Made a Reese peanut butter pie

Math

• The student learned about the measurement and conversion of ingredients while making the pie, reinforcing skills related to fractions, proportions, and units of measurement.
• They practiced following a recipe and understanding the concept of ratios, as they had to carefully measure and mix ingredients in the right proportions.
• Calculating the cost of the ingredients and determining serving sizes can reinforce the concepts of multiplication, division, and basic arithmetic.

Science

• They gained knowledge of the physical and chemical changes that occur during cooking, such as the melting of butter and chocolate, and the solidification of the pie filling as it cools.
• Through understanding the ingredients used, like peanut butter and chocolate, the student learned about concepts related to fats, proteins, and the properties of these substances when heated or cooled.
• By observing the transformation of ingredients from separate components to a cohesive pie, the student was introduced to the concept of emulsions and the chemistry behind the fusion of flavors.

As a continuation of this activity, students can explore the history of pies and their cultural significance. They can research different types of pies made around the world and even experiment with creating their own unique pie recipes. Additionally, they can take a closer look at the nutritional aspects of the ingredients used in the pie and compare them with alternative healthier options.

Book Recommendations

• by Kate Lebo: A delightful book that combines recipes and stories about pies, offering an engaging way to learn about the history and art of pie making.
• Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford: This book shares the author's journey into the world of cooking and provides a fascinating look at the science and art of food preparation.
• The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking by Dr. Stuart Farrimond: An informative book that explores the science behind cooking, including the chemical reactions that occur in baking and food preparation.