Hamburguer House

HAMBURGER HOUSE

R A I M U N D O

C L A V E R I E

-

T O M Á S

M O N T E S I N O S

-

S A N T I A G O

M A U R E I R A

EDITORIAL

Cooking take its sciencie when the water is evaporation because when water is heated it evaporates because the particles are separated so it becomes vapor. There is a change in the state of matter and that is due to the fact that there is either too much heat or too much cold.

The states of matter are solid liquid and steam, the burger also has molecular ingredients.

My group is going to make a hamburger with molecular foods, in this case the agar agar leaf.

The hamburger is called the "Hamburger of the house" and now look at the recipe in canva to see if you dare to eat a delicious burger in the laboratory where we will present our burgers and for this we chose to put to taste the hamburgers in the laboratories of the college san jose because we will do a good job on them and you will love those colors that stand out when looking at our delicious burger species.

HAMBURGER HOUSE INGREDIENTES Ingredients

-

4

P A N E S

-

4

H A M B U R G U E S A S

-

2

P A L T A S

-

3

T O M A T E S

-

1 0 0

-

1 . 5

-

1

-

5

-

1

-

1 / 2

M L

G R

D E

D E

H A M B U R G E S A

S O Y A

D E

A G A R

A G A R

L E C H U G A

Q U E S O S

C A J A

D E

V A S O

C H E D D A R

Q U E S O

D E

C R E M A

A C E I T E .

T I E M P O

3 0

D E

C O C I N A

M I N U T O S

T I E M P O

D E

3 0

P R E P A R A C I O N

M I N U T O S

YAMI YAMI

PREPARACIÓN PREPARATION

1 . P I C A R

E L

T O M A T E

2 . C O L O C A R

3 . P O N E R

A

1 0 0 M L

H E R V I R

4 . C O L O C A R

5 . E C H A R

A

Q U E

S E

6 . P O N E R

7 . P O N E R

1 . 5

E L

D E

L A

G R M O S

L I Q U I D O

S O Y A

E N

U N

V A S O

S O Y A

D E

E N

A G A R

U N

A G A R

P L A T O

Y

E S P E R A R

E N F R I E

A C E I T E

E L

A

P A N

C A L E N T A R

A L

H O R N O

D U R A N T E

5

M I N U T O S

8 . C O L O C A R

1 0

L A

H A M B U R G U E S A

A L

H O R N O

P O R

T O D O S

L O S

M I N U T O S

9 . A R M A R

L A

I N G R E D I E N T E S

A G A R

H A M B U R G E S A

I N C L U Y E N D O

C O N

A

L A S

H O J A S

A G A R

santiago maureira,raimundo claverie y tomas montesinos

D E

JUSTIFICACIÓN

CIENTÍFICA

EN NUESTRA RECETA HUBO CIENCIA PORQUE HUBIERON MUCHOS CAMBIOS DE ESTADO DE LA

MATERIA.EJ,LA

COCINAMOS AUMENTO

LA

LA

EVAPORACION

CUANDO

HAMBURGESA,PORQUE

TEMPERATURA

Y

EL

AGUA

AL

INTERIOR DE LA HAMBURGESA SE EVAPORO.

Santiago Maureira,Raimundo Claverie y Tomas Montesinos