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Cookie Science, 101

It's COOKIE. SCIENCE. 1 0 1
by

Von Watermelondron

on 30 November 2012

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Transcript of Cookie Science, 101

COOKIE BURNING
101 Prior Knowledge/Research Hypothesis Materials Results QUESTION What brand of cookie dough burns the fastest, and does the type of tray it is baking on affect that? Eden Gebremeskel & Katie Fox If we bake the cookies on aluminum foil... 1.No-stick trays were invented to make the object not stick to the tray. 2.The cookies closest to the sides burn the fastest. 3.The smaller the cookie, the faster the burn time. 4.The flatter the cookie is, the more burn power. 5.Pillsbury has been proven to burn faster. Then the cookies will burn faster. Procedure 1.Preheat the oven at 350 degrees Fahrenheit, or 177 degrees Celsius

2. After preheating the oven, place cookies on each type of tray.

3.Check trays every five minutes to gauge the burning process. Record how badly burned the cookies are each time, and write it down.

4.Repeat steps 1-3 for each brand of cookie dough.

5.Examine your data to come, and compare your results to your hypothesis. 1.Aluminum Foil
2.Tin trays
3.No-stick spray
4. Four different type of chocolate chip cookies.
5. An oven
6.An oven mitt Conclusion In conclusion, the Pillsbury brand burned the fastest on the tin trays. This disproved our hypothesis. If we do a project similar to this we would make sure that the oven gives equal heat to all parts of the oven.
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