Fifth Grade, Cooking & Food Science Projects, Lessons, Activities (Page 4)

Shaping Hard-boiled Eggs

STEM Activity

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Have you ever played with your food, creating funny faces or colorful edible artworks? In this activity, you can do just that, but with results you might not expect! You will learn a fascinating way to cook and shape boiled eggs, and explore some interesting chemistry about cooking an egg along the way. While exploring the flexibility of hard-boiled eggs, you will create a delicious, odd-shaped reward! Read more

The Role of Fats in Making a Delicious Pastry

Science Fair Project Idea

Scientific Method

Apple pie is one of America's traditional desserts. It can be enjoyed on its own or with a scoop of vanilla ice cream. The cool sweetness of the ice cream combines with the warm apples and flaky pastry to create a taste sensation. However, if the pastry that surrounds the apples is heavy or chewy then that can really affect how much you enjoy this treat. But how do you make a pastry that is light and flaky? In this cooking and food science fair project, you will find out by experimenting with… Read more

Tough Beans: Which Cooking Liquids Slow Softening the Most?

Science Fair Project Idea

Scientific Method

OK, spill the beans, what's your favorite bean-rich food? Burritos? Chili? Or maybe you prefer the spicy Indian stew of lentils, known as dal? But what about fried tofu? Soymilk? Or peanut butter and jelly sandwiches? Did you know those foods come from beans as well? Beans are important to the diets of many people, and in this cooking and food science fair project, you'll learn how the liquid that beans are cooked in affects how quickly or slowly they soften. Read more

Which Cheesecake Baking Method is the Best?

Science Fair Project Idea

Scientific Method

Since ancient times, nothing has said "special" and "dessert" quite like cheesecake! The Romans even sacrificed their form of cheesecake, called libum, in religious ceremonies. Modern cheesecakes are more likely to be eaten at parties and at restaurants than used as sacrificial offerings, but no matter how they're enjoyed, all cheesecakes require some finesse in their baking and mixing to avoid common cheesecake faults, like cracking, collapsing, or failure to rise. In this cooking and food… Read more

You Want Fries With That? The Science of Crispy Potatoes

Science Fair Project Idea

Scientific Method

The first bite of a fresh-picked apple, the crunch of morning toast, the deep cut into rich, flaky layers of baklava, the pleasing snap of a chip. Besides being delicious, what do these foods have in common? They're crisp. They have a brittleness that causes them to shatter in your mouth when you first bite into them. It's a sensation that many people enjoy. Making potatoes crispy requires some extra cooking steps, as you'll discover in this food science project, but the results are well worth… Read more

Yuck, What Happened to My Apple? How Food Wrappings Affect Spoilage

Science Fair Project Idea

Scientific Method

Have you ever eaten half an apple and saved the other half for later, only to find that, by time you were ready to eat it, the apple did not look as tasty anymore? It may have turned brown and shriveled, and, if left out long enough, it may have spoiled. Do you think you could have prevented the other half from spoiling, or made it spoil less, if you had stored it differently, such as in the refrigerator in a food wrapping? In this cooking and food science project, you will investigate which… Read more

Can Baking Soda Substitute for Baking Powder in a Recipe?

Science Fair Project Idea

Scientific Method

There's nothing quite like the smell of fresh-baked muffins for breakfast on a Saturday morning! If you're into baking, you might want to try this project, which will give you insight into some of the chemistry that's going on in your muffin batter. You'll get some practical knowledge about substituting ingredients. Who knows, it may even get you started on the path to some new culinary inventions! Read more

Comparing Cranberry Condiments

STEM Activity

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Does your family have jellied cranberry sauce with Thanksgiving dinner? Jellied cranberries are thick and retain the shape of the mold in which they are placed, which might mean a turkey-shaped mold or even the shape of the can if you use a canned version. Taking a bite of jiggly jellied cranberries can be a fun addition to a delicious meal, but cranberries can also be served as a liquid-like sauce. Both versions use the same ingredients, so what makes one turn into a gelatin while the other… Read more

Cookies: Can You Blame the Burnt Ones On the Cookie Sheet?

Science Fair Project Idea

Scientific Method

Have you ever bitten into a beautiful golden-brown cookie only to realize in dismay that the bottom is burned and black? What causes that uneven baking? Can it be prevented? You can discover the answer by conducting a science fair project to determine whether different types of cookie sheets result in noticeably different cookies. First you'll need to do some background research to figure out what kinds of baking sheets you can buy. For example, there are aluminum, steel, insulated, and… Read more

Flavor That Food! Exploring the Science of Marinades

Science Fair Project Idea

Scientific Method

Have you ever tasted a delicious burger and wondered how it got so much flavor? Maybe you have heard your family talk about marinating foods before cooking or grilling them. A marinade is a mixture of seasonings used to flavor or tenderize food. Most cooks have strong opinions about the best way to marinate their favorite food, be it a large steak or a tofu burger. In this cooking and food science fair project, you will run controlled tests to see what factors are most important in making a… Read more

Fifth Grade, Cooking & Food Science Projects, Lessons, Activities (60 results)

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