I was reading some activities (Activity 1.5.2 and Activity 1.6.3 along with Section 1.8, Exercise 6) in the text (about potatoes), and I was skeptical of the data recorded in the associated tables.
The potato in these activities ends up at 354.5 F after 90 minutes of cooking. I would expect that a baked potato would not get hotter than the boiling point of water, unless one charred it completely. (See, for comparison, https://idahopotato.com/dr-potato/ideal-temperature-for-a-baked-potato, which suggests that baked potatoes are done at internal temperature 210 F after about an hour of cooking in a 400 F oven.) It also seems unlikely that the potato would already be 180.5 F after just 15 minutes; I would expect to find my potato still quite crunchy at 15 minutes, but 180.5 F would make it edible, if not delicious.
Wouldn't it be nice to have some real data in the table? And then someone else shared the attached data.
PotatoData.xlsx
I was reading some activities (Activity 1.5.2 and Activity 1.6.3 along with Section 1.8, Exercise 6) in the text (about potatoes), and I was skeptical of the data recorded in the associated tables.
The potato in these activities ends up at 354.5 F after 90 minutes of cooking. I would expect that a baked potato would not get hotter than the boiling point of water, unless one charred it completely. (See, for comparison, https://idahopotato.com/dr-potato/ideal-temperature-for-a-baked-potato, which suggests that baked potatoes are done at internal temperature 210 F after about an hour of cooking in a 400 F oven.) It also seems unlikely that the potato would already be 180.5 F after just 15 minutes; I would expect to find my potato still quite crunchy at 15 minutes, but 180.5 F would make it edible, if not delicious.
Wouldn't it be nice to have some real data in the table? And then someone else shared the attached data. PotatoData.xlsx
There are probably some similar issues in APC.