SHS Food Science: Testing Vegetable Olis for Frying

Purpose of Lab: To see which oils produced the best texture and flavor. We wanted to see the different cooking differences at the same temp.

Lab procedure (What did we do?) We got 5 types of oils and we numbered them 1-5. Then we cut up the potatoes. We took the first oil and poured it into the deep fryer and then we had to wait until the oil was heated up then we put the potatoes in and then we had to wait for 3 minutes and then after that we put the french fries onto the numbered paper towel. Then we repeated the steps 4 more times with the different oils.

Variations:
1= Peanut Oil
2=Olive Oil
3=Canola Oil
4=Vegetable Oil
5=Sunflower Oil
Color of exterior on each variation:
1.) made the potatoes more brown.
2.) made the potatoes the least brown.
3.) made the potatoes medium brown.
4.) made the potatoes a light brown.
5.) made the potatoes least brown.

Texture of interior on each variation:
1.) Soft in the middle
2.) Raw in the middle
3.) Raw in the middle
4.) Soft in the middle
5.) Raw in the middle

Description of taste of each variation: We put them in order from our favorite to our least favorite 1-5.
Peanut Oil
T=2
S=1
M=3
Olive Oil
T= 4
S=4
M=2

Canola Oil
T=5
S=2
M=1

Vegetable Oil
T=1
S=burnt,5
M=4

Sunflower Oil
T=3
S=3
M=5

Which, if any, of the french fries have a flavor different from typical french fries?
Sarah and Taryn think that the peanut oil had a different flavor the the typical french fries. Mrs.Turner thinks that the sunflower oil had a different taste the typical fries do.

Which was the crispiest?
The vegetable oil fries were the crispiest out of all of them.

Which were the soggiest?
The soggiest fries were the ones that were made in peanut oil.

Our favorites:
S= Peanut Oil
M=Canola Oil
T=Vegetable Oil

Pictures of our lab (and a few others that are goofy!)