Culinary Science Literature Review

The focus of the literature review should be aimed at is there a difference between vegetable stock made with skins, tops, and peels compared to vegetable stock made without skins, tops, and peels. The vegetable stock is made of equal parts (110g each) leeks, parsnips, carrots, celery, and yellow onion with 2 grams of parsley, thyme, whole black peppercorns, and garlic each, with 1 gram of bay leaf. This is to 559g/1.2 liters of water. The difficulty will be relating the scholarly material to this narrow aspect. There is a annotated bibliography that will help provide a good structure/base.

Question: “Does peeling vegetables before using them in vegetable stock make a difference?”

Hypothesis: “There is not a statistically significant difference between vegetable stock made with the peels/skins left on.”

Experimental Design- Control: Vegetable stock made without the peels/skins will be the control. (The Professional Chef 10th, pg. 283)

Independent Variable: The presence of vegetable peels/skins

Dependent Variables: This would be a group of results being measured to find if there is a statistically significant difference between:
1. Taste
2. Flavor/aroma
3. Color/opacity/brightness
4. Acidity
5. Difference, sensory, and preference testing
6. Nutrient content





I'm seeking a professional with a strong background in scientific research, particularly in culinary science, to conduct a comprehensive literature review for me. This should encompass a variety of sources including peer-reviewed journals, books and industry reports. This is included if you would like to supplement excellent!

Ideal Skills and Experience:
- Expertise in scientific research methodologies
- In-depth understanding of culinary science
- Proficiency in literature review
- Experience sourcing and analyzing peer-reviewed journals, books, and industry reports
- Excellent writing and summarizing skills.