The Chemistry of Baking



The Chemistry of Baking AC

The purpose of this lab activity is to differentiate between elements, mixtures & compounds, and to identify the results of chemical reactions on baked goods.

You will:

• identify elements, mixtures & compounds in a recipe

• determine how active ingredients affect a baked good

• find a recipe and cut it in half (use your math skills here)

• bake 2 recipes (each cut in half) from scratch (one WITH the active ingredient and one WITHOUT it). You will be baking from scratch: You may not use boxed mixes, slice-n-bake, frozen or store bought baked goods.

• 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)

• create a full lab write up according to the direction below

TIMELINE: Bring this form to class on each due date. Write your information on the space provided on the timeline.

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

| |due? | |

|Find and bring in |11/11 | |

|a COPY of the original recipe that contains TWO or more of the following active ingredients: baking soda, baking powder, cream of | | |

|tartar, eggs, yeast, buttermilk HIGHLIGHT THESE INGREDIENTS AND… | | |

|the same recipe with the ingredient list cut in half | | |

|staple these to this sheet | | |

| PURPOSE Write the purpose of the lab? (see top of page) |11/12 | |

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|RESEARCH : | | |

|Research the questions below. |11/15 | |

|Choose 2 or more of the active ingredients from the list above and research what this ingredient’s purpose is in your recipe. Include | | |

|citations. | | |

|Answer the research questions | | |

|Which ingredients are elements? | | |

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|How do you know? | | |

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|Which ingredients are only compounds? | | |

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|How do you know? | | |

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|Which ingredients are mixtures? | | |

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|How do you know? | | |

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|Research both active ingredients with citations: | | |

|Name of active ingredient | | |

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|IF a compound, write the formula. If a mixture, write what makes it up. | | |

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|What is the role of the active ingredient in your recipe? | | |

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|What does it react with? | | |

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|What is the result (product) of the reaction? | | |

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| HYPOTHESIS: State your hypothesis or prediction about how the finished baked good would be affected if you left out ONE of the active|11/18 | |

|ingredient you researched from the recipe. | | |

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|If ___________________ is left out of my recipe, then ___________________ | | |

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|PROCEDURE: Explain how you will test your hypothesis . |11/19 | |

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| DATA / OBSERVATIONS Your data / observations and results comparing the baked good with the active ingredient to the baked good |11/21 | |

|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. | | |

|CONCLUSION QUESTIONS: These will be answered in class. |11/22 | |

|Was you hypothesis supported? | | |

|Summarize you data. | | |

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

|What part of your final product is a pure element? Explain. | | |

|What part of your final product is a pure compound? Explain. | | |

|What part of your final product is a mixture? Explain. | | |

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 3 |Written correctly 3 pts |

|Research 27 |Research questions answered correctly? (5 pts each) |

| |Accurate research on active ingredient. (10) |

| |Citations 2 |

|Hypothesis/prediction 10 |Independent & dependent variable evident 5 pts |

| |Based on research 5 pts |

|How will you test your hypothesis? |Not written 0 |

|10 |Unclear or inadequate 5 pts |

| |Clearly written 10 pts |

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

|20 |Included: texture, color, odor, shape, taste 4 pts each |

|Conclusion 30 | 5 pts each |

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