Science Chef - 100 Fun Food Experiments and Recipes for Kids

Serve Up the Magic of Science with Fun and Kid-Friendly Cooking Experiments
 
Break out your best aprons and spatulas: The Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition teaches children the basics of science through a variety of fun experiments, activities, and recipes. Each chapter explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes using ingredients from the experiment. Altogether there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way.
 
The Science Chef covers a wide variety of scientific areas, like:
* How plants grow and produce seeds
* How the process of fermentation produces pickles
* The basics of nutrition
* How acids and bases react together to make baked items rise up in the oven
 
While the first edition of this classic book has delighted readers for over twenty years, this new edition is sure to be an even bigger hit with the kids in your home. Bon Appetit!

List of contents

About This Book xv
 
Discovering Science in the Kitchen xvii
 
Preparation and Cooking Skills xviii
 
Equivalents xxii
 
Pots, Pans, and More! xxv
 
Safety Rules! xxxiii
 
Nutrition in a Nutshell xxxv
 
Rules of the Game for Food Safety xxxvii
 
Part 1. Questions, Questions, Questions!
 
How Does Food Cook?
 
Experiment: Which Potato Cooks Faster? 3
 
Heat Transfer and Cooking 4
 
What Happened in the Experiment? 6
 
Recipes
 
Basic Baked Potatoes 8
 
Broccoli and Cheddar Stuffed Potatoes 10
 
Smashed Potatoes 12
 
Air-Fried French Fries 14
 
Potato Skins with Cheddar and Salsa 16
 
Crunchy Country Potato Salad 17
 
Create-a-Potato Party 19
 
Quinoa-and-Salsa-Stuffed Sweet Potatoes with Awesome Avocado Sauce 21
 
Awesome Avocado Sauce 23
 
Why Does Popcorn Pop?
 
Experiment: How Do You Get the Most Pops? 25
 
Popcorn Science 26
 
What Happened in the Experiment? 27
 
Recipes
 
The Best Popcorn 28
 
"New" Fashioned Kettle Corn 30
 
Popcorn Power Bars 31
 
Trail Mix Popcorn 33
 
"Movie Time" Cheddar Cheese and Chive Popcorn 34
 
Popcorn Santa Fe 35
 
Springtime Pastel Popcorn Treats 37
 
Why Do Onions Make You Cry?
 
Experiment: How Can I Cut Onions Without Crying? 40
 
Onions and Enzymes 41
 
What Happened in the Experiment? 42
 
Recipes
 
"A Plus" Air-Fried Onion Rings 43
 
Cheesy Cauliflower and Onion Bake 45
 
Why Does Toast Brown?
 
Experiment: Which Toasts Better? 48
 
The Science of Browning 49
 
What Happened in the Experiment? 49
 
Recipes
 
Awesome Avocado Toast 50
 
High Tea Cinnamon Toast 51
 
Peanut Butter and Jelly French Toast Cutouts 52
 
Linzer Tart French Toast 54
 
Strawberry Butter 56
 
Creamy Herb and Chive Spread 57
 
Ralph's Zippy Hummus 58
 
How Does a Bean Sprout?
 
Experiment: Which Beans Will Start to Grow? 62
 
From Seed to Plant 63
 
What Happened in the Experiment? 63
 
Recipes
 
Southwestern Dinner Salad 64
 
"Aquafabulous" Cornbread 66
 
Santa Fe Cheesy Black Bean Soup 68
 
Quick-and-Easy Lunchtime Burrito 70
 
How Do Sauces Thicken?
 
Experiment: Which is the Better Thickener? 73
 
All About Thickeners 74
 
What Happened in the Experiment? 75
 
Recipes
 
Over-the-Rainbow Mac and Cheese 76
 
Chile Con Queso Dip 78
 
How Does Bread Rise?
 
Experiment: How Does Sugar Affect Yeast's Growth? 81
 
Steps to Make Bread 82
 
What Happened in the Experiment? 85
 
Recipes
 
All-American White Bread 86
 
Basic Pizza Dough 88
 
Possibilities Pizza 89
 
"Saucy" Sausage and Veggie Stromboli 91
 
Monkey Bread 93
 
What is Baking Powder?
 
Experiment: Does Temperature Affect How Much Baking Powder Bubbles? 96
 
Baking Powder and Quick Breads 97
 
What Happened in the Experiment? 98
 
Recipes
 
Baking Powder Drop Biscuits 99
 
Breakfast Strawberry Shortcakes 101
 
Picnic Time Carrot, Coconut, and Currant Bread 102
 
Protein-Packed Blueberry Pancakes 104
 
Basic Muffins with Variations 106
 
What Happens When You Beat Egg Whites or Cook Eggs?
 
Experiment: Which Egg Whites Whip Up Faster? 110
 
All About Eggs 111
 

About the author

Dr. Joan D'Amico, Ed.D., is the Assistant Director of Special Services at the Garfield School District in New Jersey. She has worked as a cooking instructor and is the senior co-author of the Differentiated Instruction for the Middle School series. Dr. Karen Drummond, Ed.D., is Lecturer of Nutrition at Gwynedd Mercy University, Pennsylvania, and has taught food preparation at Drexel University. Karen is the senior co-author of Nutrition for Foodservice and Culinary Professionals (9th Edition). Joan D'Amico and Karen Drummond have also coauthored The Science Chef Travels Around the World, The Math Chef, The Healthy Body Cookbook, The United States Cookbook, The Coming to America Cookbook, and The U.S. History Cookbook, all from Wiley.

Product details

• Authors: Joan D'Amico, Joan Drummond D''amico, Karen E Drummond, Karen E. Drummond
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Paperback / Softback
• Released: 26.10.2020
• EAN: 9781119608301
• ISBN: 978-1-119-60830-1
• No. of pages: 288
• Subject: Children's and young people's books > Non-fiction books / Non-fiction picture books > Miscellaneous