Brownies Recipe Card
Project Reflection
I experimented with the type of sugar in the brownies, when I used brown sugar to substitute for white sugar, some characteristics of the brownie changed. The qualitative characteristic that changed with the brownie was the chewiness. The brownie with the brown sugar was more chewy than the one with the white sugar. The quantitative characteristic that changed was the brownies overall height. The brownie with white sugar was more thick than the brownie with brown sugar and it was also more fluffy. I found that brown sugar contains molasses and water and it has less calories than white sugar but only by a very small amount. This is the reason for the thickness and the shewiness in the brownie with the brown sugar.
I proved myself right with this project, I made a hypothesis and that hypothesis was somewhat correct I just wish I had more science to prove it. I did the experiment two times one was for class and on was for the exhibition. I used two different recipes. The forst one, which was for class, turned out good, both brownies came out well. The second recipe I used turned out a lot different, when I pulled the bath of brownies with brown sugar out, it was very moist. It had been cooked even longer than it needed to and it was still not done. It looked like the brownie mix when I pulled it put of the oven. I think other ingredients can make a big impact. The two recipes used some of the same things and some different. It really depends on the recipe you use and how that other ingredients make an impact as well.
Cooking and doing science are very similar in ways and very different a well. Measurements are a key piece to both science and cooking. If you don’t have the correct measurement for an ingredient in cooking, it can mess up everything and the food will not turn out how it should. Same goes for science, in chemistry if you do not put the correct amount of a substance in an experiment, the outcome will be different from what was expected. Cooking and science are also different, in cooking, you can eat it, you definitely can’t eat a lot of the experiments conducted in chemistry class.
A cook and food scientist are very similar, they may try different ingredients and different amounts to see all the possible outcomes and then they can decide which outcome is the best. Although a cook may go with mostly one certain way to make a type of food, whereas a food scientist is more likely to make that food multiple times. I also think that a food scientist is the one that can teach the cook what to do and what not to do.
I proved myself right with this project, I made a hypothesis and that hypothesis was somewhat correct I just wish I had more science to prove it. I did the experiment two times one was for class and on was for the exhibition. I used two different recipes. The forst one, which was for class, turned out good, both brownies came out well. The second recipe I used turned out a lot different, when I pulled the bath of brownies with brown sugar out, it was very moist. It had been cooked even longer than it needed to and it was still not done. It looked like the brownie mix when I pulled it put of the oven. I think other ingredients can make a big impact. The two recipes used some of the same things and some different. It really depends on the recipe you use and how that other ingredients make an impact as well.
Cooking and doing science are very similar in ways and very different a well. Measurements are a key piece to both science and cooking. If you don’t have the correct measurement for an ingredient in cooking, it can mess up everything and the food will not turn out how it should. Same goes for science, in chemistry if you do not put the correct amount of a substance in an experiment, the outcome will be different from what was expected. Cooking and science are also different, in cooking, you can eat it, you definitely can’t eat a lot of the experiments conducted in chemistry class.
A cook and food scientist are very similar, they may try different ingredients and different amounts to see all the possible outcomes and then they can decide which outcome is the best. Although a cook may go with mostly one certain way to make a type of food, whereas a food scientist is more likely to make that food multiple times. I also think that a food scientist is the one that can teach the cook what to do and what not to do.