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Food Science: Engineering the Perfect Cookie
Danita
Average rating:4.8Number of reviews:(1,561)
In this one-time course, learners will engineer the perfect cookie by tweaking baking reactions to make the cookie chewier, fluffy or thinner.
Class 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...
Baking chemistry Basic psychology Biology of taste
I have taught food sciences for nearly four years to all levels and ages.
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
When baking we are working with hot ovens and pans. Caution should be taken and students should have supervision.
Hello! am a scientist and adventurer. I have a Masters degree in Animal Science with minors in Chemistry and Fish & Wildlife. I started my journey investigating sheep and goats, went on to study shrimp and zooplankton, and have many years of...
Group Class
$12
per classMeets once
90 min
Completed by 102 learners
Live video meetings
Ages: 8-13
3-17 learners per class
