Food Science: Engineering the Perfect Cookie
In this one-time course, learners will engineer the perfect cookie by tweaking baking reactions to make the cookie chewier, fluffy or thinner.
Danita
Average rating:
4.8
Number of reviews:(1,561)
What's included
1 live meeting
1 hrs 30 mins in-class hoursClass Experience
US Grade 3 - 6
In this course we will go over the three major steps in the cookie-baking process: 1. The Spread 2. The Rise 3. The Color and Flavors We will work with a control recipe first. The learners will be shown the "anatomy of a recipe" that we will continue to refer back to as we change the recipe slightly for each type of cookie - chewy, thin, thick, etc. The students will discuss why they like a particular type of cookie aspect better than another. "Why do you like chewy rather than crisp?" and other questions like this. (There are no wrong answers here) We take the opportunity in this discussion to talk about the psychology of eating and how our experiences and biology affect our preferences. Finally, each learner will test out their new "perfect cookie" recipe.
Learning Goals
Baking chemistry
Basic psychology
Biology of taste
Other Details
Parental Guidance
When baking we are working with hot ovens and pans. Caution should be taken and students should have supervision.
Supply List
Refrigerated 2 - 3 Eggs, large Baking & Spices 4 - 5 cups All-purpose flour 1 - 2 tsp Baking soda 1/2 - 1 cup Brown sugar, packed 1 - 2 tsp Cornstarch 1/2 - 1 tsp Kosher salt 1 1/2 - 3 cups Semi-sweet chocolate chips 1 tsp - 2 tsp Vanilla extract 1/2 cup - 1 cup White sugar, granulated Dairy 3/4 - 1 1/2 cup Butter, unsalted
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Reviews
Live One-Time Class
$12
per classMeets once
90 min
Completed by 102 learners
Live video meetings
Ages: 8-13
3-17 learners per class
