High School, Cooking & Food Science Science Experiments (Page 11)

Mean & Green: Fruit & Vegetable Hardening

Science Fair Project Idea

Scientific Method

When you open a can of green beans, have you ever wondered why the beans are not mushy, or more like a puree? Canning requires boiling the beans for a long period of time to kill bacteria, so why don't the beans fall apart into small pieces? Some fruits and vegetables—like cherries, apples, potatoes, sweet potatoes, beets, carrots, beans, cauliflower, and tomatoes—have the ability to undergo hardening, or firming of their plant tissues. A special enzyme, called pectin methyl… Read more

Perfect Plating: Which Food Presentation Technique is Best?

Science Fair Project Idea

Scientific Method

Did you know that people eat with their eyes as well as with their mouths? Food presentation—also called plating techniques or garnishing—makes food appear more appetizing. Checking out how the food looks is the cook's last task and the diner's first. Food that is well-presented is beautiful, colorful, and captivating. Not only does it make the diner really want to eat, but good presentation also allows the diner to identify the food ingredients, their quality, and the technique… Read more

Processed Cheese, Please! Get Your Grilled Cheese Oooey Gooey Instead of Oily and Gloppy

Science Fair Project Idea

Scientific Method

A delicious and quick lunch is a cup of tomato soup and a grilled cheese sandwich. Biting into the toasty, butter-soaked bread and gooey cheese is very comforting. But what makes the cheese melt so nicely? Do all cheeses melt this way? In this cooking and food science fair project, you will experiment with making and determining the best recipe for processed cheese. Read more

Salty Science: Is There Iodine In Your Salt?

STEM Activity

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Have you ever noticed that the salt you’re using says it’s “iodized”? Iodine is a micronutrient, which means we need it in small quantities to be healthy. Because iodine is relatively rare in many people’s normal diets, it’s added to table salt. Then when people salt their food, like tasty turkey, stuffing and mashed potatoes, they’re also getting some iodine. In this science activity, you’ll use some kitchen-friendly chemistry to investigate… Read more

Saucy Science: Exploring the Science of Marinades

STEM Activity

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 activity, you will do a test to see what factors might be most important in making a marinade stick to the surface of food.… Read more

Scrumptious Science: How Much Baking Powder Does Cornbread Need?

STEM Activity

Have you ever wondered about the purpose of each of the ingredients in your favorite recipes? For example, why is baking powder used in some muffin recipes? How does the baking powder affect how the muffins look, feel and taste? In this science activity, you will use a scientific method to make some cornbread muffins to find out. And then you can decide on the best recipe to use if you want to make some cornbread for New Year’s Day, which is part of a Southern tradition where the… Read more

Soft-Boiled Science: Egg-cellently Cooked Eggs

STEM Activity

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Have you ever been in such a rush in the morning that you barely had time for breakfast? Eggs can be a perfect breakfast choice because they can be cooked quickly and in many different ways. Not only do eggs have a spotlight right now because of Easter approaching, but eggs have been commonly eaten for thousands of years, all year round and all over the world. A soft-boiled egg is a choice that many people make. They like the way the thickened tasty yolk coats their hash… Read more

Solidifying Science: Which Fruits Can Ruin Your Gelatin Dessert?

STEM Activity

Have you ever noticed that if you’re making a gelatin dessert, like JELL-O, it’s not recommended to use certain fruits, like pineapple? Why is this? It’s because these fruits may prevent the gelatin from solidifying. In this activity you’ll get to determine if certain enzymes in some fruits are preventing the gelatin from solidifying, and whether there’s a way to still include these fruits without ruining your gelatin dessert! Read more

Soupy Science: Investigate How Dried Beans Absorb Water

STEM Activity

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Have you ever had black-eyed peas for New Year’s Day? They’re often used as part of a traditional meal in the South on this day. Dried beans themselves 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 science activity, you will explore how the temperature of the water used to rehydrate dried black-eyed peas (which are technically beans) affects… Read more

St. Patrick’s Day Science: Brew up Some Green Soda Pop!

STEM Activity

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Have you ever wanted to make your own soda pop? Even if you haven’t, maybe as a treat on a relaxing afternoon you like to open a can of your favorite carbonated beverage and take a deep drink. The bubbles in the soda tickle your tongue’s taste buds and propel the ingredients to your palate and nose so that you get a kick of flavor. But how do the bubbles, fizz and taste get into the water? In this tasty science activity, you will work with baking soda, citric acid and sugar to… Read more

High School, Cooking & Food Science Science Experiments (120 results)

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