Exploring Science in the Food Lab

by Byrd-Bredbenner, Carol

• ISBN13: 9781566377195
• ISBN10: 1566377196
• Edition: Revised
• Format: Paperback
• Copyright: 2000-03-01
• Publisher: Goodheart-Willcox Pub

Summary

How does surface area affect cooking time? What is the difference between boiling and simmering? Why do bananas turn brown? What is osmosis?

Exploring Science in the Foods Lab is an ideal way to introduce food science into your foods and nutrition courses. The experiments in this book will help your students discover the answers to these intriguing questions, and more! They will also learn some secrets to preparing more appetizing as well as nutritious foods.
-- Each of the 40 reproducible experiments includes background information explaining the scientific principles explored, definitions of new terms, objective for the experiment, step-by-step instructions for the procedure, a list of supplies needed, data tables to record results, and analysis questions that reinforce the principles involved.

Equipment you need for these experiments is already in your classroom's kitchen and supplies are available at your local supermarket. No special lab equipment or chemicals are needed. The experiments are suitable for use in grades 6 to 12. Exploring Science in t

Table of Contents

Introductions
Teacher Introduction to Exploring Science in the Foods Lab	5	(2)
Student Introduction to Exploring Science in the Foods Lab	7	(2)
Your Sensational Senses Setting Up a Taste Test	9	(4)
Kitchen Equipment
Measurements Matter Measuring Liquid and Dry Ingredients Accurately	13	(4)
Taking Temperatures Calibrating Thermometers	17	(4)
Saving Energy on the Range Effect of Surface Element and Oven Variables on Cooking Time	21	(4)
Quicker Cooking Effect of Cooking Temperature and Food Surface Area on Cooking Time	25	(4)
Bubbling Liquids Differences in Boil, Rolling Boil, Simmer, and Scald	29	(4)
Microwave Cooking
Time Flies! Effect of Cooking Time on Quality of Microwaved Foods	33	(4)
Hot Spots Mapping Hot Spots in a Microwave Oven	37	(4)
In Hot Water Heating Liquids Evenly	41	(4)
It's All in the Location Heating Solid Foods Evenly	45	(4)
Making Waves...Microwaves That Is! Effect of a Turntable on Food Quality	49	(4)
Baked Goods and Cereals
Golden Brown Goodies The Maillard Reaction	53	(4)
Cookie Crust Colors Effect of Pan on the Crusts of Baked Goods	57	(4)
Cracked-Up Cakes Effect of Oven Temperature on Quality of Baked Goods	61	(4)
Leavened Balloons Action of Leavening Agents	65	(4)
Short Cakes Effect of Fats on Quality of Baked Goods	69	(4)
Biscuit Break Effect of Flour Type on Quick Bread Quality	73	(4)
Pasta Time Effect of Cooking Time and Conditions on Pasta Quality	77	(4)
Stale Away Refreshing Stale Bread	81	(4)
Fruits, Vegetables, and Salads
Do You Want Fries with That? Effect of Refrigeration on Potato Quality	85	(4)
How Sweet It Is Presence of Carbohydrates in Ripe and Unripe Bananans	89	(2)
No More Brown Bananas Enzymatic Browning	91	(4)
Pineapple Gelatin Effect of Heat on Enzyme Action	95	(4)
Jelling Gelatin Effect of Liquid and Gelatin on Gel Firmness	99	(4)
Tasty Veggies Effect of Cooking Method on Vegetable Color, Flavor, and Texture	103	(4)
Salads: Soupy or Crispy? Effect of Salad Dressing on Salad Crispness	107	(4)
Applesauce: Lumpy or Smooth? Effect of Sugar on Cooked Fruit Color, Texture, and Flavor	111	(4)
Milk and Dairy Products
Yummy Yogurt Making a Cultured Dairy Product	115	(4)
Curds and Whey Cheese Making	119	(4)
Cheese Fondue Effect of Heat on Cheese	123	(4)
Smooth, Creamy Ice Cream Effect of Ingredients and Freezing Method on Ice Cream Quality	127	(4)
Meats
Juicy Meatballs Effect of Beef Grade on Texture, Flavor, and Fat Content	131	(4)
From Tough to Tender Methods of Tenderizing Meat	135	(4)
Fats and Sweets
Butterfat Coalescing Fat Droplets in Cream	139	(2)
Grease! Fat Melting Point	141	(2)
Candy Crystals Effect of Temperature, Interfering Agents, and Stirring on Crystal Formation	143	(4)
Food Storage an Safety
Light, Oxygen, Flavor! Oxidative Rancidity	147	(4)
Scented Eggs Odor Transfer in Refrigerated Foods	151	(2)
Colonel Popcorn Storage of Dry Grain Foods	153	(4)
In the Danger Zone Examining Danger Zone Temperatures	157	(4)
Answer Key	161