Thoughts over Thanksgiving

Over the Thanksgiving break we shifted from helping one another in the kitchen in the Poultry Science Building to helping our families in our kitchens at home. We were each tasked with coming up with new ideas for the sauce on our Chick-N-Waffle nuggets. A few ideas were brought back to use many different flavors in our sauce. We tested each version and tweaked them to make the taste better, but we all ultimately decided that all the recipes were to challenging to make at home for the common consumer. A simple mix of two parts maple syrup and one part hot sauce was the final decision.

Overall our group thought that the Thanksgiving break week set us back. Just as we had begun to get our bearings we were forced to take a week break and we think it hindered us as a whole. It was not a large set back but it was enough of a hindrance that it took us a little bit of time and brain power to get back on track. Once we set our minds to it we got everything done that we needed too.

Since we want the sauce to be simple enough for the common consumer to make at home we will place a label on the back with the suggested recipe. The label will read that the recipe is suggested and can be accommodated to each consumer’s preference. Some consumer’s may want a hot and spicy flavor to come through more than the sweet maple flavor of the syrup, while some may like a sweeter flavor more than a spicy kick.

We had decided to do a sensory analysis as soon as we got back from the break. Our sensory analysis scores were 7.75 for Flavor, 6.75 for Texture, 8 for Appearance, and an 8 for Overall Appearance.