Fast Food Nation
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Transcript of Fast Food Nation
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Fast Food Nation
Chapter 5 Why the Fries Taste Good
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Authors IntentTo tell readers why the french fries at their favorite fast food
restaurants taste so good.
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Information in the Chapter• The Simplot Plant in Aberdeen, Indiana, grows
more potatoes than any other city in Idaho.• It processess about a million pounds of potatoes a
day.• It is open 24 hours a day, 310 days a year.• In 1942, the plant had 100 workers. In 1944, the
plant had about 1,200.• In the 1950’s, frozen foods started to become
extremely popular.
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Information in the Chapter• Simplot was the person who made frozen french
fries become a common thing.• They started including them at fast food restaurants
because they were much cheaper and easier to make than home made.
• In 1960, Americans ate about 81 pounds of fresh potatoes, and about 4 pounds of frozen potatoes per year.
• Today we eat about 49 pounds of fresh potatoes, and more than 30 pounds of frozen potatoes per year. ( 90% of these were from fast food restaurants.)
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Information in the Chapter• Simplot provides the majority of the french
fries for McDonald’s.• Fast food companies purchase frozen fries for
about 30 cents a pound, reheat them in oil, then sell them for about $6 a pound.
• Out of every $1.50 spent on a large order of fries at a fast food restaurant, only about 2 cents goes to the farmer who grew the potatoes.
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Information in the Chapter• It costs about $1,500 an acre to grow potatoes
in Bingham County.• The average potato farmer who plants 400
acres is more than half a million dollars in the hole before selling a single potato.
• Incoming potatoes from Canada have made Idaho grown potatoes and other potatoes from the U.S. lower in sale price.
• There really is no control on how well the potatoes will grow, it is based on the weather.
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Information in the Chapter
• The unique taste of McDonald’s french fries comes from their unique oil mixture. –They use about 7% cottonseed oil and
93% beef tallow.• The fries have more saturated beef fat per
ounce than a McDonald’s hamburger.
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Information in the Chapter
• The aroma of a food can be responsible for as much as 90% of its flavor.
• Studies have found that the color of a food can greatly affect how its taste is perceived.– Identical foods, with different colors were tested
and people would often say the brighter colored food tasted better.
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• The author succesfully portrayed his ideas.
• He used an array of different sources to provide his information.– Such as:• Interviews• Facts• Personal Experiences• Etc.
Successful Or Not?