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The document compares baked carrot sticks and French fries. It summarizes the key differences in taste, texture, cost of materials and manufacturing process between the two dishes. For baked carrot sticks, it notes the different flavors imparted by toppings, and describes tweaks needed to baking process. French fries are described as having a traditional potato taste with hint of salt, but texture is noted to be softer inside than crisp outside. Cost of materials for carrot sticks is much higher than fries. The manufacturing process for carrot sticks requires more ingredients and longer baking time than deep frying of potatoes.
The document compares baked carrot sticks and French fries. It summarizes the key differences in taste, texture, cost of materials and manufacturing process between the two dishes. For baked carrot sticks, it notes the different flavors imparted by toppings, and describes tweaks needed to baking process. French fries are described as having a traditional potato taste with hint of salt, but texture is noted to be softer inside than crisp outside. Cost of materials for carrot sticks is much higher than fries. The manufacturing process for carrot sticks requires more ingredients and longer baking time than deep frying of potatoes.
The document compares baked carrot sticks and French fries. It summarizes the key differences in taste, texture, cost of materials and manufacturing process between the two dishes. For baked carrot sticks, it notes the different flavors imparted by toppings, and describes tweaks needed to baking process. French fries are described as having a traditional potato taste with hint of salt, but texture is noted to be softer inside than crisp outside. Cost of materials for carrot sticks is much higher than fries. The manufacturing process for carrot sticks requires more ingredients and longer baking time than deep frying of potatoes.
tangy, and the sticks covered with cornstarch taste sweeter. Those covered in coconut sugar possesses a caramel-like taste, and those covered in Parmesan cheese bears a slightly salty taste. Therefore, in order to mix all tastes together in a single stick, it is necessary to evenly distribute the coconut sugar (it is better in powder form), cornstarch, and Parmesan cheese. It is also necessary to mix the carrot-spice mixture by shaking them to evenly spread the taste of the spices. This can be done when using a container. The sticks also have a sour aftertaste. The plating of the dish is quite tidy. The carrot sticks and the decorations are separated, as they are put on each end of the plate. The carrots are gathered and stacked together, but they do not form a highpoint on the center. The inclusion of random shreds of Parmesan cheese gives color and variation instead of messiness. However, the excess shreds on the plate should be eliminated, as it slightly gives an impression of untidiness. In terms of decoration, I used odd numbering for the lettuce leaves, tomatoes, and carrot circles. One minor weakness is that two carrot circles (the middle one and the most right) are not placed on the center of the tomatoes. Nevertheless, the decoration adds color to the dish. The carrots are crunchy outside, but mushy and fruitlike inside. Some carrots have a softer inner part than others, and some possess a crunchier outer part. Therefore, I need to flip the carrots after 15 minutes of baking and provide adequate space between sticks when baking.
Customer
The carrots smell sweet and aromatic. One can
tell that it is the smell of carrots and cheese. The carrots taste is similar to the smell, as they both share the same tinge and aroma. Unlike French fries, they do not smell greasy. However, they still have a thick smell due to inclusion of cheese and oil. I realized that carrots, when mixed with proper
Existing French Fries (Clover canteens French
fries) Clover canteens French fries taste is similar to other fries. Bearing a traditional potato flavor, it also has a hint of salt. The inclusion of the sweetness of tomato ketchup also contributes to variety in taste. The plating lacks decoration and organization. The fries are scrambled all over the place, and there are no plating techniques used techniques such as stacking, arranging, or odd numbering. The fries are packaged inside a paper box, which gives it a cheap, unprofessional look. The outer texture of the fries is crunchy, but the crunchiness is not really noticeable (once you pierced the outer layer with your teeth, the crunchiness is gone). The inside of the fries is mushy, oily, and slightly wet. Although this combination of crunchiness and softness contributes to textural variety, the soft part dominates the individual fry. Therefore, the sensation of crunchiness is not as salient. Also, not all French fries share the same texture. Some smaller fries, typically the ones that have serrated edges, have a crispier outer texture; yet, they do not have the same soft inner part, as they are hollow. Therefore, although crunchy, they do not provide the same filling sensation. The smaller fries are also saltier than the normal fries, which may be due to uneven spread of condiments. The dish smells like grease and arouses a savory feeling. This smell lures the customers into eating the fries.
I do not experience any impact from the food
Cost
Ergonomics
Safety Size
Function
spices, olive oil, coconut sugar, and cheese, do
not possess a vegetable-like taste. Therefore, they can be made as a healthier alternative to French fries without compromising taste. Here are the costs of each materials to make my baked carrot sticks: Cornstarch (150g): Rp2,300. 5 large rainbow carrots (or carrots of any kind): Around Rp9,000. Extra virgin olive oil: Rp53,887. Salt: Rp1,500. White pepper powder: Rp25,100 Black pepper powder: Rp25,300 Paprika powder: Rp22,000 Dried thyme: Rp21,400 Coconut sugar: Rp12,500 Dried oregano: Rp18,300 Garlic powder: Rp25,000 Onion powder: Rp22,000 Two lemons: Rp11,000 Parmesan cheese: Rp35,000. which totals to Rp284,287 per one portion. Therefore, it is very expensive and disproportionate to the approximately Rp2025,000 selling cost. The carrots are slightly sticky due to cheese and sugar. This is actually worse than having an oily texture, as it is not easily wiped off with paper towel. Some sticks are also not evenly cut in size. However, the sticks length and width are appropriate for finger food standards, as they are relatively small (around 6cm for length and 0.50.8cm for width). Thus, they can be eaten quickly and easily without hassle, as eating them is only a matter of grab and chew. I did not feel any discomfort. Nevertheless, excessive amounts of olive oil contribute to weight gain. The individual size of the carrot sticks is proportionate to the overall portion, as it is not too big or too small. However, the dishs portion is too big to be considered as a snack. Combined with the inclusion of cheese, the dish is quite filling. The dish serves as a snack, as it is easily consumable. However, the serving size is quite large for a snack, which fills the stomach. The sticky surface of the carrot sticks also makes
aside from experiencing its good taste.
Here are the costs of each materials to make
Clover canteens French fries: 1. 1kg of potatoes: Rp10,000 2. 1kg cooking oil: Rp12,000 which, along with the cost of cooking gas, leads to the total production cost of Rp45,000Rp50,000 per 1kg of French fries. The production cost for one portion of French fries, which is 200g, is therefore Rp9,000-Rp10,000. Therefore, it is rather cheap.
The French fries are small and convenient to eat.
It does not take a long time to consume, and it can be eaten any time while doing other activities. However, due to the deep fried nature f the dish, it makes my hands greasy, forcing me to clean my hands after eating.
I did not feel any discomfort. However,
excessive amounts of oil contribute to weight gain and related health problems. One French fry is relatively small. However, it is proportionate to the portion, which is also small. The portion suits one persons snacking needs, as it is not filling. It serves as a snack, because it is easily consumable and can be enjoyed while relaxing or doing other activities. The small portion and the small individual sizes do not fill the stomach.
Materials
Manufacturin g
consumption inconvenient, as they cant be
consumed while doing other activities. The following are the ingredients for my baked carrot sticks: Cornstarch (150g) 5 large rainbow carrots (or carrots of any kind) Extra virgin olive oil Salt White pepper powder Black pepper powder Paprika powder Dried thyme Coconut sugar Dried oregano Garlic powder Onion powder Two lemons Parmesan cheese The ingredients are easy to find. The inclusion of carrots adds high levels of vitamin A, some vitamin K, C, B6, B3, and B1 to the dish (Carrots; Steinhilber). The inclusion of Parmesan cheese further adds protein, calcium, and vitamin A to the dish. A 2-ounce serving gives 20.3g of protein (which is 41% of the daily value), 671mg of calcium (more than 67% of the daily value), and 443 international units of vitamin A (9% of the daily value) (Curinga). The inclusion of two tablespoons of olive oil per batch adds many calories, as one tablespoon consists of 120 calories. Thus, since Im cooking two batches, it is easy to get over 480 calories. This can contribute to weight gain and is opposite to the aim of providing a healthy snack (Greenwood). The manufacturing process only uses baking and a bit of marinating, therefore being easy (refer to the planning above): 1. Peel the carrots skin and cut them into sticks. 2. Marinate them in lemon juice until all carrots are covered for around 5 minutes, then sprinkle with salt. 3. Put the carrots in a bowl and cover them with cornstarch. 4. Sprinkle the spices (except for the Parmesan cheese and olive oil) and
The following are the ingredients for Clover
canteens French fries: 1. Potatoes. 2. 1 liter of cooking oil. 3. Commercialized ketchup. The ingredients are easy to find. They are also simple, making the cooking process quick (under 10 minutes) and easy (as it does not require any complicated blend of spices or complicated cooking methods, such as marinating). Also, the high-calorie nature of the oil and commercialized ketchup contributes to good taste, which can be addicting. However, the inclusion of oil and commercialized ketchup makes the dish fatty. Thus, it may contribute to weight gain, hypertension, heart diseases, and an increased risk of type-2 diabetes (Eating fried foods).
The following are the creation process, which
takes about 15-20 minutes: 1. Wash two potatoes until clean. Peel the skins and soak in water. 2. Take the potatoes and slice thinly with a kitchen mandolin. One potato can yield 10-15 slices, depending on its size. Put the slices in batches. 3. Heat 1 liter of cooking oil in approximately 200 degrees Celsius inside a frying pan. 4. Put one batch of potato slices inside the
evenly coat the carrots.
5. Coat the surface of the carrots with olive oil. Then, transfer them into a baking sheet/baking tray. 6. Bake the carrots for 15 minutes at 200C in a microwave. 7. After 15 minutes, take the carrots out and flip them one by one. Put them back into the microwave and bake for another 15 minutes. 8. After fully baked, serve the carrots using a predetermined decoration method. The manufacturing process takes a long time. Firstly, the numerous spices used to make the dish require a long time to blend together within a single batch. Secondly, the baking method is separated in two 15-minute halves. The carrots have to be baked for 15 minutes before taken out, flipped one by one, and baked again for 15 minutes. An alternative is to put two batches in the uppermost and lowermost parts of the microwave. After the first 15-minute half is over, switch the batchs places so that both batches are exposed to upper and lower heats. The approximate amount of time needed to cook the baked carrot sticks would be 60-70 minutes.
oil and deep fry for 5-6 minutes.
5. Lift and remove excess oil. Do step 4 for the remaining batches. 6. (This is for making the Balado condiment): a. Prepare 7 red chili (throw away the seeds), 3 cloves of garlic, 5 cloves of onions, 5 slices of orange leaves, 2 pieces of brown sugar, and around 1 teaspoon of salt. b. Mix and mash all of the ingredients together, and saut until cooked. Put the French fries in. Serve while hot. The manufacturing process is quick, as it is done below 20 minutes. Also, the amount of highcalorie oil contributes to a savory and slightly salty taste. It only uses one simple cooking method, which is deep-frying, and is therefore easy. However, the deep-frying process causes the potatoes to soak oil. This contributes to excess calories and the presence of saturated (and perhaps trans) fat. Also, the duration of the deep fry has to be exactly 5-6 minutes. If the cooking time less than required, the potatoes may be uncooked; if it is more, the potatoes may be overcooked and too crispy.
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