Science Chef: 100 Fun Food Experiments And Recipes For Kids

Description: 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! 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 What Happened in the Experiment? 112 Recipes The Best Veggie Quiche Recipe 113 Custom Omelets 116 Angel Food Cake 118 Part II No More Boxes, Cans, or Jars: Do It Yourself! Make-Your-Own Salad Dressings Activity: Make-Your-Own Mayonnaise 124 Emulsions 125 What Happened in the Activity? 125 Recipes Trendy Tuna Salad 126 Italian Dressing 127 Rich Raspberry Dressing 128 Layered Lunchtime Salads in a Jar 129 Default Delicious Three Bean Salad 131 Paninis with Mayo Pesto Dressing 132 Fresh Fruit Cocktail with Honey Yogurt Dressing 134 Grow-Your-Own Herbs Activity: Plant an Indoor Herb Garden 137 Common Herbs and Spices 138 What Happened in the Activity? 139 Recipes Garden Fresh Tomato Sauce 140 Creamy Blender Pesto Sauce 142 Roasted Red Pepper Pesto Sauce with Artichokes, Olives, and Tomatoes 143 Make-Your-Own Fermented Foods, Activity: Use Bacteria to Make Yogurt from Milk 146 Making Pickles 148 What Happened in the Activity? 148 Recipes Aunt Teresa's OldFashioned Bread-andButter Pickles 149 Cool Crunchy Refrigerator Pickles 151 Make-Your-Own Smoothies Experiment: Test the Viscosity of Fluids 155 Smoothies and Heterogeneous Mixtures 156 What Happened in the Experiment? 157 Recipes Vita-Packed Tri-Berry Smoothie 158 "Tropicalicious" Island Mango Smoothie 159 Green-n-Lean Warrior Smoothie 160 Make-Your-Own Popsicles Activity: Test What Happens When Water Turns to Ice 163 Ice 163 What Happened in the Activity? 164 Recipes Fruity Popsicles 165 Yogurt-Fruit Swirl Popsicles 166 Pudding Popsicles 168 Make-Your-Own Power Cookie Mix Activity: Make Sugar Crystals 171 Sugars and Health 172 What Happened in the Activity? 172 Recipes Power Cookie Mix 173 Peanut Butter Cookie Treats 174 M&M Cookies 175 Major Molasses Cookie Bites 176 Delicious Double Chocolate Honey Brownies 177 Make-Your-Own Nut Butter Experiment: Compare the Freezing Point of Oils Such as Peanut Oil 180 Freezing Points of Oils 181 What Happened in the Experiment? 181 Recipes Homemade Honey-Roasted Peanut Butter 182 The Best Banana Almond Milkshake 184 "Peanutty" Coco-Chocolate Energy Treats 185 Easy Cashew Fettuccini with Sun-Dried Tomatoes and Chives 187 Make-Your-Own Jam Experiment: Compare Pectin Content of Fruits 191 Pectin and Colloids 192 What Happened in the Experiment? 192 Recipes Jammin' Red Raspberry Jam 193 Whole-Wheat Snickerdoodle Surprise Muffins 195 Chicken Breasts Glazed with Peach Jam 197 Make-Your-Own Dried Fruits Experiment: Compare Water Content of Fresh and Dried Fruit 200 Dehydration of Fruit 202 What Happened in the Experiment? 203 Recipes Overnight Slow-Cooked Maple Apple Oatmeal 204 Crunchy Granola 206 Bread Pudding with Raisins 208 "No Yeast" Holiday Stollen 210 Appendix A. Nutrient Content of Recipes 213 Glossary 221 Index 227 Author Biography: 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.