Stoichiometric Cooking

Objective: The goal of this activity is to simulate a stoichiometry problem through everyday cooking. Within this relationship, ingredients will be scaled up or down according to a given prompt and used to show how a balanced equation varies based on the chemicals that are present.

Task: Using iMovie, create a cooking show that takes an everyday recipe and turns it into a chemical equation. You will have to answer a question as to how your servings would changed based on the availability of your ingredients or the number of people you need to serve.

Key terms: stoichiometry, limiting reagent, balanced equation, mole, reagents, products

Everyday Terms: 1 serving = 1 mole; reactants= ingredients, products = cooked food

Part I (as a class – posted to wikispace)

Create a legend of common ingredients and how much of each one take makes a mole (i.e. 2 tsp baking soda = 1 mole or ½ cup milk = 1 mole)

Create a legend of element symbols for each ingredient. (i.e. butter = Bu)

Part II (as a lab group)

Find your favorite recipe; write its ingredients in everyday measuring increments. Convert each ingredient into chemical moles.

Write a balanced equation to show the synthesis reaction of cooking your favorite dish. Remember that you cannot have ½ moles in your balanced equation. You should only have one product in your equations.

Part III (as a lab group)

Create at iMovie video that will be combined with other groups in the class. The movie must be done in chemical measuring terms (“combine ½ mole of butter to powders”). Have clips that show balanced equation and ingredients list in chemical terms. This should be between 3-5 minutes.

Part IV (individually)

Write a summary of how the everyday recipe was converted into chemical terms, how the relationship worked, and how you can now apply that recipe to chemical equations that we use in the lab setting during the remainder of the year.

Answer the given prompt that converts your balanced equation and recipe into a final product. This may include having less on one ingredient than necessary and having to scale back all of the other ingredients or needing to feed more people than the recipe normally serves and having to increase mole amounts.

Thought about giving an example …. Not sure ….

Meatloaf – feeds 6

1 egg

1 lb beef

ketchup

onion

green peppers

bread crumbs

¾ cup milk

A1 steak sauce

Salt & pepper