Bridges Over Howard County Academic Enrichment Chocolate Chip Cookie Count Areas of Study Fractions, conversions, reading tables and charts, problem solving, and computation Concepts Students will: calculate the calories, fat, sodium, and carbohydrates in one chocolate chip cookie. convert the data from standard measurement to fit the quantities in the recipe. read and interpret data from a supplied table. Materials Chocolate Chip Cookie Count handouts calculator Procedures Look over the recipe in the activity and discuss with students what steps will be needed to calculate the nutritional data in one chocolate chip cookie. Go over the conversion information, making sure that students understand how they would find the number of calories in 1 cup of margarine, given that 1 tablespoon has 100 calories. Since there are 16 tablespoons in 1 cup, there would be 1,600 calories in 1 cup of margarine. Once students have completed the exercise, discuss whether a person would eat just one of these cookies. Do you think these are very large or rather small cookies? What might be a normal serving of this type of cookie? Then the students will complete the chocolate chip cookies laboratory experience on the next enrichment session. Assessment 1. Student products: →completion of worksheets 2. Observation of students Lesson created by Donna Tynes. Please email me at Donna_Tynes@hcpss.org with any questions. Ancillary materials can be found at https://bridges21cclc.wikispaces.hcpss.org/Coordinator+Resources Bridges Over Howard County Academic Enrichment Chocolate Chip Cookie Count You have just been hired as a reporter for the Columbia Flier. Your first assignment is to figure out the nutritional value of the ingredients in the Chocolate Chip Cookie recipe below. This recipe makes 100 cookies. To complete your assignment, you will need the conversion information at the bottom of this page and the nutritional data on the next page. Ingredient Amount Flour 2 ¼ cups Baking soda 1 teaspoon Salt 1 teaspoon Margarine 1 cup White sugar ¾ cup Brown sugar ¾ cup Vanilla 1 teaspoon Water ½ teaspoon Eggs 2 Chocolate chips 12 ounces Calories Fat (g) Sodium (mg) Carbohydrates (g) Total You will need to use some of these conversions to help with your calculations: 3 teaspoons 4 tablespoons 16 tablespoons DRY = 1 tablespoon = ¼ cup = 1 cup 2 tablespoons 2 ounces 8 ounces LIQUID = 1 ounce = ¼ cup = 1 cup Lesson created by Donna Tynes. Please email me at Donna_Tynes@hcpss.org with any questions. Ancillary materials can be found at https://bridges21cclc.wikispaces.hcpss.org/Coordinator+Resources Bridges Over Howard County Academic Enrichment Chocolate Chip Cookie Count Use the information below to calculate the nutritional information for each ingredient in the Chocolate Chip Cookie recipe. The table tells you that 1 cup of flour contains 400 calories, but the recipe calls for 2 ¼ cups of flour. Be sure to calculate totals based on quantities in the recipe. Nutritional Table Ingredient Amount Calories Fat (g) Flour 1 cup Baking soda Sodium (mg) 400 1 0 Carbohydrates (g) 87 1 teaspoon 0 0 435 1 Salt 1 teaspoon 0 0 2,132 0 Margarine 1 tablespoon 100 11 95 0 White sugar 1 cup 770 0 5 199 Brown sugar 1 cup 820 0 97 212 Vanilla 1 teaspoon 10 0 0 0 Water ½ teaspoon 0 0 0 0 Eggs 1 75 5 63 1 Chocolate chips 1 ounce 143 8 25 18 Use this information to learn all about one Chocolate Chip Cookie One Chocolate Chip Cookie Calories Fat (g) Sodium (mg) Carbohydrate (g) Lesson created by Donna Tynes. Please email me at Donna_Tynes@hcpss.org with any questions. Ancillary materials can be found at https://bridges21cclc.wikispaces.hcpss.org/Coordinator+Resources Bridges Over Howard County Academic Enrichment Chocolate Chip Cookie Count Solutions Ingredient Amount Calories Flour 2 ¼ cups 990 2.25 0 Carbohydrates (g) 195.75 Baking soda 1 teaspoon 0 0 435 1 Salt 1 teaspoon 0 0 2,132 0 Margarine 1 cup 1,600 176 1,520 0 White sugar ¾ cup 577.5 0 3.75 149.25 Brown sugar ¾ cup 615 0 72.75 159 Vanilla 1 teaspoon 10 0 0 0 Water ½ teaspoon 0 0 0 0 Eggs 2 150 10 126 2 Chocolate chips 12 ounces 1,716 96 300 216 5,568.5 248.25 4,589.5 723 Total Fat (g) Sodium (mg) One Chocolate Chip Cookie Calories about 56 cal. Fat (g) about 3 g Sodium (mg) about 46 mg Carbohydrate (g) about 7 g Lesson created by Donna Tynes. Please email me at Donna_Tynes@hcpss.org with any questions. Ancillary materials can be found at https://bridges21cclc.wikispaces.hcpss.org/Coordinator+Resources Bridges Over Howard County Academic Enrichment Chocolate Chip Cookie Count Laboratory Experience Area of Study Measuring Methods Concept Students will: demonstrate proper measuring techniques in order to prepare chocolate chip cookies Materials recipe dry measuring cups liquid measuring cup measuring spoons mixing bowls mixing spoons straight edged spatula rubber scraper baking sheet wire cooling rack “Quality Control” sheet Procedures 1. Read and explain the objective. 2. Today, you are going to make chocolate chip cookies. It is your responsibility as a unit to read and follow the instructions very carefully so the final product will turn out properly. ONE person will bring a tray to gather supplies at the supply table; bring your own measuring spoons, cups, etc. to measure in. NO supplies in their original containers will leave the supply table. 3. Teacher directed demonstration of making chocolate chip cookies. Remind the students not to omit any of the ingredients. They are all of equal importance. (i.e., fat serves primarily as a tenderizing agent in baked products, baking soda when added to a flour mixture and heated releases carbon dioxide, salt adds flavor, sugar gives sweetness, and eggs incorporate air into baked goods and they also add color, flavor, and contribute to the structure) 4. After demonstration, students will break into groups to complete the laboratory experience. 5. Teacher walks around and reminds the students of the time schedule and answers questions throughout the lab. Lesson created by Donna Tynes. Please email me at Donna_Tynes@hcpss.org with any questions. Ancillary materials can be found at https://bridges21cclc.wikispaces.hcpss.org/Coordinator+Resources Bridges Over Howard County Academic Enrichment 6. After students have finished their cookies, ask them to describe them, and whether or not they think they followed the recipe correctly. Have them identify any perceived problems with their cookies, and hypothesize what would have caused the problem. 7. Students check their hypothesis against the “Quality Control” sheet. 8. Students write what they need to do differently next time to have a quality food product. 9. Students clean up the unit and have checked before leaving. All utensils and equipment must be clean and dried and placed in their proper place. Lesson created by Donna Tynes. Please email me at Donna_Tynes@hcpss.org with any questions. Ancillary materials can be found at https://bridges21cclc.wikispaces.hcpss.org/Coordinator+Resources Bridges Over Howard County Academic Enrichment Chocolate Chip Cookies INGREDIENTS: ¼ cup butter ¼ cup shortening ½ cup packed brown sugar ¼ cup white sugar 1 egg ½ teaspoon vanilla extract ½ teaspoon baking soda ½ teaspoon salt 1 cup semisweet chocolate chips 1¼ cups all-purpose flour DIRECTIONS: 1. Preheat oven to 350 degrees F. 2. Combine flour and baking soda. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips. 3. Drop dough by teaspoon onto ungreased cookie sheet. Bake for 8-10 minutes. Yield 2 dozen Lesson created by Donna Tynes. Please email me at Donna_Tynes@hcpss.org with any questions. Ancillary materials can be found at https://bridges21cclc.wikispaces.hcpss.org/Coordinator+Resources Bridges Over Howard County Academic Enrichment “QUALITY CONTROL” COOKIES Score your cookies perfect if they have all the qualities listed under each section of the chart. If less than perfect, check it accordingly. Yes Cookies as they should be No Cookie Problem What Could Have Happened to Cause It? *uniform size *uniform shape *not pale or overly browned irregular size and shape *improper dropping of dough on baking sheet *improper mixing fine or medium-fine crumb excessive spreading *incorrect oven temperature *dough dropped on hot baking sheet *too much fat or sugar soft, tender, moist, chewy hard, crusty top *overmixed *overbaked pleasing flavor, well blended, without any taste of bitterness dry, crumbly texture *incorrect proportion of ingredients *incorrect oven temperature *overbaking fresh tempting aroma, no rancid fat, undesirable aroma or offsmell doughy *underbaked Lesson created by Donna Tynes. Please email me at Donna_Tynes@hcpss.org with any questions. Ancillary materials can be found at https://bridges21cclc.wikispaces.hcpss.org/Coordinator+Resources