Introduction:

We were thinking of what food to preserve and what method to use to preserve it. So we thought that drying would be a very good method and the most efficient. Now we had to brainstorm and research what types of food goes well with the drying food preservation method. We were thinking of making the name ‘The Pirate Chip’ because it is punny, also we were thinking of a slogan but couldn’t think of anything of punny. Another thought of a food to dry would be mango. We know that dried mango is something famous and well-known in school and in Cebu so this good be a strategic marketing choice. To dry these food, we would use an electric dehydrator because we think that it is the best and most efficient. There are also other kind of ways to dry food such as: ovens, microwaves, and even drying in the sun. Drying is a good food preservation method because it is safe if you do it properly. Also drying can still keep the food’s nutrients and because of this it can still be counted as healthy. Drying is an excellent way to preserve food because there lots of different kinds of food to be preserved. But we chose to do potato chips and dried mangoes because we think that these types of food are the best for marketing in this school because these types of are well-known and are famous and are liked in our school, Cebu International School. The main problems we have to face in this unit are keeping the food clean and sanitary while being both healthy and tasty. Another problem we have to face is preserving the food in a healthy way so that it is good to eat but it will last a long time. To answer the first to questions, I have researched on these topics and I feel that the drying method of food preservation would be the best method with the materials I have and I can do this using an oven and dried fruit.

Task 1:

• Potato Chips – The Pirate Chip

DESIGN

Task 2:

5 different styles/designs:

Procedure (Jake) (Ingredients and Processes)

1. Cut potatoes to 1/8th of an inch thick. Drain potatoes. Combine vinegar and 2 quarts water in large saucepan. Bring to a boil over high heat. Add potatoes and cook for three minutes. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes, moving potatoes around to get even drying.

2. Meanwhile, heat oil in large wok or Dutch oven to 325°F. Add 1/3 of potato slices and cook, stirring and flipping constantly with wire mesh spider or slotted spoon until potatoes release no more bubbles, 10-20 minutes. Transfer chips to a large bowl lined with paper towels, sprinkle with salt, and toss to coat (smaller chips may cook faster than large ones and should be removed from the oil as they finish).

3. Transfer seasoned chips to a serving bowl and repeat step 2 with remaining 2 batches chips. Serve immediately or allow to cool completely before transferring to zipper-lock bag. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

-      INGREDIENTS

Vegetable-oil cooking spray

2 pounds russet potatoes, cut into 1/4-inch-thick slices

3 tablespoons olive oil

Coarse salt

Pinch of cayenne pepper

Freshly ground pepper

DIRECTIONS

Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.

Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired

- PREPARATION

Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.

Weighing your options

If you want to be a little more daring, don't limit yourself to salt and pepper — you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) — really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.

-       Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.

While the oil heats, line a large mixing bowl with paper towels.

On a mandolin or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.

-       Slice your potatoes to your desired thickness. You can cut your potatoes by hand if you want, but a far more efficient — and probably more effective — way of slicing them would be to use:

-       A food processor slicing attachment

-       A mandoline slicer (be very careful!

-       2

-       Add 3 tablespoons of salt to a large bowl of water and soak your sliced potatoes in the salt water for half an hour. After they've soaked for 30 minutes, rinse them in a colander, then rinse them again and let dry.

-       3

-       Choose an oil you'd like to fry with. While vegetable, safflower, corn, or peanut oil are all perfectly viable options, many people are increasingly turning to olive oil because it contains no trans fats.[1] Since deep-frying is already the least healthy method of cooking potato chips, it might be a good idea to use the healthiest oil you can get.

4

-       Heat your oil in a deep fryer or a large frying pan until it reaches about 350° to 375° F (177° to 190° C). Optimally, use about a quart of oil. At the bare minimum, cover the bottom of your pan with an inch of oil.

-       Use a candy thermometer to check the temperature of your oil. If you need to eyeball things because you don't own a candy thermometer, stick the end of a wooden spoon into the oil and wait for bubbles to start forming at the end of the spoon.[2]

-       Another way to check the temperature of oil without a thermometer is by frying a small cube of bread. Bread will turn a golden hue at 320° F after 30 seconds; 355° F after 15 seconds; and 375° F after 10 seconds.[3]

-       5

Cook your potatoes in small batches, removing when they start to turn golden brown. Cooking your potatoes all at once can drop the temperature of the oil too far too quickly.[4]

-       6

Once removed, put the chips on a plate with a paper towel over it to absorb the oil. If desired, season immediately.

7

-       Finished.