Gourmet Lab : The Scientific Principles Behind Your Favorite Foods.
Title:
Gourmet Lab : The Scientific Principles Behind Your Favorite Foods.
Author:
Young, Sarah.
ISBN:
9781936137480
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (369 pages)
Contents:
Contents -- Introduction -- National Science EducationStandards: Incorporating Gourmet Lab Into Your Curriculum -- Safety Protocol: How to Make Cooking Safe in a Laboratory -- Part One: Changes in Matter -- Experiment 1: Butter Battle: Student Pages -- Experiment 1: Butter Battle: Teacher Pages -- Experiment 2:Exploding Corn: Student Pages -- Experiment 2: Exploding Corn: Teacher Pages -- Experiment 3: "Melting" Apples: Student Pages -- Experiment 3: "Melting" Apples: Teacher Pages -- Experiment 4: Cold Milk: Student Pages -- Experiment 4: Cold Milk: Teacher Pages -- Experiment 5: Gummy Invertebrates: Student Pages -- Experiment 5: Gummy Invertebrates: Teacher Pages -- Part Two:Acids and Bases -- Experiment 6: Acidic Milk: Student Pages -- Experiment 6: Acidic Milk: Teacher Pages -- Experiment 7: Berries and Bacteria: Student Pages -- Experiment 7: Berries and Bacteria: Teacher Pages -- Experiment 8: American Mozzarella: Student Pages -- Experiment 8: American Mozzarella: Teacher Pages -- Part Three: Biochemistry -- Experiment 9: Ballpark Pretzels: Student Pages -- Experiment 9: Ballpark Pretzels: Teacher Pages -- Experiment 10: Cinnamon Rolls: Student Pages -- Experiment 10: Cinnamon Rolls: Teacher Pages -- Experiment 11:Growing a Pancake: Student Pages -- Experiment 11:Growing a Pancake: Teacher Pages -- Experiment 12:Under Pressure: Student Pages -- Experiment 12:Under Pressure: Teacher Pages -- Experiment 13:Regular or Diet Soda? Student Pages -- Experiment 13:Regular or Diet Soda? Teacher Pages -- Part Four: Molecular Structure -- Experiment 14: Crystal Carbohydrates: Student Pages -- Experiment 14:Crystal Carbohydrates: Teacher Pages -- Experiment 15:Strong Sugar Science: Student Pages -- Experiment 15:Strong Sugar Science: Teacher Pages -- References -- Additional Resources -- About the Author -- Acknowledgments -- Index.
Abstract:
Hands-on, inquiry-based, and relevant to every student's life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6-12. This collection of 15 hands-on experiments-each of which includes a full set of both student and teacher pages-challenges students to take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and bases, biochemistry, and molecular structure.The Teacher pages include Standards addressed in each lab, a vocabulary list, safety protocols, materials required, procedures, data analysis, student questions answer key, and conclusions and connections to spur wrap-up class discussions. Cross-curricular notes are also included to highlight the lesson's connection to subjects such as math and literacy. Finally, optional extensions for both middle school and high school levels detail how to explore each concept further. What better topic than food to engage students to explore science in the natural world?.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Genre:
Electronic Access:
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