Risk Assessment

Identify/Assess/Disposal

Burning whilst putting cupcake tray in and taking out/wear oven mitts whilst handling the cupcake tray/NA

breakage of equipment(bowls)/keep all the bowls and equipment well away from the edge of the table/clean the mess with a broom and wrap in newspaper before throwing into the rubbish bin

Results Experiment # 5 and # 6

Results for Experiment with 3 teaspoons of bicarbonate soda.

cupcake no./height(cm)

1/4.2

2/3.9

3/4.1

4/4

5/4.3

6/4.3

7/4.3

8/4.2

9/4.5

10/4.3

in experiment # 6 no bicarbonate soda was used

cupcake no./height(cm)

1/3.5

2/3

3/3

4/3.2

5/3

6/3.3

7/2.7

8/2.9

9/2.9

10/2.9

Experiment #6

pics:

Experiment #5

pics :

experiment #5

NEW DISCOVERRRRYYYYY

hello no one who is reading except for ms zhang

i have made a BRILLIANT discovery. well from my experiment, the 2 batches of cupcakes which had over 1.5 teaspoons of bicarbonate soda had collapsed during the baking process whereas the 2 batches with less than 1 teaspoon of bicarbonate soda had baked roundly and perfectly. i will post pictures to compare the 4.

edit #1

cupcake batch: 3 teaspoons

cupcake batch : 1.5 teaspoons

cupcake batch : 1 teaspoon (also known as perfecto batch)

cupcake batch : no bicarb soda

so basically the amount of bicarbonate soda has to be exact or otherwise the cupcakes will not turn out well. Also the bicarbonate soda acts as a browning agent, giving the cupcakes their brown-colour. The more bicarb soda that was used, the more brown in colour it was. When too much bicarbonate soda was used, the cupcakes collapsed during the baking process but when the cupcakes had no bicarb soda, the cupcakes did not rise or gain any colour. there were aslo cracks in the batch with no bicarb soda.

Errors

well experiment #3 had more bicarb soda than experiment #4 but #4 turned out to be higher than #3 which is not supposed to be right

errors which could've made this happen:

• electric beater not even
• opening of oven affecting baking and rising of muffins
• bicarb soda wasn't mixed evenly into mix
• beating time not EXACTLY the same
• ingredients not EXACTLY the same amount
• oven could of screwed up
• different eggs could have different elements which affect the height of muffins
• time left out in the open could affect the chemical happenings in the mix

thats all i can think of at the moment. and im really sleepy. i think he last dot point is kinda dodgy but oh wells. goodbye and goodnight. my eyes are really dry and i need sleep. GOOD BYE.

Results experiment # 4

results, reeally weird ones

cupcake no./height(cm)

1/4.5

2/4.4

3/4.6

4/4.7

5/4.7

6/4.4

7/4.4

8/4.8

9/4.6

10/4.7

for this experiment i used 1/2 teaspoon of bicarb soda which is weird because yesterday i used 1 and 1/2 teaspoons of bicarb soda but they cupcakes were lower than the ones today.