Chocolate Chip Cookie Count Final Doc

```Bridges Over Howard County Academic Enrichment
Areas of Study
Fractions, conversions, reading tables and charts, problem solving, and computation
Concepts
Students will:
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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
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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
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 &frac14; cups
Baking soda
1 teaspoon
Salt
1 teaspoon
Margarine
1 cup
White sugar
&frac34; cup
Brown sugar
&frac34; cup
Vanilla
1 teaspoon
Water
&frac12; 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
=
&frac14; cup
=
1 cup
2 tablespoons
2 ounces
8 ounces
LIQUID
=
1 ounce
=
&frac14; 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
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 &frac14; 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
&frac12; teaspoon
0
0
0
0
Eggs
1
75
5
63
1
Chocolate chips
1 ounce
143
8
25
18
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
Solutions
Ingredient
Amount
Calories
Flour
2 &frac14; 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
&frac34; cup
577.5
0
3.75
149.25
Brown sugar
&frac34; cup
615
0
72.75
159
Vanilla
1 teaspoon
10
0
0
0
Water
&frac12; 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)
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 Laboratory Experience
Area of Study
Measuring Methods
Concept
Students will:

demonstrate proper measuring techniques in order to prepare chocolate chip cookies
Materials
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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
INGREDIENTS:
&frac14; cup butter
&frac14; cup shortening
&frac12; cup packed brown sugar
&frac14; cup white sugar
1 egg
&frac12; teaspoon vanilla extract
&frac12; teaspoon baking soda
&frac12; teaspoon salt
1 cup semisweet chocolate chips
1&frac14; 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”
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
No
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
*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
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