User:Butz101/sandbox

Article Evaluation (Week 6):
article: Blanching (cooking)

1. Is everything in the article relevant to the article topic? Is there anything that distracted you?

All of the information is relevant to the topic. There is one sentence within the "other definitions" section that is distracting from the subject as it does not contribute more insight into blanching, but rather more about the salad as it relates to celery.

2. Is the article neutral? are there any claims, or frames, that appear heavily based toward a particular position?

The article is neutral in its viewpoints. They make claims about the types of foods that can be used with this process and reasons for using blanching. They do not appear to have a biased viewpoint.

3. Are the viewpoints that are overrepresented, or underrepresented?

No, all viewpoints are represented fairly.

4. Check a few citations. Do the links work? does the source support the claims in the article?

All articles except, article 2 have working links. The last article looks at the perfect way to cook potatoes but does not mention the way the cooking process describe in the wikipedia article. The french fries section was inproperly cited and it should be cited from the first citation; this citation uses the same exact wording within the wikipedia article.

5. Is each fact referenced with an appropriate, reliable reference? Where does the information come from? are these sources neutral? If biased, is that bias noted?

The articles are appropriate for what they are being cited for. For definitions and some applications for cooking, they cited more of a blogger type website. With more technical information they are citing peer reviewed articles that are related to the effects of blanching. The sources do not appear to be biased as they are just providing uses/definitions.

6. is any information out of date? is anything missing that could be added?

No, the information is up-to-date. They could expand upon the color preservation technique of the process as it relates to peas.

7. check out the talk page of the article. What kinds of conversations, if any, are going on behind the scenes about the represented topic?

There are discussions about how blanching, along with Mg2+, effect chlorophyll,nutrition,and asparagus.

8. how is the article rated? is it a part of any wikiprojects?

the article is rated a stub-class with mid-importance. It is apart of a wikiprojects, assigned to Briannyakundi335.

9. how does the way wikipedia discusses this topic differ from the way we've talked about it in class?

In classes we discuss blanching as a practical purpose to extend shelf life by destroying enzymatic activity, color preservation (Peas + acid), or pre-cooking processing. Wikipedia has some overlaps with what we discussed, but to less details.

Butz101 (talk) 19:36, 26 March 2018 (UTC) butz101

Week 7
Article: Maillard Reaction

Sentence(s) Correcting/adding to: At high temperatures, a potential carcinogen called acrylamide can be formed

Addition to sentence(s): Acrylamide is formed when a carbonyl group, produced via Maillard reaction, reacts with L-asparagine. Due to this there are raw ingredients such as potatoes that are processed to removed asparagine via enzymes or genetic engineering.

Citations: [1 ]

Butz101 (talk) 19:36, 26 March 2018 (UTC) butz101