Science+Fair

Next Steps: Think about how you can test your question fairly. identify test variables, a measurable variable and decide how you can ensure other variables remain the same. || Planning: || Then bake 1 cake, 1 batch of sweet muffins,1 batch of scones and one batch of savoury muffins on a high temperature for a short time until cooked. Then compare the two sets of results and judge which is better. Criteria: looks taste smell Repeat two more times for fair testing. || By using the same oven and brands of ingredients By using exactly 1 cup of mixture for each recipe besides the cake || We are going to change the temperature that the baking is being cooked at. We are also changing the amount of time that the food is in the oven being cooked. Control Variables: The things that we are not going to change are the ingredients that we are putting in the mixture, the oven that we are cooking the food in and the recipies that we are using. Measured Variables: The things that we are going to keep the same are the amount of mixture in each muffin/cake/scone, what oven we use to cook the food in and which recipies we use. || media type="custom" key="4427681"
 * = Thinking: ||
 * < A. Thinking about my investigation: ||
 * What I Already Know
 * The average temperature for baking is 180 degrees Celcius.
 * When baking, the setting your oven should be on bake or fan bake.
 * Make sure that you have the right temperature on when you're cooking.
 * Don't keep your food for longer than what you are surpose to have it on for.
 * To check if your cake is cooked, take it out of the oven and push the top of the cake down a bit. If it springs back, it means the cake is cooked.
 * Another way to check if your cake is cooked is to poke a fork into the cake and pull it back out. If the fork is clean it means the cake is cooked. ||
 * < B. Possible questions that I would like to investigate further: ||
 * # Which rising agent works better?
 * 1) Why are there different rising agents?
 * 2) What is the difference between flour and baking powder? ||
 * < C. My investigation is about: ||
 * Baking ||
 * < D. Feedback/feed forward: You have chosen a topic and done some initial background research.
 * < A. My investigative question: ||
 * How does baking on a lower temperature for a longer time effects the results of the food? E.g. taste, looks etc. Then compare to baking on a higher temperature for a shorter time. ||
 * < B. This is how I will test my question: ||
 * By baking 1 cake, 1 batch of sweet muffins,1 batch of scones and one batch of savoury muffins on a low temperature for a long time until cooked.
 * < C. This is how I will make sure I have developed a fair test: ||
 * By repeating the testing 3 times
 * < D. My hypothesis: ||
 * < We think that the food being baked on a higher temperature for a shorter time will taste, look and smell better than the food being baked on a lower temperature for a longer time. ||
 * < E. Variables to be tested: ||
 * < __Test Variables:__
 * < F. Apparatus needed: ||
 * < Scones:
 * flour
 * baking powder
 * salt
 * butter
 * milk
 * sieve
 * bowl
 * chopping board
 * oven tray
 * oven ||