1. Baking Pan Lab Experiment Let’s experiment Type of pan you’re using- – K1- Airbake/Insulated – K2- Shiny Aluminum – K3- Stainless Steel – K4- Silpat/Silicone – K5- Parchment – K6- Dark Non-stick

2. Comparison of Bakeware Materials Material TypeGeneral InfoBenefitDrawbackCleaningBest for Aluminum $8-20Used by professionals; 2 nd most common type Excellent conductor of heat; Inexpensive Reacts with acidic foods; Easily scratched Dishwasher safe, hand wash for best results Baking with elegant shapes/fine lines Nonstick $10-20 Nonstick acts as insulator between metal & food nonstickChip, crack & peel; difficult to brown food if light colored. Over browning with dark pans. No bristle pad or rough surfaces. Mild warm soapy water Baking Stainless Steel $17-20Highly polished beautiful cookware Rust-resistant & very durable Poor conductor of heat; not good for baking due to unevenness; Moderate pricing Dishwasher safe; Easy to clean Savory dishes; not good for baking

3. Material TypeGeneral InfoBenefitDrawbackCleaningBest for Airbake/Insulated $15-20 Usually made of aluminum. Great for cookies Cakes bake more evenly and don't dome in the center, cookies don't burn, and baked goods are moister. Time and temp changes may be needed b/c of the heat circulation Easy to clean; nonstick; Baking Parchment $3-8 special non-stick paper used to line baking pans. Versatile, easy cleanupMay be expensive since you cannot reuse. Time/Temp changes may be needed when baking with. N/ABaking Glass $16-40 Used for many cookware/bakeware pieces Does not react with flavor/color of food, strong durable, range of temps. Good for presentation. Chip, break, poor heat conductor; uneven heating Dishwasher safeBaking casseroles, cakes, pies Siplat $11-20 Made of silicone & fiberglass; similar to parchment paper Reusable, nonstick,Damp sponge with mild dish soap Baking, chocolate work

4. Product Evaluations – Student Evaluations – Evaluate products based on taste, texture, appearance. – If a recipe fails, you must document specific reasons why it did and what you would do differently. – If your recipe does not fail, you will still submit documentation as to why the recipe turned out well. – Teacher Evaluations – You will submit one product with your kitchen # & period. – I will grade based upon taste, texture & appearance. – If your recipe fails, I will take into account the reasons you submitted. If this is not turned in then you will be penalized points.

5. Lab Makeups (only if Absent – not if lab privileges revoked) – If lab is missed you will need to make up at home. You will complete/submit – a baking RAIL (planning) &/or any pre-work for that lab. – a sample of your product – parent signature – If recipe fails, you will indicate specific reasons why.