Presentation on theme: "TATER TOT CASSEROLE Ashley Murray and Courtney Newman."— Presentation transcript:
TATER TOT CASSEROLE Ashley Murray and Courtney Newman
ORIGINAL RECIPE 2 lbs. ground beef kosher salt and freshly-ground black pepper, to taste 1 10 oz. can low-sodium cream of mushroom soup 1 cup sour cream 2 cups shredded cheddar cheese 1 32 oz. package frozen tater tots 1 tsp. salt and pepper for flavor.
RECIPE DIRECTIONS Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray. Brown ground beef. Season with salt and pepper, while browning. Drain. Spread ground beef in the prepared baking dish. Whisk together soup and sour cream. Spread over ground beef in an even layer. Sprinkle one cup of cheddar cheese over the soup layer. Top with tater tots. Bake 30 minutes. Sprinkle remaining cheese on top. Bake another 5-10 minutes until cheese is melted.
RECIPE CONVERTED METRIC 2lbs ground beef= 908 grams (1)10 oz can cream of mushroom= grams 1 cup of sour cream=236.6 ml.(2CH)(NH2)COONa(covalent) 2 cups shredded cheese=473.2 ml. (1) 32 oz. package of tater tots=908 grams tsp. of salt and pepper= (NaCl) ionic
CHEMICAL CHANGE Heat is absorbed, gas is absorbed, changes texture. The heat is absorbed within the casserole to cook it. The heat is absourbed by the meat to cook it thoroughly.
PHYSICAL CHANGE It changes texture from soupy to thickened soup. It goes from frozen to cooked. The tater tots brown when cooked.
STOICHIOMETRY 10 lbs ground beef 50 oz. can low-sodium cream of mushroom soup 5 cups of sour cream 10 cups of shredded cheese. 160 oz. of frozen tater tots. 5 tsp. of salt or pepper Exaple: 25 servings x 32 oz. 5 servings 160 oz. tater tots
IS IT PRACTICAL TO ADJUST THE AMOUNTS? It is more practical in this exact recipe, but; I believe it is not practical because you can serve smaller servings.