1. I think right now, I'm at an AP level because I still have many things to catch up on since my change in topic.
2. I have probably gotten better at baking as I study the science of it. Breads and cakes I'd bake no longer come out as flat as they used to. ;)
3. One thing I would like to improve on is to better time baking things, because either a bread turns out too stiff, burnt, stale, etc. Also, I would probably like to bet=tter time the projects out in my schedule.
Wednesday, November 23, 2011
Thursday, November 10, 2011
Blog No. 9: Science Proposal
1. My hypothesis is: if you use a certain type of yeast in bread making, then the bread will have a higher volume when it is baked.
2. The independent variable will be the type of yeast that will be used in the batter. The dependent variable will be the volume of the bread after it is baked all under the same conditions. The control variables are all the ingredients that remain constant, as well as the recipe procedure.
3. I believe that the connection with my science experiment and my EQ is that if I use instant yeast and if it has the better results, it may attract more people to purchase baked goods.
4. I will perform my science experiment using my very own kitchen tools and in my kitchen with an undisturbed condition. I will need a writing utensil, my science journal, both types of yeast, sugar, flour, large bowl, mixing machine, water, measuring cups, eggs, and other cooking materials. I will measure the volume of the bread by setting a sample in each cup cake tray with different batter and measure how high they each rise with a standard ruler. I will use this data to determine the best bread making method.
5. This science experiment might fall under the Biochemistry & Molecular Biology.
2. The independent variable will be the type of yeast that will be used in the batter. The dependent variable will be the volume of the bread after it is baked all under the same conditions. The control variables are all the ingredients that remain constant, as well as the recipe procedure.
3. I believe that the connection with my science experiment and my EQ is that if I use instant yeast and if it has the better results, it may attract more people to purchase baked goods.
4. I will perform my science experiment using my very own kitchen tools and in my kitchen with an undisturbed condition. I will need a writing utensil, my science journal, both types of yeast, sugar, flour, large bowl, mixing machine, water, measuring cups, eggs, and other cooking materials. I will measure the volume of the bread by setting a sample in each cup cake tray with different batter and measure how high they each rise with a standard ruler. I will use this data to determine the best bread making method.
5. This science experiment might fall under the Biochemistry & Molecular Biology.
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