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Use Cooking Equipment Science Projects (17 results)

Use cooking equipment to experiment with making better-tasting food. Or take measurements for your food science experiment with existing equipment or even a tool you make.

Make Yogurt Spheres Using Molecular Gastronomy
Science Fair Project Idea
Scientific Method
Imagine if instead of spooning up a bowl of soup, a container of yogurt, or a cup of pudding you could just pick up and pop in your mouth a round, mess-free, ball-like blob of one of those. It might feel like snacking rather than eating a meal! In this food science project you can try exactly that. The simple step-by-step directions will lead you through trying a fun cooking technique called reverse spherification to turn yogurt into semi-solid balls, which are called "raviolis." How do you… Read more
You Want Fries With That? The Science of Crispy Potatoes
Science Fair Project Idea
Scientific Method
The first bite of a fresh-picked apple, the crunch of morning toast, the deep cut into rich, flaky layers of baklava, the pleasing snap of a chip. Besides being delicious, what do these foods have in common? They're crisp. They have a brittleness that causes them to shatter in your mouth when you first bite into them. It's a sensation that many people enjoy. Making potatoes crispy requires some extra cooking steps, as you'll discover in this food science project, but the results are well worth… Read more
How Do You Make the 'Best' Cookie?
Science Fair Project Idea
Scientific Method
Have you ever bitten in to a cookie and thought, "this is the best cookie in the whole wide world!"? Was it one you made at home? In this science fair project, discover if you can perfect the taste of your favorite cookie right in your own kitchen! Read more
Shaking for Butter
Science Fair Project Idea
Scientific Method
Hot pancakes with butter running down the sides, freshly baked biscuits and pastries with butter, hot flaky potatoes with melted butter. Yum! It seems like everything tastes better when you add butter. But what is butter and how is it made? In this food science fair project, you will find out, and you will test different conditions for making butter and determine the best method. Read more
Making Maple Syrup Candy: How Does Temperature Affect It?
Science Fair Project Idea
Scientific Method
Maple syrup is deliciously gooey and great on breakfast foods like pancakes and waffles. But it has another amazing property. It can be turned into maple candies with a range of textures, like sticky maple taffy or molded maple sugar candy. In this science fair project, you will investigate how the temperature that maple syrup is heated up to affects what type of maple syrup-based candies can be made. Read more
Temper, Temper, Temper! The Science of Tempering Chocolate
Science Fair Project Idea
Scientific Method
Nut clusters, chocolate-dipped candies, and chocolate-dipped strawberries are just some of the delicious goodies that have a thin, rich layer of chocolate wrapped around them. But how do pastry and candy chefs make these delectable treats? The first step is to melt and temper chocolate. Tempering is a process in which the cocoa butter in chocolate is hardened into a specific crystalline pattern. When the cocoa butter molecules are in this pattern, the chocolate is shiny and breaks with a sharp… Read more
Which Cheesecake Baking Method is the Best?
Science Fair Project Idea
Scientific Method
Since ancient times, nothing has said "special" and "dessert" quite like cheesecake! The Romans even sacrificed their form of cheesecake, called libum, in religious ceremonies. Modern cheesecakes are more likely to be eaten at parties and at restaurants than used as sacrificial offerings, but no matter how they're enjoyed, all cheesecakes require some finesse in their baking and mixing to avoid common cheesecake faults, like cracking, collapsing, or failure to rise. In this cooking and food… Read more
From Sauce to Solid: The Science of Cranberry Condiments
Science Fair Project Idea
Scientific Method
"Slurp...plop!" Recognize that sound? You might if your family usually serves jellied cranberries for the holidays. Jellied cranberries are thick, like gelatin, and retain the shape of the mold in which it was placed, which might mean Aunt Sue's turkey mold or even the shape of the can if you buy one of the popular canned versions. Taking a bite of wiggly jellied cranberries can be a fun addition to a delicious meal, but cranberries can also be served as a sauce. Both versions use the same… Read more
Cookies: Can You Blame the Burnt Ones On the Cookie Sheet?
Science Fair Project Idea
Scientific Method
Have you ever bitten into a beautiful golden-brown cookie only to realize in dismay that the bottom is burned and black? What causes that uneven baking? Can it be prevented? You can discover the answer by conducting a science fair project to determine whether different types of cookie sheets result in noticeably different cookies. First you'll need to do some background research to figure out what kinds of baking sheets you can buy. For example, there are aluminum, steel, insulated, and… 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
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