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Introduction 2010
Grilling is an alternative way to enjoy your favorite vegetable the natural According to
Recipetips (2010): “The flavor of the vegetable intensifies when it has been grilled.
Because a lot of the moisture evaporates from the vegetables as they are grilled, the
flavor becomes more concentrated and the sugars become more condensed, which
This article discusses the grilling theory concept presented in the unit 1 of Quantitative
Deliverables
Based on the reading, tutorials, and articles presented and discussed during this first
unit of the class: Quantitative Research Technique, theory of grilling can be defined as
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U02a1 Project 1 Part 1 Quantitative Research Technique
the capability to connect, analyze and organize information and knowledge as critical
Its main function is the construction of theory, how it is used, and its importance for
For the purpose of this deliverable, a video available at recipetips.com (Griling, 2010)
demonstrate the method to grill fresh zucchini and display how theory of grilling was
used to guarantee zucchini would have ideal consistency and taste after grilled.
In this demonstration, a 7 to 8 inches long zucchini was selected, cut into no ticker than
¼ inch strip. The strips were seasoned and placed on a pre heated grill, medium-high
Not all vegetables can be grilled without whole or even cut without being precooked
before, and in order to ensure tenderness and taste recipe some variables must be
considered: heat, grilling time, thickness of the pieces, brushing oil so it won’t stick, and
add salt to draw out extra moisture and intensify sweetness and flavor. Also, soaking
the vegetable in water before grilling guarantee it won’t be dry (Recipetips, 2010).
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U02a1 Project 1 Part 1 Quantitative Research Technique
operationalized
2010
For problem statement in case, the problem statement would be: I want to evidence that
soaking ¼ inches long piece of zucchini in water and adding salt to it will guarantee the
When conducting relevant and credible research, demonstrated variables are legitimate
and study can be duplicated, even under similar approach using different product and
Tender
and
flavorful
Zucchini
Figure 1 - Relationship Diagram of variables to grill zucchini, based on the Grilling Theory, by the author, 2010.
As the diagram illustrate, the relationship between the variables demonstrate how the
quality of this study was affected, based on the strategy of study, reading, research
required for this assignment. The Grilling Theory principles and components previously
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U02a1 Project 1 Part 1 Quantitative Research Technique
The purpose is to verify the tenderness and flavor of zucchini. Indirect measure of
investigation will include participants to get sample of the zucchini and rate the level of
softness and moisturize/flavor of the vegetable. Criteria to evaluate the zucchini will be 2010
• Did knife was necessary to cut the zucchini or could that be done with fork only?
• Were all the pieces about the same size and consistently grilled?
• From 0 to 10 how would you classify the level of tenderness and flavor of this
zucchini?
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U02a1 Project 1 Part 1 Quantitative Research Technique
I. Final Considerations
2010
not only stressed the importance of logical thinking and selection of method of research,
that include sensate and factual data and the relationship between both of them.
knowledge helps to understand the concept of theory and its difference from schema.
Not measurable, observable and measurable constructs also are considered relevant
when conducting research, due to its impact in the process of acquiring, assimilate, and
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U02a1 Project 1 Part 1 Quantitative Research Technique
Reference
2010
RecipeTips (2010). Grilling Zucchini. Retrieved from http://www.recipetips.com/kitchen-
tips/t--857/grilling-fruits-and-vegetables.asp.