That's the Way the Cookie Crumbles!
Food and Nutrition
Mackenzie Stevens
- Grade:
- 5
- Teacher:
- Jenna Baye
This project is about how different flours affect a cookie. I chose this topic because my mom had to go gluten-free, and we wanted to find an alternate flour that works best. Different flours changed the texture, size, and color of the cookies. This project was important to me, so we can include everyone when enjoying treats for special occasions.
Great job laying out your project! You clearly displayed your procedures and your data. I like that you decided to factor in cooking times into your data collection. The presentation was clear and easy to understand. I hope your mom got to taste the cookies that were gluten-free and you now have a good recipe so she can enjoy treats too!
Nice use of photos and graphs to illustrate your results. Great experiment that is applicable to your life… helping to find a solution to a problem that affects your family. Which one did you prefer? (Probably not part of the experiment… but I was curious!)
Great job. Your photos and charts were really helpful, and I liked how you described differences in shape, size, color, and how the cookies broke. I also love that your project connects to your real life and helping your mom find a good flour.
Your method was clear and well-controlled. You kept the recipe, temperature, and baking time the same and only changed the type of flour, which makes your experiment fair and reliable. Good job!