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[classroom sounds]
So this week they are starting to think about baking
and they are starting to think about, say, ratios —
mixing wet, mixing dry — and we're looking at
chemical leavening. And then next week we're gonna do
bread, so we're gonna look at biological leavening.
So, the experiments are designed to build upon one
another. And chocolate is very interesting because you
can take a look at the chemistry of chocolate
you can take a look at the different types of chocolate,
you can look at what chocolate, what the effect of chocolate is
in your own body. And what's fun is that you start the class
you know, they are all busy mixing and putting everything
together, and as they taste their experiment the noise
level in the class gets louder and louder and louder
as they get more and more excited and the caffeine
and the theobromine kicks in, along with the sugar
and gets them very excited about their experiment
And they learn the importance of measurements
they learn the importances of timing, cause otherwise
you are going to burn your chocolate, and that is a
very sad day when you burn your chocolate cookies.
And then you actually get to take it home.