Fifth Grade, Cooking & Food Science Science Projects (Page 4)

The Art & Science of Making Yummy Yogurt

Science Fair Project Idea

Scientific Method

Yogurt is a very versatile dairy product. It's yummy eaten straight from the container, it is good for your digestive system, and it can be used in several ways for cooking. There is historical evidence that yogurt-making developed 4,500 years ago! Humans depended on yogurt-making as a way to preserve milk. Yogurt is the result of bacterial fermentation of milk. In fermentation, the bacteria consume the milk sugar, lactose, and produce lactic acid. The end-product is a thick, creamy, and tangy… Read more

The Effect of Roasting on Color, Flavor, and Texture of Peanut Butter

Science Fair Project Idea

Scientific Method

Peanut butter is a popular ingredient in sandwiches, cookies, and many other common foods. In this cooking and food science fair project, you will roast peanuts in the oven at 350 degrees for 20, 30, and 40 minutes to produce variable levels of color and flavor. Roasting not only adds complex flavors to the peanuts, but it also destroys enzymes that produce off-flavors. Each lot of roasted peanuts will be used to make a batch of peanut butter. You will evaluate each batch of peanut butter for… Read more

The Fluffiest Muffins: Flour Type and Muffin Density

Science Fair Project Idea

Scientific Method

Here's a project idea for all of you bakers out there. What happens if you try your favorite muffin recipe with different types of flour (e.g., white, whole wheat, rye, soy, etc.)? Think of ways you can measure the results. How would you measure the density of a muffin? A kitchen scale would definitely be useful for this project, both for measuring the results and for portioning out the batter for equal-sized muffins. What other measures might be of interest? (Nakajima, 2005) Read more

The Freezer: It Keeps Your Carrots Awake at Night!

Science Fair Project Idea

Scientific Method

Brrrr, freezing cold! It's the worst nightmare of any fresh fruit or vegetable! If the produce in your kitchen had legs, they would run in a panic every time the freezer door opens. Why? Well, freezing temperatures are not kind to fresh produce. Freezing kills the plant tissues and alters them on both a chemical and physical level. Chemically, the enzymes in the produce become more concentrated and do not work normally, so that discoloration, off-flavors, vitamin breakdown, and toughness may… 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

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 Science of Making Cheese!

Science Fair Project Idea

Scientific Method

Oooey gooey cheese...yum! Who doesn't like a slice of warm pizza straight from the oven? There's nothing quite like a slice of pizza and a glass of milk, so what makes pizza so great? The cheese! But did you know that making cheese is all about science and chemistry? In this science fair project, you will learn more about the science of cheese making and what kind of milk works best. Try this science fair project and you'll learn about science and get something yummy to eat afterward! Read more

The Sweet Beginnings of Caramelization

Science Fair Project Idea

Scientific Method

Caramelization is the name of the cooking process that occurs as sugar is heated and the molecules begin to break apart. But what happens to the sugar as it breaks apart? And what do the physical changes mean for the flavor of the sugar? Using the Internet or cookbooks, read up on the chemistry of caramelization, then head to the kitchen with an adult to caramelize your own batch of sugar. With an adult's help, dissolve 1 1/3 cups of sugar in 2/3 cup of water. Heat the mixture in a pan over… Read more

Top Crops: Finding Hidden Grasses and Beans in Processed Foods

Science Fair Project Idea

Scientific Method

It's the bottom of the ninth, and you've spent a great afternoon at the ball game with a hotdog, a soda, and an ice cream in hand, but I'll bet you're not thinking about how many crops went into those classic baseball snacks. Sure, the bun contains wheat, but did you know that the hotdog might contain wheat, too? And soybeans may have been used to give that ice cream its perfectly smooth texture, while corn was likely used to sweeten the entire meal! Crops can be changed and added to processed… 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

Fifth Grade, Cooking & Food Science Science Projects (47 results)

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