The Science Chef: 100 Fun Food Experiments and Recipes for Kids

Overview

What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science!

With The Science Chef you'll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when you're finished!

Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel ...

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Overview

What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science!

With The Science Chef you'll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when you're finished!

Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You'll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread.

Whether you're a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide.

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Editorial Reviews

School Library Journal
Gr 5-9-``In baking, it is often possible to substitute applesauce or prune butter for fat.'' If for nothing else than that factoid, this book is worthy of purchase. Fortunately, there is much more in it that young scientists and cooks will find useful. There are some inaccuracies (it is gas in onions that causes tears, not oil) but that is a minor quibble compared to the fascinating sections on making curds and whey (and why it is called ``cottage cheese''), why popcorn pops, and why one bad apple can spoil the whole barrel. Scientific information is kept to a chatty minimum, as this is not a treatise on the makeup of the foods we eat, but rather a way for kids (young and not so young) to have fun cooking. Each chapter begins with facts about the topic, followed by a brief experiment to illustrate the concept and recipes that range in skill level from no experience to some experience, with one recipe for angel food cake that requires a fair amount of expertise. However, the author's view of level of experience tends to be very optimistic. Other cookbooks contain more scientific information, but this is a good basic source. Attractively illustrated with black-and-white line drawings, easy and interesting to read, and filled with tidbits of information.-Carole B. Kirkpatrick, Terminal Park Elementary School, Auburn, WA
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Product Details

  • ISBN-13: 9780471310457
  • Publisher: Wiley
  • Publication date: 10/28/1994
  • Edition number: 1
  • Pages: 192
  • Sales rank: 242,959
  • Age range: 9 - 12 Years
  • Product dimensions: 7.50 (w) x 9.37 (h) x 0.51 (d)

Meet the Author

JOAN D'AMICO is a home economics teacher who currently teaches cooking to elementary and middle school students at Kings Cookingstudio in New Jersey. KAREN EICH DRUMMOND is a registered dietitian and has written and edited several cookbooks, including Cook's Healthy Handbook (Wiley).
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Table of Contents

Discovering the Kitchen.

QUESTIONS, QUESTIONS, QUESTIONS.

Why Does Popcorn Pop?.

Why Do Onions Make You Cry?.

Why Does Toast Brown?.

What's So Special About Potatoes?.

How Do Sauces Thicken?.

Why Does a Cut Apple Turn Brown?.

How Does Bread Rise?.

What Is Baking Powder?.

What Happens When You Beat Egg Whites?.

NO MORE BOXES, CANS, OR JARS: DO IT YOURSELF!.

Make-Your-Own Salad Dressings.

Make-Your-Own Pasta Sauces.

Make-Your-Own Cheese.

Make-Your-Own Whipped Cream and Butter.

Make-Your-Own Pudding Mix.

Make-Your-Own Ice Pops.

SCIENCE IN THE SUPERMARKET.

Ripe or Not Ripe?.

Real Fat or Fake Fat?.

All That Sugar!.

Which Cereal Has More Fiber?.

White Rice or Brown Rice?.

Appendices.

Glossary.

Index.

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Sort by: Showing 1 Customer Reviews
  • Posted April 10, 2010

    Science in the Kitchen

    My kids love this book it combines great, easy to follow recipes with science experiments. Each of the recipes is accompanied by a simple scientific explanation of the processes that can be observed. For example have you ever wondered why bread goes brown and crispy when you toast it or why egg whites become stiff and fluffy when you beat them? This book has the answers. It is well set out and my six year old has no trouble reading and understanding the recipes. This book has transformed our home school kitchen into a mini science lab with the added befit that the results of the experiments are really good to eat!

    1 out of 1 people found this review helpful.

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