Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Spaghetti Recipie

description
by

Jeffrey Yanez

on 30 November 2009

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Spaghetti Recipie

Iron Chef By: Jeffrey Yanez
Marina Hoosier
Asia Arnold
·1 pound of ground meat
·1 jar of Ragu spaghetti sauce
·1 pound of Brilla spaghetti
·1 tsp of olive oil
·Parmesan cheese
·Salt & Pepper

1.Boil 5 Qts water add spaghetti
2.Boil spaghetti 10 min, drain, add olive oil, toss
3.Cook ground meat, Drain Meat, Add Ragu Sauce, Add Salt and Pepper, Heat 12 Min on low heat
4.Serve and top with Parmesan Cheese
Original Spaghetti Recipe First Substitution ·1 pound of ground meat
·1 jar of Ragu spaghetti sauce
·1 pound of whole wheat pasta
·1 tsp of olive oil
·Parmesan cheese
·Salt & Pepper


1.Boil 5 Qts water add spaghetti
2.Boil Whole Wheat Pasta for 10 min, drain, add olive oil, toss
3.Cook ground meat, Drain Meat, Add Ragu Sauce, Add Salt and Pepper, Heat 12 Min on low heat
4.Serve and top with Parmesan Cheese
Second substitution ·1 pound of ground Turkey
·1 jar of Ragu spaghetti sauce
·1 pound of Brilla spaghetti
·1 tsp of olive oil
·Parmesan cheese
·Salt & Pepper
1.Boil 5 Qts water add spaghetti
2.Boil spaghetti 10 min, drain, add olive oil, toss
3.Cook ground Turkey, Drain Turkey, Add Ragu Sauce, Add Salt and Pepper, Heat 12 Min on low heat
4.Serve and top with Parmesan Cheese
Nutritional Value Ground Beef- Calories Protein (g) Total Fat (g) 621 69.75 g 47 g Spaghetti Sauce 10 g 1.0 g 200 Carbohydrates 38.0 g 40 4.5 g 0 g 0g 0g 1 tsp of olive oil Parmesan cheese 431 38 g 29 g 15.4 g Salt 0 0 g 0 g 0 g Pepper 1 Pound Spaghetti 2 0 g 0 g 1.6 g 1.5 g 7 g 200 41 g The reason why we made the first substituton was
because it would be healthier if you were to
substitute the barilla spaghetti with whole wheat
pasta because it is much healthier for you. It also
puts whole grains if your on a diet. But the only
bad thing about whole wheat pasta is that some
say it taste like cardboard but other than that it
is much healthier for you. Why did we make the first substitution? Pepper, Water, Salt (compound), Parmesan cheese, Brilla spaghetti, ground meat (turkey or Beef) and olive oil is homogeneous it is the same throughout.

Pepper and Ragu spaghetti sauce is heterogeneous because it is not the same throughout. Gluten is an essential compound for pasta as well as for bread.

Spaghetti sauce is a compound because it is made from tomatoes and tomatoes contain a compound called lycopene Homogeneous, Heterogeneous, Compoud? Converted

1 pound of ground meat = 16 ounces

1 jar of Ragu spaghetti sauce = 26 ounces of Ragu spaghetti sauce

1 pound of Brilla spaghetti= 7000 grains of Brilla spaghetti

1 tablespoons of olive oil = 3 teaspoons of olive oil

5 Quarts of water = 20 cuts of water

Boil spaghetti 10 min= boil spaghetti 60 seconds

Heat 12 Min on low heat = Heat 720 seconds on low heat Why did we make the second substitution? The reason we made the second substitution is because ground turkey is much more healthier for you than ground beef and as far as calories and fat goes it is way healthier. But the reason why people dont eat its as much is because they dont like the taste of it because it is nasty and the beef tastes way better but if you put different seasonings on it it can tastes much better. IORN
(Fe)
Transport of oxygen around the body
Helps fight infection
Mixture Found in Our Ingredients

Spaghetti sauce - heterogeneous mixture because it consists of dissimilar ingredients


Full transcript