Students have completed the second baking iteration in the CTF integrated project: Become a Pastry Chef. Every group has successfully improved their cake recipe from the first to the second iteration, after reflecting on their observations and revisiting chemistry concepts . Some of the targeted improvements were: increasing the sweetness, decreasing the saltiness, lighter texture, and increasing/decreasing the moisture. Students were able to create fully formed cakes with a better balance in flavor. To complete the process, students decorated and displayed their cakes for a round of judging and cake tasting. Comments are closed.
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May 2018
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