Outline Example
Making Guacamole like a Pro
I.
General Purpose: To inform
II.
Specific Purpose: To inform my audience of the process of making guacamole.
III.
Central Idea/Thesis statement: I will teach my audience how to make nutritious guacamole by
illustrating its health benefits, the reasons for using only fresh ingredients, and the necessary steps
to make it like a pro.
IV.
Introduction: Picture this – you’re sitting at your favorite Mexican restaurant, and you’ve just
ordered chicken quesadillas. When your quesadillas arrive, you see a heaping scoop of guacamole
resting on the plate. With your first bite, you dip your quesadilla into the chunky green guacamole.
Instantly, your taste buds are alerted, and a variety of flavors explode in your mouth! While
Consumer Reports from 2014 and the New York Times from 2005 state guacamole is one of
the most popular dips and available from several store brands, wouldn’t you like to make delicious,
restaurant-quality guacamole in your own home? After working as a server at Cozymel’s Mexican
restaurant for 4 months and doing my own research, I learned how easy it is to make delicious
guacamole. After I discuss the fresh ingredients in and the steps to making your perfect
guacamole, you are sure to impress your friends and their taste buds!
V.
Body:
A. Let’s first discuss the fresh and ripe ingredients of guacamole – avocado, tomato, onion, cilantro,
serrano or jalapeno pepper, garlic, and the juices of lime and orange.
1. The avocados are the base of your guacamole.
i. Avocados are chock-full of ‘good fats,’ that is, monounsaturated fats, not the health
hazardous polyunsaturated fat.
a. Lefebvre mentioned in Food Management journal in 2005 that a diet rich
in avocados can lower blood cholesterol levels and even help increase the
‘good’ cholesterol!
ii. According to the Encyclopedia Britannica, avocados also have B vitamins.
a. B vitamins are essential for cell regrowth.
iii. E vitamins are also present.
a. E vitamins act as antioxidants and help your body’s cells.
iv. Avocados even have more potassium than a banana, an element that helps maintain
fluid and electrolyte balance in the body.
a. If you are an athlete, you probably understand that maintaining healthy
potassium levels is especially important.
v. Avocados should be dark (not green) and slightly soft to the touch; they should have
some “give” according to Martha Stewart Living magazine author J. Hayes, 2004;
this is also echoed by Lefebvre in Food Management magazine in 2005.
a. I have found in my own experience that if they are mushy and easily
squeezed, they are no longer good and will be brown on the inside (yuck!)
b. If they are hard (no give), they are not ripe enough and will not be good for
mashing!
2.
3.
4.
5.
6.
7.
c. The chefs at Cozymel’s once told me that if you can pull the “top” off the
avocado, it is ripe!
Tomatoes are your next ingredient. They have a small amount of vitamin C but are
otherwise mostly water!
i. Tomatoes should not have any brown spots or dents.
Next, you have onion. According to the National Onion Association, onions have antiinflammatory functions.
i. Onions also don’t add many calories but lots of flavor!
ii. Make sure your onion is not scarred or wilted.
Then, you have garlic! Garlic has vasodilative properties, meaning it helps to widen arteries
and thus lowers blood pressure.
Now, for some spice! You’ll need peppers – either Serrano or jalapeno.
i. Serrano peppers look like jalapenos but are larger and darker. Their heat, like all
peppers, comes from the capsaicin in the seeds, as described by Coloudas, C., et al
in Texas Monthly 2004.
ii. Serrano peppers also have a slightly higher Scoville rating.
a. The Scoville rating is the measurement of the pungency or heat of chili
peppers, as described in Sweat, et. al article in Food Chemistry, 2016.
iii. Serrano peppers rate about 10,000-20,000 units while jalapenos rate from 10004000.
a. If you like more heat, I suggest using serranoes over jalapenos.
iv. Peppers should look smooth, not wrinkly.
Cilantro is your next ingredient, and another antioxidant.
i. This adds flavor and helps to keep your guacamole from going brown!
Lastly, you have lime and orange juices, which both provide vitamin C.
i. Vitamin C is an essential vitamin that synthesizes collagen.
a. Collagen is a protein which is the main component for connective tissues in
the body.
[Now that you know about the fresh and ripe ingredients of guacamole, let’s get down to making it!]
B. You can make guacamole in several easy steps.
1. Let’s go over how much of each ingredient you will need: 2 whole avocados, 1 lime wedge
and 1 orange wedge, 1-2 tablespoons minced garlic, 1 teaspoon fine sea salt, ¼ cup chopped
tomatoes, ¼ cup chopped onion, ¼ cup minced cilantro, and ¼ cup minced Serrano or
jalapeno peppers.
2. Start by halving your avocado (*demonstrate*) and removing the pit.
i. You can easily remove the pit by using a large, sharp knife to puncture the avocado
and pull it out.
a. I learned this trick from the cooks at Cozymel’s!
3. Once you have halved your avocado, scoop out the meat of the avocado with a large spoon.
4. You should now have 4 avocado halves in your bowl. You next want to mash up these
halves into a smooth mixture using the tines of a large fork. The Martha Stewart article
also mentioned using a pestle to mash up your avocado. I prefer forks!
5. Once you have mashed the avocado, you can now add all the ingredients.
6. First, you’ll want to squeeze your lime and orange wedges to release their citrus juices.
i. While I learned this from the chefs at Cozymel’s, McGahey from Southern Living in
2007 suggested that these juices enhance the flavor of the avocado and add a subtle
sweetness.
ii. The Toronto Star in 2017 reminds us that these also help to preserve your
avocado and help it from turning brown too quickly.
7. Next, you’ll want to add your garlic and your salt.
8. Then add your tomato, onion, peppers, and cilantro.
9. Once all ingredients have been added to the avocado, combine all ingredients until
thoroughly mixed.
10. The chefs of Cozymel’s mentioned that the order of the ingredients is not as important as
making sure you have equal proportions among the ingredients and ensuring they are
combined thoroughly.
VI.
Conclusion: As I come to the end of my speech, you now have the necessary knowledge to make
the perfect restaurant quality guacamole. So remember, use fresh and ripe ingredients, take the
time to prepare the guacamole yourself, and mix. Grab some chips, grab some friends, and party!
Annotated Bibliography Example
1. Britannica, T. Editors of Encyclopaedia (2021, June 16). avocado. Encyclopedia Britannica.
https://www.britannica.com/plant/avocado
I used this to find nutrition information on avocados.
2. McGahey, M. (2007). Our Favorite Guacamole. Southern Living, 42(5), 174.
I used this article to find information on ingredients in guacamole and the importance of C
juices.
3. Hayes, J. (2004, January). Made-to-order guacamole. Martha Stewart Living, 122, 38–41.
I used this article for information about the ripeness of avocados.
4. Guacamole that earns an ’ole’! (2014). Consumer Reports, 79(2), 7.
I used this article to talk about the popularity of guacamole.
5. Coloudas, C., Canavan, C., Gage, E., Higgs, L., Kelso, S., McDonald, S. L., Smith, Z., & Taliaferro, T.
(2004). Guacamole. Texas Monthly, 32(12), 147–274.
I used this magazine to learn about variations of guacamole recipes.
6. Sweat, K. G., Broatch, J., Borror, C., Hagan, K., & Cahill, T. M. (2016). Variability in capsaicinoid
content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia
peppers. Food Chemistry, 210, 606–612. https://doiorg.ezproxy.mtsu.edu/10.1016/j.foodchem.2016.04.135
I used this magazine to learn about peppers.
7. Bowen, D. (2005, February 2). Flavored to Win in the Dip Bowl. New York Times, 154(53113), F4.
I used this article to talk about the popularity of guacamole.
8. OUT & ABOUT - Your guide to a great weekend; Cover Story Holy 'mole! People are passionate
about religion, politics and ... guacamole. On this Cinco de Mayo weekend, experts duke it out over
what makes the ideal dip GUAC AND ROLL. (2019, May 4). New York Post [New York, NY],
025. https://link.gale.com/apps/doc/A584484837/STND?u=tel_middleten&sid=ebsco&xid=8770
3cb3
I used this article to learn more about the popularity of guacamole recipe variations.
9. What’s the best way to keep guacamole fresh all work week? The delicious green dip will always
taste best served immediately, but we tested three methods. (2017, September 14). The Toronto
Star (Toronto, Ontario).
This article gave information on keeping guacamole fresh.
10. Lefebvre, J. (2005). Holy Guacamole! Food Management, 40(6), 72–74.
This article described the ripeness of avocados and guacamole ingredients.
11. "History of onions". US National Onion Association, Greeley, CO. 2011.