Aim: To look at different kitchen ingredients in scones and their effects
ou will be in groups of 3. Your group must have a group name.
You will each have a role for the first scone, then rotate roles for the next two.
1. Collector - Collects ingredients then writes label
2. Mixer - Mixes ingredients
3. Baker - Rolls mixture into scone shape
When one person in the group is doing their role the others will be writing their blog.
Your group will:
Scone types:
-
-
-
-
-
Draw up a chart to record your findings
Make 3 recipes using the following quantities
Recipe:
1/4 cup milk, approximately or 1/4 cup lemonade.
The recipes my group chose were:
1. Normal
2.Lemonade
3. .Lemonade with baking soda
The other two recipes were:
1. Name: lemonade
Ingredients:
2. Name: lemonade with no baking soda
Ingredients:
Materials:
1.½ cup of Edmond standers flour
2. 1 tsp Baking soda or baking powder
3. 2 tsp of butter
4. ¼ of lemonade or milk
5. A bowl
6. A oven
Process
Step 1: add the flour
Step 2: add some baking soda or baking powder
Step 3: add butter
Step 4: add lemonade or milk
Step 5: mix them up
Step 6: cook
findings
Trial
|
colours
|
taste
|
height
|
normal
|
Crispy Gold
|
yum
|
40mm
|
lemonade
|
Goldy yellow
|
good
|
45mm
|
No baking soda and lemonade
|
Brown and gold
|
Really gross
|
46mm
|
|
|
|
|
Conclusion
When we did the taste test the first 2 were good
And the last was worse because it had no baking soda we cooked them for 10 minutes at 200 degrees