Tenth Grade, Cooking & Food Science Projects, Lessons, Activities (14 results)

Who doesn't love soaking up the last bit of gravy on Thanksgiving? Or dipping a crusty cube of bread into a cheese fondue? Or scooping up the thick juices from a fruit pie? Sauces make eating a joy! They provide concentrated flavor in a thickened liquid form, with a pleasing texture and consistency that carries or compliments the flavor of the rest of the food. No matter if they're salty, spicy, savory, or sweet, sauces make foods richer and more special. There are many ways to thicken sauces,… Read more

As you know, vegetables not only taste good, but they are good for you. Many vegetables are a great source of vitamin C. Vitamin C is a water-soluble antioxidant that plays an important role in protecting the body from infection and disease. Humans do not make vitamin C on their own, so we must get it from dietary sources. Potatoes, like the ones shown in Figure 1, below, are one good source of vitamin C. Does cooking them affect how much vitamin C they have? In other words, if you boil a… Read more

Vitamin C is a water-soluble vitamin that has many functions in the body. Vitamin C is needed to bolster the immune system. It is an antioxidant that protects LDL cholesterol from oxidative damage, and it is needed to make collagen, a substance that strengthens many parts of the body, such as muscles and blood vessels. Our bodies do not make vitamin C, so we must get it from dietary sources. Citrus fruits, carrots, avocados, and spinach all have vitamin C. Bell peppers, like the ones shown in… Read more

"What? My food needs some standing time? How can food stand? I don't see any legs on those baked potatoes!" Whether you're using a traditional oven or a microwave, standing time is an important concept in cooking or baking. When you remove a food from an oven or a microwave, the food retains heat and continues to cook for several minutes after it has been removed from the heat source. This process of the food continuing to cook, using the retained heat in the food itself, is called carryover… Read more