Middle School, Cooking & Food Science Science Projects (Page 6)

Hey, Do You C My Potatoes? Determining Vitamin C Amounts in Cooked Potatoes

Science Fair Project Idea

Scientific Method

As you know, vegetables not only taste good, but they are good for you. Many vegetables are a great source of vitamin C. Vitamin C is a water-soluble antioxidant that plays an important role in protecting the body from infection and disease. Humans do not make vitamin C on their own, so we must get it from dietary sources. Potatoes, like the ones shown in Figure 1, below, are one good source of vitamin C. Does cooking them affect how much vitamin C they have? In other words, if you boil a… Read more

Smashing for Mash: The Science of Making Memorable Mashed Potatoes!

Science Fair Project Idea

Scientific Method

What do you look forward to when the holidays arrive? Spending time with friends and family? Having lots of free time? How about the delicious food that comes out of the kitchen? You bet! What kinds of food do you have on your table during those special times of the year? For many people, mashed potatoes and gravy are usually on the holiday menu. Whether light and fluffy or smooth and silk-like, mashed potatoes are very satisfying. What is not satisfying is when the cook makes a mistake in… Read more

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

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

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

Steamy Standing Time: How Food Size Impacts Carryover Cooking

Science Fair Project Idea

Scientific Method

"What? My food needs some standing time? How can food stand? I don't see any legs on those baked potatoes!" Whether you're using a traditional oven or a microwave, standing time is an important concept in cooking or baking. When you remove a food from an oven or a microwave, the food retains heat and continues to cook for several minutes after it has been removed from the heat source. This process of the food continuing to cook, using the retained heat in the food itself, is called carryover… Read more

Middle School, Cooking & Food Science Science Projects (56 results)

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