1. Food Product Design

2. Food Product Design Today we will be working in groups of 2
You must work in a group –
you will never be able to finish the assignment on your own
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3. Food Product Design
Each group is to summarize 2 paragraphs on notebook paper (rough draft). THIS MUST BE DONE BY THE END OF THE PERIOD TODAY.
To summarize - take it sentence by sentence and reword in your own words.

4. Food Product Design
You will then turn your rough draft into a final copy on large paper on Friday and we will read and discuss as a class.
NO ELECTRONICS – If you are unsure of a word, please use a dictionary or thesaurus.

5. Food Product Design VOCAB
STEM – to grow from
DIVULGE – to make known
VOLATILE – to change suddenly
ASTRINGENT – sharp or drying liquid
INFINITESIMAL – extremely small

6. Food Product Design VOCAB
CATALYST – a substance that speeds up a reaction
CONJURE – to produce from nothing, as if by magic
FERMENTATION – breaking down an organic substance
SYNTHESIZE – combine so as to form a more complex product
UNCANNY – exceeding the ordinary or normal

7. Food Product Design – PARAGRAPH 1
Many people enjoy McDonald’s french fries.
The french fries unique taste is not achieved from the potato type (Russet Burbanks), technology, or McDonald’s specific french fry equipment.
The cooking oil is the determining factor in the taste of french fries.

8. Food Product Design
McDonald’s has been using (for decades) a combination of 7% cottonseed oil and 93% beef tallow (a hard fatty substance made from animal fat used in making candles and soap).
The french fry’s unique flavor is in large part due to the mixture and contains more beef fat than a McDonald’s hamburger.