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Monster Mallows
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In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.
Smell the Maillard Reaction
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In this activity, learners cook amino acids and sugar to explore the range of aromas released.
Hollandaise Sauce: Emulsion at Work
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In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.
Supercooled Water Drops
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In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.
Mixing and Unmixing in the Kitchen
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In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.
Maritime Munchies
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In this activity, learners follow simple historical maritime recipes to cook up hardtack and swanky, and then compare the foods they eat to what was served on ships in the past.