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Ziti

Ziti. Kaylee Sands & Dakota Jones. 1 pound dry ziti pasta 1onion, chopped 1 pound lean ground beef 2 (26 ounce) jars spaghetti sauce 6 ounces provolone cheese, sliced 1 1/2 cups sour cream 6 ounces mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese.

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Ziti

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  1. Ziti Kaylee Sands & Dakota Jones

  2. 1 pound dry ziti pasta • 1onion, chopped • 1 pound lean ground beef • 2 (26 ounce) jars spaghetti sauce • 6 ounces provolone cheese, sliced • 1 1/2 cups sour cream • 6 ounces mozzarella cheese, shredded • 2 tablespoons grated Parmesan cheese Original recipe

  3. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. 4. Bake for 30 minutes in the preheated oven, or until cheeses are melted Recipe Directions

  4. 454 grams dry ziti pasta • 1 onion, chopped • 454 grams lean ground beef • 1474 mL spaghetti sauce • 170 grams provolone cheese, sliced • 355 mL sour cream • 170 grams mozzarella cheese, shredded • 3785 mL grated Parmesan cheese 1 ½ cups x 237mL = 355 mL cups Recipe converted metric

  5. The cooking of the Ziti • The browning of the cheese Chemical change

  6. When the cheese melts • The noodles after being boiled Physical change

  7. Name: Sodium Chloride • Formula: NaCl • Ions: Na+1 Cl+1 An ionic compound involved

  8. Name: Dihydrogen Monoxide • Formula H2O • Water is Polar • Intermolecular forces: hydrogen and oxygen A covalent compound involved

  9. 10 servings x 2 pound of ground beef = .67 ground beef 30 servings • 2 pounds dry ziti pasta • 2 onions • 4 (26 ounce) jars of spaghetti sauce • 12 ounces provolone cheese/ sliced • 3 cups sour cream • 12 ounces mozzarella cheese • 4 tablespoons grated Parmesan cheese stoichiometry

  10. The original recipe is 10 servings, the servings can be reduced so that everyone gets a smaller amount so that more can go around, but also some people may not want any. Is it practical to make adjusted amount?

  11. http://allrecipes.com/recipe/baked-ziti-i/ http://www.britannica.com/EBchecked/topic/519712/salt-NaCl http://www.iun.edu/~cpanhd/C101webnotes/chemical-nomenclature/bimolcmpds.html http://chemed.chem.purdue.edu/genchem/topicreview/bp/intermol/intermol.html Work cited

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