What melts in your mouth and not in your hands, plumps when youcook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science!
With The Science Chef you'll learn loads of basic science by doingfun, easy-to-perform cooking projects. And you get to eat theresults when you're finished!
Why do onions make you cry? How does yeast make bread rise? Whatmakes popcorn pop, whipped cream frothy, and angel food cakefluffy? You'll discover the scientific answers to these and dozensof other tasty mysteries when you prepare kid-tested recipes foreverything from Cinnamon Toast and Basic Baked Potatoes toStromboli Pizzoli and Monkey Bread.
Whether you're a beginner or an experienced cook, you can become agreat Science Chef. All 100 experiments and recipes require onlycommon ingredients and standard kitchen utensils. And The ScienceChef includes rules for kitchen safety and cleanup, plus a completenutrition guide.
|Product dimensions:||7.40(w) x 8.90(h) x 0.50(d)|
|Age Range:||9 - 12 Years|
About the Author
JOAN D'AMICO is a home economics teacher who currently teaches cooking to elementary and middle school students at Kings Cookingstudio in New Jersey. KAREN EICH DRUMMOND is a registered dietitian and has written and edited several cookbooks, including Cook's Healthy Handbook (Wiley).
Table of Contents
Discovering the Kitchen.
QUESTIONS, QUESTIONS, QUESTIONS.
Why Does Popcorn Pop?.
Why Do Onions Make You Cry?.
Why Does Toast Brown?.
What's So Special About Potatoes?.
How Do Sauces Thicken?.
Why Does a Cut Apple Turn Brown?.
How Does Bread Rise?.
What Is Baking Powder?.
What Happens When You Beat Egg Whites?.
NO MORE BOXES, CANS, OR JARS: DO IT YOURSELF!.
Make-Your-Own Salad Dressings.
Make-Your-Own Pasta Sauces.
Make-Your-Own Whipped Cream and Butter.
Make-Your-Own Pudding Mix.
Make-Your-Own Ice Pops.
SCIENCE IN THE SUPERMARKET.
Ripe or Not Ripe?.
Real Fat or Fake Fat?.
All That Sugar!.
Which Cereal Has More Fiber?.
White Rice or Brown Rice?.
Most Helpful Customer Reviews
My kids love this book it combines great, easy to follow recipes with science experiments. Each of the recipes is accompanied by a simple scientific explanation of the processes that can be observed. For example have you ever wondered why bread goes brown and crispy when you toast it or why egg whites become stiff and fluffy when you beat them? This book has the answers. It is well set out and my six year old has no trouble reading and understanding the recipes. This book has transformed our home school kitchen into a mini science lab with the added befit that the results of the experiments are really good to eat!
This is fun, we didn't really use it that much, the science connections seem rather vague to me, but of course cooking is always a good way to introduce science to children.