1. Chemistry of Baking
On Level

2. Standards S8P1.a.Distinguish between atoms and molecules
S8P1. b. Describe the difference between pure substances (elements and compounds) and mixtures.
S8P1.g Identify and demonstrate the Law of Conservation of Matter.

3. PROBLEM
You are a new employee in America’s Test Kitchen where recipes are developed and modified in order to take them to the market place. As a new employee you must become familiar with the chemistry involved in baking.
Specifically you need to study the chemical reactions that occur when using active ingredients such as baking soda, baking powder or yeast.

4. SOLUTION
You will find a recipe that includes one or more of the active ingredients listed on the previous slide. You will prepare two versions of your chosen recipe: one containing all of the original ingredients, and one with an active ingredient omitted. The purpose is to determine why this active ingredient is critical to the recipe.
These two versions of the recipe will be blind taste tested by the test kitchen supervisor and a group of volunteer taste testers. Also, you will prepare a test kitchen report where you will explain your findings about active ingredients.

5. What do we know?
Make a list of all of those things that you already know about this problem/situation.

6. What do we need to know?

7. How is the solution presented?
In order to adequately prepare for the blind taste test, and to show Pillsbury your results you must:
Bake two versions of the same recipe & provide sample size bites
Conduct a blind taste
Collect and record the results of the taste test
Prepare and submit a test kitchen report to your supervisor

8. Process
We will investigate:
Mixtures
Compounds
Chemical Reactions