Academic Festival Friday, April 26, 2013

Academic FestivalFriday, April 26, 2013

The Physics of Baking!!!

Review Do Now

HW Review

• Read directions

• Must use the grade portal – get your login info before you leave school today

• Must get this sheet signed!!!

Main Ideas

• Baking is a science!

• When food is cooking, multiple chemical reactions and phase changes occur

Transformations of food require…

….temperature control!

What Are We Learning Today?

• Describe the heat transfer that occurs during baking

• Investigate how the interior texture of a molten chocolate cake changes with baking time

• Determine the ideal baking time to maintain a perfect molten chocolate center

Expectations• All safety rules are followed and equipment is

properly used– Avoid stepping over cords– Do not go to the desks at the front of the room unless

asked– Do not leave seat without raising hand– Use correct traffic patterns

• Lab is complete by the end of class today (or you will have to finish it as extra HW after school today!)

• Room is cleaned up at the end of class!

During the Lab

While you are not baking, you should:

• Start answering question #3• Answer the remaining questions

A Oven rack is touching the

ramekin surfaceC

Oven coils

E

Air currentsD

walls of the oven

B Ramekin is

touching the cake batter

Describe the Heat Transfer

A – Metal rack heats the ramekin by conduction

A Oven rack is touching the

ramekin surfaceC

Oven coils

E

Air currentsD

walls of the oven

B Ramekin is

touching the cake batter

F

Ramekin in contact with the cake

H

Air flowG

Surface of the cake

I

Surface of the cake

J

Air flow

K

Cake in contact with plate

Lab Procedure

Baking time (min)

Minimum thickness

(mm)

Maximum thickness

(mm)

Thickness

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