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The Science of Cooking: Understanding Energy Changes in Pancakes, Eggs, Ice Cream, and More

Explore the fascinating science behind cooking as we delve into various foods like pancakes, scrambled eggs, ice cream, cookies, brownies, and hot dogs. Discover what ingredients are involved, how cooking transforms them through heat energy, and the resulting changes in texture and flavor. From the fluffiness of pancakes to the melting of ice cream, learn how temperature affects our favorite dishes. Understanding these concepts not only enhances your cooking skills but also adds a fun twist to your culinary adventures!

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The Science of Cooking: Understanding Energy Changes in Pancakes, Eggs, Ice Cream, and More

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Presentation Transcript

  1. Cooking Up Change By Chris Alvey

  2. PANCAKES • What’s in it: Bisquick • What happens: The batter fluffs up and becomes pancakes when put on a hot stove. • Why: There is a change in energy

  3. Scrambled Eggs • What’s in it: Eggs, Cheese (optional) • What happens: You mix the eggs in a bowl then cook it. It fluffs up and makes scrambled eggs. • Why: The heat causes it to fluff up.

  4. Ice Cream • What’s in it: Cream, milk • What happens: Ice cream melts when it is sitting at room temperature. • Why: The heat causes the ice cream to melt

  5. Cookies • What’s in it: Cookie dough, chocolate chips • What happens: The cookie dough rises when exposed to heat. • Why: The heat causes it to rise.

  6. Brownies • What’s in it: Chocolate, eggs, flour • What happens: The chocolate, eggs, and flour are mixed together to create a batter. The batter is poured into a pan and put in the oven. It rises and makes brownies. • Why: The heat causes the brownies to rise

  7. Hot Dogs • What’s in it: You don’t want to know • What happens: The hot dog is boiled in hot water and it cooks. • Why: The boiling water produces heat

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