Reviewed all the different things we learned and made chocolate chip cookies to celebrate.

Prepared and cooked student's favorite recipe.

From the text: pp. 276-277, 310-12, 337, 352-3, 383, 407, 418-421, and 481,548.
Student led demonstration on pizza making.

From the text: pp. 694-712, 430-433, 647-52, 674-675, and 533-34
1. How is cocoa made?
2. What is the purpose of the vinegar?
3. Why do you have to add both baking soda and baking powder?
4. Why add melted butter?
5. Why do you need to add lukewarm water? Why not cold water?
6. What does the salt do?
7. How is powdered sugar made?
8. What could you have added to this recipe to make it more interesting?

From the text: pp. 571-577, 623-24, and 677-787.
1. What happens to the boiling point of the water when salt is added to it?
2. How does the addition of salt to the water affect the cooking of the pasta?
3. According to Robert L. Wolke, why do we add salt to the pasta water?

From the text: pp. 549-50, 386-87, and 433-41.
Scone Specific Questions:
1. How does vinegar curdle milk?
2. What is the chemical process that happens when vinegar is added to milk?
3. What happens to the sugar on top of the scone when you cook the scone?
4. Why don't you want to knead the scone dough for a long period of time?
5. Could you make this scone with baking powder instead of baking soda? If you
wanted to use baking powder, what ingredient is not necessary?Why?
Kitchen Chemistry, SP 287 & 5.S15, by Dr. Patti Christie
Scottish Raison Scones
From Ontario Milk Board Calendar, 1980’s
Ingredients:
• 1 tbsp. vinegar
• 1 cup milk
• 4 - 6 cups unsifted flour
• 3 tbsp. sugar
• 1 tsp. salt
•1/2 tsp. baking soda
1/3 cup butter
1/2 cup seedless raisins (see notes below)
• 1 egg yolk
• sugar for sprinkling
Method:
• Preheat oven to 450
• Stir vinegar into milk and set aside
• Combine 4 cups flour, sugar, salt and baking soda in a bowl. Mix well
• Cut in shortening until mixture resembles coarse crumbs
• Stir in raisins
• Add milk mixture to dry ingredients at once and stir with a fork until all ingredients are moistened
• Add additional flour if mixture is too moist (i.e. you are not able to knead it
easily).
• Turn out on a lightly floured board and knead gently about 20 times
• Make large balls of dough (the size of small muffins)
• Brush with egg yolk and sprinkle sugar on top
• Bake in preheated oven at 450 F oven for 12 to 15 minutes or until done.
Notes:
• If you don’t like raisins, you can add chocolate chips, dried cranberries, almonds or strawberries.

From the text: pp. 100-109.
Meringue making
Why is a copper bowl the best?
A chemist's explanation of the use of copper bowls
Tips for whipping egg whites
More tips on meringues
All about eggs
Homework Questions:
Meringue specific questions:
1. Why can't you have any egg yolk if you want make meringues?
2. Why are copper bowls best to whip egg whites in?
3. Why can't you use a plastic bowl to whip egg whites?
4. What physical property describes a foam?
5. What happens to the egg foam when you cook it?
6. Why do we add cornstarch to the custard?
7. How can we prevent the meringue from collapsing?
8. What is the purpose of adding sugar?
9. Typically meringues have cream of tarter added to them. Why don't you think we
don't have them in our recipe?
SP 287 & 5.S15 Kitchen Chemistry by Dr. Patti Christie
Mile-High Lemon Meringue Tarts
From Women’s Day, February 1, 2001, page 124
Ingredients:
Lemon filling
•
2 cup white sugar
3
• 2 tablespoons cornstarch
•
2 cup water
3
• Yolks from 2 large eggs (reserve whites for meringue)
•
1 cup fresh lemon juice (from 1 – 2 lemons)
3
• 1 tbsp. freshly graded lemon peel (from 1 lemon)
• 1 tbsp. stick butter
• 1 package (4 oz) ready-to-fill single-serve graham cracker crusts ( 6 per
package)
Meringue
• Whites from 4 large eggs
•
1 tsp. Cider vinegar
2
•
1 tsp. Vanilla extract
2
•
1 cup sugar
2
Method:
Lemon filling
1. Whisk sugar and cornstarch in the top bowl of a double boiler to mix.
2. Whisk in water, egg yolks and lemon juice until smooth.
3. Place bowl over double boiler, stirring often with the whisk.
4. Boil, stirring constantly, 1 minute or until filling is translucent and thick.
5. Remove from heat. Add lemon peel and butter; stir until butter melts.
6. Pour 1 cup into each cracker crust and place on a rimmed baking sheet
2
Meringue:
1. Heat oven to 350 o
F.
2. Beat egg whites, vinegar and vanilla in a medium metal or copper bowl with
a whisk until soft peaks form when whisk is lifted.
3. Gradually beat in sugar, 1 tbsp. at a time, increasing whisking speed and
beating well after each addition until sugar dissolves.
4. Beat 2 minutes longer or until stiff peaks form when beaters are lifted
5. Mound Meringue high on each tart, spread to edge of crust , then swirl with
back of a teaspoon
6. Bake 20 minutes or until meringue is browned an instant-read thermometer
inserted in center of meringue registers 160 o
F.
7. Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8.
8. If you wish to share one, use a small sharp knife dipped in cold water to cut
through the meringue smoothly.

In this lab we learned about freezing point, freezing point depression, solutions, solutes, molarity, and moles.
We investigated how the freezing point of a solution changes with the concentration and kind of solute in the solution.
This recipe is enough for one student, so that each student can make their own.
1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!
Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

From the text: pp. 549-50, 386-87, and 433-41.
1. How and where was coffee discovered?
2. What are the two types of coffee that are extensively cultivated?
3. There are four main steps to coffee roasting, first roasting, first crack, pyrolysis, and
then second crack. Please describe what is happening at each stage.
4. How much caffeine is in an average sized cup?
5. Caffeine has been described as the most widely used drug in the world. What is the
main target of caffeine in the body? (think receptor/ligand interaction and identify
the target receptor)
6. What happens when you stop drinking your daily coffee? why?
7. What are the three main ways that coffee can be decaffeinated?
8. What contributes chemically to the staling of coffee?

Gluten proteins form long chains that stick to each other
Gluten plasticity and Elasticity
Gluten relaxation
Controlling Gluten Strength
Why are people allergic to gluten?