Scribd Logo
Upload

Welcome to Scribd!

  • The Brownie Test: Fat Fat Fat

    Uploaded by

    api-551298979
    27 views1 page
    The document describes two experiments that compare the taste and texture of brownies made with butter versus olive oil. In the first test, brownies made with butter left a burnt taste and a less creamy texture than brownies made with olive oil. The second test also found that the olive oil brownies received higher ratings for taste and a creamier texture than the butter brownies.

    Original Description:

    Original Title

    76ece33c-b65f-4071-bd3e-1a6049232fe3

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document describes two experiments that compare the taste and texture of brownies made with butter versus olive oil. In the first test, brownies made with butter left a burnt taste and a less creamy texture than brownies made with olive oil. The second test also found that the olive oil brownies received higher ratings for taste and a creamier texture than the butter brownies.

    Copyright:

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

    The Brownie Test: Fat Fat Fat

    Uploaded by

    api-551298979
    The document describes two experiments that compare the taste and texture of brownies made with butter versus olive oil. In the first test, brownies made with butter left a burnt taste and a less creamy texture than brownies made with olive oil. The second test also found that the olive oil brownies received higher ratings for taste and a creamier texture than the butter brownies.

    Copyright:

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

    The Brownie Test

    FAT FAT FAT

    According to a previous science experiment tested by Dr. Witson, the melting


    point of an oil is lower than 0 because it stayed in the liquid state. This shows
    that lipid fats from animals (butter) are more saturated than lipids from
    plants(oil).

    Salted Butter Brownies


    Test #1 Recipe

    Brownie A ½ cup butter


    1 cup white sugar
    Taste 8 5 8 6 3 6 5 6 2 5 2 eggs
    Texture 10 8 2 9 8 9 9 8 8 9 1 teaspoon vanilla extract
    ⅓ cup unsweetened cocoa

    Dependent variable powder


    ½ cup all-purpose flour
    Taste and texture: ¼ teaspoon salt
    ¼ teaspoon baking powder
    The butter left a burnt taste
    The oil left a creamy taste

    Test #2 Olive Oil Brownies Recipe


    Brownie B ½ cup vegetable oil
    1 cup white sugar
    Taste 5 7 6 4 8 7 5 5 5 6 1 teaspoon vanilla extract
    Texture 10 9 9 8 10 9 9 8 7 9
    2 eggs
    ½ cup all-purpose flour
    ⅓ cup unsweetened cocoa
    This experiment is a qualitative experiment because my powder
    ¼ teaspoon baking powder
    data is represented through a blind taste test. ¼ teaspoon salt

    Independent
    1/2 cup of olive oil variable

    You might also like