Page 69 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 69
Interdisciplinarity of Project – Technology of Cooking 69
a final dish. Regarding the amount of ingredients used for one unit of our
product, we used an appropriate factor and got adequate nutrient and en-
ergy values. All the ingredients and calculated values were summed, ulti-
mately we produced the sum of individual ingredients in the final product.
The same processes was carried out for the other ingredients, such as the
spreads. This was a slightly less complex calculation process, but time con-
suming due to the amount of ingredients we used. In the last phase of cal-
culating energy and nutritional values, we made a new spreadsheet based
on the recipes for the sandwiches, all the ingredients and their quantities.
Through the mathematical operation of summing, we got the sum for en-
ergy value in one unit of the dish and its nutritional values as well. The lat-
ter are presented in the recipe for every single sandwich. Often people are
still confused when labeling the energy values of food. This is because it’s
a mainstream belief that labeling should be written in kilo calories, which
is wrong. We avoided this common mistake and only used measurements
that are approved by law. The SI international system of measurement
markings (showed in Table 4) states that a ‘Joule’ is the unit for power and
work. The approved measure for calculating energy is a Joule (J) and is usu-
ally marked in a thousandth part of a unit, thus called KiloJoule (kJ). The
unit results from the equation of work, where one J performs with the force
of one Newton (N) when it moves from the starting point of force in dis-
tance of 1 meter (m) in a direction of force. The unit J is named after En-
glish physicist James Prescott Joule.
Figure 10: Cost calculation of spreads.
Source: Own source 2014.
a final dish. Regarding the amount of ingredients used for one unit of our
product, we used an appropriate factor and got adequate nutrient and en-
ergy values. All the ingredients and calculated values were summed, ulti-
mately we produced the sum of individual ingredients in the final product.
The same processes was carried out for the other ingredients, such as the
spreads. This was a slightly less complex calculation process, but time con-
suming due to the amount of ingredients we used. In the last phase of cal-
culating energy and nutritional values, we made a new spreadsheet based
on the recipes for the sandwiches, all the ingredients and their quantities.
Through the mathematical operation of summing, we got the sum for en-
ergy value in one unit of the dish and its nutritional values as well. The lat-
ter are presented in the recipe for every single sandwich. Often people are
still confused when labeling the energy values of food. This is because it’s
a mainstream belief that labeling should be written in kilo calories, which
is wrong. We avoided this common mistake and only used measurements
that are approved by law. The SI international system of measurement
markings (showed in Table 4) states that a ‘Joule’ is the unit for power and
work. The approved measure for calculating energy is a Joule (J) and is usu-
ally marked in a thousandth part of a unit, thus called KiloJoule (kJ). The
unit results from the equation of work, where one J performs with the force
of one Newton (N) when it moves from the starting point of force in dis-
tance of 1 meter (m) in a direction of force. The unit J is named after En-
glish physicist James Prescott Joule.
Figure 10: Cost calculation of spreads.
Source: Own source 2014.
