By Mitch Coleman
In this project I investigated how I could:
1. Model the nutritional changes from seed to loaf
2. Use baker’s percentages to get precise measurements in are
recipes.
3. Model the visual changes from seed to loaf using rigid motions
4. Use the compaces and strate edgs to construct presice
shapes.
For my construction project I made a cutting board that looks
like a butterfly flower. I used a compass and straightedge. The
main constructions I used were copying a segment, copying an
angle, and perpendicular bisector. I constructed it by hand and
then constructed it on the computer using Adobe Illustrator. I
preferred adobe because it was faster and I am better with it
than using a straightedge and compass .
The third to last week we made
banana bread. It tasted like banana
bread. This is good because we
had a long history of making gummy banana bread but it was fluffy
and light. We thint the improvement
was from changing yeast to baking
soda. You can ask me about the differences between yeast and baking
soda as leaveners!
The second week we made blue
bread. The bread was ok but we
didn’t know the difference between
a tablespoon and teaspoon we put
two tablespoons instead of two tea
spoons and we put one tablespoon
of blue food coloring in. The bread
tasted like salty chemicals.