Introduction
French Toast is a slice of bread soaked in beaten eggs and then fried to a soft fluffy middle with crispy edges topped with a golden syrup for an ideal slice of happiness served with a slab of butter and sweet powdered sugar. I didn’t choose French Toast, but French Toast sure did choose me. Ever since I’ve been young French Toast has tagged along to be my favorite food. The golden richness and sweetness of the bread captivated me after my very first bite. French Toast has caused much joy not only in my life, but around the whole world as a favorite breakfast food. Without French Toast, many lives would be left helpless and have to suffer through eating a “regular” breakfast every morning. Throw some French Toast in your schedule and everything else will fall right into place.
Composition of ...
Main Chemicals, Compounds, Components
Cinnamon-
Sugar-
Chemistry's Role
Background Research
One of the earliest versions of french toast has been traced back to the Roman Empire. The name “french toast” was first used in 17th-century England. The recipe and name were brought to America by early settlers. In France, the dish is called “pain perdu,” meaning “lost bread.” French Toast is great to make because you can fry it up right at your house, but if you want to step it up a level you can order it at a restaurant. French Toast is easy, simply beat egg, vanilla and cinnamon in shallow dish. Stir in milk. Dip bread in egg mixture, turning to coat both sides evenly. Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.
Resources
http://www.nnyagdev.org/maplefactsheets/cmb%20202%20chemistry%20of%20maple%20syrup1.pdf
Facts about maple syrup
http://antoine.frostburg.edu/chem/senese/101/consumer/faq/butter-composition.shtml
Chemical structures and chemical formulas
http://sciencefare.org/2011/06/01/maillard-reaction/
The Process of the Maillard Reaction
http://en.wikipedia.org/wiki/French_toast
Everything you need to know about French Toast
Information about eggs
http://www.ilri.org/InfoServ/Webpub/fulldocs/ilca_manual4/Milkchemistry.htm
Information about milk
http://www.food-info.net/uk/products/sugar/intro.htm
Information on Sugar
http://www.thespicehouse.com/spices-by-category/cinnamon
Information about Cinnamon
About the Author
Sam Sparks is a student at Billings Senior High School. He is the halfback on the varsity football team, and also sprints and jumps in track and field. Sam plans to play college football in the near future and to major in business, psychology, and/or either law. His favorite food is a crispy, golden piece of French Toast cooked for a king, along with a cup of finest squeezed Orange Juice in all of the land.