Aigner Hall  

Chemistry  

12/9/19 

  

 Background Information  

Potatoes as we know them can be turned into French fries, baked potato, mashed potatoes and so on. They are the most common food to make in the kitchen because of how versatile it is. Potatoes are a starch food; they can grow more plants from them which creates stolons; stolons are the branches of the roots. The taste comes from the Maillard reaction when amino acids and sugars are heated it makes a yellowish-brown color. When this happens, a flavor is made, and it brings up the question “how can the inside of a potato cook?”.  

Recipe  

1. Prepare each for the right cooking place 

2. Place a couple fries on the pans 

3. Cook each for 4 minutes 

4. Taste test 

Trials 

In trial one, cooking it in oil they turned out good. Once the oil was hot, I put the fries in and let the sit for 4 minutes, they turned out crunchy were a slightly tinted brown color and have a soft-hard mixture.   

In trial two, putting the French fries in the microwave to see how they would react after 4 minutes. The fries were hard and still softer on the inside but began to dry instantly from the air of the microwave.   

In trial three, baking it in the oven it turned out to be very mushy and still cold. It did not have enough time to cook. The fries were very light and not so good to eat.  

Conclusion 

In conclusion the French fries would all have to be cooked longer for the insides to be harder. A four-minute trial with each in different temperature settings is not able to harden the inside of a French fry. The inside of a potato needs the temperature to be at a high level and contain the maillard taste. Therefore, each French fry did not have the same taste and could not be harder on the inside because of the temperature and time placed in each cooking set.