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Assignments and Due Dates
Cooking is Chemistry (857) — Crosby
Academic Year 2015-16

 
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  • Cooking is Chemistry Assignments
    Last update: Thursday, December 19, 2013 9:36 PM

    Cooking is Chemistry Assignments

    Assignments will be listed in the reverse chronological order in which there are assigned, thus placing the most recent assignments at the top of the list. Pay attention to the due dates, as they may not fall in the same chronological order. See the Scores web page for the point value for each graded assignment.


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    Term 2

    H5 5 Dec 13 Chapter 17 (Fermentation): answer the assigned questions from the chapter based on your class enrollment level.
    CP: 2, 9, 12
    A: 2, 4, 6, 9, 12, 14
    H: 2, 4, 5, 6, 8, 9, 11, 12, 14
    Wednesday, 9 Jan 14
    CL4 15 Dec 13 Sourdough Starter lab Wednesday, 9 Jan 14
    KL4 12 Dec 13

    Phytochemicals: Blanching and Shocking:
    Complete the chart from lab.

    Wednesday, 18 Dec 13
    FFP 12 Dec 13

    Below is the link to the Google Doc containing the information on your Food Focus project contacts. You may view and comment, but not edit this document. Please note that you will need to access it through your NPS Google Docs account.

    https://docs.google.com/a/newton.k12.ma.us/document/d/1u-ijWR9POP44xKcAFuRmAdKYKMQ22A-P8Nazz7vHxeQ/edit?usp=sharing 

    Ongoing
    CL3 6 Dec 13 Effect of Blanching on the Phytochemicals in Spinach. Data and Calculations. Wednesday, 18 Dec 13
    H5 5 Dec 13 Chapter 14 (Phytochemicals): answer the assigned questions from the chapter based on your class enrollment level.
    CP: 1, 4, 5
    A: 1, 2, 3, 4, 5, 10
    H: 1, 2, 3, 4, 5, 10, 13, 15
    Wednesday, 11 Dec 13
    CL2 5 Dec 13 Effect of pH on Chlorophyll. Data and Calculations. Wednesday, 11 Dec 13
    KL3 5 Dec 13

    Phytochemicals: Improvisational Smoothies:
    Complete the chart from lab.

    Wednesday, 11 Dec 13
    H4 11 Nov 13 Micronutrients in Your Diet. When you have 7 (hopefully contiguous) days of data, please download and complete the personal data form and answer the post activity questions. We will return to this project after the Thanksgiving/Hanukkah (Chanukah, or Chanukkah) holidays. Wednesday, 4 Dec 13
    T3 21 Nov 13 Test 3: The chapters covered by this test are 3, 8, 9, 10. Broad subjects are sensory perception of food, simple and complex carbohydrates, and lipids. Tuesday, 26 Nov 13
    Orange: Crosby/3107
    Blue: Orren/1102
    FFP 20 Nov 13

    Focus Food Project Groups

    Bagels Max Hooker   Coffee Alex de Souza
      Harrison Bamel     Debora Pontes
      Danna Zinger     Izzy Gleckman
      Faith Bergman     Andrew Cheung
     
    Breads James Dean Sherman-Caffray   Ice Cream Lindsey Caliga
      Parker Olson     Alessandro Bellucci
      Miles Welbourn     Anna Mason
      Matt Shems     Jonah Kan
     
    Chocolate Matt Lu   Pastries Justin Liao
      Walter Yang     Tom Lee
      Julia Tartaglia     Keith Woo
      Rose Freudberg     Gabryela Sinclair

    The Food Fous Project description and time line are found on the Lab Handouts page.

    CL1 15 Nov 13 Assay for Vitamin C in Fruit Juices. Data and Calculations. Wednesday, 20 Nov 13
    KL2 15 Nov 13 Pie Crust lab: Lipid Melting Point
    Questions from the lab:
    1. What role do fats play in baked products?
    2. Why are fats more suitable than oils in baked products?
    3. Which fats do you think will yield the flakiest crust? Which one will yield the tastiest crust?
    4. Why did we take so many steps to ensure the fats remained solid in the pie dough? What were some of those steps?
    Wednesday, 20 Nov 13
    H3 11 Nov 13 Chapter 13 (Micronutrients): answer the assigned questions from the chapter based on your class enrollment level.
      CP: 1, 5
      A: 1, 3, 4, 5
      H: 1, 3, 4, 5, 7, 10, 13
    Wednesday, 20 Nov 13
    H2 11 Nov 13 Chapter 10  (Lipids): answer the assigned questions from the chapter based on your class enrollment level.
      CP: 1, 5
      A: 1, 4, 5, 8
      H: 1, 4, 5, 6, 8, 10, 15
    Wednesday, 20 Nov 13
    KL1 6 Nov 13 Stir-fry Lab Wednesday, 13 Nov 13
    H1 5 Nov 13 Good Eats: "Fish and Chips"
    In-class responses to video.
    Friday, 1 Nov 13

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    Term 1

    H2 1 Sep 13 In order to communicate with you, I will use email. Use this form to register your email address. Let me know if you encounter problems registering your email address. Friday, 6 Sep 13
    H1 1 Sep 13 Complete the Cooking is Chemistry Survey! Friday, 6 Sep 13

     

 
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Newton South High School, Newton Centre, MA 02459
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