4. Week 2 module 1 - Intro (steps of research).pptx

steps of research in cookery

1. CARLOS HILADO MEMORIAL STATE COLLEGE COLLEGE OF INDUSTRIAL TECHNOLOGY Bachelor of Science in Industrial Technology – Major in Foods Trade Technology

2. Week 2 – INTRODUCTION TO ADVANCE FOOD STUDY AND PREPARATION WITH EXPERIMENTAL COOKERY (Steps in Scientific Research) Prepared by: Mrs. Jonah A. Tarrosa, MTM Ms. Leonila V. Dela Cruz, MTM Mrs. Jo-an O. Juesna , MTM

3. Steps in Scientific Research Objectives: At the end of the discussion, the student must be able to: Define What is Experimental Cookery. Discuss the Steps in Scientific Research. Learn the importance of Food Research in Experimental Cookery

4. Steps in Scientific Research Introduction The aim of experimental cookery is to give you the confidence to try out a more experimental and creative approach to cooking. Most recipe books just tell us the steps we need to prepare a particular recipe but don't talk much about the chosen ingredients they did, but how different cooking techniques work and how to do them right, and so on.

5. The result of this is that many people either stick to the few simple recipes they know or feel that they always have to have a recipe from a book before they can cook something good. This is sad because making up your own recipes and trying out new ideas to see what they taste like is the most enjoyable part of cooking.

6. What I'm trying to do here is to give you some basic pointers towards a more experimental approach, then present some simple techniques and recipes that you can adapt yourself according to the ingredients at hand or your own imagination. 

7. Steps in Scientific Research WHAT IS EXPERIMENTAL COOKERY? A relatively recent approach to food that invents new dishes and explores how ways to make traditional dishes with the help of the tools and ideas of science.  

8. it is sudden blossoming around the turn of the 21st century has been a fascinating development in the history of food and eating. Experimental cookery is fun and rewarding.   As long as man relishes the food he eats, there is always a need for research on foods A product is developed or improved with the ultimate consumer in mind.

9. Steps in Scientific Research WHAT IS EXPERIMENTAL COOKERY? A food scientist aims to put out a food item that is:   Nourishing, satisfying, palatable,

10. aesthetically acceptable such as free from toxic or deleterious substances and prepared under sound, sanitary conditions and at a minimum cost.

11. Steps in Scientific Research STEPS OF SCIENTIFIC RESEARCH Science is a series of concepts or conceptual schemes that are developed from experimentation and observation;

12. these concepts and conceptual schemes are fruitful of further experimentation and observations. Such is the dynamic state of science, one of the finding leads to another, resulting in progress.

13. Steps in Scientific Research The common experimental method is deductive, i.e. from a general theory to specific. A problem is recognized. A working hypothesis is formulated. Deductions are drawn from the hypothesis by actual trials or testing. Results from collected date are analyzed.

14. Conclusions or general trends are made such that the hypothesis being tested is modified, discarded or accepted. Research is reported in scientific literature. If several scientists doing the same or related experiments reach the same conclusions, a fact is established.

15. Steps in Scientific Research GETTING STARTED IN FOOD RESEARCH Where does one get ideas for research in foods? There are several ways of “brain storming” or picking up possible research proposals.    Thumb through a subject index;   Review literature on a selected topic interest and find out if there is need for further study under “RECOMMENDATIONS” of research report.  

16. Another way is to go through the grocery shelves and check for goods or convenience food items that might be in demand but are not yet commercially available.   The household kitchen is an “originator” of food innovations.   Another interesting source of research is the so- called “accidental discovery” or serendipity. The discovery of penicillin is a classical example of accidental discovery.  

17. Steps in Scientific Research CONTROLLING VARIABLES One does not have to wear a laboratory coat and work in a laboratory room equipped with expensive and elaborate instruments to conduct an experiment in foods.

18. Control of environmental factors- such as room temperature and humidity, may be attained by air- air-conditioning. Proper weighing or measuring- most ingredients are weighed for more accuracy and uniformity.

19. Sampling method- for an ingredient, it is facilitated by making a homogenous mixture first, then aliquots are taken from this mixture. Controlling the temperature of the ingredients- from mixing to cooking, serving to the taste of the panel, and storing, will need the proper kind of thermometers.

20. Steps in Scientific Research CONTROLLING VARIABLES The technique of mixing- varies greatly among individuals. One way of controlling this factor is the assembly line method or factory system where one person does the same step for all replicates and or type of skill.

21. The time factor- in many phases of the time of the day when the experiment is done, time of serving the panel, cooking time, standing time of a colloidal mixture, storage time, period, and experiment is a variable that needs careful control. This may include: the time of the day when experiment is done, time of serving the panel, cooking time, standing time of a colloidal mixture, storage time, period or length of time.

22. Spatial arrangement and sequence- are other variable factors in the treatment of a product. Use of a basic recipe or standard product – the better word to use is control recipe because the word standard may be confused with an ideal or most desirable product.

23. END OF MY PRESENTATION