In this class, we have been learning about foods and recipes. More specifically, we learned how to convert recipes to different serving sizes using math. To do this, we had to learn about complex multiplication and division as well as fractions. In class, we also learned how to substitute different ingredients in recipes. There are three baking substitutions: proteins, emulsifiers, and leavening agents. When substituting one of these ingredients you have to substitute an ingredient in the same category. For example, when substituting a protein in a recipe, you have to substitute it for another protein. In class, we did this by making a meatball recipe with beans.
For this action project, I worked in a group where each of us substituted different ingredients in our own recipes. I worked on proteins while my groupmates worked on leavening agents and emulsifiers. The recipe I made was a sesame chicken recipe but I made two versions: one with chicken and one with tofu. In this project, I was trying to see how these versions would lead to a change in texture. Below is my slideshow to see how it went.
In conclusion, I wanted to find out how the texture would change between each recipe. To do this, I needed to make two types of recipes: one with tofu and one with chicken. I found that the texture of the tofu was soft and mushy, while the texture of the chicken was hard and chewy. The outcome of this experiment confirmed my hypothesis that the tofu was indeed softer than the chicken.
Find my groupmate’s work below!
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