Kelsey Hewett
How does the type of cookie sheet effect the percentage of cookies burnt?
Problem Statement:
How does the type of cookie sheet affect the percentage of cookies burnt?
Hypothesis
If I bake cookies on a Sheet Pan then the percentage of cookies burnt will be lower.
Variables
Independent Variable: Different types of cookie sheets (Sheet Pan, Stone Pan, Jelly Roll
Pan)
Dependent Variable: The percentage of cookies burnt
Control variables: Same recipe for cookies, same baking time, same oven, same degrees cookies are cooked in, same amount of cookies that are cooked, same area of cookies on pan, same level in oven that the pan is on, same ingredients in cookies, same amount of ingredients in cookies, brand of all the cookie ingredients are from, and same area in oven that the cookies are cooked.
Location :
My house
Materials :

Cookie sheets

Ingredients

Oven

Cookie recipe

Baking ingredients (mixer etc.)
Safety Precautions:
Adult supervision and oven mitts.
Detailed procedures:
1.
Get ingredients for cookie recipe
2.
Get the 3 cooking pans needed
3.
Create cookies
4.
Bake cookies on 3 different cookie sheets
5.
Bake for about fifteen minutes
6.
Give about a five minute cooling time
7.
Repeat steps 1-4 3 times
8.
Find percentages of the cookies burnt
9.
Record findings in data table
1

Kelsey Hewett
How does the type of cookie sheet effect the percentage of cookies burnt?
Data Table:
Jelly Roll Pan
Trial One
Stone Pan
Sheet Pan
Percentage of Cookies Burnt
Trial Two Trial Three Average
Annotated Bibliography #1
Kelsey Hewett
October 15, 2010
Period 8/9
Source:
Vodrey, C. S. (2001, November 29). Chemistry 101. In the Kitchen With Suzanne
Martinson . Retrieved from http://www.post-gazette.com/food/
20011129cookies1129fnp1.asp
Annotation:
This article gives the reader important information about the ingredients in cookies, and their effect on the cookies. There are many ingredients in cookies and they all have important, but different effects. High-Protein flour makes cookies darker in color and more flat. Low-Protein flour makes cookies pale, soft, and fluffy. If you use fat, with a sharp melting point, like butter, it will make your cookies spread more while cooking. On the other hand, fat with that has a wide range of melting points, makes cookies not spread as fast our as far. Corn syrup makes cookies browner. Brown sugar and honey makes cookies that soften the longer you keep them.
Reflection:
This article helped me understand what types of ingredients are in cookies and how these ingredients affect the cookies. By understanding the properties behind my topic this information is beneficial in making my hypotheses about how types of cookie sheets effect the percentage of cookies burned after cookies.
2

Kelsey Hewett
How does the type of cookie sheet effect the percentage of cookies burnt?
Annotated Bibliography #2
Kelsey Hewett
October 6, 2010
Period 8/9
Source:
Fante. (n.d.). Cookie sheets, sheet pans, liners & baking mats. In Cookie sheets, sheet pans, liners & baking mats [Tells info about cookie sheets
and other pans]. Retrieved from www.Fantes.com database.
Annotation:
This article gives the reader information about different types of baking sheets that can be used when baking cookies. There are 3 types of sheets that are normally used when making cookies. The first one, that is normally used the most, would be a regular cookie sheet. The characteristics of a cookie sheet is that it is flat, makes an easy removal of cookies, one side of the sheet has an upturned lip, which makes it easy to pick up and gives the flat sheet more stability. The other two sheets are called a Sheet
Pan/Jelly Roll Pan. These pans have sides that are 1" high, and can be used for cookies or cakes. Other things that can help with your cooking on sheets would be pan liners and baking mats. These things keeps food from sticking without using grease.
Reflection:
This article helped me learn about the different types of cookie sheets that are used and what their characteristics are. By understanding the different types of cooking utensils for baking cookies, I can know more about how the different types of cooking utensils affects the cookies after baking. I really think this will help me in the future when
I experiment with these different types of cookie sheet. It also helps me know more about what types of cookie sheets are out there; before this I had never heard of the
Sheet Pan or the Jelly Roll Pan!
Annotated Bibliography #3
Kelsey Hewett
October 6, 2010
3

Kelsey Hewett
How does the type of cookie sheet effect the percentage of cookies burnt?
Period 8/9
Source:
John. (n.d.). Cookie chemistry. In Food science activities [tells chemistry of
cookies]. Retrieved from Glencoe online website:
http://highered.mcgraw-hill.com/sites/0078616441/student_view0/
food_science_activities/cookie_chemistry.html
Annotation:
This is an awesome site that tells me all I need to know about how cookies develop their after baking product. It tells me about thin and crunchy cookies and how the cookie dough spreads more during baking to create a thin and crunchy cookie. There are many other things that are in cookies that produce and thin and crunchy cookie such as a high sugar content, and fat, margarine, and butter. It also tells me about the things that produce fat and fluffy cookies like, they have more eggs, vegetable shortening, cake flour, and baking powder. All of these things create a fat and fluffy cookie. The last type of cookie it tells me about is the soft and chewy cookie; this contains vegetable oils and melted fats, sweeteners such as brown sugar, honey, molasses, and corn syrup. Soft and chewy cookies also have extra egg yolks, and bread flour.
Reflection:
This article has really taught me a lot about the different types of cookies and how the things in them (using their chemical makeup) create these types of cookies.
This information with defiantly help me in the future when I am baking cookies. I can also use this information to make another control variable!
Annotated Bibliography #4
Kelsey Hewett
October 7, 2010
Period 8/9
Source:
Definition of cookies. (2001, April 9). Definition of cookies (Ehow). Retrieved
from Ehow database.
Annotation: This article gives the reader information about what exactly cookies are.
The article identifies cookies as small, flat dessert treats that are formed into a circular
4

Kelsey Hewett
How does the type of cookie sheet effect the percentage of cookies burnt? shape with crisp edges and a chewy middle. Cookies may also be formed into shapes. It also explains the features of cookies and that they are made of flour, milk, sugar, eggs, and butter. Things can also be added to the cookies such as peanut butter or chocolate chips. Good sources of oil for baking cookies would be butter, vegetable oil, or egg yolks. Finally the article concludes with the different types of cookies. It explains that the most popular type of cookie is the drop cookie, which is soft dough that is dropped onto the cookie sheet). There are also refrigerator cookies that require you to cool the dough for about an hour until it stiffens. Examples of refrigerator cookies would be sugar cookies or pre-made store-bought cookies. Another type of cookie would be pressed cookies that made using a cookie press to make shapes with a soft dough. Lastly, rolled cookies, which are made using stiffer dough that is rolled out and made into shapes such as Christmas cookies.
Reflection: This article lead me to a better understanding about what cookies exactly are. By having a better understanding of cookies, I know more about what control variables is should have when making the cookies, such as how I prepare them and the amount of ingredients I put into them. It will help me know the after affect of what I am doing to them.
Annotated Bibliography #5
Kelsey Hewett
October 15, 2010
Period 8/9
Source:
John. (n.d.). Cookie chemistry. In Food science activities [tells chemistry of
cookies]. Retrieved from Glencoe online website:
http://highered.mcgraw-hill.com/sites/0078616441/student_view0/
food_science_activities/cookie_chemistry.html
Annotation:
This site that tells me all I need to know about how cookies develop their after baking product. It tells me about thin and crunchy cookies and how the cookie dough spreads more during baking to create a thin and crunchy cookie.
There are many other things that are in cookies that produce and thin and
5

Kelsey Hewett
How does the type of cookie sheet effect the percentage of cookies burnt? crunchy cookie such as a high sugar content, and fat, margarine, and butter. It also tells me about the things that produce fat and fluffy cookies like, they have more eggs, vegetable shortening, cake flour, and baking powder. All of these things create a fat and fluffy cookie. The last type of cookie it tells me about is the soft and chewy cookie, this contains vegetable oils and melted fats, sweeteners such as brown sugar, honey, molasses, and corn syrup. Soft and chewy cookies also have extra egg yolks, and bread flour.
Reflection:
This article has really taught me a lot about the different, types of cookies and how the things in them (using their chemical makeups) create these types of cookies. This information with defiantly help me in the future when I am baking cookies. I can also use this information to make another control variable!
Human subject projects : (For student that Highlighted their folder YELLOW and filled out human subject form 4 – EVERYONE ELSE CAN DELETE THIS SECTION)
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Kelsey Hewett
How does the type of cookie sheet effect the percentage of cookies burnt?

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Kelsey Hewett
How does the type of cookie sheet effect the percentage of cookies burnt?
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