Project summary

This was another project in my “Engineering in the Kitchen” class. For this project we were tasked with conducting a data collection study related to cooking. My partner and I chose cooking a chicken breast, which is renowned for its difficulty in rendering it both juicy and not salmonella-inducing. We inserted a temperature probe into the breast and monitored its temperature in an oven to determine the optimal cooking time to achieve perfect juicy, fully cooked chicken.