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Pizza entering oven: then pizza is the system and everything else is the surrounding

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Baked goods need heat in order to bake.

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Ice spontaneously melts at room temperature.

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Cooking an egg.

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The boiling/freezing of water.

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Baked goods expanding/rising in the oven.

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When flour is spilled on the floor, it is non-reusable. Entropy is high.

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Increasing the baking temperature (degree F/C) decreases total baking time

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Cakes begin as liquid (batter) and finish as solids.

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As the temperature of the food approaches the temperature of its environment the temperature difference decreases and the rate of heat transfer slows to zero.

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While cooking, food is heating up on the stove, but not all the heat goes to cooking the food, some of it is lost as heat energy to the surrounding air.

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Bubbles could result from beaten egg whites. Or they could be carbon dioxide bubbles from the baking powder was added to the mix.