Name: Barkin Sarigol

Class: Chemistry 10C

Teacher: Ms. Lisa Holden

Cookie Yield Investigation Lab With The

Limiting Ingredient of Chocolate Chips
Research Question:

Question:

Chemistry is a branch of science that has to do with composition of matter,

substances and investigation and analysis of their attributes, properties and reactions.
One of the subjects that fall under the science of chemistry is Stoichiometry. The
study of Stoichiometry deals with the numerical relationships between substances that
are going through either physical or chemical changes. [1] The term stoichiometry was
coined by Jeremias Benjamin Richter in 1972. He has described stoichiometry as the “
science of measuring quantitative proportions or mass ratios in which chemical
elements stand to one another”. [2] This subject thoroughly deals with the topics of
molar ratios and masses, creation, interpretation and balancing of equations as well as
conversions between masses and moles. [2]
The term mole literally means small mass. This helps the scientists and people to
convert between macroscopic (anything visible to the naked eye) and atomic scales. [3]
A mole of elements refers to 6.02*10 23 particles of that element. So this means that if
there is one mole of Carbon, then there will be 6.02*10 23 particles of Carbon which can
be also stated as 1 mol C= 6.02*10 23 particles C. The mole can also be used to
convert between atomic mass units (amu) and mass in grams. The mass of any 1 mole
of an element in grams is equal to the amu of that element. For example, Carbon
(isotope of carbon that has an amu of 12) has an atomic mass of 12 amu. So this
means that 1 mole or 6.02*10 23 of these Carbons will have a mass of 12 grams. [3]
Besides converting between moles of one element to grams and particles of the
same element, stoichiometry can also be used to find how much of an element is
needed looking at the amount of other elements there are in the equation. This helps
the scientists convert between the moles of one element and the moles of another
element.
Stoichiometry can also be used to calculate what amounts of reactants would be
needed to produce a certain amount of product or to find how much product would be
created by certain amounts of reactants. Sometimes, there are more than required
amounts of elements or less than required which also limits the output. The one that is
Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

excessive is called the excess and the element that there are not enough of are called
the limiting reactants or limiting reagents and stoichiometry helps calculate how much
product would be produced with the already existing amounts. This helps to see how
much of an element would react and how much of it would stay unreacted.
Stoichiometry can also be used to calculate theoretical, actual and percent yield.
Yield is purely the amount of product obtained after a chemical reaction. Theoretical
yield is the calculation of amount of product that would be produced in an equation. It is
important to highlight that this is calculated. For example, it is accurate to say with
reacting 1 gram of Cl2 with K, 2.1 grams of KCl will be obtained. This is the theoretical
yield and is purely calculated by looking at the equation of 2K + Cl2 = 2KCl but in reality,
this result will be either the same or most likely lower due to outer factors and this is the
actual yield. These factors can be: temperature, humidity, loss of the chemical during
transformation of beakers, some chemicals remaining unreacted or some of the
elements forming waste products. [4]
The percentage yield can be calculated by the formula of Actual Yield/
Theoretical Yield * 100. This gives how much of the expected reactions have taken
place in percentage.

An example of stochiometry in real life is that stoichiometry can be used to

calculate the amount of ingredients needed to be able to cook a certain amount of
product or how much would be able to get cooked with the given amounts of reactants
or in this case ingredients. For example, it can be used to see how much baking soda
(NaHCO3), sodium bicarbonate (​NaHCO3)​ will need to be used in order to bake a
certain amounts of those cookies. Knowing the exact amount of baking soda needed
will ensure to bake cookies or cupcakes everytime with just the right amount of
fluffiness. [8]

Gastronomy is one of the subdisciplines of science that deals with the changes
(chemical and physical) that the ingredients go through during the cooking process. In
this experiment, the changes that the cookie though goes through will also be explored
by looking at series of reactions about the protein bonds, the reactions that the
leaveners go through, maillard reaction and caramelization will be explored. The
proteins bond during the cooking process which is known as protein bonding. Flour
contains 2 very important proteins which are glutenin and gliadin. These 2 proteins
combine together during the cooking process to form the protein named gluten and it
forms a web looking like structures inside the dough while cooking. Leaveners are
things like baking soda and yeast. They always help give the food the lightness and the
softness required for the perfect texture of the cookie. This is done by the baking soda
reacting with the acids in the dough. As a result, CO2 gas is produced causing the
Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

cookie or dough to inflate. Maillard reaction that happen is the reaction of being toasted.
This happens when the cookies and the sugars in the cookie start to break down. These
sugars and proteins include the proteins and the sugars from the dough and the added
sugar and the protein that comes from the added eggs. Due to extreme heats in the
oven, these sugars and proteins get rearranged creating ring-like shaped compounds
which give the cookie the toasty flavor as well as darkening the dough. At 356 degrees
Fahrenheits, another reaction happens which is known as caramelization. Due to
extreme heats, the sugar molecules break down causing the release of water which of
course turns into steam. Due to this breakdown, many molecules are created some
being Diaectyl, Esters, Lactones, Furan and Maltol which help give the caramelized
flavor to the cookies that are being baked. [10]

A cookie recipe states that exactly 48 cookies will be able to get baked by using
the mix of dough of ¾ cups cup of sugar (granulated), ¾ cup packed brown sugar, 1
cup of butter (softened), 1 teaspoon of vanilla, 1 egg, 2 ¼ cups of all purpose flour, 1
teaspoon baking soda and 340.2 grams of chocolate chips and than baking the balls of
cookies at 375 Fahrenheits for 10 minutes in an oven. However, the amount of cookies
are limited to only 279.8 grams and how many cookies that can be produced by using
279.8 cookies is wanted to be investigated. So, how does the limitation of chocolate
chips to 279.8grams when when the recipe states that ​340.2g​rams (12.00oz) of
chocolate chips are required to produce 48 chocolate chip cookies affect the yield of
chocolate chip cookies?

Hypothesis:
​The chocolate chip cookie recipe states that cookies are supposed be baked
using the mix of dough of ¾ cups cup of sugar (granulated), ¾ cup packed brown sugar,
1 cup of butter (softened), 1 teaspoon of vanilla, 1 egg, 2 ¼ cups of all purpose flour, 1
teaspoon baking soda and 340.2 grams of chocolate chips at 375 Fahrenheits for 10
minutes in an oven to produce 48 cookies. However in this experiment, the chocolate
chip cookies are limited to only 279.8grams and the experiment will be conducted to see
how the limitation of the chocolate chips to 279.8 grams affect the number of cookies
that will be able to get baked. All ingredients will be reduced in ratio to the limiting
ingredient of chocolate chip cookies. They will all be shaped equally by a scoop and
how many of them come out will be discovered and then repeated 4 more times to
compare the results. There will also be 5 baking trials and a random sample from each
sheet will be compared to see if they had all gotten baken the same way. If the
chocolate chip cookies are limited to only 279.8 grams, than the the amount of cookies
Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

produced will be ​39​. This is because no matter how much of other ingredients there are,
the number of cookies will depend on the ingredient that has the least amount in ratio to
the other ingredients if the ratio of each ingredients in each cookie will remain the same.
For example, we need 1 meatball and 2 buns to create 1 hamburgeris but we have only
only 1 meatball and 4 buns to create this hamburger. This will mean that we will only be
able to create one hamburger because even though, there are enough breads, there is
no meat to put inside the second one. So in this case, the amount of meat has limited
the yield of hamburgers to 1 only. The same goes for the chocolate chip recipe. Even
though there are lots from other materials, the amount of the cookies produced will
solely depend on the chocolate chip cookies as that is the limiting ingredient in this
recipe. Now the conversion factor has to be figured out. This is the factor that will help
the scientist distinguish between the grams of of chocolate chip (CC) and the number of
cookies produced. Since 340.2 grams of CC = 48.00 cookies, then 1 cookie = 340.2/48
grams of CC and when it is simplified, 1 cookie = 7.088 (to 4 sig. fig.s). This means that
1 cookie can be produced using 7.088 grams of CC. The logic of this would be the
same as saying in 1 mole, there are 6.02* 10 23 particles. So now there there is the
conversion factor, what needs to be done is to calculate how many cookies will be
produced given that there are only 279.8 grams of CC. So this can be done this way:

This is because dividing the total grams of CC by the amount of CC required to produce
one cookie gives the number of cookies that can be produced. However number of
cookies that can be produced falls under the category of discrete data which means that
there cannot be halves and and the smallest amount of production can be 1 cookie.
That means that the amount of cookies that can be produced can only be a whole
number so this number has to be 39.000000. It cannot be 40 and that is because in
order to make it 40, more CCs would be needed than there are right now and getting
extra CC is not possible!

In conclusion, the number of CC that can be produced (theoretical yield of cookies) has
dropped from 48 to 39 whole cookies due to the limitation of CC to 279.8 grams.

Independent and Dependent Variables:

 Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

IV: The mass of CC in grams that can be used in this cookie recipe will changed from
340.2 grams (12 oz) to 279.8 grams.

DV: The amount of cookies that can be cooked using only 279.8 grams of CC will be
measured. This will be done by simply counting the number of cookies that will be
produced after baking with the recipe.

Control Variables:

Controlled How Will It Be What Will Happen to the DV and the Cookies if
Variable Controlled not Controlled

1- Make mass of This can be controlled by If the mass of each cookie is not
each cookie splitting the dough into controlled, than the depending on the mass of the
22.3grams. balls and measuring each cookies, there will be either more or less cookies
Calculated by of them separately before created than 39 (hypothesized number of cookies
dividing total baking them by using the produced). This is because since the mass of the
mass of all scale :​Typhoon Vision material ( the mix of ingredients ) stays as a
ingredients by 39 Electronic Kitchen constant (unaltered number of 868 grams with an
(number of Weighing Scale which can error range of plus or minus 20 grams). Since the
cookies that can display up to 1 decimal mass of ingredients is a constant, any change to
be produced) place. the mass of each cookie will have a inverse impact
on the number of cookies produced. This means
that if the mass of each cookie increases, than the
cookies produced will decrease or if the mass of
each cookie increases, the number of cookies
produced will decrease.
Here is a diagram to demonstrate the idea:

Arrows represent a change in number and colors

are there to show what change in number does
what to the variables.
As well as it affecting the overall number
of cookies produced, it will also affect the size of
the cookies produced resulting in cookies in
 Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

different sizes. Less the mass of ingredients used,

the smaller the sizes of the cookies will be in
assumption that they are all under the same
pressure (which is 14.7 psi at sea height.) And
more the ingredients are used for each cookie, the
bigger their size will be.

2- Temperature This can be done by The higher the temperature of the oven and the
of the Preheated preheating the oven to longer the cookies stay in the oven, the more the
Oven is 375 375 Fahrenheit before cookies will get cooked or vice versa. This will
Fahrenheit and playing the cookies into change the taste of the cookies due to series of
cookies should the oven and checking the reactions of protein bonding, reaction involving
always be temperature before leaveners, maillard reactions and caramelization
cooked for 10 placing them in and then taking place more or less than it should. Protein
minutes. cooking the cookies at bonding happens when the proteins of glutenin
that temperature for 10 and gliadin in the flour bond to make a new protein
minutes. The oven will be called gluten and when the cooking takes place, a
programmed to stop after network of these is formed and if the cookie is not
10 minutes. fully cooked to at the amount stated, this network
of gluten will not form. Leavening agents such as
baking powder which is used in this recipe react
with acids in the cookie mixture to create carbon
dioxide. And this reaction happens twice in the
cooking process and one of them happens when
the baking soda at a specific temperature and if
this temperature is not reached, than this reaction
will not take place meaning that the dough will not
rise. Maillard reaction takes at a certain high
temperature and if this is not reached by the oven
than the reaction will not take place. This is the
reaction that darkens the surface of the dough and
also produce savory aromas. So if the Maillard
reaction that happens by the proteins and the
sugars from the egg, dough and sugars breaking
down creating organic ring structures that give the
toasty flavor, color and texture does not happen,
than the cookie won’t cook or if this reaction
happens too much caused by staying in high
temperatures for too long, the cookie will simply
get toasted too much and darken and darken too
much also known as getting ‘burnt’. Another
reaction that happens is caramelization and can
only happen at higher temperatures than 356
degrees Fahrenheits. This height is what causes
 Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

the sugar molecules to break down creating water

therefore creating steam. The caramelization
process also causes the creation of diacetyl,
lactones, esters, maltol and furan molecules
creating the caramel taste of toastiness, nutty and
rum-like flavours. In conclusion, if the cookies are
not cooked enough due to not being at high
temperatures for a long time, than the tastes,
colors, textures and flavors don’t come or if it gets
cooked too much than the cookie simply gets
‘burnt’. [10]

3- The Same The size and shape of If different scoops are used, then the sizes of the
Shape: Always each cookie will be cookies that are produced will be different and if
use the same constant by using the some are bigger than others, some will take more
scoop: ​Solula same scoop to shape time to cook than others. Either some won’t cook
Professional each of the cookies. well and others will cook fine or some will cook fine
18/8 Stainless and others will get over-cooked. If some cookies
Steel Medium are cooked too little then, protein bonding will not
Cookie Scoop happen. And that is when the proteins of glutenin
and gliadin in the flour bond to make a new protein
called gluten and when the cooking takes place, a
network of these is formed and if the cookie is not
fully cooked to at the amount stated, this network
of gluten will not form. Leavening agents such as
baking powder which is used in this recipe react
with acids in the cookie mixture to create carbon
dioxide. And this reaction happens twice in the
cooking process and one of them happens when
the baking soda at a specific temperature and if
this temperature is not reached, than this reaction
will not take place meaning that the dough will not
rise. Maillard reaction takes at a certain high
temperature and if this is not reached by the oven
than the reaction will not take place. This is the
reaction that darkens the surface of the dough and
also produce savory aromas. So if the Maillard
reaction that happens by the proteins and the
sugars from the egg, dough and sugars breaking
down creating organic ring structures that give the
toasty flavor, color and texture does not happen,
than the cookie won’t cook. Or if some were to
 Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

cook just right and some were to cook too much

then, the Maillard reaction will happen too much.
And when the cookies get baked too much, the
cookie will simply get toasted too much and darken
and darken too much also known as getting ‘burnt’.
[10]

4- Same Brand The brand of materials will This needs to be kept constant because different
of Ingredients be controlled by buying brands of products may have different tastes. This
which are: the same brand of is caused by either the different materials in them
1- Vital Farms materials as listed here or different qualities of products. For example, the
eggs each time and trial is egg brand needs to be constant because, the eggs
2- Simply Pure being conducted. of chickens that have eaten different foods tastes
Vanilla extract different so the eggs of a chicken fed with fish and
3- Organic Valley corn will not taste the same. Most of these
Softened Butter products on the list are higher priced in
4- Organic comparison to the same products from the different
Tattva Brown companies that produce the same products and
Sugar using a different brand would make a difference
5- purixTM Fine due to the change of quality of the product causing
sugar a change in what is in the product. If low quality
6-Orgran All ingredients are using in the production, there will
Purpose Plain be/ more of Palm Oil, shortening, high fructose
Flour corn syrup, artificial sweeteners, sodium and
7-PurixTM potassium benzoate, BHA, sodium nitrates, food
Baking Soda coloring and MSG in the cookies than there are
8-Tata Salt supposed to be originally. This will cause health
(Table Salt) issues on the people who are consuming it as well
9- Morde Milk as changing their tastes. All of these preservatives
Compound and extra sweeteners and flavor enhancers, will
Chips (Chocolate contribute to cause cancer in the people
chips) consuming the cookies. [11]

5- The dough will This will be controlled by These mixing rules should be obeyed because
be mixed using: using the the same brand both over mixing a dough and under mixing a
​Avantco MX20 of mixer ( ​Avantco MX20 dough negatively affects the cookies. Firstly, if the
20 Qt. Gear 20 Qt. Gear Driven cookies get over mixed, then they get aerated.
Driven Commercial Planetary This term refers to the dough taking in too much air
Commercial Stand Mixer with Guard - while getting mixed up, the cookies will have less
Planetary Stand 110V, 1 hp ​), by mixing it structural support and can end up a little fluffier
Mixer with Guard at the same speed (2) for than it should. These air bubbles that are trapped
- 110V, 1 hp the same amount of time in this viscous liquid cause to increase height and
at speed number (2 minutes). The time can reduce density which suits cakes but not cookies.
2 for 2 minutes be controlled by timing it The air bubbles trapped in the dough expand even
and 00 second. using a timer to measure more and the air particles in the bubbles in the
Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

the mixing time. dough start moving faster due to thermal energy
making the cookie ‘fluffier’. Secondly, mixing the
dough causes gluten to form within the dough and
if the dough is overmixed, then the cookies will feel
too tough and chewy due to this reaction taking
place too much. [12] However if the cookies are
under mixed, not enough gluten might not develop.
The right amount of gluten are needed in the
cookie which get directly impacted by the amount
of mixing. If the cookie is under-mixed, the
ingredients might not have an equal spread across
the dough which will cause some of the parts of
the dough to have too much of one ingredient than
the other making the texture and the taste vary.
Secondly, if the dough is not mixed enough, the
dough will not have enough strength to hold itself
up and when the cookie starts cooking, this might
cause the cookie to flatten out by growing sideway
instead of inflating upwards. The lack of strength
can cause some the air to leave the cookies
causing the cookie dough to fall back on itself. [13]
It is important to understand that both too much
fluffiness due to aeration and too little of it due to
not enough mixing can negatively affect the form of
the cookie.

Materials and Method:

Materials:
Sample Calculation of Cookie Ingredient Reductions:

The sample calculation above shows how the amount of eggs (1) are getting
reduced by the factor that chocolate chip cookies (independant variable) is getting
reduced by. As the calculation above shows, the recipe suggested 1 beaten/mixed egg
Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

however to be able to keep the ingredient ratio in each cookie, those needed to be
reduced also. Since there were 340.2 grams of CC in the beginning and got reduced to
279.8 grams, the eggs needed to get reduced by the same amount too. Therefore this
ratio was multiplied by the number of eggs required in the original recipe to find out the
how much beaten egg is required.

1- 0.8225 egg = 49.4 grams of beaten egg from Vital Farms eggs: These eggs will be
broken and eggs white and yolk will be poured into the mixture before starting to mix the
dough and after being beaten.
2- 3.5 grams of Simply Pure Vanilla extract: This will be put into the mixture before
starting to mix the dough.
3- 186.7grams of Organic Valley Softened Butter: The butter will be put into the mixture
as a whole before starting to mix the dough.
4- 123.4 grams of Organic Tattva Brown Sugar: It will be poured into the mixture before
starting to mix.
5- 123.4 grams of PurixTM Fine sugar: It will be poured into the mixture before starting
to mix.
6- 222.1 grams of Orgran All Purpose Plain Flour: It will be poured into mixture before
starting to mix.
7- 3.3 grams of PurixTM Baking Soda: It will be put into the mixture before starting to
mix the dough.
8-2.3 grams of Tata Salt (Table Salt): It will be put into the mixture before starting to mix
the dough.
9- 279.8grams of Morde Milk Compound Chips (Chocolate chips): It will be poured into
the mixture before starting to mix the dough.
10- 1 ​Avantco MX20 20 Qt. Gear Driven Commercial Planetary Stand Mixer with Guard - 
110V, 1 hp: This will be used to stir and mix the dough until it is ready to be split into 
pieces to make individual cookies. It will also come with 1 bowl to put all the ingredients 
in. 
11- 1 T​yphoon Vision Electronic Kitchen Weighing Scale: This will be used to make sure
that all of the cookie masses are equal of 22.3 grams by measuring each individual
cookie produced. It can display up to 1 decimal place.
12- 1 ​Cooking Performance Group FGC100N Single Deck Full Size Natural Gas
Convection Oven with Legs: This will be used to bake the cookies in.
13- 2 ​Baking Sheets, Zacfton Stainless Steel Cookie sheet Toaster Oven Tray Pan
Rectangle Size 16 x 12 x 1 inch: This will be used to place the cookies in.
14- 1 Kitchen Brush ​OXO Good Grips Silicone Basting & Pastry Brush - Small: This will
be used to spread the olive oil on the baking sheet before placing the cookies on it so
that the cookies do not stick.
16- 20 ml of Bertolli Extra Virgin ​Olive Oil: This will be used so that the cookies do not 
stick on the baking sheet.
Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

17- 1 Scoop: ​Solula Professional 18/8 Stainless Steel Medium Cookie Scoop: This will
be used to shape the cookies.
18- Timer: ​Taylor Precision Products Digital Minute/Second Timer: This will be used to
make sure that the cookie dough only gets mixed for 2 minutes and the dough after
mixing goes to the oven in 13 minutes leaving ⅓ minute to create 1 scoop of cookie.
19- 1 ​Sweese 1132 Porcelain Bowl: This will be used to beat the eggs in.
20- ​MuLuo Oil Based Water Resistant Fast Drying Paint Marker: This will be used to
mark the scoop to show how much dough is needed to be placed in the scoop to get
22.3 gram weighing cookies each time while shaping the cookies.

Procedure:

Safety: Wash hands thoroughly before starting the procedure to avoid any pathogens
from getting in the dough and the cookies.

1- Preheat the oven to 375 degrees Fahrenheits.

2- Take Sweese the bowl and 1 egg. Break the egg and put both the white and the yolk
in the bowl and then put it in the mixer and mix it for 15 seconds at speed 2.
3- Now take the bowl that came with the mixer when it was bought and place it on the
weighing scale. And after this, click on ‘Set to 0’ button on the scale and now, the scale
should show 0 mass in grams which means that it will exclude the mass of the bowl and
when anything is placed in it, it will only show what is placed in it.
Safety: Do not leave any liquid near the sockets while the electricity is flowing to the
weighing scale to not cause shortcuts.
4- Take the beaten/ mixed egg and pour slowly until the scale says that it weighs 49.4
grams. And now, click on ‘Set to 0’ to be able to see how much of the next ingredient is
placed.
5- Pour 123.4 grams of fine sugar into the the mixing bowl and click on ‘Set to 0’.
6- Pour 123.4 grams of brown sugar into the the mixing bowl and click on ‘Set to 0’.
7- Put 3.5 grams of vanilla extract into the the mixing bowl and click on ‘Set to 0’.
8- Put 186.7 grams of softened butter into the the mixing bowl and click on ‘Set to 0’.
9- Pour 222.1 grams of flour into the the mixing bowl and click on ‘Set to 0’.
10-Pour 3.3 grams of baking soda into the the mixing bowl and click on ‘Set to 0’.
11-Pour 2.3 grams of table salt into the the mixing bowl and click on ‘Set to 0’.
12- Pour 279.8 grams of chocolate chips into the the mixing bowl and then place it into
the mixer.
13- Now, take out the timer and set it to 2 minutes so that it rings after 2 minutes and
notifies that the dough has been mixed enough.
Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

14- Set the mixer to speed 2 and start it up. As soon as the mixer starts, start the timer
that has already been set to 2 minutes.
15- After the timer goes off, immediately stop the mixer and take out the mixing bowl
that has the ready dough in it.
16- Now, it is time to reset the weighing scale. Click on ‘Set to 0’. Now take some of the
already created dough and put it on the weighing scale. Keep adding or removing
dough from the bit of dough that has been placed on the scale until there is eventually
22.3 grams of dough the scale.

--------------------Steps 17 to 20 Should take no more than 15 minutes--------------------

17- Now, take the scoop and place that dough that weighs 22.3 grams in it. Press the
dough down into the scoop and flatten it. Mark the height of the dough from the bottom
of the scoop with a permanent marker. This will help create the next scoops of cookies
without having to weigh them because for next time, the one who is conducting the
experiment will already know what height a mashed 22.3 grams of dough in the scoop
will look like. So the next cookies will not have to be weighed but dough needs to be
mashed in the scoop and when it reaches that line, it will be known that the dough
placed in the scale is already 22.3 grams. Here below is a diagram to illustrate the
technique.

The yellow is the mashed dough. The height that it reaches is marked with a red
marker. So when next cookie dough needs to be shaped, some will be taken from the
big dough which is the mixer bowl and dough will be placed and mashed so that it
reaches the red marked lines which will ultimately mean that it is 22.3 grams and also
has the right shape.
Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

Safety: Let the marker thoroughly dry on the scoop before sculpting new cookies so that
the poisonous chemicals from the marker do not get mixed into the food.

18- Create the cookies specified above as many times as possible.

Note: At the end, if there is a remaining bit of dough that does not make it to the red
line, do not use that bit to make cookies.
19- Now take out the 2 baking sheets and put 10 mls of virgin olive oil on each of them
and spread it across the whole sheet using the pastry brush so that the cookies will not
stick when they are placed on the sheets.
20- Now, distribute all the cookies evenly across both sheets.
21- Place both the cooking sheets with cookies on them in the oven to be cooked at the
already preheated oven (as mentioned in step 1) at the temperature of 375 degrees
Fahrenheits for exactly 10 minutes. The oven will have a timer to set.
22- Take the cookies out immediately as soon as cooking finishes and let them cool for
at least 10 minutes before consuming.
Safety: Always use oven gloves to take out the cooking sheets from the oven for the
hands to avoid burning them and resulting blistering of the hand.
23- Repeat steps 2-16 and 18-22 4 more times as trials 2,3,4 and, 5.

Works Cited

10202612743099640. “The Easiest Recipe Instruction, Debunked & Demystified.” ​Food52​, 11

July 2017,

food52.com/blog/19153-the-most-confusing-recipe-instruction-debunked-demystified.

[12]

“Chemical Reactions That Occur During Baking.” ​C.M.That Occur During Baking ,​

education.seattlepi.com/chemical-reactions-occur-during-baking-5263.html. [10]

“Definition of Terms.” ​Stoichiometry,​ [1]

chemed.chem.purdue.edu/genchem/topicreview/bp/ch3/massmolframe.html.
Name: Barkin Sarigol
Class: Chemistry 10C
Teacher: Ms. Lisa Holden

“Endothermic vs. Exothermic Reactions (Article).” ​Khan Academy,​

www.khanacademy.org/test-prep/mcat/chemical-processes/thermochemistry/a/endotherm

ic-vs-exothermic-reactions. [5]

“GCSE Bitesize: Percentage Yield.” ​BBC,​ BBC,

www.bbc.co.uk/schools/gcsebitesize/science/add_ocr_pre_2011/chemical_synthesis/calc

ulationsrev2.shtml. [4]

Helmenstine, Ph.D. Anne Marie. “What Is Stoichiometry?” ​ThoughtCo,​

www.thoughtco.com/definition-of-stoichiometry-605926. [1]

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Class: Chemistry 10C
Teacher: Ms. Lisa Holden

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