooking: 1st when water is heated up, we can put tremendous amount of energy into water with a very small amount of temperature. Such as boiling water. E. Proteins are sensitive food molecules. F. Proteins is a string of amino acids. A lot of amino acids together form along chain called a polypeptide chain. G. Each amino acid has different properties, different things they like to be around some like water and some like to be around oils. H. Proteins are one of the best things in cooking because they do many different things and can change what they do based on how hot they are. I. Protein complexes: multiple proteins together. Can also denature proteins physically.
  • 3. Cooking Methods and Utensils Materials  Boiling the food cooks at 212 degrees.  Used with any kind of fat to cook the food.  I will be pan-frying the ground beef, the potatoes, the onion, the cabbage and the carrots.  I boiled the jalapenos and onion to make the sauce.  I am pan-frying the ground beef, potatoes, onion, cabbage, and carrots in a Dutch oven which is cast iron material.  The jalapenos and onion were boiled in a steep pot.  For the sauce I am putting the jalapenos and onion in the blender to get the saucy consistency.
  • 4. Protein: Ground Beef  I cooked the ground beef in a Dutch oven out of cast iron material.  I added bouillon powder to season it after putting water in it.  Ground beef has 31 grams of protein.
  • 5. Vegetables: Cabbage, Carrots and Onions  The cabbage, carrots and onions were all pan-fried.  The vegetables soften and release flavor more rapidly if the acid ingredient is added toward the end.  Cultivated varieties of such vegetables as cabbage and potatoes are less toxic than their wild ancestors.  Vegetables were considered to be the source of a few nutrients that we need only in small amounts.
  • 6. Starch: Potatoes  More potatoes are consumed in the United States than any other vegetable, around a third of a pound/150 gm per person per day.  Potatoes were the starch for the ground beef stew.  The potatoes were cut and added to the dutch oven with the ground beef.  Potatoes are a good source of energy and vitamin C.
  • 7. Sauce: Green Chile Sauce  I boiled jalapenos and onion in a pot with water.  After the water boiled, I let the jalapenos and onion cool down a little. Then I added the jalapenos, onions, and water into a blender and blended.  After it was blended I added it to the dutch oven where all my other ingredients are cooking.