Works In Progess #1

The first presentation I wen to was "Nutritional and visual enhancement of pureed food products" and was presented by Matthew Fascio and Cathy Draper. They started off by going over basic questions for their experiment. Mathhew started talking first about a pureed sandwich. His garden component was a bell pepper and his left over component was dell bread. He said the reason he wanted to do this was because of an old teacher he had that gave a similiar situation. There were three parts to his experiment He changed the cheese pepper mixture to try to get better results. He had a scale on the tasting of the food that was from one to five. One was disliking the food very much and five was liking the food very much. One of his main goals was to increase the protein, and he accomplished this by adding more eggwhites. Cathy was doing the pureed stir fry meal. Her garden component was also bell pepper but her left over component was cooked rice. She wanted to make her food more appealing in appearance, taste great, and be nutritious. She did basically the same testing as Matthew. Mathhew's biggest challenge was the bread, because it did not want to be pureed. Cathy's biggest problem was solved by decreasing the portion of meat and adding more eggwhites in the mixture. This was able to make it hold better and be more fluffy. Her taste scores were less than his. His taste scores were always higher than his appearance scores.