food topics - third week

8/8/2019 Food Topics - Third Week

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DayDayDayDay What were doing in classWhat were doing in classWhat were doing in classWhat were doing in class What were doing outside of classWhat were doing outside of classWhat were doing outside of classWhat were doing outside of class

Mo

nday

October

1

8th

Chemical Leaveners- Baking Soda & Baking Powder

The Ultimate Chocolate Chip Cookie

Research on Ingredients

Tuesday

October

19th

Continue the Ultimate Chocolate Chip Cookie

Wednesday

October

20th

Finish the Ultimate Chocolate Chip Cookie Bring in a 2L bottle

Thursday

October

21st

Yeast Fermentation

Making Ginger Ale

Read How Bread Works

Friday

October

22nd

Finish Ginger Ale

Begin Making Bread


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Name__________________________

Science Topics Food Science

The Ultimate Chocolate Chip Cookie

In the space below, I would like you to describe your ideal chocolate chip cookie (the most PERFECT

chocolate chip cookie you have ever tasted). You have been provided with some categories to help

you organize your description, but I encourage you to go beyond these. Please give a very SPECIFIC& DETAILED DESCRIPTION.

The Ultimate Chocolate Chip Cookie 1st Batch Cookie

Thickness

Diameter

Color

Texture

Moistness/Crunchiness

Salty vs. Sweet

Chocolate Chip

Density

Aroma

Additional

Notes


3/14

Using what you already know as well as research tools (cookbooks, internet, etc.), describe the

purpose of each of the ingredients below.

Ingredient Purpose

Granulated Sugar

Brown Sugar

Eggs

Butter

Flour

Salt

Baking Soda

Vanilla


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Compare our original recipe (1st batch) to your ultimate cookie.

1. What do you believe needs to be modified in order for the recipe to produce the ultimatecookie? Explain why.

2. Write out your new recipe for the ultimate chocolate chip cookie. This should be supportedby your research of what each ingredient does in the recipe.

Ingredient Amount Ingredient Amount

Granulated Sugar Flour

Brown Sugar Salt

Eggs Baking Soda

Butter Vanilla


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Chocolate Chip Cookie Recipe

cup sugar cup packed brown sugar

cup butter, softened 2 large eggs, beaten 3 teaspoons vanilla extract 2 1/2 cups all-purpose flour 2 teaspoon baking soda 1 teaspoon salt 1 cups semisweet chocolate chips

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a

large bowl by hand. Stir in flour, baking soda, and salt.

Stir in chocolate chips by hand. You'll need to use a sturdy wooden spoon for thisand a bit of muscle. Keep stirring the chocolate chips into the dough until they areevenly dispersed.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown.


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Baking Powder and Baking Soda

(Bicarbonate)Both baking powder and baking soda are chemical leavening agents that cause batters to

rise when baked. The leavener enlarges the bubbles which are already present in thebatter produced through creaming of ingredients. When a recipe contains baking powderand baking soda, the baking powder does most of the leavening. The baking soda isadded to neutralize the acids in the recipe plus to add tenderness and some leavening.When using baking powder or baking soda in a , make sure to sift or whisk with theother dry ingredients before adding to the batter to ensure uniformity. Otherwise thebaked good can have large holes.

Baking powder consists of baking soda, one or more acid salts (cream of tartar andsodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does nottake place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The firstreaction takes place when you add the baking powder to the batter and it is moistened.One of the acid salts reacts with the baking and produces carbon dioxide gas. Thesecond reaction takes place when the batter is placed in the oven. The gas cells expandcausing the batter to rise. Because of the two stages, baking of the batter can be delayedfor about 15-20 minutes without it losing its leavening power.

Too much can cause the batter to be bitter tasting. It can also cause thebatter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too largeand break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallencenter. Too little baking powder results in a tough cake that has poor volume and acompact crumb.

Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is aboutfour times as strong as baking powder. It is used in recipes that contain an acidicingredient (e.g. vinegar, citrus juice, sour cream, yogurt, , chocolate, cocoa (notDutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Bakingsoda starts to react and release carbon dioxide gas as soon as it is added to the batterand moistened. Make sure to bake the batter immediately.

Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place.Too much baking soda will result in a soapy taste with a coarse, open crumb. Bakingsoda causes reddening of cocoa powder when baked, hence the name Devil's Food

Cake.

Baking Soda and Baking Powder

1 = 5 grams

To test baking powder's effectiveness: mix 1 teaspoon

(5 grams) baking powder with 1/2 cup (120 ml) hotwater and the mixture should bubble immediately. Storein a cool dry place and it should be replaced every 6-12months.

To test baking soda's effectiveness: mix 1/4 teaspoon

baking soda with 2 teaspoons of and the mixtureshould bubble immediately.

Note: The general rule of thumb for amount of baking

powder in recipes: 1 to 2 teaspoons (5-10 grams) ofbaking powderleavens 1 cup (140 grams) of flour. The

amount will depend on the ingredients and how they aremixed.

Substitution for1 teaspoon commercial bakingpowder: 1/4 teaspoon (1.25 grams) baking soda, 1/2

teaspoon cream of tartar plus 1/4 teaspoon ofcornstarch or1/4 teaspoon (1.25 grams) baking soda

plus 1/2 cup (120 ml) of an acidic ingredient (buttermilk,sour milk or yogurt). Since homemade baking powderimmediately releases its carbon dioxide gas when it isadded and then moistened by the batter, it is importantto bake the batter right away.

Note: Cream of Tartar - Lining the inside of winecaskets after fermentation is a white sediment (tartaricacid). This sediment is removed, purified and thenground to produce a fine white powder which we callcream of tartar. can be found in thespice section of most grocery stores and should bestored in a cool dry place.

recipe

soda

baking powder

buttermilk

teaspoon

vinegar

Cream of tartar

ng Powder and Baking Soda - Joyofbaking.com http://www.joyofbaking.com/printpages/bakingsoda

10/17/2010


7/14

Old-Fashioned, Home-Made Ginger Ale:

Harnessing the Biochemical Pathways of Glycosis and Fermentation to Tickle Your Taste

Buds

Fermentation has been used by mankind for thousands of years for raising bread, making sauerkraut, and

sparkling apple cider. The product of fermentation of sugar by yeast (a living organism) causes bread to

rise and gives effervescent drinks their bubbles. This action of yeast on sugar is used to carbonate

beverages, as in the addition of bubbles to commercially prepared ginger ale.

We will set up a fermentation in a closed system and capture the generated gas produced by the yeast to

produce our home made ginger ale. Note that the lemon juice called for in step five is optional. Cheers!

Pre-Lab Questions:

1. What compound is used in the physiological processes of the yeast fungus?

2. What does the yeast use this compound for?

3.

What is the by-product of this process?

4. What might be the result of immediately chilling our home-brew, rather than letting it sit at roomtemperature? What would be the result of placing our bottles in a warmer than room

temperature environment?


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Materials

One 2L plastic soda bottle Funnel Grater Sucrose (sugar) Yeast

Ginger root Water OPTIONAL: lemon juice

Procedure

1. Working in pairs, obtain one 2L plastic soda bottle. Wash it out with soap and water. Be sure thatit is completely cleaned out and no soap remains.

2. Mass approximately 200 g of sucrose, and using a clean funnel, add the sucrose to the bottle.3. Mass 1.0 g of yeast. Add this to the bottle, also using the funnel. Give the bottle a gentle shake

to distribute the yeast throughout the sucrose.

4. Using the small teeth end of the grater, grate up the ginger root until you have approximately 60g.

5. Mass approximately 60 g of freshly grated ginger root, and again using the funnel, add it to yourbottle.

6. OPTIONAL: Measure anywhere from 10-20 mL of lemon juice, and add it to your bottle.7. Fill the bottle with cold, clean water, to approximately 3 inches from the top of the bottle.8. While maintaining a gentle pressure, have your partner tightly cap the bottle.9. Write your names on the bottle with permanent marker, and place the bottles in the area

designated by your instructor.

10. Sit back and wait (3-4 days) for the yeast to do its thing. After this time, they will be placed inthe refrigerator, and when we open them up, well be able to enjoy a cold, crisp glass of ginger ale.


9/14

How Bread WorksHow Bread WorksHow Bread WorksHow Bread Worksby Marshall Brain

TLC Cooking

IntroductionIntroductionIntroductionIntroductionYou probably eat bread every day. You may even know how to make your own bread. But

have you ever thought about bread as a technology?Why do we have bread? That's a great place to start. We could just as easily munch on dry

wheat kernels instead. Or we could grind the wheat into flour, mix the flour with water and eat it asa wet mush. Or we could pour the mush out on a table and dry the mush into thin brittle sheets.But we don't do that, mainly because bread tastes a lot better, and it also works a lot better forsandwiches. Bread is moist (not wet like mush or dry like dried mush), soft (unlike wheat kernels),spongy and delicious. Bread is a bio-chemical technology for turning wheat flour into something

tasty!If you pick up a slice of bread and examine it closely, you can see that it is full of air holes.

This makes it spongy and soft. You will also see that bread is moist. If you let a slice of bread sit outon the counter for a day, you will realize just how moist fresh bread is!Bakers use two simple facts of life to create soft, spongy, moist bread:

First, they use the fact that yeastyeastyeastyeast (a single-cell fungi) will eat sugar, and from the sugarcreate alcoholalcoholalcoholalcohol and carbon dioxide gascarbon dioxide gascarbon dioxide gascarbon dioxide gas as waste products. The carbon dioxide gas createdby yeast is what gives bread its airy texture, and the alcohol, which burns off duringbaking, leaves behind an important component of bread's flavor.

Second, wheat flour, if mixed with water and kneadedkneadedkneadedkneaded, becomes very elastic. The flour-and-water mixture in bread becomes stretchy like a balloon because of a protein in wheat known

as glutenglutenglutengluten. Gluten gives bread dough the ability to capture the carbon dioxide produced byyeast in tiny flour balloons.

We will perform a few experiments to better understand how bread works.


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Investigation 1Investigation 1Investigation 1Investigation 1

One thing you'll learn in this experiment is that yeast does, in fact, produce carbon dioxide gas. Toperform this experiment, you will need:

One large ZiploOne large ZiploOne large ZiploOne large Ziplocccc----type freezer bagtype freezer bagtype freezer bagtype freezer bag - The plastic bag should be able to hold between a coupleof quarts to a gallon of water. (Usually the box that the bag comes in will state the bag'scapacity.)

One envelope of "rapidOne envelope of "rapidOne envelope of "rapidOne envelope of "rapid----rise, active, dry yeast"rise, active, dry yeast"rise, active, dry yeast"rise, active, dry yeast" from the grocery store 1 c1 c1 c1 cup (.24 L) lukewarm waterup (.24 L) lukewarm waterup (.24 L) lukewarm waterup (.24 L) lukewarm water (about 100 degrees F, 37.7 C) - When you stick your finger

in it, it should feel neither warm nor cold. 1/2 cup (.12 L) sugar1/2 cup (.12 L) sugar1/2 cup (.12 L) sugar1/2 cup (.12 L) sugar

Let's get started!

1 Take the 1 cup lukewarm water and mix the package of yeast into it. When you pour theyeast granules into the water, you allow the yeast cells to become active.

2 Mix in your sugar.3 Pour the entire water-sugar-yeast mixture into the plastic bag. Push as much air as possible

out of the bag and then seal it tightly shut.4 Put the plastic bag in a warmish place. Come back in about an hour.

When you come back to your experiment, you'll notice that yeast cells do a really good job ofcreating carbon dioxide. You will see that the bag has partially filled with the gas, and that the liquidis full of carbon dioxide bubbles that the yeast has produced. A yeast cell can process approximatelyits own weight of glucoseglucoseglucoseglucose (sugar) per hour, and from the glucose (C6H12O6), yeast producescarbon dioxide (CO2) and ethanol (C2H5OH) (two molecules of each). Although yeast cells are

small, there are billions of them available from the packet of yeast. You should be able to see anoticeable amount of puffiness in your bag after two hours. You may want to go to bed and let thebag sit overnight -- it will get quite puffy if you let it.


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Now, let's see what happens if we change things around a bit.1 Reproduce experiment 1, but this time replace the 1/2 cup sugar with a 1/2 cup (.12 L) white

flour.2 Mix the flour thoroughly into the water so there are no lumps. (This is most easily done by

mixing the dry flour with a small amount of water to create a paste, then adding a littlemore water, and so on until all the water has been added.)

3 Seal the flour-water-yeast mixture in a plastic bag as you did in Experiment 1 and come backin an hour or two.

What you will notice is that this mixture produces carbon dioxide, but somewhat more slowly. (Ifyou run Experiments 1 and 2 simultaneously, you will be able to see the different rates moreeasily.). Where did the sugar for the yeast to eat come from in Experiment 2? We didn't put anysugar at all in this bag, right? It turns out that, in the mixture of flour and yeast, there are enzymesenzymesenzymesenzymes

that turn the starch in the flour into maltosemaltosemaltosemaltose, another sugar. The yeast uses this sugar in the same

way it uses the glucose in white sugar. It takes time for the enzymes to convert starch to maltose,and that's what causes the delay. However, the yeast is able to produce some carbon dioxide, and

that's how you know the enzymes are working. In a loaf of bread, it is this flour-to-maltosereaction that actually drives the expansion of the bread for the most part -- the small amount ofsugar you mix into the bread dough is used up by the yeast fairly quickly.


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From the previous two experiments, you can see that yeast cells produce plenty of carbon dioxide.The reason why bread bakes up so airy is because the bread dough captures and holds the carbondioxide that the yeast produces. It does this because flour contains a protein called glutenglutenglutengluten. To seegluten in action, try this experiment:

1 Mix 1/2 cup water and 1/2 cup flour in a bowl.2 Stir the mixture with a fork to wet the flour. What you will have initially is a lumpy, grainy

mass.3 Lift the fork out of this mass. You will find that the mass is quite watery.4 Now keep stirring for about five minutes (set a timer for five minutes -- it is a long time

when you are stirring!). Over time, the batter will smooth out.5 Keep stirring, and a funny thing will happen when you lift the fork slowly from the bowl:

The batter will have become quite elastic! Not elastic like a rubber band, but elastic enoughthat you'll be able to pull away up to a 1-inch-long thread of batter with the fork. This

mixture is now extremely smooth and not watery at all.That elasticity is caused by the gluten in the flour. Gluten is a proteinproteinproteinprotein that forms thread-like chains.By stirring (or more commonly, kneadingkneadingkneadingkneading) the dough, the gluten develops into long, interlacedchains. Kneading is better for developing these chains because kneading is gentle -- it does not cut

the chains up. When you knead bread dough, you are creating gluten chains. If you were to skip thekneading part, your bread would not rise very well -- all the carbon dioxide in the yeast wouldbubble up to the top and escape, rather than being captured inside the elastic dough.


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InvestigationInvestigationInvestigationInvestigation Let's BakeLet's BakeLet's BakeLet's Bake

By now, you understand a whole lot more about the technology of bread! You know that the bubbles in the dough come from yeast, and that enzymes convert flour's

starch into maltose, which the yeast eats to produce the carbon dioxide. You know that the gluten in the flour helps the dough capture the carbon dioxide and hold

it in mini gluten-balloons. You also know that the yeast produces alcohol. The combination of the maltose and alcohol

explains why bread tastes a lot better than flour mush!

So, let's bake some bread and try it out! To make one loaf, you'll need:

3-1/4 cups (.78 L) flour, separated into two 1-1/2 cup (.36 L) and one 1/4 cup (.06 L)batches

1 cup (.24 L) lukewarm milk 1/8 cup (.02 L) water

1 tablespoon (15 mL) sugar 1 envelope active dry yeast 1 teaspoon (5 mL) salt 1 tablespoon vegetable oil 1 loaf pan (or cookie sheet) An oven

Here we go...

1 Dissolve the yeast in the water and let it sit for 10 minutes or so to "come back to life" (youwill likely notice it foaming slightly -- that is a good sign -- it tells you your yeast is okay).

2

In a big bowl, combine the water/yeast, milk, sugar, salt and oil.3 Add 1-1/2 cups of your flour and start stirring until well blended.4 Stir in the other 1-1/2 cups of flour. At this point, the dough will be pretty stiff but still

sticky.

Mixing the ingredientsMixing the ingredientsMixing the ingredientsMixing the ingredients

Now, you need to knead the dough for about 10 minutes. Start by washing your hands.

Since the dough is sticky, dust the top of it with about 2 teaspoons of the flour you saved.Get your hands into the bowl with the ball of dough and squeeze it, push it, mash it, etc. This is

kneading, and it's hard work, by the way, but you have to do it to develop the gluten. Stick with itfor 10 minutes (set a timer if you need to).

When the dough gets sticky again, dust it with some more flour. You may have to use morethan the original 3-1/4 cups flour, and that's okay. Your hands may get covered with sticky dough."Wash them" with dry flour. That is, when your hands get sticky, dust them and the top of thedough ball with flour.


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Over time, an amazing thing will happen -- the dough ball will stop being sticky, and will becomesatiny smooth and elastic.

Now, you need to let the dough rise in a warm place for between 60 and 90 minutes. The easiestway to create a warmish place is to turn your oven on to its lowest setting possible (around 150 F/65.5 C), let it heat up to that temperature, then turn the oven offturn the oven offturn the oven offturn the oven off and open the door of the oven

wide for about 30 seconds to dissipate some of the heat. Rub the 1 tablespoon of vegetable oil ontothe top of the ball of dough to prevent drying, and then stick your bowl of dough inside the ovenand close the door. Traditionally, you cover the bowl with a towel, also to keep the dough fromdrying out. Look in periodically.

After about 60 to 75 minutes, your dough ball will have nearly doubled in size. The gluten and thecarbon dioxide that the yeast produced worked!

"Punch the dough down,""Punch the dough down,""Punch the dough down,""Punch the dough down," which is baking-speak for pushing all the air out of the dough with yourhands.

1 Take the dough out of the bowl. If you have a loaf pan, grease the pan, shape the dough intoa small loafish shape and put it in the pan. If you are using a cookie sheet, either shape thedough into a ball or a loafish shape, and place it on the sheet.

2 Put the dough back in the warm oven and let it rise again for anther 60 to 90 minutes -- itwill double in size again.

Letting the dough rise a second time in the panLetting the dough rise a second time in the panLetting the dough rise a second time in the panLetting the dough rise a second time in the pan

When your dough has again doubled in size, turn the oven on to 350 degrees F (176 C), and cook

the bread for about 45 minutes. You will know it is done when the loaf has a nice goldenthe loaf has a nice goldenthe loaf has a nice goldenthe loaf has a nice golden----brownbrownbrownbrowncolorcolorcolorcolor and when you tap on the top crust, the tap sounds hollowwhen you tap on the top crust, the tap sounds hollowwhen you tap on the top crust, the tap sounds hollowwhen you tap on the top crust, the tap sounds hollow.

Take your loaf of bread out of the oven -- don't forget to turn off the oven! Let the bread cool fora minute so you can get it out of the pan. Then cut off a slice and enjoy the miracle of fresh-bakeddeliciousness! You are tasting the great biological and chemical masterpiece called breadbreadbreadbread!

food topics - third week

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