Eleventh Grade, Cooking & Food Science Science Experiments (Page 9)

Hey, There's Corn in My Candy!

Science Fair Project Idea

Scientific Method

If you browse through a candy cookbook, you might notice that many of the recipes call for corn syrup in addition to sugar. Both sugar and corn syrup are sweet, so why do you need corn syrup if you already have sugar? In candy making, corn syrup is known as an interfering agent. But what does this mean and how does it work? You can find out for yourself by making two batches of rock candy, one with corn syrup and one without. For example, you could alter the science project When Science is… Read more

Hot Pot: Choosing the Right Pot in Which to Cook Your Meals

Science Fair Project Idea

Scientific Method

What is cooking? Cooking is applying heat to food in order to help make it taste good. But the decision to cook your food doesn't end there. Do you want to cook it at a low temperature for a long time or do you want to apply high heat and cook or sear it right away? You might think that a pot is just something in which to cook your food, but it is also a cooking tool. Pots and pans are made from different kinds of materials, such as aluminum, stainless steel, iron, and ceramics. Each of these… Read more

How Can Tofu Pack Such a Flavorful Punch?

Science Fair Project Idea

Scientific Method

Spicy fried tofu. It's a delicious and savory main dish at many Asian restaurants. Stab a golden-brown piece, bite into it, and the juice inside rushes out, filling your mouth with rich flavors. Continue eating and you find the texture is very chewy and meat-like. Did you ever wonder how those white blocks of tofu you see in grocery stores are transformed into the chewy little sponges packed with flavorful juices you see in Asian restaurants? Try this cooking and food science fair project to… Read more

Investigate the Vitamin C Level in Bell Peppers During Various Stages of Ripeness

Science Fair Project Idea

Scientific Method

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

Invisible Marshmallow Ink – Send Sweet Secret Messages Using Marshmallows!

STEM Activity

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When we put toast in the toaster, or add marshmallows to the top of our sweet potatoes at Thanksgiving, we expect them to turn brown, and to develop a sweet, caramelized flavor. Although we expect it to happen, do you know why certain foods take on these new colors and flavors as they are toasted? In this activity you will explore the reaction that creates these tasty, toasty treats, and experiment with speeding up and slowing down the process. Read more

Is the Soup Ready? Measure How Much Water is Absorbed by Dried Beans

Science Fair Project Idea

Scientific Method

Dried beans are a major ingredient in dishes served all over the world. In their dried form, they can be stored for years and then "brought back to life" by soaking them in water. In this cooking and food science fair project, you will measure just how much water is absorbed by beans when they rehydrate (soak up water). Can such a little bean really hold that much water? Read more

Mac and Cheese Science: What Makes a Thick Sauce?

STEM Activity

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There’s nothing like your favorite comfort food after a long day, right? Maybe it’s beef stew or a really great salad, or many people’s favorite, macaroni and cheese. The sauce has got to be just the right texture, though, or your noodles are either swimming in the sauce, or just one big glob! So how can you get just the right texture? Get ready to invite some friends over to taste-test. With this science activity, you can be a scientist, a cook and a crowd pleaser all at the… Read more

'Make Mine Medium-Rare': Heat Conduction in Steak

Science Fair Project Idea

Scientific Method

How do you like your steak? The internal temperatures for beefsteaks at various levels of "doneness" are as follows: medium-rare, 145°F; medium, 155°F; medium-well, 165°F; and well-done, 170°F. What factors determine how long you have to cook a steak to reach the desired temperature? The temperature of the steak before you start to cook it will clearly be important. The temperature the steak is cooked at will also be a factor. And of course, the thickness of the steak will… Read more

Making a Sugar Thermometer

STEM Activity

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Bakers (and those who help bakers!) know that at some point in every baking recipe, the instructions will tell you to preheat your oven to a certain temperature. But if you’ve ever tried to bake cookies and they come out flat, or take too long, it’s possible that your oven is to blame. You might set your oven to 350°F, but how do you know that the inside of your oven actually reaches that temperature? You could use a thermometer…. or you could use sugar! Because we know… Read more

Maple Syrup Candy

STEM Activity

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Have you ever cooked up homemade candy, maybe from chocolate or table sugar? Maple syrup is not only deliciously gooey and great on breakfast foods like pancakes and waffles—you can also turn it into maple candies with an amazing range of textures! It can be made into sticky maple taffy, or hard, molded maple sugar candy. In this science activity, you will investigate how the temperature of heated maple syrup affects what types of candies can be made from it. Read more

Eleventh Grade, Cooking & Food Science Science Experiments (120 results)

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