Question: How does the ingredient you experimented with affect the food’s overall characteristics?
Answer: I experimented with different kinds of milk. I made pancakes with whole milk, buttermilk and soy milk. I found that the buttermilk pancakes were very fluffy and the batter was thick. The whole milk pancakes were not as fluffy, but easy to make and flip. The soy milk batter was runny and thin. I made six at a time, but they would blend into one pancake. The soy milk had the most fat; 4.3 grams, while the buttermilk had 2.2 grams and the whole milk had 0.5 grams.
Question: In what way(s) are cooking and doing science similar and in what way(s) are they different? How are a cook and a food scientist similar or different?
Answer: In cooking ,measuring out the ingredients is very important. You don't want too much flour or too little sugar. The same goes for chemistry. Putting too much or too little of an element can mess up the whole experiment. Unlike in cooking, it is important in chemistry to NOT EAT YOUR EXPERIMENT.