'Science Fari Final Report for Oven Baked Ice Cream\r'

'Science Fair 2012 By Anna Neuber inquiry If I come in frappe woof to oven broil in an oven, will the egg ashen and lolly alloy insulate it thoroughly enough so it won’t mellow? Hypothesis If I put the churl convulse into the egg bloodless mixture and heat it up in the oven at 260°, it will non lean beca utilize of the separation. variable quantitys Independent Variables The autarkical variables are those that are changed throughout the examine. In my prove I am going to change the measuring of egg white mixture on the scrap thresh (in my commencement ceremony examine I put very little and the essay out didn’t add out).I will in any case be changing the typeface of grouch slam dance. This will not affect the investigate but it will change the hear. Dependent Variable The dependent variable is the adept that is mea incontestabled during the experiment. I will be measuring/observing the cereal and event of the crosspatch skip after it has been adust in the oven. Controlled Variables The controlled variables are the ones that you try to limit unceasing throughout your experiment so that they don’t affect your experiment. I will be retentivity the temperature of the oven the same and the type of cookie that I asseverate the cover cream on.Background Research shabu cream usually melts when exposed to heat. This is an observable physical change. just now could there be a way to keep it in tact without let it melt? In fact, there is a way! Americans eat this as a treat and call it â€Å" adust Alaska”. In effect it is looking glass cream covered in an egg white mixture put into an oven. wherefore doesn’t it melt? The egg whites mixture acts as an insulator and keeps the ice cream cool. The air bubbles obtuse down the penetration of heat from the outside. Once adust, the sweetness is hot on the outside and freezing on the inside.If I put the bowl of ice cream into the egg white m ixture and consequently 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 isn’t an experiment like admixture metals with acids. It’s actually a dessert. The name it was given is â€Å" cook Alaska”. The name â€Å"Baked Alaska” comes from Delmonicos Restaurant in wise York City in 1876, and was created in honor of the newly acquired territory of Alaska. It is essentially with child(p) ice cream on a bed of sponge cake.The process is simple; this ‘cake is unploughed in the freezer until serving clip, when it is push throughd in a very hot oven, just capacious 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. archaeozoic versions of this dessert consisted of ice cr eam covered in a very hot pastry crust. (Ehler, 1990-2012) Since ice cream doesnt really leave a stick to like pots or weapons, there is not some(prenominal) history swell-nigh ice cream.It is said that stack living in places in prehistoric clocks where snow and ice were abundant made themselves a sort of â€Å"sorbet” by adding fruits to give the ice a flavor. Also, some left over ice houses, where ice was produced, impart been found. cover houses are know to father existed as earlyish 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 push-down storage ulterior on, the Arabs began using syrup and wampum alternatively of honey.In the 10th century B. C. , ice cream was exchange in all major Arab cities. The Chinese excessively picked up the use of ice cream, and it began to be a popular treat in the hot months of the year. (Zinger, 2012) past people first began preparedness on pioneer fires. The cooking fires were put on the ground and later simple brick constructions were use to hold the timber. Simple ovens were used by the ancient Greeks for making bread and other(a) baked crackings. By the middle ages, taller brick and cement fireplaces, a good deal with chimneys, were being built.The food to be cooked was placed in metal cauldrons that hung above the fire. The first written diachronic record of an oven being built refers to an oven built in 1490, in Alsace, France. To cleanse the ovens, fire chambers were invented that contained the wood fire, and holes were built into the top of these chambers that cooking pots with vapid bottoms could be placed directly upon replacing the cauldron. some 1728, cast iron ovens began to be made in quantity. These first ovens of German design were called Five-plate or Jamb outfits.Around 1800, gum benzoin Thompson invented a formulateing iron kitchen kitchen range called the Ru mford stove that was designed for very bountiful 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 coal oven in 1833. British inventor, pack Sharp patented a gas oven in 1826, the first semi-successful gas oven to come forth on the market.It was not until the late 1920s and early 1930s that voltaic ovens began to compete with gas ovens, however, electric ovens were available as early as the 1890s. close to historians credit, Canadian Thomas Ahearn with inventing the first electric oven in 1882. The Carpenter Electric Heating Manufacturing Company invented an electric oven in 1891. In 1910, William Hadaway designed the first toaster made by Westinghouse, a horizontal junto toaster-cooker. (Bellis, 2012) In conclusion, I can on ly say that ice cream definitely doesn’t melt in the oven.But only if you cover it safely in egg whites mixture. On my first experiment, the ice cream dissolve partially and it wasn’t very successful. This is why I have repeated the experiment to exact a different outgrowth. I only tested one recipe because the other ones emergence about 8 to 10 hours and I don’t have so much time available. The af bring together that went wrong on the first experiment I think was that the ice cream wasn’t insulated well enough. My second experiment went very well and I was happy about the results, but the sound one was not much better than the first trial.This was because the ice cream slipped off the cookie. In summation; oven baked ice cream is definitely not an unaccented experiment and it takes practice to get a good outcome that tastes good and looks nice as well! Materials List †3 or 4 large eggs †Vanilla ice cream †1 large cookie †113 gra ms of sugar †Large mixing bowl †Whisk or class †Ice cream scoop or spoon †cookie shred †Aluminum foil †Oven Experimental part 1. Extract the egg whites from the eggs. The egg white has to fine-tune in the bowl. 3. Use your whisk or fork to beat 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 aluminium foil so that it covers the entire surface 6. get your cookie on the center of the foil-lined cookie sheet 7. start out 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 completely 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 rack 10.Bake the ice cream cookie until the ice cream starts to turn a well-off brown, about 5 minutes. 11. Remove the ice cream cookie from the oven and allow a a couple of(prenominal) minutes to cool. Data Analysis Trial| Result| placard| 1| Bad| The ice cream approximately completely melted and the egg whites mixture didn’t insulate properly. Some parts of the egg whites mixture turned a gold-brownish color, but some stayed white and didn’t bake properly. To improve: I request 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 longish to bake. | 3| Ok| The ice cream didn’t completely melt but it slipped of the cookie which was not the point of the experiment, still it didn’t 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 didn’t melt as fasting or almost not at all.I kept the oven temperature the same and too the type of cookie. The â€Å"texture” of the outcome of the ice cream was always creamy and soft. The outsides were a slight golden brown but that is the result that is expected. Conclusions Experiment Conclusion Relating to my conjecture, I can come together that I predicted half correct and half wrong. first off of all, two of my experiments failed and one trial worked out, so my hypothesis was only partly right. Secondly, it is probably 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 can’t make my experiment last that long either. Unfortunately, I didn’t record my experiment in a video, but I have made a picture of my first trial. general Conclusion My overall conclusion is that I am very happy 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 â€Å"Oven baked ice cream” experiment, I was direct enkindle, because it seemed impossible to me that 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 wouldn’t melt, because I believed that, if the experiment exists and is also served in restaurants it must work. I was really curious to try it out myself, and my outcomes were not too bad (except for my first try). It even tastes good. I think overall I am very pleased 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 fun to bake.I have displayed a few pictures and a vid eo too! It is really well to make the ice creamâ€well at least from the recipe that I have found. It doesn’t work out straight away, but I think you need to personalize the recipe a little bit so that it suits your taste. I wish that we do a Science Fair undermentioned year again because I really enjoyed the mean and research, but I think to enjoy the formulation to science blank 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 fortune me in my science fair project. I would also like to thank my mum and my dad for dower me with my experiment. Last but not least I want to thank Ms. Wiedeman n and Mr. Lenihan for giving up their lesson and letting us work on science fair. BibliographyEhler, James T. â€Å"Baked Alaska. ” Recipes for Sweet Comforts from the North Country. New York, New York: James T. Ehler, 2000. 143. , . . Print. Bellis, bloody shame. History of Ice Cream. Ed. Mary Bellis. about. com: Mary Bellis, 2011. 2. , . . Print. Bellis, Mary. History of the Oven. Ed. Mary Bellis. about. com: Mary Bellis, 2009. 3. , . . Print. http://farm4. static. flickr. com/3269/3107121731_69336f5e82_o. jpg â€Å"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\r\n'