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:
- Cornell Senior Cites Middle School Science Fair as Pivotal
- Student Forms Biotech Club to Create Opportunities for STEM Learning
- STEM is for Everyone: Richard Mankin, Entomologist
- STEM is for Everyone: Wanda Díaz-Merced, Astrophysicist
- Extra Credit with the Fluor Challenge
- Explore Coding and Electronics with Raspberry Pi
- 25 Women in Science to Learn More About
- 16 Women in Engineering to Learn More About
Explore Our Science Videos
|
10 Robotics Projects Kids Can Really Make!
|
Why Do Apples and Bananas Turn Brown? - STEM activity
|
4 Easy Robot Science Projects for Kids
|