colour is white

Aim: To look at different kitchen ingredients in scones and their effects.

                                      

You will be in groups of 3. Your group must have a group name.

You will each have a role for the first scone, then rotate roles for the next two.

1. Collector - Collects ingredients then writes label

2. Mixer - Mixes ingredients

3. Baker - Rolls mixture into scone shape

When one person in the group is doing their role the others will be writing their blog.

Your group will:

• Make 3 types of scone. 
• Normal plus 2 others.
• You will make the scone, shape it on your plate, bring it up and place it on the oven tray with a clearly written label. The label must have Group Name and Scone Type.

Scone types:

1. No butter 
2. No Baking Powder
3. No milk 
4. With Lemonade
5. With Baking Soda

• Draw up a chart to record your findings
• Make 3 recipes using the following quantities

Recipe:

• 1/2 cup Edmonds standard flour

• 1 tsp Edmonds baking powder  or 1 tsp baking soda                            

• 2 tsp butter

• 1/4 cup milk, approximately or 1/4 cup lemonade.

The recipes my group chose were:

1. Normal
2.
3. 

The other two recipes were:

1. Name: 

Ingredients:

•  
•  
•  
• 
  

2. Name: 

Ingredients: 

•   
•    
•   
• 
  

Materials:

1.
2.
3.
4.
5.
6.

Process

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:

Findings:

TRIAL NUMBER:	COLOUR	TASTE	HEIGHT (CM)
1. NORMAL	white	salt on outside but inside is nothing	3.9 cmm
2. milk	white	salt on outside but inside is nothing	3.9 cmm
3. sugAr	brown	there is no taste	3.9 cmm

Conclusion:

i learnt that if you don't cook it good it will be hard or you will eat it and know there is still something soggy inside and also learnt that cooking is important.