Reflection 1
Through the scientific method, extensive research, and two days of non-stop experimentation, I have devised an ingenious brownie recipe. My calculations have led me to conclude that it is 100% healthy, 100% vegan, and 78% edible — which rounds up to 100% — making its creation completely ethical
in nature in spite of the somewhat questionable origins of the chocolate used in it. The impact of the chocolate is negligible, though, as it has not been sourced through Nestle. In addition, the universally acknowledged historical and cultural context of brownies clearly displays my global engagement.
Reflection 2:
Once again, I have applied the scientific method to create a new and improved version of the tried-and-true PB&J sandwich recipe— one that is approximately 5% more buoyant, 20% safer to make, and contains 95% less sand. I am currently in the process of acquiring both raw and processed data in regards to the above statistics, and should be able to report my findings in my next reflection. These alterations should serve to make the sandwich at least 50% more delicious than the original, though I have, admittedly, yet to find a willing taste tester for my newest creation, and thus must rely on my de- my own taste buds.
Reflection 3:
Though a willing human taste tester has yet to be located, as per the previous reflection, we have managed to obtain valuable data regarding the likelihood of one being able to successfully make the improved PB&J sandwich. Unfortunately, we found that the sandwich was not, in fact, 5% more buoyant than the original; on the contrary, our findings suggest that it is 10% less buoyant, which we will attribute to environmental factors (including but not limited to the temperature, purity, and pH value of water the sandwich was thrown into, which shall be adjusted accordingly in subsequent experiments). On that note, we are glad to announce the addition of two new members to our CAS Project, both of whom have joined mostly of their own volition and do enjoy my sand witches very much.
Reflection 4:
I drew upon my extensive and mildly tragic family history in order to share my family’s secret noodle recipe with the world. It is a firm belief of mine that knowledge ought to be shared instead of hoarded for one’s own use, and I hope that through doing so, the ghosts of my family’s past might find rest at last. Grandmother would be proud.
Reflection 5:
Taking inspiration from one of the experiments we conducted in Biology class, we have created an nutritious, delectable, and 100% IB Biology-approved recipe for potato strips. Not only is it educational, in that it allows readers to practice being a surgeon in preparation for med school, it is also approximately 95% healthier than your pedestrian, run-of-the-mill potato wedges, as the preparation process involves no frying or baking whatsoever, only some good ol’ fashioned help from extraterrestrial beings, just like the Aztecs did with their chocolate.
Reflection 6:
In honour of Pi Day, we have put our own, math-inspired twist on the time-tested apple pi(e) formula. Through our painstakingly calculated alterations, we have made sure that this recipe will pose no problem to those who attempt it, regardless of whether cooking (or mathematics!) is their area of expertise. Even people lacking inexperience with the basic cube root formula will be able to make their very own rational Pi with the step by step instructions provided. Apple pie is more than the sum of its parts, after all, and we hope that our enhanced recipe will show that its true potential tends towards infinity.
Reflection 7:
We have successfully leveraged our knowledge of physics to create an innovative and organic potato salad, guaranteed to be 80% more convenient, 100% vegetarian, and 99.9% more edible. Though we were finally able to acquire a taste tester, they unfortunately had to be dismissed soon after for attempting to cook the salad at an inordinately high temperature. As of the time of writing, we are still searching for a suitable replacement.
Reflection 8:
We have recruited a new, hopefully permanent taste tester, who has since joined our CAS project as its fourth member thus far. He was chosen on the basis of his enthusiasm and extensive food-tasting experience, both of which were well demonstrated during the brief interview. We look forward to working closely with him from here on out, starting with the formation of our next recipe for the cookbook – a better cookbook.