Lab 3: Biscotti or Chocolate Chip Cookies

1) Choose ONE of the recipes to make:

2) Follow the instructions below to prepare your blog lab report. You will have to…

Post images while you are conducting the lab and narrate about your process in the blog.

Post a final video reflection on the outcome to your blog.

For instructions on setting up your blog, see Setting up your blog.

3) Submit the link to your blog on your group’s discussion board.

Criteria	Pts
Formatting Followed Photos embedded Video uploaded to YouTube Link to YouTube video provided	5.0 pts
Process Photos 5 photos	4.0 pts
Process Narrative	5.0 pts
Final Photos	2.0 pts
Video: Taste test. What went well? What would you change?	3.0 pts
Questions: Why is butter a solid at room temperature while olive oil is a liquid. Butter is a fat that contains ~15% water, compared to olive oil (or shortening) which contains < 1% water. Read about the effects of this water content at this page (Water Activity and Cookie Softness) and then explain the textures of the two different types of biscotti. When mixing the ingredients, you added the flour mixture slowly to the fat/oil mixture. What effect does the fat/oil have on gluten formation in the dough? What about your biscotti/cookie supports your conclusion?	6.0 pts
Total Points: 25.0

Criteria

Pts

Formatting Followed

5.0 pts

Process Photos

4.0 pts

Process Narrative

5.0 pts

Final Photos

2.0 pts

Video:

3.0 pts

Questions:

Why is butter a solid at room temperature while olive oil is a liquid. Butter is a fat that contains ~15% water, compared to olive oil (or shortening) which contains < 1% water.
Read about the effects of this water content at this page (Water Activity and Cookie Softness) and then explain the textures of the two different types of biscotti.
When mixing the ingredients, you added the flour mixture slowly to the fat/oil mixture.
What effect does the fat/oil have on gluten formation in the dough?
What about your biscotti/cookie supports your conclusion?

6.0 pts

Total Points: 25.0