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The Science of Baking: Understanding Heat Transfer and Chemical Reactions

Join us for the Academic Festival on April 26, 2013, as we delve into "The Physics of Baking." Discover how baking is not just an art but a precise science involving various chemical reactions and phase changes. Our lab will explore the heat transfer mechanisms at play during baking, particularly as we analyze the interior texture of a molten chocolate cake over time. Participants will learn to determine the ideal baking time for a perfect molten center while following essential safety procedures. Prepare for a hands-on experience that blends education and culinary delight!

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The Science of Baking: Understanding Heat Transfer and Chemical Reactions

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  1. The Physics of Baking!!! Academic Festival Friday, April 26, 2013

  2. Review Do Now

  3. HW Review • Read directions • Must use the grade portal – get your login info before you leave school today • Must get this sheet signed!!!

  4. Main Ideas • Baking is a science! • When food is cooking, multiple chemical reactions and phase changes occur

  5. Transformations of food require… ….temperature control!

  6. 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

  7. 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!

  8. During the Lab While you are not baking, you should: • Start answering question #3 • Answer the remaining questions

  9. E Air currents D walls of the oven A Oven rack is touching the ramekin surface C Oven coils B Ramekin is touching the cake batter

  10. Describe the Heat Transfer A – Metal rack heats the ramekin by conduction

  11. E Air currents D walls of the oven A Oven rack is touching the ramekin surface C Oven coils B Ramekin is touching the cake batter

  12. H Air flow G Surface of the cake F Ramekin in contact with the cake

  13. I Surface of the cake J Air flow K Cake in contact with plate

  14. Lab Procedure

  15. Thickness

  16. Backup

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