Pastry Science: Weekly Science Activity
In this week's spotlight: a food science activity that may fit right in with any baking you have planned for the season. Are pies on your family's list of favorites or traditions this time of year? How do you like your crust? Does your mouth water for a flaky crust on a homemade pie? In this kitchen science experiment, families can explore the role of fats—and the temperature of the fat—on the texture of a pie crust. When you get ready to mix up a crust, do you take the fat straight from the refrigerator? Or do you set it out ahead of time to warm up to room temperature first? Or do you melt it? What difference will the temperature make on how flaky the crust is? Once you know the science behind the crust, you may never approach pie crust making the same again!
- Perfecting Pastries: The Role of Fats in Making a Delicious Pastry (full Science Buddies project idea)
- Succulent Science: The Role of Fats in Making a Perfect Pastry (science activity at Scientific American)
Categories:
You Might Also Enjoy These Related Posts:
- Rev Up STEM Learning with Car Science Projects
- Popsicle Stick STEM Projects
- Inspiring AAPI Scientists and Engineers - Asian American and Native Hawaiian/Pacific Islander Heritage Month
- Arduino Science Projects and Physical Computing
- 5 STEM Activities with Marshmallow Peeps
- New Green Chemistry Science Projects—Sustainable Science for Students
- Student Science Project - Designing and Coding a Video Game to Help People with Alzheimer's
- March Madness Basketball Science Projects: Sports Science Experiments
Explore Our Science Videos
Make A Tissue Paper Parachute - STEM Activity
Make an LED Night-Light
Build a Machine to Lift Water - STEM Lesson Plan