Eleventh Grade, Cooking & Food Science Science Experiments (Page 5)

Rainbow Candy

STEM Activity

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13 reviews

Make your own rainbow candy in this fun STEM activity! You will do it without using any food coloring. Instead, you will use a light-bending phenomenon called diffraction. Read more

What Do Different Baking Ingredients Do?

Science Fair Project Idea

Scientific Method

If you like to bake, this might be an interesting project for you. When you're following a recipe, do you ever wonder why certain ingredients keep showing up time after time (e.g., baking powder in quick breads)? Do you notice that certain ingredients tend to occur in a particular ratio to one another (e.g., amount of shortening and sugar, or amount of shortening and flour, or number of eggs and amount of flour)? What happens if you use more or less of an ingredient than the recipe calls… Read more

Which Wheat Flour Has the Most Gluten?

Science Fair Project Idea

Scientific Method

Close your eyes for a moment and think about your favorite cake, pasta, and crusty bread. OK, you can open your eyes now, and please do not drool on your computer! What was the cake you pictured like? Was it light and fluffy? Did you imagine pasta with a silky, smooth texture? Was the bread you pictured wonderfully chewy? Did it give your jaws a workout? In this science fair project, you will explore an amazing substance in these foods, called gluten, and discover why these foods, all made from… 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

Determining Iodide Content of Salt

Science Fair Project Idea

Scientific Method

Have you ever noticed that the salt you are using says it is "iodized"? Iodine is an important micronutrient, which means we need it in small quantities to be healthy. Because iodine is rare in many people's normal diets, it is added to table salt. Then when people salt their food, they are also adding this important micronutrient. In this food science project, you will use some kitchen-friendly chemistry to investigate which types of salt have iodine added (in the form of iodide) and which do… Read more

Do Oranges Lose or Gain Vitamin C After Being Picked?

Science Fair Project Idea

Scientific Method

Are oranges highest in vitamin C when they are fresh from the tree (or, in a pinch, the grocery shelf)? Does the amount of vitamin C in an orange change over time, after it has been picked? In this science project, you will find answers to these questions by measuring the amount of vitamin C in a solution using an iodine titration method. Read more

Is That Really Bacteria Living in My Yogurt?

Science Fair Project Idea

Scientific Method

Have you ever noticed that most yogurt containers say they contain "live cultures"? What does that mean? The label is suggesting that the yogurt has living bacteria in it! While some types of bacteria can make you sick, some are actually important to keep you healthy. But individual bacteria are so tiny that you cannot see one with the naked eye, so how can you tell if bacteria are really living in your yogurt? In this science fair project, you will investigate whether yogurt actually… Read more

Making Maple Syrup Candy: How Does Temperature Affect It?

Science Fair Project Idea

Scientific Method

Maple syrup is deliciously gooey and great on breakfast foods like pancakes and waffles. But it has another amazing property. It can be turned into maple candies with a range of textures, like sticky maple taffy or molded maple sugar candy. In this science fair project, you will investigate how the temperature that maple syrup is heated up to affects what type of maple syrup-based candies can be made. Read more

Making Milk Curdle with Pineapple Enzymes

Science Fair Project Idea

Scientific Method

Have you ever gone to pour yourself a cup of milk and all you get is milk clumps? What happened to the milk is called coagulation, which is the mechanism that occurs when proteins in the milk clump together. While you do not necessarily want this in your milk, without coagulation (or curdling), there would not be any cheese or yogurt, which is why it is a very important process in the food industry. But what makes milk curdle? In this science project you will use pineapple juice to curdle milk… Read more

Mouthwatering Candy Melt

STEM Activity

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79 reviews

What is your favorite type of candy? Have you ever wondered why you like this candy so much? Is it its taste, how it feels in your mouth, or both? Cooks and food scientists study how substances dissolve or melt to create a unique and pleasant sensation in the mouth and optimize the release of flavor. Would you like to know how your favorite candy works? In this science activity, you will study two types of candy and discover what makes them so enjoyable. Read more

Eleventh Grade, Cooking & Food Science Science Experiments (121 results)

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