Le Petit MasterChef - Grade 8 Science, Food Studies, French & Math Project

Purpose of the Project:

Have you ever watched television cooking shows like Masterchef or Chopped and wondered how contestants can make baked goods such as cakes, cookies and bread without a recipe in front of them? Experienced bakers and cooks do not necessarily memorize lists of ingredients but instead, they understand the math and the science behind baking.

In groups, students work together to create and bake an original recipe for a baked good (Ex. cake, muffins, cookies, cupcakes, etc.) which will be judged by a panel of ‘experts’ and they describe their procedures en francais!

Le Petit MasterChef Process:

First step was learning! I knew that baking had to do with the correct ratios of ingredients but I didn't know exactly what those ratios were or how important the methodology was to each different recipe. For instance - did you know that sponge cakes and pound cakes have the exact same ingredients in the exact same ratios and that it is just the method for mixing that is different? That BLEW my mind! I bought this fantastic book called RATIO and spent a great deal of my winter break reading up on the topic.

When we came back I decided it would be helpful for both myself and the students if I baked the most basic version of each baked good we would be talking about and had students record their observations. So each morning for about a week, I came in early and did some baking. It was actually really awesome to learn this stuff myself and I loved how seriously the kids took it - of course they also loved getting to eat during every class! Part of their observations had to include the kinds of flavors they thought would best enhance each basic recipe and if there were any other basic ingredients that might help (the basic cookie recipe is quite dry for example, and so some opted to add an egg).

Once students finish taste testing they have to start planning. They get into groups and decide which baked goods they liked the most and start coming up with 3-4 different recipe ideas. NO COMPUTERS OR INTERNET ALLOWED at this point or they could just search up a recipe which defeats the entire purpose of the project. I gave students one ingredient mass to start (usually flour) and they calculated the masses for the remaining ingredients using what they had been learning about equivalent ratios. Once they come up with what they think is their 'winning recipe' they plan out the methodology and submit a list of ingredients to me. It's so fun to hear them discussing which modifications they want to make and why. Some groups even tried out their recipes at home and came in to discuss issues they had - one group added both baking soda and an egg to the cookie methodology and said they "puffed up too big", for example, but they soon realized they had unwittingly added two leavening agents (egg white is a leavener). They also began working on writing their methodologies in French at this point.

We decided it would be best if students had a chance to "practice" their recipe baking so they could get used to the space and time constraints that would be present for the final day. It was also a good test for those who had not been able to test out at home. It was a hectic but fantastic day! Students taste tested each other's final products and gave feedback, I also conferenced with each group to ask them what worked, what didn't and what they would change. Many groups chose to make alterations to their final ingredients and/or methodology based on how their product turned out that day - and the entire goal is learning so why not?

I like to tweet about what we are doing in class and as a result, we were able to make a connection with a MasterChef Canada contestant who lived in Calgary. We were able to Skype with Tammara Behl and the students asked her advice about plating and specific recipe instructions after getting the inside scoop on being a part of a television cooking competition! In addition, I am very fortunate to have met some incredible educators and we were able to set up a Skype session with a French Immersion class. Each group had a 10 minute time slot where they were able to Skype directly with students who speak fluent French. Our students explained the science behind what we were doing for the project and, in turn, the other students gave feedback and advice on how to best write and speak for their French component, all while being observed by our French teacher.

Finally the big days arrived. Students had their final bake-off and showdown! They worked so hard to plate their final products so they would look as appealing as possible, taking into account what they had learned from Tammara. We set up our Art Studio like a MasterChef set and myself and my two colleagues who were a part of the project, were the judges. One group at a time, students came to the front, explained what they had created. While they turned and explained their methodology in French to their teacher, my math colleague and myself taste tested the product. We gave feedback once they were done their French component and then they received feedback from my French colleague. In the end we decided on 4 winning dishes and the students each received CHAMPION aprons with our Le Petit MasterChef logo to keep as a fun souvenir. It was SUCH an amazing day and this project is one I am excited to repeat!

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