Right you are! We need to apply heat to turn the raw batter into cookies.

But there are three temperatures that make the changes.

Find those temperatures and go to Geisel to get the ingredients!

Enter

Try again!

Enter

Try again!

Enter

Try again!

Password for Geisel:

b

m

c

0°C

200°C

?

1

2

3 TEMPERATURE (°C)

And that's the science behind cookies!!

Water BOILS off at 100°C

the liquid raw batter starts to change into solid cookies

At 140°C, MAILLARD reaction happens.

Sugars and proteins in the batter start to combine and make delicious smells, tastes and the golden brown color .

At 180°C, CARAMELIZATION happens.

The sugars combine to start making more delicious nutty caramel-y flavors with deeper brown colors.

HEAT

Right you are! We need to apply heat to turn the raw batter into cookies.

But there are three temperatures that make the changes.

Find those temperatures and go to Geisel to get the ingredients!

Password for Geisel:

b

m

c

0°C

200°C

?

?

?

1

2

3

TEMPERATURE (°C)

And that's the science behind cookies!!

Water BOILS off at 100°C

the liquid raw batter starts to change into solid cookies

At 140°C, MAILLARD reaction happens.

Sugars and proteins in the batter start to combine and make delicious smells, tastes and the golden brown color .

At 180°C, CARAMELIZATION happens.

The sugars combine to start making more delicious nutty caramel-y flavors with deeper brown colors.

​