Chemistry of Food and Cooking of cinnamon rolls
Recipe card
https://docs.google.com/document/d/1KDFtzdyprINCKEAKwoKe3puhKb3zLrI2pC2H0WegFQ4/edit#
Reflection
Jebby Holt
Food Project reflection
12/14/22
Reflection
I would say though I believe I had very solid conclusive results it could have been better if I did the following things. Make sure all the cinnamon rolls were perfectly flat in the baking dish, as well as weighing and measuring the height of the yeast cinnamon roll and no yeast cinnamon roll before baking and adding a glaze and after baking before adding the glaze. If I did that I believe that I would have had not only more conclusive results but also more evidence to back my hypothesis. I had accurate measurements of my independent variable seeing as in one of my two test groups I used 1 packet of yeast and in the other group used no yeast. The dependent variable could have been more accurate, this is because in my actual measurements I only measured the cinnamon rolls height and wright after both were baked and glazed. This could have been more accurate if I took measurements before and after baking both before adding glaze. In my final results I found out that 62.5 people preferred the no yeast cinnamon rolls as opposed to the 37.5 people who preferred the yeast cinnamon rolls. My question was a relevant question because yeast is what causes bread to rise as well as give cinnamon rolls their light and fluffy texture. In my results 50% of people thought the no yeast was fluffier but 50% of people also thought the yeast cinnamon rolls were fluffiest. I investigated this question and found out that this is because baking powder can be used as a yeast substitute. The ingredient that I experimented with was yeast. Yeast is a single celled microorganism, when yeast reacts with sugars a process known as fermentation occurs. During this process the yeast reacts with the milk, butter, sugar, and salt and feeds off of it and breaks them down into carbon dioxide and alcohol. This gas causes the bread to double in size. I feel as though knowledge about the cooking process is very important and will affect your enjoyment exponentially in both the cooking and eating process. This is because the more knowledge you have the less room for mistakes during the cooking process, Which in turn makes it easier and more enjoyable. More knowledge will also make the eating process a more enjoyable experience because the food will be delicious
Food Project reflection
12/14/22
Reflection
I would say though I believe I had very solid conclusive results it could have been better if I did the following things. Make sure all the cinnamon rolls were perfectly flat in the baking dish, as well as weighing and measuring the height of the yeast cinnamon roll and no yeast cinnamon roll before baking and adding a glaze and after baking before adding the glaze. If I did that I believe that I would have had not only more conclusive results but also more evidence to back my hypothesis. I had accurate measurements of my independent variable seeing as in one of my two test groups I used 1 packet of yeast and in the other group used no yeast. The dependent variable could have been more accurate, this is because in my actual measurements I only measured the cinnamon rolls height and wright after both were baked and glazed. This could have been more accurate if I took measurements before and after baking both before adding glaze. In my final results I found out that 62.5 people preferred the no yeast cinnamon rolls as opposed to the 37.5 people who preferred the yeast cinnamon rolls. My question was a relevant question because yeast is what causes bread to rise as well as give cinnamon rolls their light and fluffy texture. In my results 50% of people thought the no yeast was fluffier but 50% of people also thought the yeast cinnamon rolls were fluffiest. I investigated this question and found out that this is because baking powder can be used as a yeast substitute. The ingredient that I experimented with was yeast. Yeast is a single celled microorganism, when yeast reacts with sugars a process known as fermentation occurs. During this process the yeast reacts with the milk, butter, sugar, and salt and feeds off of it and breaks them down into carbon dioxide and alcohol. This gas causes the bread to double in size. I feel as though knowledge about the cooking process is very important and will affect your enjoyment exponentially in both the cooking and eating process. This is because the more knowledge you have the less room for mistakes during the cooking process, Which in turn makes it easier and more enjoyable. More knowledge will also make the eating process a more enjoyable experience because the food will be delicious
Art and Chemistry
ReflectionI chose to do this drawing because I really liked the high value and contrast in the reference photo and thought it would be cool to try and draw. As far a my process for this drawing I wanted to do watercolor but I didn't realize I actually had to create an art piece. So I drew this image last night in order to not only improve as an artist and recognize the value in life.
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