Science Fari Final Report for Oven Baked Ice Cream

Science Fair 2012 By Anna Neuber Question If I launch drinking glass skim off to bake in an oven, lead the formal exsanguine and profit mixture insu novel it thoroughly enough so it wont languish? Hypothesis If I ascribe the codsw eachop woof into the egg neat mixture and waken up it up in the oven at 260, it go out not melt beca usage of the insulation. Variables Independent Variables The independent variables argon those that are transferd by means ofout the experimentationation. In my experiment I am going to smorgasbord the amount of egg ovalbumin mixture on the field glass flail (in my startle experiment I personate real miniature and the experiment didnt work out).I will in any case be changing the flake of ice emollient. This will not affect the experiment still it will change the taste. Dependent Variable The dependent variable is the one that is careful during the experiment. I will be measuring/observing the texture and case of the ice pu zzle out after it has been sun adust in the oven. Controlled Variables The controlled variables are the ones that you generate to keep constant throughout your experiment so that they dont affect your experiment. I will be keeping the temperature of the oven the same and the theatrical role of cooky that I place the ice ointment on.Background Research deoxyephedrine cream usually melts when exposed to heat. This is an observable physical change. But could in that location be a means to keep it in tact without allow it melt? In fact, there is a way Ameri raises eat this as a treat and call it bake Alaska. In effect it is ice cream cover in an egg white mixture put into an oven. Why doesnt it melt? The egg whites mixture acts as an insulator and keeps the ice cream cool. The air bubbles slow down the penetration of heat from the outside. Once baked, the dessert is furious on the outside and freezing on the inside.If I put the bowl of ice cream into the egg white mixture and then on the cookie and put it into the oven at 260 degrees Celsius, will it melt or will it stay intact because of the insulation? Oven baked ice cream isnt an experiment like mixing metals with acids. Its very a dessert. The name it was foundern is baked Alaska. The name baked Alaska comes from Delmonicos Restaurant in New York City in 1876, and was created in accolade of the newly acquired territory of Alaska. It is basically hard ice cream on a bed of sponge cake.The process is simple this cake is kept in the freezer until serving time, when it is placed in a very hot oven, just coherent enough to brown the meringue. Baked Alaska and similar desserts use the insulating properties of the trapped air in the cellular structure of the foams (the meringue and sponge cake) which keeps the heat from reaching the ice cream. Early versions of this dessert consisted of ice cream covered in a very hot pastry crust. (Ehler, 1990-2012) Since ice cream doesnt genuinely leave a trace lik e pots or weapons, there is not much history about ice cream.It is said that deal living in places in prehistoric times where snow and ice were abundant make themselves a sort of sorbet by adding fruits to give the ice a flavor. Also, nigh left(a) over ice houses, where ice was produced, have been found. starter houses are known to have existed as premature as 2,000 B. C. in Mesopotamia. They were built by rich Mesopotamians. Also, some Egyptian Pharaohs ordered ice from the colder regions to be shipped into Egypt. A lot later on, the Arabs began victimisation syrup and sugar instead of honey.In the 10th century B. C. , ice cream was sold in all major Arab cities. The Chinese also picked up the use of ice cream, and it began to be a popular treat in the hot months of the year. (Zinger, 2012) Ancient people firstly began cooking on extend fires. The cooking fires were put on the ground and later simple brick constructions were utilise to hold the wood. Simple ovens were uti lize by the ancient Greeks for making staff of life and otherwise baked goods. By the middle ages, taller brick and cement fireplaces, often with chimneys, were being built.The food to be cooked was placed in metal cauldrons that hung above the fire. The first written historical record of an oven being built refers to an oven built in 1490, in Alsace, France. To improve the ovens, fire chambers were invented that contained the wood fire, and holes were built into the upside of these chambers that cooking pots with flat bottoms could be placed directly upon substitute the cauldron. Around 1728, cast constrict ovens began to be made in quantity. These first ovens of German design were called Five-plate or Jamb ambits.Around 1800, Benjamin Thompson invented a working compress kitchen stove called the Rumford stove that was designed for very large working kitchens. However, the Rumford stove was too large from the average kitchen and inventors continued to improve their designs. Cast iron stoves continued to evolve, with iron gratings added to the cooking holes, and added chimneys and connecting flue pipes. Jordan Mott invented the first practical scorch oven in 1833. British inventor, James Sharp patented a botch up oven in 1826, the first semi-successful gas oven to appear on the market.It was not until the late 1920s and early 1930s that electrical ovens began to compete with gas ovens, however, electric ovens were available as early as the 1890s. some(prenominal) historians credit, Canadian doubting Thomas Ahearn with inventing the first electric oven in 1882. The Carpenter Electric Heating Manufacturing club invented an electric oven in 1891. In 1910, William Hadaway designed the first toaster made by Westinghouse, a horizontal combination toaster-cooker. (Bellis, 2012) In conclusion, I cigaret only guess that ice cream definitely doesnt melt in the oven.But only if you cover it safely in egg whites mixture. On my first experiment, the ice cream melted partially and it wasnt very successful. This is why I have repeated the experiment to get a different result. I only tried one recipe because the other ones reappearance about 8 to 10 hours and I dont have so much time available. The thing that went wrong on the first experiment I think was that the ice cream wasnt insulated well enough. My second experiment went very well and I was clever about the results, except the last one was not much intermit than the first trial.This was because the ice cream slipped off the cookie. In summation oven baked ice cream is definitely not an easy experiment and it takes put on to get a good way out that tastes good and looks nice as well Materials List 3 or 4 large testis Vanilla ice cream 1 large cookie 113 grams of sugar Large mixing bowl Whisk or fork Ice cream sack or spoon Cookie sheet atomic number 13 foil Oven Experimental Procedure 1. Extract the egg whites from the eggs. The egg white has to land in the bowl. 3 . Use your whisk or fork to experience the egg-whites in the bowl, slowly adding in the sugar as you mix.Keep beating the egg whites and sugar until you have a glossy looking mixture. 4. Pre-heat your oven to 260 degrees Celsius 5. Line your cookie-sheet with the atomic number 13 foil so that it covers the entire surface 6. Place your cookie on the center of the foil-lined cookie sheet 7. Take a big scoop of Ice Cream that is about the circumference of the cookie and place is in the egg white mixture. Make sure the ice cream is entirely covered and submerged. 8. Take the ice cream from the mixture and place it on the cookie 9. When the oven is pre-heated, place the cookie sheet on the bottom twinge 10.Bake the ice cream cookie until the ice cream starts to turn a well-fixed brown, about 5 minutes. 11. Remove the ice cream cookie from the oven and allow a few minutes to cool. Data Analysis exertion Result Observation 1 Bad The ice cream virtually completely melted and the egg whites mixture didnt insulate properly. Some parts of the egg whites mixture turned a gold-brownish color, but some stayed white and didnt bake properly. To improve I need to put on more egg whites mixture. 2 good The ice cream barely melted and there was more left than in the experiment before.To improve I need to leave it longer to bake. 3 Ok The ice cream didnt completely melt but it slipped of the cookie which was not the point of the experiment, still it didnt melt fully. I left it longer to bake as well. Observations In the first experiment, I used vanilla ice cream while in the second I used chocolate and in the third I used strawberry. This change only affected the taste and did not change the procedure of the experiment. Also, by adding more and more egg whites, I noticed that the ice cream didnt melt as fast or almost not at all.I kept the oven temperature the same and also the type of cookie. The texture of the outcome of the ice cream was always creamy and soft. The o utsides were a slight golden brown but that is the result that is expected. Conclusions Experiment Conclusion Relating to my hypothesis, I can conclude that I predicted half correct and half wrong. First of all, dickens of my experiments failed and one trial worked out, so my hypothesis was only partly right. Secondly, it is belike quite hard to bake ice cream and it must take practice to get it right.I looked at different recipes as well, but all of them take about 8 10 hours and it is hard to record it that way and I cant make my experiment last that long either. Unfortunately, I didnt record my experiment in a video, but I have made a picture of my first trial. boilers suit Conclusion My overall conclusion is that I am very clever with my experiment. How did I come up with my experiment? I was looking through a website that had a whole list of experiments, and when I saw the Oven baked ice cream experiment, I was immediately interested, because it seemed impossible to me tha t something like that actually works out.So then I started doing some research and finally I used this as my experiment. My hypothesis was that the ice cream wouldnt melt, because I believed that, if the experiment exists and is also served in restaurants it must work. I was rightfully rum to try it out myself, and my outcomes were not too bad (except for my first try). It flat tastes good. I think overall I am very rejoicing with my experiment and what I have achieved. I am glad that I chose this topic because it is interesting to research about and it is also really looseness to bake.I have displayed a few pictures and a video too It is really easy to make the ice creamwell at least(prenominal) from the recipe that I have found. It doesnt work out keen away, but I think you need to personalize the recipe a little bit so that it suits your taste. I hope that we do a Science Fair next year again because I really enjoyed the planning and research, but I think to enjoy the prep aration to learning true(p) you have to choose a topic that really suits you and that you are actually interested in.So all in all, my opinion to science fair is that it is great fun and, even if this first time everyone was a little bit under time pressure, I think it worked out well and I hope that the actual day of science fair will reward our effort and hard work Acknowledgements I would like to say thank you to my teachers Ms. Mullen and Ms. Phan for helping me in my science fair project. I would also like to thank my mum and my dad for helping me with my experiment. Last but not least I want to thank Ms. Wiedemann and Mr. Lenihan for giving up their lesson and letting us work on science fair. BibliographyEhler, James T. Baked Alaska. Recipes for Sweet Comforts from the North Country. New York, New York James T. Ehler, 2000. 143. , . . Print. Bellis, Mary. level of Ice Cream. Ed. Mary Bellis. about. com Mary Bellis, 2011. 2. , . . Print. Bellis, Mary. History of the Oven. E d. Mary Bellis. about. com Mary Bellis, 2009. 3. , . . Print. http//farm4. static. flickr. com/3269/3107121731_69336f5e82_o. jpg Baked Alaska. Alaska Wild Berry Cookbook 270 Recipes from the Far North. Alaska Alaska Northwest Books, 2012. Print. http//www. zagblog. ch/wpcontent/uploads/2012/06/icecream. jpg