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Peanut Butter Cookies

Peanut Butter Cookies

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Peanut Butter Cookies

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  1. Peanut Butter Cookies By: Shelby Dunaway And Alex Barker

  2. Original recipe • 1 cup unsalted butter • 1 cup crunchy peanut butter • 1 cup white sugar • 1 cup brown sugar • 2 eggs • 2 ½ cups of all purpose flour • 1 teaspoon baking powder • ½ teaspoon salt • 1 ½ teaspoon baking soda

  3. Converted recipe • 237 ml unsalted butter • 237 ml crunchy peanut butter • 237 ml white sugar • 237 ml brown sugar • 2 eggs • 355 ml all purpose flour • 5 ml baking powder • 3 ml salt • 8 ml baking soda

  4. Ionic Compounds • Compound Name: Pentachloronitrobenzene • Compound Formula: C6Cl5NO2 • Nonpolar • Intermolecular Forces: Nitrogen and Chlorine

  5. Physical Change • A physical change when making peanut butter is molding the dough, because the appearance of the dough changes. • The cookies rise as they cook. • The dough flattens.

  6. Chemical Change • Baking the cookies. Heat rises and changes the substance. It changes it from dough to an actual cookie. • Eating the cookies. Converts the cookie in to energy.

  7. Covalent Compound • Glucose • Polar • C6H12O6

  8. Stoichiometry • Sample conversion: • 32 cookies x 1 cup white sugar/48 cookies= .66 cups white sugar • 1 cup unsalted butter= .66 cups • 1 cup crunchy peanut butter= .66 cups • 1 cup brown sugar= .66 cups • 2 eggs= 1.32 eggs • .5 teaspoons salt= .33 teaspoons • 1.5 teaspoons baking soda= .99 teaspoons • 1.5 teaspons baking powder- .99 treaspoons

  9. Is it practical to make these adjustments? • Most of the adjustments are practical to make except for the egg because you would have to have 1.32 eggs which would be impossible to measure.

  10. Energy • Calories • 1,628-1 cup unsalted butter • 1,518- 1 cup crunchy peanut butter • 773- 1 cup white sugar • 551- 1 cup brown sugar • 147- 2 eggs • 1,138- 2 ½ cups of flour • 2- 1 teaspoon baking powder • 0- ½ teaspoon salt • 3- 1 ½ baling soda

  11. Works cited • www.fatsecret.com • calorielab.com • allrecipes.com