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Engineering Fundamentals - Loads, Forces & Materials - STEM at Work
食品科学: 完璧なクッキーの作り方
Danita
平均評価:4.8レビュー数:(1,561)
この 1 回限りのコースでは、学習者はベーキング反応を微調整してクッキーをより歯ごたえのあるもの、ふわふわなもの、またはより薄くすることで、完璧なクッキーを設計します。
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このクラスで学べること
米国の学年 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...
グループクラス
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102 人がクラスを受けました
オンラインライブ授業
Ages: 8-13
クラス人数： 3 人-17 人
