When you mix ingredients together for cookies or a cake, why does the batter lighten in color while you mix it? Does this always happen when you mix ingredients together? Why or why not? Is it important that this happens when you mix ingredients for cookies/cakes? Will it bake better because this happens? What happens if you don’t mix the batter enough?
What happens when you substitute ingredients? Are there some ingredients that can be substituted and it won’t matter? Which ingredients are very important and must be used for the recipe to work? What if you add more flour? Less? More sugar? Less? More baking soda? Less? What is the difference between baking soda and baking powder? Can you add too many chocolate chips? (Is there such a thing as too many chocolate chips?)
And don’t forget to talk about all of the measurements being used.
Lots of authentic questions. Lots of authentic eating opportunities!
The Educational Journey 