Question

dan is baking a pie. he notices that the crust burns before the pie is fully cooked. he wonders what factors affect whether a pie crust will burn in the oven. he has the following supplies available: ingredients for pumpkin pie filling, ingredients for apple pie filling, two pie crusts made with white flour, a glass pie pan, an aluminum pie pan, an oven. using only these supplies, which two questions can dan investigate with an experiment? does a pie crust made with white flour burn more quickly than a pie crust made with whole wheat flour? do pie crusts made with white flour burn less quickly when covered with aluminum foil or when left uncovered? does a pie crust burn more quickly when used to make a pumpkin pie or when used to make an apple pie? does a pie crust made with white flour burn more quickly when the pie is cooked in a glass pan or in an aluminum pan?

Explanation:

Step1: Analyze available supplies

Supplies include white - flour pie crusts, two types of pie fillings, two types of pie pans, and an oven.

Step2: Evaluate each question

• First question: No whole - wheat flour, can't test.
• Second question: No aluminum foil, can't test.
• Third question: Can use pumpkin and apple pie fillings to test.
• Fourth question: Can use glass and aluminum pie pans to test.

Answer:

Does a pie crust burn more quickly when used to make a pumpkin pie or when used to make an apple pie?
Does a pie crust made with white flour burn more quickly when the pie is cooked in a glass pan or in an aluminum pan?