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Probing Pancakes

telyn avatar
telyn
13 diapositives · 294 Views · Sep 09, 2014

Engage students in an interactive lab activity that explores chemical reactions through pancake making. In this 30-minute session, learners will mix batter, cook pancakes, and observe their properties, such as fluffiness and taste. Prior knowledge of physical and chemical changes, as well as the properties of acids and bases, will be applied. Safety is prioritized with sanitizer protocols and equipment guidelines. This hands-on experience fosters understanding of chemical reactions while ensuring an enjoyable kitchen experience.

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Probing Pancakes
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  1. Probing Pancakes A lab activity by: Idil Abdulkadir Sarah Deluca Kathleen Lacelle Kamila Shakarchi Scott Webb

  2. Background Information Grade: 10 Course: SNC2D Academic Science Unit: Chemical Reactions Timing: 30 min(5min setup, 5min prep, 10min cook time, 5min observations, 5min cleanup)

  3. Learning Objectives Prior knowledge Physical and chemical changes Properties of acids and bases Proper method of writing chemical formulae

  4. Requirements of Learners Setup equipment. Mix batter. Cook pancakes. Clean up work area. Observe “fluffiness” of pancakes. Observe “taste” of pancakes. Understand chemical reaction. Explain observations.

  5. Safety Issues Working with food. Sanitary conditions are necessary. Participants should wash their hands. Chemical free environment is best. Use school kitchen if possible. Working with high temperatures. Procedures for the safe use of hot plates must be explained. First aid kit with burn treatments should be available.

  6. Other Management Concerns Students should ensure that the work area remains clean and tidy. If groups are too large, the activity may lead to disruptions. Timing and management of transitions is essential.

  7. Equipment 1 Hot plate / station 1 Frying pan (non-stick) / station 1 Flipper (spatula) / station 1 Brush / station 1 Whisk / station 1 Mixing bowl / station 2 Paper plates / station Plastic wrap Plastic utensils Measuring spoons

  8. Materials Cooking oil to apply to the frying pan Dry pancake ingredients 120 mL flour 2.5 mL salt 15 mL sugar x ml baking soda (x = 0, 2.5, 5, 7.5 mL) Wet pancake ingredients 1/2 egg 150 mL buttermilk 30 mL cooking oil

  9. Demonstration and Procedure Use of hot plate. Safety concerns. Mixing the batter. Overview how to tell “doneness”. Procedure shown on handout.

  10. General Observations Procedure Share pancakes between groups Expectations Pancakes will have varying degrees of “fluffiness”. Some pancakes may taste bitter. Some pancakes may taste sour.

  11. Accommodations for ESL and Special Ed. Learners • Large, clear labels on measuring cups and spoons. • Images to accompany measurements on procedure sheet. • Grouping ESL and Special Ed. Learners with stronger students.

  12. Student Handouts Evaluation Available as a separate document. • Rubric provided with the handout.

  13. Follow-up to cement learning Take up the pre-lab and analysis questions. Discuss the effects of CO2 gas. Discuss alternate recipes and their chemical reactions: Baking powder versus baking soda. Buttermilk versus regular milk.