Elementary School, Cooking & Food Science Science Projects (Page 4)

Have Your Chips Lost Their Chomp? Understanding How Food Becomes Rancid

Science Fair Project Idea

Scientific Method

You are looking under your bed for that video game you want to play, when you come across a real treasure—an open bag of potato chips that you forgot about! A crispy and salty potato chip is a tasty treat. But wait! This potato chip is not crisp and does not taste as great as it should. What happened? The chips have gone rancid! In this cooking and food science fair project, you will look into what factors turned your chips rancid. Read more

The Role of Fats in Making a Delicious Pastry

Science Fair Project Idea

Scientific Method

Apple pie is one of America's traditional desserts. It can be enjoyed on its own or with a scoop of vanilla ice cream. The cool sweetness of the ice cream combines with the warm apples and flaky pastry to create a taste sensation. However, if the pastry that surrounds the apples is heavy or chewy then that can really affect how much you enjoy this treat. But how do you make a pastry that is light and flaky? In this cooking and food science fair project, you will find out by experimenting with… Read more

The Pasta Puzzle: How Much Water is Required to Cook Pasta?

Science Fair Project Idea

Scientific Method

A plate of spaghetti, meatballs, and marinara sauce is a delicious and comforting meal. It's also an inexpensive meal, because it only costs about $12 to feed a family of four. And it's easy to make when you're on the go and need to eat a quick, but healthy dinner. Just boil a big pot of water, throw in your favorite pasta, cook for 11 minutes, drain, and top with meatballs and warm marinara sauce. Quick and cheap! But sometimes it feels like forever when you are waiting for water to boil,… 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

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

Flavor That Food! Exploring the Science of Marinades

Science Fair Project Idea

Scientific Method

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 cooking and food science fair project, you will run controlled tests to see what factors are most important in making a… Read more

Stop Slumping: What Makes Foams Stand Up Straight

Science Fair Project Idea

Scientific Method

Here's a riddle for you: What would a latté be without a froth of bubbly milk on top? Answer: Black coffee! And how about a pumpkin pie without the whipped cream? Answer: Sad. Delicious, edible foams are everywhere, from sodas, meringues, and soufflés to mousses and whipped creams. They provide a delicious, spongy contrast to the foods they accompany, and their airiness releases aromas that enhance the eating experience. So, what makes a good foam? One with high volume and lots of… 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

Tough Beans: Which Cooking Liquids Slow Softening the Most?

Science Fair Project Idea

Scientific Method

OK, spill the beans, what's your favorite bean-rich food? Burritos? Chili? Or maybe you prefer the spicy Indian stew of lentils, known as dal? But what about fried tofu? Soymilk? Or peanut butter and jelly sandwiches? Did you know those foods come from beans as well? Beans are important to the diets of many people, and in this cooking and food science fair project, you'll learn how the liquid that beans are cooked in affects how quickly or slowly they soften. Read more

Fresh Whipped Cream That Lasts

Science Fair Project Idea

Scientific Method

Fresh whipped cream is the final touch for many delectable desserts. One issue with fresh whipped cream is that it has to be used soon after it is made, especially if it is at room temperature, or it starts to collapse into goo. This is a problem for its use in frostings or inside pastries as filler. Whipped cream can be stabilized by adding unflavored gelatin. Stabilized whipped cream can be used at room temperature and it has a much longer life. But how much gelatin is just right? Try… Read more

Elementary School, Cooking & Food Science Science Projects (58 results)

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