Transcript APPLE PIE
DO NOW: DESCRIBE WHAT APPLE PIE TASTES LIKE Experiment - Making Apple Pie (without any apples) Apple pie without apples you say!? In this lab, we will prepare an apple pie – without using apples! It will have all the characteristics of a traditional apple pie, but we will use crackers to replace the bulk of the apples, and a common cooking ingredient known as cream of tartar will provide the “tartness” that apples normally have. You may be surprised at how much your chemical “apple” pie tastes like the real thing! Materials or Ingredients butter cinnamon cream of tartar (potassium bitartrate) round snack crackers cinnamon graham crackers (in place of pie crust) sugar MOCK (fake) APPLE PIE 1. Measure 450 mL (2 cups) of water. 2. Pour into pot and bring to a boil. 3. Add 1 cup sugar and 2 teaspoons cream of tartar. 4. Mix until everything is dissolved (you can’t see the powder 5. 6. 7. 8. 9. anymore) Add 30 whole crackers, one at a time. IMPORTANT: DO NOT STIR THE CRACKERS!!! Without stirring, boil for 5 minutes. *** we will taste it on graham crackers, but if you want to make it at home then*** Pour into pie crust and sprinkle with cinnamon. Dot with butter. Cover with second crust, make 5 slits in top crust and bake at 400° for 20-25 minutes. Questions 1. How does your “chemical” apple pie compare to real apple pie? ______________________________________________________________________________________ ______________________________________________________________________________________ 2. Why was it important to NOT stir the crackers once they’re in the water? ______________________________________________________________________________________ ______________________________________________________________________________________ 3. This mock apple pie does not contain any apples, yet it tastes somewhat similar to the real thing. Name two other kinds of food that are imitations like this. ______________________________________________________________________________________ ______________________________________________________________________________________ 4. Besides flavor, two other important considerations for preparing food imitations are smell and texture. In your opinion, which is more important to get right, and why? ______________________________________________________________________________________ ______________________________________________________________________________________ 5. List one way you could change this lab and describe how your results might be different. _________________________________________________________________________________