Educ416 week four_assignment

A Scientist Shows You

How to Make the BEST

Chocolate Chip Cookies

Rough  storyboard  1:  Examples  of  a  Procedure,  Concepts,  and  Facts  

presents

“Because cooking is a SCIENCE

as well as an Art”

How  is  cooking  related  to  chemistry?  

(Suppor9ng  concept:  Click  on  cookie)  

Bu>ons  not  ac9ve  yet  

Procedure Example

The  step-­‐by-­‐step  procedure  for  large  batch  (you’ll  need  it)  is:

1) Prepare the work area: •     Clear  your  work  areas  of  unnecessary  items.  •     Put  on  a  clean  baker’s  apron  and  secure  your  hair.  •  Thoroughly  wash,  rinse,  and  dry  work  surfaces  with  food  safe  cleaner  and  clean  cloths.  •  Wash  your  hands  with  soap  and  warm  water,  and  dry  with  clean  towel.  •  Fill  sink  with  hot  water  and  dish  detergent  for  soaking  and  cleaning  utensils  as  you  work.  

2) Mise en Place: •  Purchase  and/or  assemble  all  ingredients  and  measure  out  into  individual  bowls:  

•  Gold  Medal  Unbleached  All-­‐Purpose  Flour  (4  cups  +  ¼  cup)  •  Arm  and  Hammer  Baking  Soda  (1  teaspoon)  •  Non-­‐iodized  granulated  La  Baleine  Sea  Salt  (1  teaspoon)  •  Land  O’Lakes  salted  sweet  cream  bu>er  (3  s9cks)  •  C&H  Dark  Brown  Cane  Sugar  (2  cups,  packed  firmly)  •  C&H  Bakers’s  Sugar  (1  cup)  •  Large  eggs  (2  whole  +  2  yolks)  •  Neilson-­‐Massey  Madagascar  Bourbon  Pure  Vanilla  Extract  (4  teaspoons)  •  Gui>ard  Semisweet  Chocolate  Chips  (2  cups)—Nestle’s  Semisweet  Chocolate  chips  

may  be  subs9tuted  if  Gui>ard  is  unavailable.

Procedure Example (cont.)  3) Assemble equipment:

•  Various  sized  bowls  for  individual  measured-­‐out  ingredients  •  Baking  sheets  (aluminum  quarter-­‐sheet  pans)  each  lined  with  a  Silpat  or  baking  

parchment  sheets    •  Metal  measuring  cups  and  measuring  spoons  •  Straight-­‐edge  knife  or  angled  metal  spatula  for  leveling  dry  ingredients  when  

measuring  •  4-­‐cup  Pyrex  measuring  cup  •  Electric  mixer  (Kitchenaid  stand  mixer  or  Kitchenaid  hand  mixer  preferable)  •  Cookie  dough  scoop  (OXO  Good  Grips  Large  or  Norpro  56mm)  •  Large  silicon  spatula  for  scraping  bowl  (Le  Crueset  preferred)  •  Large  mixing  bowl  (5  to  6  quart):  Stand  mixer  will  have  own  bowl  •  Cross-­‐wire  nons9ck  half-­‐sheet  size  cooling  racks  (2  preferable)  •  Metal  spatula  (“pancake-­‐flipper”)  for  moving  cookies  

4)  Make cookie dough •  Substeps  here…(pre-­‐heat  oven,  mix  together  ingredients  according  to  recipe)  

5)  Bake cookies •  Substeps  here…(how  to  shape  cookies,  how  to  arrange  on  baking  sheets,  baking  9me,  

tes9ng  for  doneness) 6)  Eat cookies (self-explanatory)

Supporting Concept Examples The supporting concepts relative to the cookie-making procedure are: •  Why  baking  is  a  science  as  well  as  an  art?  (Supports  enHre  module  as  raHonale  for  the  procedures,  

concepts,  and  facts):  •  Cooking  is  Chemistry.    Chemistry  is  the  science  of  change.    Chemistry  studies  the  make-­‐up  of  

different  substances  and  how  different  substances  interact  with  each  other.      •  Understanding  some  basics  about  the  chemistry  of  baking  chocolate  chip  cookies  allows  you  to  

apply  these  concepts  to  your  own  recipes,  to  understand  how  ingredients  interact,  what  makes  similar  ingredients  react  differently,  why  things  go  wrong  (and  how  to  avoid  it),  and  how  to  bake  the  BEST  chocolate  chip  cookies.  

•  Why  is  it  important  to  prepare  the  work  area?  (Supports  Step  1  of  the  procedure):  •  Easier  to  work.  •  Food  safety:  avoid  cross-­‐contamina9on  of  work  surfaces,  utensils,  and  ingredients.  •  Easier  to  clean  up  as  you  work.  

•  What  makes  these  the  “best”  ingredients  for  the  “best”  cookie?  (Supports  Step  2  of  the  procedure)  •  Flour  that  has  the  right  balance  of  soj  “winter  wheat,”  gluten  content,  and  flavor  to  yield  moist,  

chewy  cookies.  •  Why  cane  sugar  is  be>er  for  baking  than  beet  sugar  and  fine-­‐grain  sugar  be>er  than  regular.  •  Why  mel9ng  the  bu>er  and  increasing  ra9o  of  brown  sugar  to  white  sugar  makes  for  a  moist,  

chewy  cookie.  •  How  eggs  and  baking  soda  act  as  leavening  and  how  the  amount  of  eggs  affects  consistency.  •  What  makes  for  the  best  vanilla  to  use  in  baking  cookies.  •  The  science  of  chocolate  chips  and  what  makes  brands  different.  

Supporting Concept Examples (cont.)  

•  What  is  “mise  en  place”  and  why  it  is  a  best  pracHce  for  cooking?  (supports  Step  2  of  the  procedure):  •  Pronounced  “MEEZ-­‐ahn-­‐plahs.”  •  French  for  “to  put  in  place”  •  Just  like  chemists  measure  out  and  set  up  all  their  reactants  and  equipment  

before  beginning  a  procedure,  “mise  en  place”  means  the  cook  has  everything  measured  out,  equipment  at  hand,  and  everything  ready  to  go  before  star9ng  to  prepare  a  recipe.  

•  You  avoid  problems  like  finding  you’re  out  of  something  halfway  through  the  procedure  (which  can  ruin  some  recipes)  or  that  you  forgot  to  add  an  ingredient.  

•  It’s  much  easier  and  faster  to  prepare  your  recipe  and  to  clean  up  later.  •  It  ensures  accuracy.  

•  What  makes  equipment  the  best  to  use  for  the  “best”  results?  (Supports  Step  3):  •  Like  any  other  work,  good  equipment  makes  the  job  easier  and  your  results  

more  consistent.    

Supporting Concept Examples (cont.)  •  How  to  handle  the  cookie  dough.  (Supports  Step  4):    

•  Why  using  a  scoop  will  give  you  more  uniform  results.  •  How  to  shape  the  cookie  so  it’s  thick  and  chewy,  not  thin  and  crispy.  •  Why  not  to  over  beat  or  over  handle  the  dough  (how  this  develops  the  protein  

in  flour,  gluten,  and  can  make  the  cookies  tough)  •  How  to  bake  your  cookies  and  tell  when  they  are  done,  and  how  to  cool  them.  

(Supports  Step  5):  •  How  to  judge  the  correct  “doneness.”  •  Why  lepng  cookies  cool  on  pan  before  moving  to  cooling  racks  keeps  them  

chewier.  •  How  to  best  enjoy  your  cookies.  (Supports  Step  6):  

•  S9ll  slightly  warm  with  a  cold  glass  of  milk,  preferably  shared  with  your  loved  ones  (but  NOT  with  dog,  the  theobromine  in  chocolate  is  toxic  to  doggies.)  

Supporting Facts Description •  Suppor9ng  facts  rela9ng  to  the  procedure  are:  •  Details  about  safe  food  prac9ces  

•  Link  to  specific  page  on  safe  food  handling  at  home  •  Details  of  the  interac9ons  of  ingredients  

•  Link  to  specific  page  on  food  chemistry  related  to  baking  cookies  •  Details  of  equipment  

•  Link  to  specific  catalog  pages  for  equipment      

PROCEDURE SCREENS: Basic Idea STEP  1:  (To  illustrate,  only  first  3  steps  of  the  procedure  are  rendered.  BuVons  are  not  acHve)  

NarraHon  Script  (accompanies  animaHon):  “Prepare  the  work  area:  •  Clear  all  work  areas  of  unnecessary  items.  •  Put  on  clean  baker’s  apron  and  secure  hair  •  Thoroughly  wash,  rinse,  and  dry  work  surfaces                                                                                                                                                                                                                      

with  food  safe  cleaner  and  clean  cloths.    ANIMATION  CLIP  HERE  è  

Why  is  it  important  to  keep  my  work  area  clean?”  

(Suppor9ng  concept:  Click  on  cookie)  

PROCEDURE SCREENS: Basic Idea  STEP  2:  (To  illustrate,  only  first  3  steps  of  the  procedure  are  rendered;  buVons  are  not  acHve)  NarraHon  Script  (accompanies  animaHon):  “Mise  en  place:”  •  Purchase  and/or  assemble  all  ingredients  and  measure  out  into  individual  bowls:  •  Gold  Medal  Unbleached  All-­‐Purpose  Flour  (4  cups  +  ¼  cup)  •  Arm  and  Hammer  Baking  Soda  (1  teaspoon)    ANIMATION  CLIP  HERE  è  

What  is  “mise  en  place?”  (Suppor9ng  concept:  Click  

on  cookie)  

Why  do  the  ingredients  make  a  difference?  

(Suppor9ng  concept:  Click  on  cookie)  

PROCEDURE SCREENS: Basic Idea  STEP  3:  (To  illustrate,  only  first  3  steps  of  the  procedure  are  rendered;  buVons  are  not  acHve)  NarraHon  Script  (accompanies  animaHon):  “Assemble  equipment:”  •  Various  sized  bowls  for  individual  measured-­‐out  

ingredients  •  Baking  sheets  (aluminum  quarter-­‐sheet  pans)  each  

lined  with  a  Silpat  or  baking  parchment  sheets    •  Metal  measuring  cups  and  measuring  spoons    VIDEO  CLIP  HERE  è  

Why  should  you  buy  good  equipment?  

(Suppor9ng  concept:  Click  on  cookie)  

PROCEDURE SCREENS: Basic Idea  STEP  4:  Video  will  illustrate  pre-­‐heaHng  oven  and  mixing  together  ingredients  according  to  recipe.  BuVons  are  not  acHve  

NarraHon  Script  (accompanies  animaHon):  “Make  the  cookie  dough.”  Narrator  describes  each  step  in  making  cookie  dough  according  to  recipe.    Recipe  will  be  shown  during  video.    VIDEO  CLIP  HERE  è  

Why  is  it  important  to  follow  a  recipe  carefully?  (Suppor9ng  concept:  Click  

on  cookie)  

PROCEDURE SCREENS: Basic Idea  STEP  5:  Video  will  illustrate  shaping  placing  cookies  on  cookie  sheets  and  checking  for  doneness.  BuVons  are  not  acHve  

NarraHon  Script  (accompanies  animaHon):  “Bake  the  cookies.”  Narrator  describes  each  step  in  shaping  and  baking  the  cookie  dough  and  correct  baking  9me.    VIDEO  CLIP  HERE  è  

How  do  I  tell  when  the  cookies  are  done?  

(Suppor9ng  concept:  Click  on  cookie)  

PROCEDURE SCREENS: Basic Idea  STEP  6:  Video  will  show  people  happily  eaHng  the  cookies  and  going  into  paroxysms  of  ecstasy.  BuVons  are  not  acHve.  

NarraHon  Script  (accompanies  animaHon):  “Eat  the  cookies.”  Audio  of  people  enjoying  their  cookies.    Only  narra9on  is  warning  not  to  share  them  with  the  dog.    VIDEO  CLIP  HERE  è  

Why  shouldn’t    I  feed  chocolate  chip  cookies  to  

my  dog?  (Suppor9ng  concept:  Click  

on  cookie)  

Supporting Concepts 1  Clicking  on  each  buVon  on  a  Procedure  step  would  drill  down  to  definiHons  with  examples  (buVons  are  not  acHve  yet)    

How  is  cooking  related  to  chemistry?  

(Suppor9ng  concept:  Click  on  cookie)  

Click  on  the  cookie  to  view    a  video  from  Science  Daily,  “Chemistry  of  Cooking:  A  Biochemist  Explains  the    Chemistry  of  Cooking.”  

Why  is  it  important  to  keep  my  work  area  clean?”  

(Suppor9ng  concept:  Click  on  cookie)  

Click  on  the  cookie  to  view  fightbac.org  page  “Clean:  Wash  Hands  and  Surfaces  Ojen.”  

Why  do  the  ingredients  make  a  difference?  

(Suppor9ng  concept:  Click  on  cookie)  

Click  on  the  cookie  to  reach  “Cook’s  Illustrated”  website  with  reviews  of  every  imaginable  ingredient.  

What  is  “mise  en  place?”  (Suppor9ng  concept:  Click  

on  cookie)    

Click  on  cookie  to  reach  Dummies.com  page  “Using  the  Mise  en  Place    Approach  to  Cooking  Prepara9on.”  

Why  should  you  buy  good  equipment?  

(Suppor9ng  concept:  Click  on  cookie)  

Click  on  the  cookie  to  reach  “Cook’s  Illustrated”  website  with  reviews  of  every  imaginable  piece  of  cooking  equipment.  

Why  is  it  important  to  follow  a  recipe  carefully?  (Suppor9ng  concept:  Click  

on  cookie)    

Click  cookie  to  reach  “Wisegeek.com”  page  “Is  It  Important  to  Follow  Recipes?”  

Supporting Concepts 1 (cont.)  

How  do  I  tell  when  the  cookies  are  done?  

(Suppor9ng  concept:  Click  on  cookie)  

Click  on  the  cookie  to  reach  “The  Prepared  Pantry”  page  “Is  It  Done  Yet?”  

Why  shouldn’t    I  feed  chocolate  chip  cookies  to  

my  dog?  (Suppor9ng  concept:  Click  

on  cookie)    

Click  on  the  cookie  to  view  WebMD  slideshow  “Foods  Your  Dog  Never  Should  Eat.”  

Supporting Concepts 2  How  is  cooking  related  to  chemistry?    

 Why  is  it  important  to  keep  my  work  area  clean?  

Why  do  the  ingredients  make  a  difference?   What  is  “mise  en  place?”  

Supporting Concepts 2 (cont.)  Why  should  you  buy  good  cooking  equipment?  Why  is  it  important  to  follow  a  recipe  carefully?  

How  do  I  tell  when  the  cookies  are  done?  Why  shouldn’t  I  feed  chocolate  chip  cookies  to  my  dog?  

Supporting Facts Screen Examples  Food  Safety  Facts  

Chemistry  of  Cookies  Facts  

Supporting Facts Screen Examples (cont.)  

Cooking  Equipment  Facts  

Congratulations!

You are now a cookie scientist!

By Kathie Sedwick

Scientist and Cook