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Cooking with Chemistry


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    Science Friday

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Cooking with Chemistry

In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency. Learners investigate immiscible liquids and how to use emulsifiers to create a stable and homogenous mixture using these particular liquids.

Quick Guide


Preparation Time:
Under 5 minutes

Learning Time:
45 to 60 minutes

Estimated Materials Cost:
$10 - $20 per student

Age Range:
Ages 11 - 14

Resource Types:
Activity, Experiment/Lab Activity, Lesson/Lesson Plan

Language:
English

Materials List (per student)


  • Oil
  • Water
  • Food coloring
  • Small plastic bottles
  • Measuring spoons
  • Dishwashing liquid
  • Glass jars
  • Stove or hot plate
  • Wire whisks
  • Oven mitts
  • Saucepans (stainless steel, enamel or glass)
  • Hollandaise sauce recipe
  • Eggs
  • Lemon juice
  • Cold water
  • Salt
  • Sticks of butter
  • White pepper

Subjects


  • Physical Sciences
    • Chemistry
      • Chemical Reactions
      • Solutions
    • States of Matter
      • Liquids
    • Structure and Properties of Matter
      • Volume and Density
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations

Informal Categories


  • Food and Cooking

Audience


To use this activity, learners need to:

  • see
  • see color
  • touch

Learning styles supported:

  • Links STEM to other topics of interest such as arts and humanities
  • Involves hands-on or lab activities

Other


Includes alignment to state and/or national standards

This resource is part of:

Access Rights:

  • Free access

By:

  • Education, Science Friday

Rights:

  • All Rights Reserved, Science Friday, ©2010

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