1. Food Chemistry (B) Trial EventBy
Linda Wozniewski

2. Safety Students must wear: Closed shoes
Slacks or skirts that come to the ankles
Lab coat or lab apron
Indirect vent or unvented chemical splash proof goggles. No impact glasses or visorgogs are permitted
Sleeved Shirt (if wearing a lab apron)

3. What Students May Bring
Non-programmable Calculator
1 sheet of paper on which anything is acceptable
A writing instrument
Cookies in packaging for impound

4. What Supervisors Will Supply
Everything the student will need
This may include:
Glassware
Reagents
Balances
Hot plates
Thermometers
Probes
Magnets
Stirrers

5. Main Focus Chemistry of Food How to prepare students Experiment ideas
40% Experimental Notebook
12% Packaging and Label
8% Cookies
Tasks and Experiments 40%
How to prepare students
Experiment ideas
Resources

6. Chemistry of Food
a. Identify the sources of and understand the role of lipids, carbohydrates and proteins typically found in cookies, and use tests to identify these compounds, including the Benedict’s, Iodine and Brown Bag tests.
b. When given samples of sweeteners, use the Benedict’s test to identify reducing sugars.
c. When given samples of cookie ingredients, use the Biuret test to identify and rank the ingredients by protein content.
d. When given formulations, processes, and finished cookies, identify the error in the cookie formulation and/or process used.
e. Use standard labeling regulations to produce a label from information given.
f. Determine the caloric value of cookie formulations using information given.
g. Determine the moisture loss and density of cookies.
h. Identify leavening agents using chemical tests, and understand the role of the leavening agents in baked cookies.

7. Notebook
All experiment data and documentation from experiments must be recorded in a lab notebook. Never erase in a lab notebook. If a mistake is made, simply strike through the mistake with a single line, but don’t white it out, erase it or scribble over it. The lab notebook will be submitted to event leaders at the start of the event on the day of the tournament. The lab notebook must have a separate section for each experiment performed. If teams do 4 experiments they will have 4 sections. If teams do 7 experiments then there will be 7 sections. The notebook’s first page must show the school name and student names, and must have a Table of Contents containing Experiment Names and page numbers. Each experiment section within the notebook must include the following information and will be scored as follows:

8. Notebook i. Experiment Name – 2 Points ii. Hypothesis – 3 points
iii. Variables:
a. Controlled Variable(s) – 2 points
b. Independent Variable(s) – 2 points
c. Dependent Variable(s) – 2 points
iv. Materials (amount of each ingredient in grams or milliliters) – 4 points
v. Procedure – 10 points
vi. Qualitative observations during the experiment – 5 points
vii. Quantitative observations during the experiment (Data table, graphs) – 10 points
viii. Discussion of Results – 6 points
ix. References – 4 points

9. Cookie Experiment 1 – Effect of LIPIDS and baking TIME on cookies
Using materials above, make three batches of cookies with the changes below.
Use Table Sugar (sucrose) as the sweetener in all batches.
• Batch 1: Use margarine as lipid
• Batch 2: Use shortening as lipid
• Batch 3: Use low fat (<60% fat) margarine product as lipid

10. Cookie
Experiment 2 – Effect of SWEETENER and baking TEMPERATURE on cookies
Using materials and methods from Experiment 1, make three batches of cookies with the changes below.
Use Margarine as the lipid in all batches.
• Batch 1: Use table sugar as sweetener
• Batch 2: Use honey as sweetener
• Batch 3: Use brown sugar as sweetener

11. Cookie Final Experiment(s)
Use any combination of ingredients from the approved list as well as physical parameter changes (temperature, cookie sheet materials, etc.) to formulate an ideal team cookie. Teams may choose variables used in the first two experiments or use new variables. If a recipe from a cookbook or web site is used as a starting source, the source must be listed in the notebook.

12. Packaging
The cookies must be creatively packaged and properly labeled and impounded prior to the event. A front and a back package label must be produced, not to exceed 8 ½ x 6 inches (front label) and 8 ½ x 5 inches (back label). The package and labels will be scored as follows:
i. Creative cookie name (5 points)
ii. Ingredient List in correct order (15 points)
iii. Nutritional Facts in correct order (15 points)
iv. Package Weight (10 points)
v. Company (team) Name and Address in the correct location (5 points)
vi. Label Information matches notebook (10 points)

13. Resources For Event Supervisors For Lesson Plans for classroom use
For Lesson Plans for classroom use