The Chemistry of Baking



The Chemistry of Baking OL

The purpose of this lab activity is to demonstrate the effect of chemistry on our “every day” lives. The art of baking is all about mixtures and chemical reactions.

• You will be determining how active ingredients affect a baked good.

• This will involve baking 2 recipes (one WITH the active ingredient and one WITHOUT it).

• You may work alone or with a partner of your choosing from your class. (one will bake the item with the active ingredient and the other will bake it without the active ingredient)

• PLEASE DO NOT BAKE ENTIRE RECIPES. TO SAVE RESOURCES CUT THE RECIPE IN HALF OR LESS.

• You will be creating a full lab write up one section at a time.

• Use the timeline below for assignments and due dates. This timeline MUST be brought to class on the due dates. You MUST bring in your entire work-in-progress with each due date. This means that you are writing the lab up on a single sheet of paper and adding the steps as they are assigned on the timeline)

• You will be baking from scratch: You may not use boxed mixes; slice-n-bake, frozen or store bought baked goods.

|What is due |When it is due |Teacher Grade |

|1. Bring in a COPY of a recipe that contains ONE or more of the following active ingredients: |11/2 | |

|baking soda, baking powder, cream of tartar, eggs, yeast, buttermilk | | |

|2. Begin writing the lab with the following sections. |11/7 | |

|PURPOSE What is the purpose of the lab? (see top of page) | | |

|RESEARCH Choose one of the active ingredients from the list above and research what this | | |

|ingredients purpose is in recipes. Include your research notes in this section and your | | |

|citations for your sources. | | |

|3. ADD to your lab write-up. |11/9 | |

|HYPOTHESIS State your hypothesis or prediction about how the finished baked good would be | | |

|affected if you left out the active ingredient you researched. | | |

|4. ADD to your lab write-up. |11/12 | |

|PROCEDURE List your materials and write a numbered step-by-step procedure on how you will test| | |

|your hypothesis. | | |

|5. ADD to your lab write-up. |11/15 | |

|DATA / OBSERVATIONS Your data / observations and results comparing the baked good with the | | |

|active ingredient to the baked good without the active ingredient. Bring your baked items or | | |

|picture proof to class and write this in class. Refer to the rubric for specifics on your | | |

|observations. | | |

|6. ADD to your lab write up. |11/16 | |

|CONCLUSION QUESTIONS Write these in full sentences. | | |

|Was you hypothesis supported? | | |

|Summarize you data. | | |

|What part of your recipe was a mixture? How did you know? | | |

|What ingredients did your chosen active ingredient react with OR What was the reaction caused | | |

|by your chosen active ingredient? | | |

The chemistry of baking websites























If you and your family find that this project will cause an economic hardship, please let me know. I can assist where needed.

Scoring Rubric

|Purpose |Written correctly 5 pts |

|Research |Accurate research 8 pts cited 2pts |

|Hypothesis/prediction |Independent & dependent variable evident 5pts |

| |Based on research 5pts |

|Procedure |Not written 0 |

| |Unclear or inadequate 5pts |

| |Clearly written 10 pts |

| Results |Compared product with active ingredient to w/o (bring in product or picture proof) 10 pts |

| |Included: texture, color, odor, shape, taste 3 pts each |

|Conclusion |10 pts each |

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