Stoichiometric+Cooking

Stoichiometric Cooking Everyday chemistry is occurring all around us, we just need to make the connection. Cooking is a prime example of mixing reactants together and forming a product. At times, we have to modify our recipe to meet our needs or scale back our recipe because of the lack of necessary ingredients that we have.

We're going to take our favorite recipe and convert it into a balanced chemical equation - full of our own chemical elements and mole relationships. Then we're going to create our own cooking show (you create the show title). Finally, your assessment will be to modify your specific recipe to meet the needs of the scenario you will be presented.



Chemical Elements of Common Cooking Ingredients Butter: Bu

Chemical Measurements of Common Cooking Ingredients Butter: Bu = 1/2 cup = 1 mol Peanut butter: Pb = 1 cup = 1 mol White Sugar: Ws = 1 cup = 1 mol Brown Sugar: Bs = 1 cup = 1 mol Eggs: Eg = 1 egg = 1 mol Flour: F = 1 cup = 1 mol Baking Powder: Bp = 1 teaspoon = 1 mol Salt: S = 1 teaspoon = 1 mol Baking Soda: Bk = 1 teaspoon = 1 mol Cheddar Cheese: Cc = 1/2 cup = 1 mol Mozzarella Cheese: Mc = 1/2 cup = 1 mol Pizza Sauce: Ps = 1/3 cup = 1 mol Pepperonis: P = 1/3 cup = 1 mol Chopped Onions: Co = 1/4 cup = 1 mol English Muffins: Em = 1 muffin = 1 mol Vanilla Extract: Ve = 1 teaspoon = 1 mol Chocolate Chips: Ch = 1 cup = 1 mol graham crackers: Gc= 1 cup = 1 mol Butterscotch pieces: Bt= 1/2 cup = 1 mol Coconut: Cn = 1 cup = 1 mol Chopped Nuts: Ct= 1 cup = 1 mol sweetened condensed milk: Sc = 1/2 cup = 1 mol Caramels: Ca= 14 ounces= 1 mol Evaporated milk: Ea= 12 fluid ounces= 1 mol Chocolate cake mix: Cm= 18.25 ounces= 1 mol Semisweet chocolate chips: Ss= 1 cup= 1 mol Whole pecans: Wp= 1/4 pound= 1 mol

Randi & Katelyn Lauren & Jen H Anna & Alec Nicolle & Drew Tim & Graeme Kris & Luke Chance & Callum Jenn S & Susanne