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Hi There! I’m Kalia, and I’m 10 years old. I have two cats, Maverick and Goose. My little sister is named Keana. She’s in second grade, Mr. Nowack’s class. While I’m in Fifth Grade, Mr. Marsden’s Class. (The Great Class!)

I learned to bake from my grandma. (I call her “Maka.”) Our family travels to California every other month to go visit our other relatives on the Mainland. Every time we come out, I bake goodies with my Grandma. We’ve baked all sorts of yummy treats from Eggs and Bacon to a delicious dinner together on a nice evening.

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Matter Transforms as a Result of its Interaction

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For my Summative, I’ve decided to make a Baked Alaska. Baked Alaska originated from France, believe it or not! Charles Ranhofer invented Baked Alaska in 1867. It was a desert to celebrate the United State purchase of Alaska from the Russians. Charles Ranhofer worked at the famous restaurant, Delmonico’s in New York.

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Four Eggs, Cream of Tartar, Sugar, Chocolate brownie/cake, Ice Cream, Two Glass Mixing Bowls, Large and Small Palette Knives, Electric Mixer, Oven Mittens, Plastic Wrap, Egg Cup, Small Bowl, Oven.

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Step one: Line the Smaller Glass Bowl with two layers of plastic wrap.

Step two: Using a Spoon, scoop your Ice Cream into the bowl. It should fill two-thirds of the way up. Leave the bowl in the freezer for at least an hour.

Step Three: Preheat the oven to 450 degrees. To start making the Meringue, crack the four eggs into the bowl one by one. As they fall in, use the egg cup to remove the yolk from the egg-whites.

Step Four: Whisk the egg whites on high speed until they are foamy.

Step five: Gradually add sugar to the egg whites and begin beating again. Keep doing this until the egg whites look shiny and stiff. Then remove the beaters and clean them.

Step Six: Take the ice-cream out of the freezer. Lift it out of its bowl by gently pulling the plastic wrap off the bowl and turning it over onto the chocolate cake.

Step Seven: Take the meringue and quickly spread it all over your ice cream and chocolate cake. Make sure there are no gaps so air pockets wont form.

Step Eight: Place your cake into the oven for ten-fifteen minutes at the most.

Step Nine: This is what you’ve all been waiting for. Take a slice out of your cake and enjoy your delicious treat.

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The Baked Alaska is a treat well known to most people. It is the treat that was served when the US. claimed Alaska from Russia. The science behind this dish is incredible. If you've ever heard of a Baked Alaska, you might be familiar with the way the science works. The Meringue in the Baked Alaska is an insulator. This insulator, is what keeps the heat and sound from seeping into the ice cream layer. When the insulator does its job, the ice cream doesn't melt. When making a Baked Alaska, you must make sure you cover every inch of the cake. If you don't cover the whole cake, your ice cream will melt. A real-world example of this would be an igloo. An igloo's walls are an insulator, making the igloo warm inside. It's basically the opposite of the Baked Alaska, but functions the same way. The walls prevent the chilly weather outside from coming inside the igloo, keeping the person inside warm and toasty.

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There are many chemical and physical changes in a Baked Alaska. One of the easiest chemical changes to spot is when you beat the eggs to create Meringue. The reason this is a chemical change is that once you’ve beaten the eggs, you cannot unbeat the eggs. Another example of a chemical change in a Baked Alaska is the Maillard Reaction. This reaction occurs at 310 degrees, making the Meringue brown at the tips. This is what gives off that sweet aroma. The same thing happens to cookies. When the Maillard Reaction occurs, the aroma will determine whether the cookies are ready.

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In the Baked Alaska, the insulator involved is the Meringue, the outer layer. For those who are all wondering, “What is an Insulator?” I am about to answer that question. An insulator is a substance that doesn’t work well with heat or sound. This makes it harder for heat and sound to pass through the mixture. Most insulators will be thick, like Meringue. The reason we need an insulator for Baked Alaska is because of the science that goes with heat and ice cream. When you put the ice cream in the oven, well, it melts. Then you won’t have a Baked Alaska. You’d have melted ice cream on a cake. The Insulator is what keeps the ice cream cold. When people build igloos, they used insulators (Thick, compounded ice) to keep the igloo warm inside.

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1. https://learning-center.homesciencetools.com/article/baked-alaska/

2. Smithsonian Maker Lab Book- By: Jack Challoner

3. https://www.kitchenproject.com/history/BakedAlaska.htm

4. https://theculturetrip.com/north-america/usa/articles/a-brief-history-of-baked-alaska/

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Insulator- A substance/mixture that doesn't let heat or sound pass through easily.

Chemical Change- A change in a substance that cannot be undone.

Other Words That Might Come in Handy:

Physical Change- A change in a substance that can be undone, and affects the shape, size, color, or appearance.

Element- An Element is a species of atom. You can find these on the periodic table.

Diffusion-  The spreading of a substance into different directions. This allows the substance to settle into a new environment.Heterogeneous- A mixture with other visible ingredients floating around. These ingredients can be removed easily. An example of this would be a cookie.

Homogeneous- A mixture who's ingredients aren't visible within the substance. An example of this would be coffee.

Mixture- Two or More Substances mixed together to create something new.