April 24 – May 3, 2015 Cookie Lab. April 24 – May 3, 2015.

Slides:

Advertisements

Similar presentations

Quick Breads By Kelsey Consiglio P. 2.

Advertisements

Energy for Life Metabolism the total of all chemical reactions in an organism. All activities an organism performs involve chemical reactions in some way.

Leavening Agents Chapter 21.

CAKES COOKIES PIES YEAST BREADS QUICK BREADS

Warm Up Why do bread, cakes and baked goods rise?.

The Function of Ingredients in Bakery Products Year 8 Food Technology – Mrs McQuillan.

The Science of Baking….

DO NOW How can muscle cells maintain (or keep) a high concentration of potassium inside the cell? If a cell increases or decreases in volume, what type.

Principles of Baking. Different Ingredients have specific purposes Flour- provides protein and starch – This forms the structure of baked goods Liquids-

 Physical changes – end products can be changed back to what you started with › Ex: water changes to ice (can change back)  Chemical changes – end up.

Digestion summary. What goes where? How does chemical digestion happen ?

Objective:Explain the effects of different baking ingredients. Warm-up: Think of your favorite baked good. SMART review of ingredients 10/9 and 10/10 WOF.

 Provides the structure for the baked goods  Cupcakes use soft flour which has a lower protein content than most flours  Protein content is roughly.

Carbon Compounds The building blocks of life. Key Ideas Describe why the element Carbon is a great building block Explain the role of carbohydrates, lipids,

Texting for Success Focus Leavening Agents and How They Work.

Organic Molecules – large molecules that make up all living organisms.

Chapter 2-1.  These molecules have specific jobs in the cell.  Carbohydrates  Lipids  Proteins  Nucleic Acids.

Section 3: Chemical Compounds in Cells

Organisms and the Environment Chapter Four: Physical Science Connections 4.1 Elements and Compounds 4.2 The Compounds of Life 4.3 Physical Variables.

Bakeshop. Ingredient Basics  Common ingredients in all baking:  Flour-protein (gluten) and starch in flour gives most of the structure  Liquid- Usually.

Chapter 42- Food & Nutrition Class

The Baking Process.

Organic vs. Inorganic Molecules

Ingredients and Food Science

Organic Compounds Organic Compounds What are the two types of pure substance? What are four organic compounds?

Bakeshop. Ingredient Basics  Common ingredients in all baking:  Flour-protein (gluten) and starch in flour gives most of the structure  Liquid- Usually.

CELLULAR RESPIRATION A Chemical Reaction in the Mitochondria DO NOW: Active Reading- Cellular Respiration.

Cells & Heredity Lesson 1.3 Chemical Compounds in Cells 6 th Science.

(7 th ) Chapter 3-3 Cornell Notes Chemical Compounds in Cells.

Quick Bread Review. I am a leavener that acts one time.

Cookies Foods I. Baking Basics Measure accurately Add ingredients in order Mix the correct length of time.

Basic Baking Principles CH 5. Basic Baking Principles  We will be looking at the following basic baking principles: 1. Mixing 2. Gluten Development 3.

Baking Ingredients Jeopardy

Quick Breads. Quick Breads…  Flour mixtures with a fast-acting leavening agent.  Do not have as much sugar & flavoring as cake or other desserts.

Cause and Effect The Chemistry of Leavening

Non-enzymic browning Enzymic browning Caramelization Dextrinisation

4.2 Carbon compounds and cells Life as we know it is carbon based. A carbon atom can form chemical bonds with other carbon atoms in long chains or rings.

What are the basic ingredients in baking?

The fast way to bake bread

Ingredients and Food Science

Organic Compounds Organic compounds can be formed by living material and also in the lab.

Quick Breads Ingredients and Their Functions

4.2 Carbon compounds and cells

What is food chemistry? The study of the chemicals inside common foods and how they react.

CAKES COOKIES PIES YEAST BREADS QUICK BREADS

Food Functions Jan 2012.

QUICK BREADS Unique baked goods that are made quickly-they rise quickly. EXAMPLES: waffles, pancakes, biscuits, loaf breads, etc.

CAKES COOKIES PIES YEAST BREADS QUICK BREADS

Discovering Foods Chapter 42 Page – 340

Chemical Compounds in Cells

الاحتراق.

Chemical Compounds in Cells

POLYSACCHARIDE (Starch)

Chemical Compounds in Cells

Day 5 AIM: What are Organic and Inorganic molecules?

The ingredient which makes baked products rise.

What Else Is Inside Cells?

Diffusion Through the Membrane

Chemical Compounds Chapter 3 Section 1 Notes.

VI. Leavening Agents What are leavening agents and how do they work?

DO NOW On the top of you note packet, write down 3 things that you might see on the nutrition label on the back of a can of food.

White Before Your Eyes Explanation

Molecular Biology Vocabulary.

4.4 b The performance Characteristics of eggs (p 115)

Presentation transcript:

April 24 – May 3, 2015 Cookie Lab

April 24 – May 3, 2015

Protein Coagulation

April 24 – May 3, 2015 Chemical Leavening Agents Both produce Carbon Dioxide + Acid + Water

April 24 – May 3, 2015 White Sugar vs Brown Sugar

April 24 – May 3, 2015 Browning Reactions Maillard Browning Carbohydrate + Amino Acid + Heat (>250°F) Caramelization = Sugar + Heat (>350°F)

April 24 – May 3, 2015 Flour: What’s in it? 70% Starch 10% Gluten

April 24 – May 3, 2015 Gluten

April 24 – May 3, 2015 Further Reading

April 24 – May 3, 2015 Cookie Lab