A Scientist Shows You
How to Make the BEST
Chocolate Chip Cookies
Rough storyboard 1: Examples of a Procedure, Concepts, and Facts
presents
“Because cooking is a SCIENCE
as well as an Art”
How is cooking related to chemistry?
(Suppor9ng concept: Click on cookie)
Bu>ons not ac9ve yet
Procedure Example
The step-‐by-‐step procedure for large batch (you’ll need it) is:
1) Prepare the work area: • Clear your work areas of unnecessary items. • Put on a clean baker’s apron and secure your hair. • Thoroughly wash, rinse, and dry work surfaces with food safe cleaner and clean cloths. • Wash your hands with soap and warm water, and dry with clean towel. • Fill sink with hot water and dish detergent for soaking and cleaning utensils as you work.
2) Mise en Place: • Purchase and/or assemble all ingredients and measure out into individual bowls:
• Gold Medal Unbleached All-‐Purpose Flour (4 cups + ¼ cup) • Arm and Hammer Baking Soda (1 teaspoon) • Non-‐iodized granulated La Baleine Sea Salt (1 teaspoon) • Land O’Lakes salted sweet cream bu>er (3 s9cks) • C&H Dark Brown Cane Sugar (2 cups, packed firmly) • C&H Bakers’s Sugar (1 cup) • Large eggs (2 whole + 2 yolks) • Neilson-‐Massey Madagascar Bourbon Pure Vanilla Extract (4 teaspoons) • Gui>ard Semisweet Chocolate Chips (2 cups)—Nestle’s Semisweet Chocolate chips
may be subs9tuted if Gui>ard is unavailable.
Procedure Example (cont.) 3) Assemble equipment:
• Various sized bowls for individual measured-‐out ingredients • Baking sheets (aluminum quarter-‐sheet pans) each lined with a Silpat or baking
parchment sheets • Metal measuring cups and measuring spoons • Straight-‐edge knife or angled metal spatula for leveling dry ingredients when
measuring • 4-‐cup Pyrex measuring cup • Electric mixer (Kitchenaid stand mixer or Kitchenaid hand mixer preferable) • Cookie dough scoop (OXO Good Grips Large or Norpro 56mm) • Large silicon spatula for scraping bowl (Le Crueset preferred) • Large mixing bowl (5 to 6 quart): Stand mixer will have own bowl • Cross-‐wire nons9ck half-‐sheet size cooling racks (2 preferable) • Metal spatula (“pancake-‐flipper”) for moving cookies
4) Make cookie dough • Substeps here…(pre-‐heat oven, mix together ingredients according to recipe)
5) Bake cookies • Substeps here…(how to shape cookies, how to arrange on baking sheets, baking 9me,
tes9ng for doneness) 6) Eat cookies (self-explanatory)
Supporting Concept Examples The supporting concepts relative to the cookie-making procedure are: • Why baking is a science as well as an art? (Supports enHre module as raHonale for the procedures,
concepts, and facts): • Cooking is Chemistry. Chemistry is the science of change. Chemistry studies the make-‐up of
different substances and how different substances interact with each other. • Understanding some basics about the chemistry of baking chocolate chip cookies allows you to
apply these concepts to your own recipes, to understand how ingredients interact, what makes similar ingredients react differently, why things go wrong (and how to avoid it), and how to bake the BEST chocolate chip cookies.
• Why is it important to prepare the work area? (Supports Step 1 of the procedure): • Easier to work. • Food safety: avoid cross-‐contamina9on of work surfaces, utensils, and ingredients. • Easier to clean up as you work.
• What makes these the “best” ingredients for the “best” cookie? (Supports Step 2 of the procedure) • Flour that has the right balance of soj “winter wheat,” gluten content, and flavor to yield moist,
chewy cookies. • Why cane sugar is be>er for baking than beet sugar and fine-‐grain sugar be>er than regular. • Why mel9ng the bu>er and increasing ra9o of brown sugar to white sugar makes for a moist,
chewy cookie. • How eggs and baking soda act as leavening and how the amount of eggs affects consistency. • What makes for the best vanilla to use in baking cookies. • The science of chocolate chips and what makes brands different.
Supporting Concept Examples (cont.)
• What is “mise en place” and why it is a best pracHce for cooking? (supports Step 2 of the procedure): • Pronounced “MEEZ-‐ahn-‐plahs.” • French for “to put in place” • Just like chemists measure out and set up all their reactants and equipment
before beginning a procedure, “mise en place” means the cook has everything measured out, equipment at hand, and everything ready to go before star9ng to prepare a recipe.
• You avoid problems like finding you’re out of something halfway through the procedure (which can ruin some recipes) or that you forgot to add an ingredient.
• It’s much easier and faster to prepare your recipe and to clean up later. • It ensures accuracy.
• What makes equipment the best to use for the “best” results? (Supports Step 3): • Like any other work, good equipment makes the job easier and your results
more consistent.
Supporting Concept Examples (cont.) • How to handle the cookie dough. (Supports Step 4):
• Why using a scoop will give you more uniform results. • How to shape the cookie so it’s thick and chewy, not thin and crispy. • Why not to over beat or over handle the dough (how this develops the protein
in flour, gluten, and can make the cookies tough) • How to bake your cookies and tell when they are done, and how to cool them.
(Supports Step 5): • How to judge the correct “doneness.” • Why lepng cookies cool on pan before moving to cooling racks keeps them
chewier. • How to best enjoy your cookies. (Supports Step 6):
• S9ll slightly warm with a cold glass of milk, preferably shared with your loved ones (but NOT with dog, the theobromine in chocolate is toxic to doggies.)
Supporting Facts Description • Suppor9ng facts rela9ng to the procedure are: • Details about safe food prac9ces
• Link to specific page on safe food handling at home • Details of the interac9ons of ingredients
• Link to specific page on food chemistry related to baking cookies • Details of equipment
• Link to specific catalog pages for equipment
PROCEDURE SCREENS: Basic Idea STEP 1: (To illustrate, only first 3 steps of the procedure are rendered. BuVons are not acHve)
NarraHon Script (accompanies animaHon): “Prepare the work area: • Clear all work areas of unnecessary items. • Put on clean baker’s apron and secure hair • Thoroughly wash, rinse, and dry work surfaces
with food safe cleaner and clean cloths. ANIMATION CLIP HERE è
Why is it important to keep my work area clean?”
(Suppor9ng concept: Click on cookie)
PROCEDURE SCREENS: Basic Idea STEP 2: (To illustrate, only first 3 steps of the procedure are rendered; buVons are not acHve) NarraHon Script (accompanies animaHon): “Mise en place:” • Purchase and/or assemble all ingredients and measure out into individual bowls: • Gold Medal Unbleached All-‐Purpose Flour (4 cups + ¼ cup) • Arm and Hammer Baking Soda (1 teaspoon) ANIMATION CLIP HERE è
What is “mise en place?” (Suppor9ng concept: Click
on cookie)
Why do the ingredients make a difference?
(Suppor9ng concept: Click on cookie)
PROCEDURE SCREENS: Basic Idea STEP 3: (To illustrate, only first 3 steps of the procedure are rendered; buVons are not acHve) NarraHon Script (accompanies animaHon): “Assemble equipment:” • Various sized bowls for individual measured-‐out
ingredients • Baking sheets (aluminum quarter-‐sheet pans) each
lined with a Silpat or baking parchment sheets • Metal measuring cups and measuring spoons VIDEO CLIP HERE è
Why should you buy good equipment?
(Suppor9ng concept: Click on cookie)
PROCEDURE SCREENS: Basic Idea STEP 4: Video will illustrate pre-‐heaHng oven and mixing together ingredients according to recipe. BuVons are not acHve
NarraHon Script (accompanies animaHon): “Make the cookie dough.” Narrator describes each step in making cookie dough according to recipe. Recipe will be shown during video. VIDEO CLIP HERE è
Why is it important to follow a recipe carefully? (Suppor9ng concept: Click
on cookie)
PROCEDURE SCREENS: Basic Idea STEP 5: Video will illustrate shaping placing cookies on cookie sheets and checking for doneness. BuVons are not acHve
NarraHon Script (accompanies animaHon): “Bake the cookies.” Narrator describes each step in shaping and baking the cookie dough and correct baking 9me. VIDEO CLIP HERE è
How do I tell when the cookies are done?
(Suppor9ng concept: Click on cookie)
PROCEDURE SCREENS: Basic Idea STEP 6: Video will show people happily eaHng the cookies and going into paroxysms of ecstasy. BuVons are not acHve.
NarraHon Script (accompanies animaHon): “Eat the cookies.” Audio of people enjoying their cookies. Only narra9on is warning not to share them with the dog. VIDEO CLIP HERE è
Why shouldn’t I feed chocolate chip cookies to
my dog? (Suppor9ng concept: Click
on cookie)
Supporting Concepts 1 Clicking on each buVon on a Procedure step would drill down to definiHons with examples (buVons are not acHve yet)
How is cooking related to chemistry?
(Suppor9ng concept: Click on cookie)
Click on the cookie to view a video from Science Daily, “Chemistry of Cooking: A Biochemist Explains the Chemistry of Cooking.”
Why is it important to keep my work area clean?”
(Suppor9ng concept: Click on cookie)
Click on the cookie to view fightbac.org page “Clean: Wash Hands and Surfaces Ojen.”
Why do the ingredients make a difference?
(Suppor9ng concept: Click on cookie)
Click on the cookie to reach “Cook’s Illustrated” website with reviews of every imaginable ingredient.
What is “mise en place?” (Suppor9ng concept: Click
on cookie)
Click on cookie to reach Dummies.com page “Using the Mise en Place Approach to Cooking Prepara9on.”
Why should you buy good equipment?
(Suppor9ng concept: Click on cookie)
Click on the cookie to reach “Cook’s Illustrated” website with reviews of every imaginable piece of cooking equipment.
Why is it important to follow a recipe carefully? (Suppor9ng concept: Click
on cookie)
Click cookie to reach “Wisegeek.com” page “Is It Important to Follow Recipes?”
Supporting Concepts 1 (cont.)
How do I tell when the cookies are done?
(Suppor9ng concept: Click on cookie)
Click on the cookie to reach “The Prepared Pantry” page “Is It Done Yet?”
Why shouldn’t I feed chocolate chip cookies to
my dog? (Suppor9ng concept: Click
on cookie)
Click on the cookie to view WebMD slideshow “Foods Your Dog Never Should Eat.”
Supporting Concepts 2 How is cooking related to chemistry?
Why is it important to keep my work area clean?
Why do the ingredients make a difference? What is “mise en place?”
Supporting Concepts 2 (cont.) Why should you buy good cooking equipment? Why is it important to follow a recipe carefully?
How do I tell when the cookies are done? Why shouldn’t I feed chocolate chip cookies to my dog?
Supporting Facts Screen Examples Food Safety Facts
Chemistry of Cookies Facts
Supporting Facts Screen Examples (cont.)
Cooking Equipment Facts
Congratulations!
You are now a cookie scientist!
By Kathie Sedwick
Scientist and Cook