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My Chemistry Kitchen

A guide to making easy, tasty, and healthy foods

Brianna Bates, Emma Smith, Trentin Worsham, & Nolan Young


Chopped Chemistry - ChemLit, 2015

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Table of Contents
Introduction



Scientific Bacon & Cheese Omelet
Fluffy Pancakes

Scientific Fluffy Pancakes

4
5
6
7

Lunch

9
10

Breakfast



Bacon & Cheese Omelet



Ramen Noodle Salad

Scientific Ramen Noodle Salad

Dinner


Hobo Stew

Scientific Hobo Stew

Spaghetti

Scientific Spaghetti

Shepherd's Pie

Scientific Shepherd's Pie

Desserts

Chocolate Chip Cookies

Scientific Chocolate Chip Cookies


Peach Cobbler

Scientific Peach Cobbler

11
12
14
15
16
18

20
21
22
23

The Science Behind It


Metric Conversions

Chemical, Physical, Extensive, Intensive Changes & Density and Precent Error

Separation Techniques

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31
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Introduction

Inside this recipe book, youll find recipes in both scientific and plain
language. Some of the different recipes you can find in this book are: Shepherds
Pie, Hobo Stew, Peach Cobbler, Spaghetti, and more.

These recipes were either gathered or created for our project, Chopped
Chemistry. The goal of this project was to find or create healthy, tasty and cost
effective recipes for people relying on Love INC to use. This project lasted for
several weeks and took a lot of hard work from our team to complete.

Some of the recipes also had to comply with certain diabetic stipulations,
which are indicated in the book with a gold star by their name. Several of these
recipes can also be made for under $20. These recipes are indicated in the book
with a silver star.

In the end though, we all hope that our hard work payed off and that youll
be able to dish out and enjoy our recipes with ease.
Bon apptit!

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Breakfast
Bacon & Cheese Omelet
1 serving
Ingredients:
Imperial (USA):

Metric (Everywhere Else):

1 slice of bacon

1 slice of bacon

2 eggs

2 eggs

1.5 oz cheese (any kind)

42 g cheese

Salt and pepper for taste

Salt and pepper for taste

Directions:
1. Begin heating stovetop.
2. Crack both eggs into a container and whisk until fully mixed.
3. Cut bacon into pieces (size doesnt matter, although smaller pieces are better).
4. Add the bacon and any other preferred toppings into the whisked eggs.
5. Add salt and/or pepper (optional).
6. Pour the mixture into a small to medium sized pan and begin cooking.
7. Cook at preferred temperature until the omelet has solidified, at which point add your
preferred cheese, and the bacon is cooked to your preference and the cheese has melted.
8. Remove from the pan and allow it to cool.
9. Top with preferred toppings (chopped red bell peppers, mushrooms, etc.)
Alternatively, the bacon can be cooked in an oven or a microwave to your preference and added
to the omelet along with the cheese.

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Scientific Recipe : Bacon & Cheese Omelet


1 serving

Equipment:

2 Gallus gallus domesticus egg

Convection Oven

1 cut of Sus scrofa domesticus back

250 mL receptacle

1.5 ounces of cheese

Suitable cooking container

Reagents:

Sodium Chloride
Ground Piper nigrum
Procedure:
1. Heat convection oven stovetop
2. Break the Gallus gallus domesticus eggs, releasing the white and yolks into a container, and
whisk until fully mixed
3. Slice the Sus scrofa domesticus back meat into small pieces
4. Add the meat into the mixture of Gallus gallus domesticus egg
5. Add sodium chloride and the ground Piper nigrum as needed
6. Transfer the finished mixture to a container suitable for cooking and heat until the mixture has
solidified
7. Add the cheese onto the now solidified mixture and continue to heat until the cheese has
melted
8. Remove from cooking container and allow to cool before consuming

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Fluffy Pancakes
6 servings
Ingredients:
Imperial (USA):

Metric (Everywhere Else):

1 1/2 cup wheat flour

354 mL wheat flour

1 tbsp. sugar

15 mL sugar

2 tsp. baking powder

10 mL baking powder

1 cup milk

237 mL milk

1/2 cup water

118 mL water

1 tbsp. butter

15 mL butter

Directions:
1. Mix together sugar, flour, and the baking powder with wooden spoon.
2. Add milk and water, mix well.
3. If batter is too thin, add a tablespoon of flour at a time until it is thicker. If batter is too thick,
add a tablespoon of water until it is thinner.
4. Melt butter in skillet over medium heat.
5. Once the butter is melted and starts to bubble, add 1/4 cup batter to pan in 1-3 different
spots, depending on the size of the pan.
6. Cook on one side until you see bubbles form in the middle of the pancake.
7. Flip and let sit for 30 seconds to a minute. The second side will cook much faster.
8. Flip to the front once more and then quickly flip to the back again.
9. Remove pancakes from heat and repeat until all the batter is made into pancakes.
10. Top with desired topping.

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Scientific Recipe : Fluffy Pancakes


6 servings
Regeants:

Equipment:

Sucrose

1 - 400 mL Receptacle

Flour of Triticum spp

1 - 4 L Receptacle

Baking Powder

1 - 50 g Receptacle

Milk of a Bos Taurus

1 - 200 g Receptacle

Distilled H2O (fresh)

1 - 250 mL Receptacle

Mixed Esters (solidified)

Wooden Stirring Spoon

Electronic Balance

Bunsen Burner/Convection Oven

Procedure:
1. In a clean 50 g receptacle, weigh out 15 g of sucrose.
2. Transfer into a clean, 4 L receptacle.
3. In a clean 200 g receptacle, weigh out 188 g of flour of triticum spp.
4. Add the flour into the 4 L receptacle.
5. In 50 g receptacle, weigh out 10 g of baking powder.
6. Add the baking powder into the 4 L receptacle.
7. Stir ingredients together with a clean, wooden stirring spoon until mixed thoroughly.
8. In a clean 250 mL receptacle, weight out 237 mL of milk of a bos taurus.
9. Add the milk into the 4 L receptacle. Stir well until mixed throughly.
10. In the 250 mL receptacle, weigh out 118 mL of freshly distilled H2O.
11. Add freshly distilled H2O into the 4 L receptacle. Stir well until mixed throughly.
12. If mixture is too thin, add in 50 g of flour until mixture is thicker. If mixture is too thick, add
in 25 mL of H2O until mixture is thinner. Skip step if mixture is of a normal consistency
(not too thick or too thin).
13. Stir vigorously until any large clumps in mixture disappear.
14. In the 50 g receptacle, weigh out 15 g of mixed esters (solidified).
15. In a clean 400 mL receptacle, melt the mixed esters over medium heat until it starts to
bubble.
16. In the 250 mL receptacle, weight out 60 mL of mixture.

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17. Add mixture to 400 mL receptacle.


18. Heat on one side until bubbles form in the center of the mixture.
19. Flip and let sit for 30 seconds to a minute, the second side will heat much faster.
20. Remove pancakes from heat when both sides are a golden brown, repeat steps #16-20 until
all of the mixture gone.
21. Top with desired topping.

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Lunch
Ramen Noodle Salad
4 servings
Ingredients:
Imperial (USA):

Metric (Everywhere Else):

1 pack ramen noodles

1 pack ramen noodles

2 oz / 1 cup shredded cabbage

236 mL shredded cabbage

3 tbsp. mayonnaise

44 mL mayonnaise

1/2 tsp. Tabasco sauce

2 mL Tabasco sauce

1 tsp. lemon juice

5 mL lemon juice

A pinch of salt

A pinch of salt

A pinch of sugar

A pinch of sugar

1/4 tsp. toasted white and black sesame seeds (optional)

1 mL toasted b&w sesame seeds

Directions:
1. Bring water to boil and prepare the ramen noodles, discard the seasoning packet.
2. Boil for about 2 minutes or until its cooked.
3. Drain the water, set aside and let cool.
4. Transfer the ramen noodle to a bowl and add shredded cabbage, mayonnaise, and seasonings
to your salad.
5. Garnish with toasted sesame seeds, if you wish.
6. Serve warm or cold.

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Scientific Recipe : Ramen Noodle Salad


4 servings

Equipment:

1 pack ramen noodles

1 - 1 L receptacle

236 mL shredded Brassica oleracea var. capitata

Colander

44 mL mayonnaise

Regeants:

1 - 500 mL receptacle

2 mL Tabasco sauce

Convection oven/Heat source

5 mL citrus x limon

Bowl

A pinch of sodium chloride

Stirring spoon

A pinch of sucrose
1 mL toasted b&w sesame seeds (optional)
437 mL H2O
Procedure:
1. In a clean 500 mL receptacle, weigh out 437 mL of H2O.
2. Transfer the H2O into a clean 1 L receptacle.
3. Bring H2O to boil and prepare the package of ramen noodles, discard the seasoning packet.
4. Boil for about 2 minutes or until its cooked.
5. Drain the H2O from the noodles in a colander, set aside and let cool.
6. Transfer the ramen noodle to a bowl and add 236 mL of shredded brassica oleracea var.
capitata.
7. Add 44 mL of mayonnaise to the ramen noodles. Stir until mixed throughly.
8. Add 2 mL of Tabasco sauce to the compound. Stir until mixed throughly.
9. Add 5 mL of citrus x limon to the compound of ramen noodles. Stir until mixed throughly.
10. Add a pinch of sodium chloride on the dish. Stir until mixed throughly.
11. Add a pinch of sucrose to the ramen noodles. Stir until mixed throughly.
12. Garnish with toasted sesame seeds, if you wish.
13. Serve warm or cold.

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Dinner
Hobo Stew
4 servings
Imperial (USA):

Metric (Everywhere Else):

1 lbs stew meat, cubed (if available)

454 g stew meat, cubed

1/4 lbs beans (if meat not available)

113 mL beans

2 cups carrots, sliced

437 mL carrots, sliced

2 cups celery, roughly chopped (optional)

437 mL celery, roughly chopped

1/2-1 bag potatoes (any variety), cubed

1/2-1 bag potatoes, cubed

4 tbsp. Worcestershire Sauce

60 mL Worcestershire Sauce

4 pats butter (optional)

4 pats butter (optional)

Salt and pepper to taste

Salt and pepper to taste

4 tsp. water (optional)

20 mL water (optional)

Directions:
1. Slice and chop carrots and celery into small, varying sizes, and cut potatoes into small cubes.
2. If meat is available: cut meat into 1-inch cubes. Marinate meat in Worcestershire sauce.
3. If meat is not available: marinate beans in Worcestershire sauce.
4. Divide the aluminum foil into four foot-long strips and spray with cooking spray if desired.
Each person can pack on whatever amount of veggies and meat they'd like, but each layer
should be salted lightly.
5. Top each pile of raw food with a pat of butter, a little pepper, and a little water if desired (or
if you don't have butter).
6. Bring the longer edges of the foil together in the middle to form a tent over the food and fold
them together three or four times, creasing it well each time (like you're closing up a chip
bag). Scrunch the ends in well to ensure there's no leakage.
7. Place the packet over heat (inside a preheated 350 F (176 C) oven, on the campfire grate, or
on the grill). Cook for roughly 15 minutes if using beans, and 15 minutes to a half an hour
until the meat is cooked through and the veggies are tender. Cooking times will vary with the
method you use and the size of your food chunks.
8. Serve right in the foil pack (when cooled) or transfer to a plate or bowl to eat.

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Scientific Recipe : Hobo Stew


4 servings

Equipment:

Meat of a Bos taurus

Aluminium foil

Fabaceaes

2 Scalpels

Daucus carota subsp. sativus

Heat source/Convection Oven

Apium graveolens var. dulce

1 - 250mL receptacle

Solanum tuberosum

1 - 60mL receptacle

Worcestershire sauce

1 - 500 g receptacle

Mixed esters

1 - 150 g receptacle

Sodium chloride

Cutting surface/board

Capsicum

Regeants:

H2O
Procedure:
1. In a clean 150 g receptacle, weigh out 55 g of daucus carota subsp. sativus.
2. With a clean scalpel, slice the daucus carota subsp. sativus into varying sizes.
3. In the 150 g receptacle, weigh out 55 g of apium graveolens var. dulce.
4. With the scalpel, roughly chop the apium graveolens var. dulce into small pieces.
5. Measure out 1/2 a bag of solanum tuberosum.
6. With the scalpel, cut the solanum tuberosum into small cubes.
7. If meat is available: with a clean 500 g receptacle, weigh out 453 g of the meat of a bos
taurus.
8. If meat is available: with a clean scalpel, cut the meat of bos taurus into 1-inch cubes.
Marinate the meat in 60mL of Worcestershire sauce.
9. If meat is not available: in the 150 g receptacle, weigh out 113 g of fabaceaes.
10. If meat is not available: marinate the fabaceaes in 60mL of Worcestershire sauce.
11. Divide the aluminium foil into four 0.304 meter-long strips and spray with cooking spray.
12. Each eating member can add on any desired amount of vegetables and meat if wished,
however, each layer should be lightly topped with sodium chloride.
13. Top each layer of raw food with a pat of mixed esters, capsicum, and H2O.

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14. Bring the longer edges of the foil together in the middle to form a tent over the compound
and fold them together three or four times, creasing it well each time. Scrunch the ends in
well to ensure there's no leakage.
15. Place the packet over heat (inside a preheated 176 C oven, on the campfire grate, or on the
grill). Cook for roughly 15 minutes if using fabaceaes, and 15 minutes to a half an hour until
the meat is cooked through and the vegetables are tender.
16. Serve right in the foil pack (when cooled) or transfer to a different receptacle to eat.

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Spaghetti
4 servings
Ingredients:
Imperial (USA):

Metric (Everywhere Else):

1 tsp. mustard

5 mL mustard

5 slices of cheese

5 slices of cheese

1/3 cup ketchup

78 mL ketchup

2 tbsp. barbecue sauce

29 mL barbecue sauce

1/2 tsp. Worcestershire sauce

2 mL Worcestershire sauce

Parmesan cheese

Parmesan cheese

1 lb hamburger

453 g hamburger

24 oz. spaghetti sauce

681 mL spaghetti sauce

Spaghetti noodles

Spaghetti noodles

A dash of salt and pepper

A dash of salt and pepper


Directions:

1. Brown the hamburger in a pan on the stove.


2. Remove the grease from the hamburger by straining it in a colander.
3. Boil the water in a large pot on the stove top until it begins to bubble, then add spaghetti
noodles.
4. Let spaghetti noodles cook for 9-11 minutes before draining the hot water.
5. Add the ketchup, mustard, barbecue, and Worcestershire sauce into the browned hamburger
on the stovetop at low temperature.
6. Stir the mixture.
7. Lay 5 slices of cheese on top of hamburger mixture until melted.
8. Lightly sprinkle parmesan cheese on top of the mixture.
9. Mix the combination of ingredients.
10. Add spaghetti sauce and stir with a wooden spoon. Stir the sauce as it warms.

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Scientific Recipe : Spaghetti


4 servings

Equipment:

Prepared mustard

Skillet pan

Slices of cheese

Colander

Ketchup

Large pot

Barbecue sauce

Wooden stirring spoon

Worcestershire sauce

Convection oven

Parmesan cheese

Reagents:

Ground meat of a Bos Taurus


Spaghetti sauce
Spaghetti noodles

A dash of sodium chloride and capsicum (aprox. 0.62 mL each)


H2O
Procedure:
1. In a skillet pan, brown 453 g of the ground meat of a bos Taurus on convection oven
stovetop.
2. Remove the lipids from the meat by straining it in a colander.
3. In a large pot, boil H2O until it begins to bubble.
4. Add the spaghetti noodles.
5. Let the noodles cook for 9-11 minutes before draining the hot H2O in a colander.
6. Add 78 mL of ketchup, 5 mL of mustard, 29 mL of barbecue sauce, and 2 mL of
Worcestershire sauce into the browned meat of a bos Taurus on the stovetop at a low
temperature.
7. Stir the mixture.
8. Lay 5 slices of cheese on top of the hamburger mixture until melted.
9. Lightly sprinkle Parmesan cheese on top of the mixture.
10. Add 0.62 mL each of sodium chloride and capsicum. Stir the mixture.
11. Add spaghetti sauce and stir with a wooden spoon. Stir the mixture as it warms.
12. Combine the hamburger mixture with the spaghetti noodles.

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Shepherd's Pie
5 servings
Ingredients:
Imperial (USA):

Metric (Everywhere Else):

1 lbs lean ground beef or other meat

630 g ground beef or other meat

6 potatoes

6 potatoes

3 carrots

3 carrots

1 clove of garlic

1 clove of garlic

1 cup corn

236 mL corn

1 cup green beans

236 mL green beans

1 cup peas

236 mL peas

6 tbsp. butter

88 mL butter

1 tbsp. salt

14 mL salt

1 cup shredded cheddar cheese

236 mL shredded cheddar cheese

1 package of beef gravy

1 package of beef gravy

Directions:
1. Begin boiling a pot of water, and the stovetop.
2. Peel and cut the potatoes, and add them to the pot of boiling water. Boil until tender
(approximately 20 minutes).
3. Cut up the garlic and the carrots.
4. To a medium sized pan, add the ground beef (or other meat) along with salt and pepper as
needed and cook until the meat has browned.
5. Drain off most or all of the fat from the meat and add the meat to a casserole dish.
6. Add the garlic, carrots, peas, green beans, corn and any other preferred vegetables back into
the same pan the meat was cooked in, and cook for approximately 8 minutes or until done.
7. While the vegetables and meat cool, strain and mash the potatoes, and add salt and pepper
as/if needed.
8. Prepare the gravy mix, following its instructions.
9. Add the gravy to the meat and vegetables, and stir until evenly mixed.

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10. Cover the mashed potatoes and cook them at 350 F (176 C) for approximately 30 minutes
or until done.
11. Cover the vegetables and meat with the potatoes, and add cheese to the top of the potatoes.
12. Cook at 350 F (176 C) for approximately 10 minutes or until done.
13. Remove from oven and allow the food to cool.

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Scientific Recipe : Shepherd's Pie


5 servings

Equipment:

Ground Bos Taurus meat

Convection oven

Solanum tuberosums

Casserole dish

Daucus carotas

Medium sized pot

Alluim sativum clove

Suitable cooking container

Reagents:

Zea amys
Phaseolus vulgaris
Pisum sativum
Mixed esters
Sodium chloride
Shredded cheddar cheese
Bos taurus gravy, prepared to its instructions
Procedure:
1. Fill pot with water and heat convection oven stovetop until the water begins to boil.
2. Remove the skin from the 6 Solanum tubersums, cut into pieces, and put into the boiling
water.
3. Cut the 3 Dacus carotas and Allium sativum clove into pieces.
4. Heat convection oven stovetop and place the 680 grams of ground bos Taurus meat into the
cooking container before setting it onto the stovetop.
5. Cook the meat until it has browned, add sodium chloride and ground Pisum sativum as
needed.
6. Drain all to most of the lipids from the meat from the cooking container and add in the
vegetables and cook for approximately 8 minutes, adding them to the ground meat
afterwards.
7. Remove the softened Solanum tuberosums from the boiling water and mash them, add
sodium chloride and ground Pisum sativum as needed.
8. Prepare the Bos taurus gravy according to its instructions.
9. Add the gravy to the ground meat and vegetables, 236 mL of Zea amys, 236 mL of
Phaseolus vulgaris, and stir the mixture until evenly mixed.

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10. Place the mashed potatoes into a suitable dish and cover them before cooking them at 176 C
for approximatly 30 minutes.
11. Remove the potatoes and place them over the mixture of ground beef, vegetables and gravy.
12. Place the dish back into the oven and cook the mixture at 176 C for approximately another
10 minutes.
13. Remove the mixture from the convection oven and allow to cool before consuming.

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Desserts
Peach Cobbler
20 servings
Ingredients:
Imperial (USA):

Metric (Everywhere Else):

cup butter

118 mL butter

1 cup all-purpose flour

236 mL all-purpose flour

2 cups granulated sugar (divided)

437 mL granulated sugar (divided)

1 tbsp. baking powder

14 mL baking powder

Pinch of salt

Pinch of salt

1 cup milk

236 mL milk

4-5 cups fresh peaches

946-1182 mL fresh peaches

1 tbsp. lemon juice

14 mL lemon juice

4 mL ground cinnamon

1 tsp. ground cinnamon (optional)


Directions:
1. Melt butter into a 13x9 inch pan.
2. Preheat oven to 375 F (190 C).

3. In a large mixing bowl, combine flour, 1 cup of sugar, baking powder, salt, and milk, and stir
until the dry ingredients are moistened.
4. Pour the mixture prepared mixture onto the top of the melted butter in the pan. (Do not stir.)
5. Put the remaining 1 cup of sugar, peaches, and lemon juice on high heat until the sugar melts
completely (no grinding sound in the pan when you are stirring it).
6. After the sugar has melted, pour into the pan with the butter.
7. Sprinkle ground cinnamon onto the cobbler if desired.
8. Put the pan into the oven for 45 minutes, or until cooked as you like.
9. Serve the peach cobbler warm or cold, and with/without vanilla ice cream or whipped cream.

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Scientific Recipe : Peach Cobbler


20 servings

Equipment:

Mixed esters

Convection oven

Triticum Aestivum

1 - 3.5 L receptacle

Sucrose (divided)

1 - 1 L receptacle

Baking powder

1 - 400 mL receptacle

Pinch of sodium chloride

Stirring spoon

Milk of a bos Taurus

Convection oven/Heat source

Regeants:

Fresh Prunus persica


Citrus x limon
Ground Cinnamomum
Procedure:
1. In a clean 3.5 L receptacle, melt mixed esters.
2. Preheat oven to 190 C.
3. In a clean 1 L receptacle, combine Triticum Aestivum, 236 mL of sucrose, baking powder,
sodium chloride, and milk of bos Taurus, and stir until the dry ingredients are moistened.
4. Pour the prepared mixture onto the top of the melted butter in the 3.5 L receptacle. Do not
stir.
5. In a clean 400 mL receptacle, over heat, combine the remaining 236 mL of sucrose,
946-1182 mL of Prunus persica, and 14 mL of citrus x limon on high heat until the sugar
melts completely (no grinding sound in the pan while stirring it).
6. After the sucrose has melted, pour into the 3.5 L receptacle with the butter.
7. Sprinkle ground cinnamomum onto the compound if desired.
8. Put the 3.5 L receptacle into the oven for 45 minutes, or until cooked as you like.
9. Serve the compound warm or cold.

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Chocolate Chip Cookies


Makes 24
Ingredients:
Imperial (USA):

Metric (Everywhere Else):

1/2 cup room temperature butter

118 mL room temperature butter

1/2 cup brown sugar, packed

118 mL brown sugar, packed

1/3 cup granulated sugar

78 mL granulated sugar

1 egg

1 egg

2 tsp. vanilla extract

10 mL vanilla extract

1 1/2 cup all-purpose flour

354 mL all-purpose flour

2 tsp. cornstarch

10 mL cornstarch

1 tsp. baking soda

5 mL baking soda

1/4 tsp. salt

1 mL salt

236 mL semisweet chocolate chips

1 cup semisweet chocolate chips


Directions:
1. Preheat oven to 350 F (176 C).

2. In the bowl of a mixer (use the paddle attachment), hand mixer, or stirring spoon, mix
together the butter, sugars, egg, and vanilla extract on medium-high speed for about 3
minutes until they are light and fluffy.
3. Add flour, cornstarch, baking soda, and salt on medium-low speed until combined.
4. Mix in the chocolate chips by hand using a stirring spoon.
5. Shape the cookie dough into balls and place them on an aluminum foil covered baking sheet.
Let them cool in the fridge for at least 10-20 minutes before baking.
6. Bake for 10-12 minutes until the edges of the cookies are just set. Cool the cookies on the
sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.

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Scientific Recipe : Chocolate Chip Cookies


Makes 24
Regeants:

Equipment:

Sucrose

Oven

A mixer + paddle attachment

Aluminium foil

4-hydroxy-3 methoxybenzaldehyde

Baking sheet

3 molar glucose solution

Refrigerator

NaHCO3

Wire rack

Solidified Mixed Esters

Sucrose with presence of molasses

NaCl
Semisweet chocolate morsels
Triticum Aestivum
Product of Gallus gallus domesticus
Note: All equipment coming in contact with reagents must be washed with soap and warm
water. They need to be completely clean for the next time they are used.
Directions:
1. Into a clean mixer put 118 mL of the solidified mixed esters, 118 mL of sucrose with the
presence of molasses, packed, 78 mL of sucrose, 1 product of Gallus gallus domesticus, and
10 mL of 4-hydroxy-3 methoxybenzaldehyde.
2. With the mixer on medium-high speed use your paddle attachment to combine the reagents
until the mixture is light and fluffy.
3. Add 118 mL of Triticum Aestivum, 10 mL of 3 molar glucose solution, 5 mL of NaHCO3,
1 mL of NaCl to the light and fluffy mixture.
4. Mix all reagents on medium-low speed until completely combined.
5. With your hands mix in the 236 mL of semisweet chocolate morsels.
6. Shape the mixture into spheres and place them on the aluminum foil covered baking sheet.
7. Let the spherical pieces of mixture chill in a fridge for 10-20 minutes.
8. Bake the spherical pieces of mixture in an oven at 176 C for 10-12 minutes.
9. Let the baked mixture cool on the baking sheet for 5 minutes.
10. Remove the baked mixture from the baking sheet and onto a wire rack to cool.

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The Science Behind It


Metric Conversions
Bacon & Cheese Omelet
Ingredient
Cheese

Imperial

Process

1.5 ounces

1.5 ounce x 28.3495231


grams/1 ounce

Metric
42.52 grams

Fluffy Pancakes
Ingredient
Wheat Flour

Imperial
11/2 cups

Process

Metric

1 1/2 cup x 236.588236


mL/1 cup

354.88mL

Sugar

1 tablespoon

1 tablespoon x 14.7867648
mL/1 tablespoon

14.79mL

Baking Powder

2 teaspoons

2 teaspoons x
4.92892159mL/1
teaspoon

9.86mL

Milk

1 cup

Water

1/2 cup

Butter

1 tablespoon

MY CHEMISTRY KITCHEN

1 cup x 236.588236 mL/1


cup

236.59mL

1/2 cup x 236.588236


mL/1 cup

118.29mL

1 tablespoon x 14.7867648
mL/1 tablespoon

14.79mL

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Ramen Noodle Salad


Ingredient

Imperial

Process

Metric

1 cup

1 cup x 236.588236 mL/1


cup

236.59mL

Mayonnaise

3 tablespoons

3 tablespoon x 14.7867648
mL/1 tablespoon

44.36mL

Tabasco Sauce

1/2 teaspoon

1/2 teaspoon x
4.92892159 mL/1
teaspoon

2.46mL

1 teaspoon x 4.92892159
mL/1 teaspoon

4.93mL

Shredded Cabbage

Lemon Juice

1 teaspoon

Salt

1/8 teaspoon

1/8 teaspoon x
4.92892159 mL/1
teaspoon

.62mL

Sugar

1/8 teaspoon

1/8 teaspoon x
4.92892159 mL/1
teaspoon

.62mL

Black and White Sesame


Seeds

1/4 teaspoon

1/4 teaspoon x
4.92892159 mL/1
teaspoon

1.23mL

MY CHEMISTRY KITCHEN

!25

Hobo Stew
Ingredient
Stew Meat
Beans

Imperial
1 pound
1/4 pound

Process

Metric

1 pound x 453.59237
grams/1 pound

453.59 grams

1/4 pound x 453.59237


grams/1 pound

113.40 grams

Carrots

2 cups

2 cups x 236.588236 mL/


1 cup

437.18mL

Celery

2 cups

2 cups x 236.588236 mL/


1 cup

437.18mL

Worcestershire Sauce

4 tablespoons

4 tablespoons x
14.7867648 mL/1
tablespoon

.62mL

Butter

4 pats
(1/2 tablespoon each)

2 tablespoons x
14.7867648 mL/1
tablespoon

29.57mL

Water

4 teaspoons

4 teaspoon x 4.92892159
mL/1 teaspoon

19.72mL

350 F x 1 F/1.98113208 C

176.67 C

Temperature

MY CHEMISTRY KITCHEN

350

!26

Spaghetti
Ingredient

Imperial

Mustard

1 teaspoon

Ketchup

1/3 cup

Process

Metric

1 teaspoon x 4.92892159
mL/1 teaspoon

4.93mL

1/3 cup x 236.588236


mL/1 cup

78.86mL

Barbecue Sauce

2 tablespoons

2 tablespoon x 14.7867648
mL/1 tablespoon

29.57mL

Worcestershire Sauce

1/2 teaspoon

1/2 teaspoon x
4.92892159 mL/1
teaspoon

2.46mL

Hamburger
Spaghetti Sauce

1 pound
24 ounces

1 pound x 453.59237
grams/1 pound
1 ounce x 28.413075 mL/
1 ounce

453.59 grams
681.91mL

Salt

1/8 teaspoon

1/8 teaspoon x
4.92892159 mL/1
teaspoon

.62mL

Pepper

1/8 teaspoon

1/8 teaspoon x
4.92892159 mL/1
teaspoon

.62mL

MY CHEMISTRY KITCHEN

!27

Shepherds Pie
Ingredient

Imperial

Process

Metric

Meat

1 1/2 pounds

1 1/2 pound x 453.59237


grams/1 pound

680.39 grams

Corn

1 cup

1 cup x 236.588236 mL/1


cup

236.59mL

Green Beans

1 cup

1 cup x 236.588236 mL/1


cup

236.59mL

Peas

1 cup

1 cup x 236.588236 mL/1


cup

236.59mL

Butter

6 tablespoons

6 tablespoons x
14.7867648 mL/1
tablespoon

88.72mL

Salt

1 tablespoon

1 tablespoon x 14.7867648
mL/1 tablespoon

14.79mL

Shredded Cheese

1 cup

1 cup x 236.588236 mL/1


cup

236.59mL

Temperature

350

350 F x 1 F/1.98113208 C

176.67 C

MY CHEMISTRY KITCHEN

!28

Peach Cobbler
Ingredient

Imperial

Butter

1/2 cup

Flour
Granulated Sugar
Baking Powder
Milk

Fresh Peaches

Lemon Juice
Ground Cinnamon
Temperature

MY CHEMISTRY KITCHEN

Process

Metric

1/2 cup x 236.588236


mL/1 cup

118.29mL

1 cup

1 cup x 236.588236 mL/1


cup

236.59mL

2 cups

2 cups x 236.588236 mL/


1 cup

437.18mL

1 tablespoon

1 tablespoon x 14.7867648
mL/1 tablespoon

14.79mL

1 cup

1 cup x 236.588236 mL/1


cup

236.59mL

4 cups x 236.588236 mL/


1 cup

946.34mL

5 cups x 236.588236 mL/


1 cup

1182.94mL

1 tablespoon x 14.7867648
mL/1 tablespoon

14.79mL

1 teaspoon x 4.92892159
mL/1 teaspoon

4.93mL

4-5 cups

1 tablespoon
1 teaspoon
375 F

375 F x 1 F/1.98113208 C

189.29 C

!29

Chocolate Chip Cookies


Ingredient

Imperial

Process

Metric

Butter

1/2 cup

1/2 cup x 236.588236


mL/1 cup

118.29mL

Brown Sugar

1/2 cup

1/2 cup x 236.588236


mL/1 cup

118.29mL

Granulated Sugar

1/3 cup

1/3 cup x 236.588236


mL/1 cup

78.86mL

Vanilla Extract

2 teaspoons

2 teaspoons x 4.92892159
mL/1 teaspoon

9.86mL

Flour

11/2 cups

11/2 cups x 236.588236


mL/1 cup

354.88mL

Cornstarch

2 teaspoons

2 teaspoons x 4.92892159
mL/1 teaspoon

9.86mL

Baking Soda

1 teaspoon

1 teaspoon x 4.92892159
mL/1 teaspoon

4.93mL

1/4 teaspoon x
4.92892159 mL/1
teaspoon

1.23mL

Salt

1/4 teaspoon

Semisweet Chocolate
Chips

1 cup

1 cup x 236.588236 mL/1


cup

236.59mL

Temperature

350 F

350 F x 1 F/1.98113208 C

176.67 C

MY CHEMISTRY KITCHEN

!30

Chemical, Physical, Extensive, Intensive Changes


Recipe

Chemical

Physical

Extensive

Intensive

Bacon & Cheese


Omelet

Yes

Yes

Yes

No

Fluffy Pancakes

Yes

No

Yes

No

Ramen Noodle
Salad

No

Yes

No

Yes

Hobo Stew

No

Yes

No

Yes

Spaghetti

No

Yes

No

Yes

Shepherd's Pie

Yes

Yes

Yes

No

Peach Cobbler

Yes

Yes

Yes

No

Chocolate Chip
Cookies

Yes

Yes

Yes

No

Density and Precent Error


Material

Estimated Density

Accepted Value

Precent Error

1.2 g/mL

2.17 g/mL

44.7%

Sugar

0.862 g/mL

0.85 g/mL

1.18%

Baking Soda

0.904 g/mL

2.2 g/mL

58.91%

Water

1.00 g/mL

1.00 g/mL

0%

Corn Syrup

1.29 g/mL

1.37 g/mL

4.44%

Epsom Salt

1.06 g/mL

2.66 g/mL

60.15%

Hydrogen Peroxide

0.79 g/mL

1.45 g/mL

90.52%

Pepper

0.05 g/mL

0.36 g/mL

86.11%

Vanilla

0.94 g/mL

0.88 g/mL

5.68%

Pine-Sol Floor Cleaner

0.72 g/mL

0.91 g/mL

20.55%

Salt

MY CHEMISTRY KITCHEN

!31

Separation Techniques
Recipe

Separation Technique

Bacon & Cheese Omelet

filtration by taking the bacon out of grease

Fluffy Pancakes

N/A

Ramen Noodle Salad

filtration by using a colander to separate the noodles


from the water

Hobo Stew

filtration by using a colander to separate the meat/


beans from the grease/water

Spaghetti

filtration by using a colander to separate the noodles


from the water, and meat from grease/water

Shepherd's Pie

filtration by using a colander to separate the meat from


the grease/water and vegetables from water by using
hands
evaporation by steaming some of the vegetables (if
wanted to steam vegetables)

Peach Cobbler

filtration by using hands to separate peaches from water

Chocolate Chip Cookies

N/A

MY CHEMISTRY KITCHEN

!32