Science Cookbook

First Order of Business...

We will be starting a new project soon but in order to begin, I need a recipe from everyone. This recipe is due by Friday, May 1, or I will choose one for you. It will be much more fun if you bring in a family recipe or a specific recipe from your culture.

The Assignment...

Your recipe has a lot of science going on as it is prepared. Your task is to prepare your recipe and make some observations as it is made. Based on your observations and the steps/ingredients of your recipe, you will determine all of the science behind your recipe. I chose to do creme brulee for my recipe. Here is the recipe and here is the science behind it. Things to consider when researching the science:

• Is a protein (meat) browning? How is that happening?
• Is salt being added? Why?
• Are eggs involved? What is their purpose, how are they changing throughout?
• Are things being mixed? In what way?
• Is butter an ingredient? What is its role, in what phase are you adding it?
• In what order are the ingredients being added? Why is that important?
• What tools are being used? Do they play a role in the turnout of the recipe?
• Are you boiling water or another liquid? What is happening on the molecular level, what is the boiling point, what does boiling point even mean?
• Are there acids and bases interacting? How does that affect the product?
• Is there a leavener involved? What type, how is it interacting with other ingredients?
• Is a mixture thickening? Why?
• Are pasta or potatoes being cooked/boiled? What is happening as it boils/cooks?
• Is chocolate involved? What's going on with that?
• Are there physical or chemical changes happening? Which one is it, how did you determine that, what is happening on this microscale level?
• Are you using a brine or marinade or are you roasting or grilling? What is the importance of it, what is happening on the microscale level?

There are a lot of things involved in cooking and baking, now it's your job to do more than just mix together the ingredients and throw it in the oven. Think about it as you go. Heighten your curiosity and tune your scientific minds to the intricacies of this task.

Your first draft is due Tuesday, May 19 at class time.

The Final Product...

I know what your recipe is and what I expect from you as far as the science goes. You are more than welcome to check with me to see if you are on the right track and are researching everything I expect - I will not give you a list of what to research, though, you must do the leg work and I will approve. You also must properly reference the information you find just as you have learned in RELA.

There will be a few designated days within the next few weeks to work on this assignment then at the culmination of the chemistry unit you will have more consecutive days to work on writing up and submitting your final draft. Since you have to actually prepare the recipe, not all of this can be done at school. I recommend taking some time soon to prepare it and make your observations. You are required to take a picture of your final creation or a specific step that you think would help assist readers in making your product.

We will have the book bound and the result will be a beautiful, scientific cookbook as our final class product. Do your part to help this be successful; it will only be as successful as the amount of effort you put into it.