S HRIMP D IP Jessica Moorefield and Robin Marston.

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Presentation transcript:

S HRIMP D IP Jessica Moorefield and Robin Marston

O RIGINAL RECIPE S ERVES lb. bags of uncooked medium shrimp (65-70 shrimp per bag.) 1 bag of tortilla chips 24 limes 2 cucumbers 1 tomato 1 onion Salt to taste

R ECIPE C ONVERTED TO M ETRIC Tostito Chips: 14.5 oz. x 1lb. x 454 g = 411 grams of chips Shrimp: 1lb. Raw shrimp x 454g = 454 grams x 2 bags= 908 grams shrimp 1 lb. 16 oz1 lb.

D IRECTIONS Be sure to wash all vegetables before beginning the process. Cut and juice the limes. Then peel and wash the shrimp. Cut shrimp then devein them. Mix the shrimp with the lime in a medium bowl. Wait two hours. While waiting, dice the cucumbers, tomatoes and onion into separate bowl.

D IRECTIONS CONT. When the lime is done cooking the shrimp, add salt to taste. The shrimp will be an orange color which indicates that they are no longer raw. Mix everything together in a large bowl, then add salt again to taste. Mix and enjoy with tortilla chips!

C HEMICAL CHANGE The acid in the lime cooks the shrimp. The shrimp changes colors from raw pinkish white color to the cooked orange color. The lime cooks the shrimp and prevents it from overcooking. We know this is a chemical change because the shrimp go from raw to cooked.

P HYSICAL CHANGE By cutting and dicing a physical change occurs. This is known by the unchanged state of the object.

A N IONIC COMPOUND INVOLVED Salt Sodium Chloride NaCl Na +1 Cl +1 (

A COVALENT COMPOUND INVOLVED Water that is used to wash the vegetables H 2 O Water is a hydrogen bond and is polar.

S TOICHIOMETRY Since the recipe already yields 25 to 30 servings it is not needed to adjust the amounts for the class. However the servings for the chips and shrimp need to be altered. Chips: 25 servings x 411 grams chips = 370 grams of chips Shrimp: 25 servings x 908 grams Shrimp = 830 grams of shrimp 27.5 servings

I S IT PRACTICAL TO MAKE ADJUSTED AMOUNT ? It is both practical and unpractical to make the adjusted amount. Because the recipe is already fixed to the adjusted amount it is practical and also buying an extra bag of chips is easy and practical to do because some chips may be broken, making it difficult to give the same amount of chips to each student. However it is unpractical because the adjusted serving amount calls for fewer grams than that of the actual amount for shrimp. It is too difficult to take out a miniscule amount of ingredients.

W ORK CITED