Mix And Flow Of

Matter

Big Soft Ginger Cookies

Legend/Question
● Slides 1-2 - Title,Legend,Question

● Slides 3-4 - Our Thoughts

● Slides 5-7 - Recipe

● Slides 8-10 - Viscosity

What will happen to ● Slides 11-13 - Background

each batch of ● Slides 14-15 - Conclusion

cookies if we change
the volume of water? ● Slide 16 - The End!
Our Thoughts

Big Soft Ginger Cookies

Our Thoughts
In your lifetime everyone has an exceptional
satisfying warm soft ginger cookie. Well that’s
what we're trying to bake. But to make it so
amazing we thought we would try to alter the
recipe and see what batch comes out the
finest. And by alter the recipe I mean change
the amount ( volume ) of water (fluid ) in the
cookies.
Recipe

Big Soft Ginger Cookies

Big Soft Ginger Cookie Recipe
Ingredients For batch One
● 2 1/4 cups all-purpose flour
● 2 teaspoons ground ginger
● 1 teaspoon baking soda
● 3/4 teaspoon ground
cinnamon
● 1/2 teaspoon ground cloves
● 1/4 teaspoon salt
● 3/4 cup margarine, softened
● 1 cup white sugar
● 1 egg
● 1 tablespoon water
● 1/4 cup molasses
● 2 tablespoons white sugar
Ingredients For batch Two
● 2 1/4 cups all-purpose flour
● 2 teaspoons ground ginger
● 1 teaspoon baking soda
● 3/4 teaspoon ground
cinnamon
● 1/2 teaspoon ground cloves
● 1/4 teaspoon salt
● 3/4 cup margarine, softened
● 1 cup white sugar
● 1 egg
● 3 tablespoons water
● 1/4 cup molasses
● 2 tablespoons white sugar
Ingredients For batch Three
● 2 1/4 cups all-purpose flour
● 2 teaspoons ground ginger
● 1 teaspoon baking soda
● 3/4 teaspoon ground
cinnamon
● 1/2 teaspoon ground cloves
● 1/4 teaspoon salt
● 3/4 cup margarine, softened
● 1 cup white sugar
● 1 egg
● 2 teaspoon of water
● 1/4 cup molasses
● 2 tablespoons white sugar
Big Soft Ginger Cookie Directions
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the
Prep - 15m
Cook - 10m flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
Ready in 40m
2. In a large bowl, cream together the margarine and 1 cup sugar
until light and fluffy. Beat in the egg, then stir in the water and
molasses. Gradually stir the sifted ingredients into the molasses
mixture. Shape dough into walnut sized balls, and roll them in
the remaining 2 tablespoons of sugar. Place the cookies 2 inches
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3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to
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Viscosity

Big Soft Ginger Cookies

What Is Viscosity?
First of all what is viscosity? Viscosity is a state, and it is the
state of being thick and sticky and semifluid in consistency,
which means it has a very thick consistency and has both solid
and liquid characteristics. A fluid that is very thick has a high
viscosity, and a fluid that is very watery has a low viscosity. For
example if you were to poke a hole in a styrofoam cup with
molasses in it, the molasses would fall out very slowly, which
means the molasses has a high viscosity. Especially if we
compare it to water. If we did the same thing with it, the water
will pour out much quicker, this has a lower viscosity, because it
is not as thick. The next page will explain how viscosity relates
to our ginger cookies.
What is The Viscosity Of The Cookies?
We might not realize it, but viscosity is in our warm, chewy
batch of cookies. It is in everything we use, some things
have higher amounts of viscosity than others (ex. honey vs.
water). The viscosity in our cookies is the resistance of flow.
Once we put our cookies in the oven, they will become
lower in viscosity, because they are going into the oven,
which has a warmer temperature. In the heated
temperature, the particles are gradually moving apart from
each other, and are now moving faster. When they cool,
they will become slower and spread apart, they will get
more and more full of viscosity. That is what we found out When the When
about how our cookies relate to viscosity, now we are going cookies they’re in
are the oven
to find out if the viscosity in the cookies will change because cooling
we are changing the amounts of water in each batch.
Background

Big Soft Ginger Cookies

Background: Function And Fluid Technology
1. The spread- As the dough starts to heat up, the margarine/butter inside the
dough melts. The ball of dough loses its shape (structural integrity) and spreads
out. Depending on how the cookie will expand, the diameter will change.
2. The rise- At about 350 degrees Fahrenheit, the water in the dough evaporates
and turn to steam. As the cookie rises the vapor pushes through the dough.
Eventually, the baking soda starts to break down into carbon dioxide gas, which
rises up the cookie farther. All the different types gases leave little holes in the
maturing cookie, which makes it light and soft.
3. Color and flavour injection:- When the cookie is almost done baking, two
chemical reactions fill the cookies with hundreds of flavors and add a brown
hue. First off, there's caramelization: As sugars in the dough break down, they
transform from clear, odorless crystals into a brown, fragrant liquid that's
overflowing with amazing taste — think butter and popcorn. The second yummy
process, called the Maillard reaction, makes the cookie have even a better taste.
4. The reactions don't only involve the sugars in the dough but also the proteins
from the egg and flour to. So it turns out toasty, gingerly, and savory flavors. The
Maillard reaction also darkens the cookies.
Background: What Is It Used For? And Extra Facts
Our device ( the cookies ) is an edible substance. That means that
are device is used for eating. As far as everyone knows Germans
invented the idea of making gingerbread houses. This idea was
probably inspired by the witch's candy house in the fairytale of
Hansel and Gretel. It gave everyone the idea ginger-spiced
cookies flavored with molasses. And well from there we can only
assume that somewhere along the way the recipe got altered to
make ginger cookies instead of gingerbread cookies.
Conclusion

Big Soft Ginger Cookies

Conclusion
The question we asked at the start of this powerpoint was “What
will happen to each batch of cookies if we change the volume of
water?” Finally we can answer that question. The first batch
turned out the best with 1 tablespoon of water in the recipe. The
viscosity in these cookies made the cookies soft, warm, and
delicious. The other two batches were either runny ( liquefied )
or too dry. The viscosity in the second batch turned out too runny
and were practically just blobs of dough with 3 tablespoons of
water in the recipe. The third batch of cookie s had 2 teaspoons
of water turned out really dry and burned because there was not
enough water to evaporate into steam. So now that we know
which batch turned out the best we can bake amazing ginger
cookies whenever we want!
The End!

Big Soft Ginger Cookies