In our lab today we separated into five different groups to prepare similar recipes of peanut brittle and fudge. Each lab prepared peanut brittle and fudge using different recipes provided in each lab. Before we began we discussed how we were to calibrate our candy thermometers and perform the cold water test. After our discussion, we began work on our tests and our recipes.
Being in group three, I began with the calibration test, placing cool water into a pot and slowly bringing it to a boil. As the water began to simmer I clipped the thermometer to the side of the pot allowing the tip to rest halfway into the water. While the thermometer began reacting and the water continued to boil, I began prepping for the cold water test. Once the water
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Placing a cup of sugar, and about three fourths of a cup of water into a pot and mixing while it is slowly being heated. With the candy thermometer in the mixture, the sugar beings to turn to syrup; as it continues to become hotter and hotter, I take a teaspoon sample and drop it into cold water. This is done a total of five times to test the color, texture, and the color after the sample has cooled.
After the cold water test was finished I began work on the fudge, beginning by greasing my pan with butter. Next, I place a cup of butter, a cup of milk, and a teaspoon of vanilla into a pot and allow them to melt and combine. Once the ingredients had melted enough to combine, I add four cups of sugar stirring at medium heat. I then use a whisk to stir until the mixture begins to bubble, then I let it sit for two minutes, and add twenty five average size marshmallows.
As the marshmallows melt I also add two ounces of unsweetened baker’s chocolate. Once everything had melted and combined, I whisked in two twelve ounce bags of sweet chocolate chips and whisked until smooth. Finally, I poured the fudge into the greased pan, removing as much as possible from the pot, and placed the pan on our display counter to
First, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder. This water was then poured into the styrofoam cup that will be used to gather the hot water later. The water level was then marked using a pen on the inside of the cup. The water was then dumped out, and the cup was dried. Next, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder, and the fish tank thermometer was placed in the water. Once the temperature was stabilizing in the graduated cylinder, the marked styrofoam cup was filled to the mark with hot water. Quickly, the temperature of the regular water was recorded immediately before it was poured into the styrofoam cup. The regular/hot water was mixed for a couple seconds, and the fish tank thermometer was then submerged into the water. After approximately 30 seconds, the temperature of the mixture leveled out, and was recorded. This was repeated three
The procedure of the lab on day one was to get a ring stand and clamp, then put the substance in the test tube. Then put the test tube in the clamp and then get a Bunsen burner. After that put the Bunsen burner underneath the test tube to heat it. The procedure of the lab for day two was almost exactly the same, except the substances that were used were different. The
the mass and initial temperature of the water. Next, impale the food sample on the needle. Next, light
Fudge has a melting point of 240 degrees Fahrenheit, so it will not melt unless the ambient air temperature exceeds that mark.
For the topping, we got one stick of margarine, a pan, and one cup of packed brown sugar. Ms. Royall would always tell us to make sure we read the materials that we needed correctly and got the right measurements. You could be thinking you were making something delicious, but with the wrong amount of ingredients you could be making a mess. It would then be time for the hard part, all of the directions and steps we had to follow
By adding fresh cold water it should cool the copper calorimeter. By making sure I do these checks before I do the experiment means that I should be able to get accurate results as the test will have been run fairly and hopefully successfully as there should not have been anything gone wrong. To make sure all the measurements are correct, I will also run checks. These checks when recording the data are. Make sure to check the thermometer to see what temperature the water is at the start, so I am able to see what it has to be when its been heated by 10 degrees.
Experimental Summary: First, my partner and I put the marshmallow and cheese puff on T-pins and used the Electronic Balance to measure the mass of each of them. Next, we put 100 mL of water in the 100 mL Graduated Cylinder and poured it into the 12 oz. soda can. We measured the temperature of the water with the thermometer. After
5.) One at a time, place your test tubes in the water bath and heat the first test tube to 25 , the second to 50 , the third to 75, and the last to 100 degrees c. Remeber to stir with your stirring rod every so often.
NOTE: The stirring rod was not used in the First and Second experiments, as it was not available. A substitute we used the thermometer.
In this case, the recipe calls for thirty cookies. The second step he or she needs to take, is to gather your ingredients. For these cookies, he or she will need the following: one stick of unsalted butter, three-fourths cup of packed down brown sugar, three-fourths cup of sugar, two large eggs, one tablespoon of pure vanilla extract, one twelve-ounce bag of semi-sweet chocolate chips, two and one-fourths of a cup of all purpose flour, three-fourths tablespoon of baking soda, and one tablespoon of fine salt.
A 10-16oz bag of chocolate chips should be poured into the cookie dough. Then use a wooden spoon to blend the chocolate chips in with the dough. Refrain from using your hands to mix at this point because the heat of your skin, added to the heat from the rubbing will cause the chocolate chips to melt. Mix the chips in with the dough only using the wooden spoon, for about a good 7 minutes. After mixing you should see the dough and not notice any patches or areas missing the important chocolate chips.
2. In the large beaker, put water and boil it completely. After that, remove the beaker from heat. 3. Sample tubes (A-D) should be labeled and capped tightly.
Methodology: A plastic cup was filled half way with crushed ice and mixed with four spoonfuls of 5 mL of sodium chloride. A thermometer was quickly placed inside the cup to take the temperature and the
As well as you will then cool the butter and dark chocolate. When the chocolate and butter are almost melted, you can take the warm bowl from the stove and then stir it until you get rid of the last little bits of chocolate. By doing this will cool the chocolate mix more quickly and you won’t have any lumps. Now you will set out the milk and white chocolate. If you don’t have milk and white drops of chocolate, you can cut up some bars of both in small pieces. Put these aside, they will go in at the very
Melt it for about 15 seconds, and only melt half of your dark chocolate you will need the other half to frost your cake later and remember to remove your chocolate from the heat once it is has melted.