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Rotel Famous Queso Dip. By Caitlin Maloney & Sara Masi. Original Recipe. Ingredients: -1 can (10 0z) Rotel Original Diced Tomatoes & Green Chilies, undrained -1 package (16 oz) of Velveeta Pasteurized Prepared Cheese Product, cut into ½- inch cubes. Directions:
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Rotel Famous Queso Dip By Caitlin Maloney & Sara Masi
Original Recipe Ingredients: -1 can (10 0z) Rotel Original Diced Tomatoes & Green Chilies, undrained -1 package (16 oz) of Velveeta Pasteurized Prepared Cheese Product, cut into ½- inch cubes. Directions: • Combine undrained tomatoes and cheese in medium saucepan. • Cook over medium heat 5 minutes or until cheese is melted completely and mixture is blended, stirring frequently. • Serve warm as a dip with tortilla chips, crackers, or cut up fresh vegetables.
Recipe converted metric • 10 oz. Can chili-280 Grams. • 16 oz. Cheese- 448 Grams. • There are 28g in 1oz so 16 is multiplied by 28 to get the amount of grams in the cheese.
Chemical Change • The top of the cheese browned, the color indicates a chemical change.
Physical Change • Cheese melts. • Cut cheese into cubes. • Rotel chilies and cheese is a heterogeneous mixture. • Serves 20.
Ionic Compounds • There are several fatty acids in the cheese that are also Ionic compounds. Oleic Acid is one of them. • Formula:CH3(CH2)7CH=CH(CH2)7COOH
Covalent compound • Potassium Chloride is found in the canned tomatoes and chilies. • Formula: KCl • Polar
Stoichiometry • 25 Servings multiplied by 448 grams, divided by 20 servings is 560 grams. (cheese) • 10 oz = 280 grams. 25 multiplied by 280, divided by 20 is 350 grams. (chilies)
Is it practical to make an adjusted amount? • No, it is not practical because it is not even half, and it would be hard to measure out the ingredients to the exact amount. We had to double the recipe.
Works cited • http://www.ilri.org/InfoServ/Webpub/fulldocs/ilca_manual4/Milkchemistry.htm • http://prezi.com/4lbd3zs6a-at/ionic-and-covalent-compound-2/