Matching Items (14)

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Gourmet Gab: On the Go The Creation of a Web Series Dedicated to College Cooking and Nutrition

Description

The purpose of this thesis was to create a web series educating college students about cooking and nutrition. Due the students' on-the-go lifestyle and lack of experience in the kitchen,

The purpose of this thesis was to create a web series educating college students about cooking and nutrition. Due the students' on-the-go lifestyle and lack of experience in the kitchen, meals are often consumed outside of the house and typically lack the recommended nutrition content for a healthy diet. In my research, I studied what college students are eating, where they are spending their money and how to create a web series that would help to remedy the problems. Viewers will be able to watch the episodes on YouTube, where young adults age 18-24 spend a large amount of time engaging in multimedia. The goal is for the audience watching Gourmet Gab: On the Go to be educated and entertained. Every episode they will learn about cooking fundaments, basic nutrition or how to make better choices for an overall healthier lifestyle. Additionally, each episode will include at least one new healthy, easy and inexpensive recipe.

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Created

Date Created
  • 2014-05

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College Cooking Habits

Description

There are two goals for this honors student project: (1) to determine (using an online survey) what college students do and do not know about cooking and preparing foods and

There are two goals for this honors student project: (1) to determine (using an online survey) what college students do and do not know about cooking and preparing foods and (2) to video record short demonstrations of several cooking skills that college students lack the most based on survey responses. Ultimately, this project hopes to help students develop skills they can use in the kitchen to encourage more cooking at home and less eating out, dietary changes that should lead to more healthful meals and a healthier population. Links to cooking videos: https://youtu.be/ufsVYnfoCQM https://youtu.be/aZCIH33ebZ0

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Agent

Created

Date Created
  • 2016-05

Anti-Inflammatory Cookbook for Diabetic Patients

Description

The purpose of this cookbook is to provide pre-diabetic, type 1 and type 2 diabetics with a foundation of recipes. These recipes have been created with the intent of regulating

The purpose of this cookbook is to provide pre-diabetic, type 1 and type 2 diabetics with a foundation of recipes. These recipes have been created with the intent of regulating inflammation which can be caused by such metabolic abnormalities. I want to educate patients who suffer from these conditions that there are several ingredients that work alongside their condition rather than feeling that they are limited to foods and recipes. I want to increase patients moral and self-efficacy to explore and work with new ingredients. These series of recipes should be used as a guide to trying new foods however patients should know that they are able to add their own ingredients that are suitable to their liking or condition.

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Agent

Created

Date Created
  • 2018-12

Traditional Gujarati Recipes from my Grandmother's Home Kitchen

Description

The goal of this creative project is to document my grandmother’s traditional Gujarati recipes with the hopes of preserving her life and passion for cooking. This process included library research

The goal of this creative project is to document my grandmother’s traditional Gujarati recipes with the hopes of preserving her life and passion for cooking. This process included library research to investigate the history of Indian and Gujarati cuisine, spending time in the kitchen documenting the recipes in their entirety, practicing them on my own, writing the cookbook and including passages that weave in the history, my grandmother’s stories, and techniques and tools. After completing this process, the significant findings related to my grandmother’s life and her journey from birth to now. Her marriage to my grandfather at a young age, her journey and those who influenced her ability to cook, and her impact on my family were all effects that I had understood and known during my experiences with my grandmother. In this journey, I learned more about her thoughts and experiences that I never knew before. Our relationship has deepened ten-fold and while she may not be with me forever, I now have a tangible part of her that I can keep with me for the rest of my life.

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Agent

Created

Date Created
  • 2019-05

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Eat In, Not Out: A Comparative Analysis Between at Home Cooking and Restaurant Dining

Description

This creative project seeks to demonstrate the nutritional and financial benefits of cooking in versus eating out to college age students. We sought to determine what factors significantly differentiated restaurant

This creative project seeks to demonstrate the nutritional and financial benefits of cooking in versus eating out to college age students. We sought to determine what factors significantly differentiated restaurant meals versus home-cooked versions, and how we could share this information with our peers to potentially influence them to make a healthy lifestyle change. The first step was to determine the factors that influence college-aged students eating habits, and was presented with a review of relevant literature in several topics. We researched food literacy in young adults, the impact of fast food, social media's role in healthy eating habits, health behavior change in young adults, and the benefits of home cooking to obtain a general baseline of the knowledge of college-aged students. The initial research was utilized to write more effective blog posts that appropriately addressed our targeted demographic and to determine what platforms would be most appropriate to convey our information. These ideas were taken and then translated into a blog and Instagram account that contained healthy, copycat recipes of popular restaurant meals. We wrote 30 blog posts which were made up of 20 original recipes, 8 nutrition informational posts, and an introduction/conclusion. Finally, a focus group was hosted to ascertain the opinions of our peers, and to determine if they would be willing to make a lifestyle change in the form of cooking more frequently as opposed to eating out regularly. We provided them with a pre and post survey to gather their opinions before and after reviewing the findings of our research and project. We concluded that if given the information in an accessible way, college students are willing to eat in, not out.

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Created

Date Created
  • 2018-05

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Chemical Engineering of Pasta

Description

Pasta is a staple food for many people and understanding how the process of making it at a homemade level and industrial level should be examined. Pasta is a large

Pasta is a staple food for many people and understanding how the process of making it at a homemade level and industrial level should be examined. Pasta is a large and growing market due to growing populations and new products, therefore, researching the pasta has many benefits. The goal of the research is to determine a consistent way to make homemade pasta and compare it to the industrial method. The comparisons that will be examined are the costs and the process to make the pasta. From there it can be determined where homemade pasta can fit in the market. Through experimentation, an optimal ratio of 1.65 grams of flour to 1 gram of egg was found to create pasta dough that would consistently make pasta easy to work with. Different methods of storage were tested to find a viable method to store fresh pasta. It was found that storing the pasta in an enclosed bag with a condensed shape in the freezer was the best method because it created the most durable pasta out of all the trials and it could be cooked. The industrial method for making pasta differed in some aspects to the homemade pasta method. The biggest changes were the use of an extruder and a drying machine which makes it easier to mass produce uniform pasta. The cost per kilogram based off ingredient prices to make homemade pasta was 0.92 dollars while the industrial pasta cost 0.89 dollars per kilogram. The biggest changes in cost comes from the method of storage of homemade pasta. It was determined that following the drying process of the industrial method would be best because then the price difference is dependent on the price of ingredients. This led to multiple possibilities where homemade pasta could enter the market, for example, as a part of premade meals. Overall, it is possible to create a better quality pasta that can be supplied to a wide arrange of demographics.

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Agent

Created

Date Created
  • 2019-12

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Investigation of Parameters that Affect Capsaicin Stability During Culinary Techniques

Description

Capsaicin and dihydrocapsaicin account for 90% of capsaicinoids when it comes to the pungency of peppers. Capsaicin stability was investigated through a cooking and storage parameter where three different tests

Capsaicin and dihydrocapsaicin account for 90% of capsaicinoids when it comes to the pungency of peppers. Capsaicin stability was investigated through a cooking and storage parameter where three different tests were done; cooking duration, cooking temperature, and storage stability. The concentration of capsaicinoids was quantified through gas chromatography-mass spectrometry where those values were then used to determine the total Scoville heat units (SHU). Furthermore, half-life was determined by finding the decay rate during cooking and storage. Results showed that there was an increase in degradation of capsaicinoids concentration when peppers were cooked for a long period of time. Degradation rate increases with increasing temperatures as would be expected by the Arrhenius equation. Hence, if a maximum pungency is wanted, it is best to cook the least time as possible or add the peppers towards the end of the culinary technique. This would help by cooking the peppers for a short period of time while not being exposed to the high temperature long enough before significant degradation occurs. Lastly, the storage stability results interpreted that a maximum potency of the peppers can be retained in a freezer or refrigerator opposed to an open room temperature environment or exposure from the sun. Furthermore, the stability of peppers has a long shelf life with even that the worse storage condition's half-life value was 113.5 months (9.5 years). Thus, peppers do not need to be bought frequently because its potency will last for several years.

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Agent

Created

Date Created
  • 2017-12

Signature Dish: The Art of Cooking and the Science of Eating Well in the Age of Social Media

Description

For this creative project, the student's overarching objective was to establish a signature dish and to learn how to cook. She acquired a cookbook fit for novice cooks, "Eat What

For this creative project, the student's overarching objective was to establish a signature dish and to learn how to cook. She acquired a cookbook fit for novice cooks, "Eat What You Love" by Marlene Koch, which focused on healthy eating through the reduction of sugar and fat. The student completed thirty recipes including two appetizers, five breakfast entrees, five lunch entrees, twelve dinner entrees, and six desserts. Her culinary ventures were then detailed through a blog site the student had created. Blog posts included a brief description primarily of the portion size, a nutritional analysis of the recipe, enjoyable aspects of the dish, whether something went wrong, what was learned from creating the dish, as well as a photograph of the prepared dish. A large element of this project focused upon food photography and obtaining images that made the created dish look appealing. It was found that the best images were taken in natural lighting with good compositions and pops of color. In order to gain readership, the student developed an Instagram account where she would post images of the food and provide links to her blog entries and recipes. Through this means, she was able to obtain over 100 followers to her blog. In addition to learning how to cook, the student sought out to understand components of a healthy diet and how each nutrient contributes to an individual health. This objective is detailed throughout the course of the paper as well as several other objectives. The student also studied how social media has impacted the way in which we share food and our knowledge of food. Additionally in this paper, the student evaluated the evolution of the USDA Dietary Guidelines and their effectiveness over time. From this project, the student walked away with new knowledge about nutritional eating and lifestyle habits that she will retain for years to come. She hopes that this project will encourage other students to take on their own culinary adventure.

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Created

Date Created
  • 2017-05

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Platter Chatter

Description

Throughout the two semesters of the Founder’s Lab program, we developed and practiced our entrepreneurship skills by working to solve the issue of diversity and polarization. In the first semester,

Throughout the two semesters of the Founder’s Lab program, we developed and practiced our entrepreneurship skills by working to solve the issue of diversity and polarization. In the first semester, our task was to help a corporate entrepreneurial venture create and execute a marketing plan to diversify their target audience. We worked with the lead professors developing the World War II Studies Master’s Program for ASU’s School of Historical, Philosophical and Religious Studies. During our collaboration with the World War II program, we realized that their issue with finding diverse students stemmed from an institutional problem with cultural diversity and polarization.

While working with the World War II Studies program, we primarily conducted market research, which eventually led us to pivot into starting our own venture. The data from the surveys we created indicated that the target market for a World War II Master’s Program was too narrow, and only appealed to people with specific cultural backgrounds. We concluded that a simple marketing plan would not be able to solve the lack of diversity, and decided to start up our own business to combat the issue. In the spring semester we created Platter Chatter, a social venture dedicated to promoting diversity and cultural awareness through food.

We believe that Platter Chatter has future potential as a social venture due to its unique position in the market, as well as the diverse perspectives and social capital that we bring as founders of the company. Some unexpected events have disrupted our original plans for testing and launching our venture, but with future work we are sure that our company and product will be able to succeed.

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Agent

Created

Date Created
  • 2020-05

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The Key to a Happier Thanksgiving: A Study on the Intricacies of Turkey Preparation

Description

The process of cooking a turkey is a yearly task that families undertake in order to deliver a delicious centerpiece to a Thanksgiving meal. While other dishes accompany and comprise

The process of cooking a turkey is a yearly task that families undertake in order to deliver a delicious centerpiece to a Thanksgiving meal. While other dishes accompany and comprise the traditional Thanksgiving supper, focusing on creating a turkey that satisfies the tastes of all guests is difficult, as preferences vary. Over the years, many cooking methods and preparation variations have come to light. This thesis studies these cooking methods and preparation variations, as well as the effects on the crispiness of the skin, the juiciness of the meat, the tenderness of the meat, and the overall taste, to simplify the choices that home cooks have to prepare a turkey that best fits their tastes. Testing and evaluation reveal that among deep-frying, grilling, and oven roasting turkey, a number of preparation variations show statistically significant changes relative to a lack of these preparation variations. For crispiness, fried turkeys are statistically superior, scoring about 1.5 points higher than other cooking methods on a 5 point scale. For juiciness, the best preparation variation was using an oven bag, with the oven roasted turkey scoring about 4.5 points on a 5 point scale. For tenderness, multiple methods are excellent, with the best three preparation variations in order being spatchcocking, brining, and using an oven bag, each of these preparation variations are just under a 4 out of 5. Finally, testing reaffirms that judges tend to have different subjective tastes, with some having different perceptions and opinions on some criteria, while statistically agreeing on others: there was 67% agreement among judges on crispiness and tenderness, while there was only 17% agreement on juiciness. Evaluation of these cooking methods, as well as their respective preparation variations, addresses the question of which methods are worthwhile endeavors for cooks.

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Agent

Created

Date Created
  • 2020-05