Scribd Logo
Upload

Welcome to Scribd!

  • Ice Cream Making CHEM2PT3 Version 1

    Uploaded by

    Rej
    11 views1 page
    The document is a performance task from a General Chemistry 2 class at the University of the East - Manila Senior High School. It instructs student groups to create a new ice cream flavor and produce a video explaining how colligative properties lower the freezing point of ice cream and the step-by-step ice cream making process. Students will be graded based on the explanation of properties, the production process description, the uniqueness of their flavor, and the taste and consistency of their ice cream entry. Entries are due August 8th and must be maintained cold until the Chem2 class period.

    Original Description:

    Original Title

    ice cream making CHEM2PT3· version 1.docx

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document is a performance task from a General Chemistry 2 class at the University of the East - Manila Senior High School. It instructs student groups to create a new ice cream flavor and produce a video explaining how colligative properties lower the freezing point of ice cream and the step-by-step ice cream making process. Students will be graded based on the explanation of properties, the production process description, the uniqueness of their flavor, and the taste and consistency of their ice cream entry. Entries are due August 8th and must be maintained cold until the Chem2 class period.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Ice Cream Making CHEM2PT3 Version 1

    Uploaded by

    Rej
    The document is a performance task from a General Chemistry 2 class at the University of the East - Manila Senior High School. It instructs student groups to create a new ice cream flavor and produce a video explaining how colligative properties lower the freezing point of ice cream and the step-by-step ice cream making process. Students will be graded based on the explanation of properties, the production process description, the uniqueness of their flavor, and the taste and consistency of their ice cream entry. Entries are due August 8th and must be maintained cold until the Chem2 class period.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    University of the East - Manila

    Senior High School


    General Chemistry 2
    Performance Task 3

    THE SCIENCE BEHIND ICE CREAM MAKING

    Philippines is known to be a tropical archipelago. This makes the country invest more on cold goods such as
    halo-halo, shakes, slushes and ice cream. Filipinos love for ice cream is undeniably obvious hence, bulk of ice
    cream flavors have been made to satisfy this kind of craving. But these flavors did not come to market that
    easy. It requires scientific skills and Chemistry to make one that is plausible. As new food innovators, your
    group is to introduce a new ice cream flavor that is not yet available in the market. Your product will be
    evaluated by your subject teacher/s and will be graded based on the following:
    1. A 3 to 3.5-minute video explaining:
    A. how colligative properties affect the freezing point of ice cream 40%
    B. step-by-step process of ice cream making 20%
    2. Uniqueness of the flavor 20%
    3. Taste/Consistency 20%

    *A liter of the product and the video must be submitted on or before August 8, 2019.
    *Groupings based on lab groups
    *Ice cream should maintain its coldness until Chem2 period
    *Letter must submit group members 'ambag sa lipunan' on a short bond paper. Follow the format from the photo
    uploaded.

    You might also like