Example Iron Chef Submission

Example Iron Chef Submission

Names: Mrs. Richardson and Ms. Hooper

Period: 9th

Original Recipe: Mini Chocolate Croissants

You Will Need

• 1 egg

• 1 tablespoon water
• 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
• 2/3 cup semi-sweet chocolate chips or small chocolate chunks

Directions

1.Heat oven to 350 degrees F. Line two baking sheets with parchment paper or non-stick baking mat.

2.Beat the egg and water in a small bowl with a fork or whisk then set aside.

3.Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square.

4.Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles).

5.Now, cut each rectangle diagonally into two triangles (making 16 triangles).

6.Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.

7.Bake 20 to 25 minutes or until they are golden brown.

Profile Sheet--Ingredient: Chocolate

Chocolate is made of several different ingredients. It contains sugar, chocolate, cocoa butter, milk fat, natural flavors, and soy lecithin. Cocoa butter, which comes from the cocoa beans, naturally contains caffeine. Caffeine has the chemical formula C8H10N4O2.

The chocolate we used is dark brown, smells sweet, and melts between 30 and 32 degrees Celsius. It is not reactive, but can burn at high temperatures. It contains antioxidants and several other compounds. Chocolate would be classified as a homogenous mixture because all of the ingredients are spread evenly throughout.

Chocolate is toxic to some animals, such as dogs, but is typically safe to consume. People with food allergies, diabetes, and other medical concerns may want to reduce consumption of chocolate. Excessive consumption can cause obesity.

Classification

●Chocolate is a homogenous mixture, because the ingredients are spread evenly throughout.

●Egg is heterogenous mixture because the substances are separated from one another.

●Pastry sheets are homogeneous mixtures because the ingredients are spread evenly throughout.

●Water is a compound with the chemical formula H2O.

Physical and Chemical Changes

●Rolling out the pastry sheets and cutting them into triangles is a physical change because the size and shape are changed, but the substance itself is not.

●Beating the egg with water is a chemical change because the water reacts with the egg and may alter the egg proteins.

●Combining the pastry, the chocolate and the egg mixture is a physical change because you are only changing their position, not their chemical make up.

●Melting chocolate is a physical change because the chocolate is going from a solid to a liquid state.

●Baking the pastry causes two chemical changes; when the pastry dough is baked, it goes through a chemical reaction--you can see this because the pastry turns brown and smells delicious. The egg on the outside also goes through a chemical reaction; the proteins are denatured and it contributes to the browning of the pastry.

●When you eat the pastry, it goes through chemical reactions as it is broken down in your saliva and by your stomach acid. :D

Conversions

You Will Need

• 1 egg
• 14.8 mL water
• 244.8 grams Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
• 157.7 mL semi-sweet chocolate chips or small chocolate chunks

Sample conversion:

(½*17.3 ounces x 28.3 grams/ounce) = 244.8 grams of puff pastry

Directions

1. Heat oven to 177 degrees C. Line two baking sheets with parchment paper or non-stick baking mat.

2. Beat the egg and water in a small bowl with a fork or whisk then set aside.

3. Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin

to roll the sheet into a 40.6 cm square.

4. Cut pastry square in half then cut each half into four rectangles (making eight, 20.3 cm by 10.2 cm

rectangles).

5. Now, cut each rectangle diagonally into two triangles (making 16 triangles).

6. Place about 9.9 mL of the chocolate chips down the center of each triangle. Then, starting at the wider

end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked

under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of

croissants with egg wash.

7. Bake 20 to 25 minutes or until they are golden brown.

Cooking Chemistry