Science in the Kitchen
In this explosive incursion we explore science in everyday cooking items. We can focus on one of the following areas of Chemistry/Biology. Different materials can be combined including mixing for a particular purpose. Natural and processed materials have a range of physical properties; these properties can influence their use
Students should be able to identify the effects that mixing ingredients together in cooking which include a solid, liquid & gas to create a new edible product that can be shaped through bending and twisting by using a physical or chemical change.
Students observe heat and its effects on solids and liquids and begin to develop an understanding of energy flows through simple systems.
Learning about gases produced in everyday materials (carbon dioxide). Mixing together ingredients giving different outcomes. Flour and water together make an elastic dough. Yeast and water (fermentation) creates a gas. All together they create a different product.
Learning about the biochemical processes cooking entails… fermentation, emulsification. Using heat and showing them they outcomes, predictions.
Sticky Buns (Grades 3-6)
Apple Strudels (Grades 1-6)
Apple Spicy, Honeycomb Muffin (Grades P-6)
Chicken, Broccoli & Cheese Meatballs with Lemon & Parsley Cous Cous (Grades P-6)
Animal Shaped Bread Rolls with Vegetarian Fillings (Grades P-6)
Gingerbread biscuits (Grades P-6)
Science Focus Areas
- CHANGES IN FOOD - TEXTURE & COLOUR CHANGES
- 3 STATES OF MATTER - LIQUID, SOLID & GAS
- HEAT & ENERGY
- PHYSICAL & CHEMICAL CHANGE
BLOWING A BALLOON USING A GAS & EMULSIFICATION USING MILK & FOOD DYES (Grades 1-6)
SLIME MAKING (Grades 5-6)
MILK AND COKE & SPEEDING UP THE PROCESS THROUGH USING HEAT. OXIDATION WITH THE AIR (Grades 3-6)