Kindergarten, Cooking & Food Science Science Experiments (Page 8)

Invisible Marshmallow Ink – Send Sweet Secret Messages Using Marshmallows!

STEM Activity

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5 reviews

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 Egg Raw or Cooked? That is the Question!

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6 reviews

Have you ever found an egg in your refrigerator and wondered if it was cooked? Although eggs drastically change inside their shells when cooked, it is still remarkably difficult to distinguish a cooked egg from a raw one without cracking it open. In this activity, you will find out how physics can help you tell the difference! 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

Maple Syrup Candy

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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

None of Your Fizz-ness – Make Your Own Sherbet!

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Did you know that if you could take the acid in your stomach and put a few drops on a wooden table, your stomach acid would eat right through it? The acid in your stomach is as powerful as battery acid! Luckily your stomach isn’t damaged by this powerful acid, because it has special cells that act as a barrier to the acid, preventing it from breaking down your stomach tissue. These cells produce a basic mucus that neutralizes the acid in your stomach. Turns out, your stomach is a pretty… Read more

Oil and Vinegar Do Mix…When You Have an Emulsifier

Science Fair Project Idea

Scientific Method

In this cooking and food science fair project, you will explore the role of proteins as emulsifying agents. Emulsifying agents are substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Emulsifying agents are also used in baking to aid the smooth incorporation of fat into the dough and to keep the baked goods tender. Natural… Read more

Pass the Cranberry….Volcano!

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While you might enjoy cranberry sauce, if you’ve ever tasted a real cranberry you were probably surprised by the taste – definitely not as sweet as the sauce! Cranberries and cranberry juice are very tart to eat, but they can be delicious when combined with other ingredients (such as orange zest and sugar, or cranberry muffins!). Cranberries add tartness to these foods because they are acidic, similar to lemons or limes. Foods that are acidic will usually taste sour or tart,… Read more

Scrumptious Science: Great Globs of Gluten!

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Do you have a favorite Thanksgiving dinner dish? Maybe it’s an aunt’s special cranberry sauce, or mashed potatoes combined with perfectly-seasoned gravy. Or perhaps you enjoy sinking your teeth into a succulent roasted turkey the most. Dinner rolls, biscuits, corn breads, muffins, pastries and pies may also be baked for this special meal; the foods in this group typically all contain a substance called gluten. In this science activity, you’ll explore why some foods, all made… Read more

Shaping Hard-boiled Eggs

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15 reviews

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

Shattering Sugar – Make Your Own Hollywood Sugar Glass

STEM Activity

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You’re watching an action movie, and suddenly the hero dives through a glass window! Or a car window shatters as the hero navigates an exciting car chase! The glass looks so real, but believe it or not, Hollywood movie sets rarely use real glass for those scenes. Can you guess what they use instead? If you guessed candy…you’re right! Instead of using real glass, which is expensive and difficult to replace for multiple shots, Hollywood movie sets use Sugar Glass! This cheap,… Read more

Kindergarten, Cooking & Food Science Science Experiments (120 results)

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