Synopses & Reviews
What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science!
With The Science Chef you'll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when you're finished!
Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You'll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread.
Whether you're a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide.
About the Author
JOAN D'AMICO is a home economics teacher who currently teaches cooking to elementary and middle school students at Kings Cookingstudio in New Jersey. KAREN EICH DRUMMOND is a registered dietitian and has written and edited several cookbooks, including Cook's Healthy Handbook (Wiley).
Table of Contents
Discovering the Kitchen.
QUESTIONS, QUESTIONS, QUESTIONS.
Why Does Popcorn Pop?.
Why Do Onions Make You Cry?.
Why Does Toast Brown?.
What's So Special About Potatoes?.
How Do Sauces Thicken?.
Why Does a Cut Apple Turn Brown?.
How Does Bread Rise?.
What Is Baking Powder?.
What Happens When You Beat Egg Whites?.
NO MORE BOXES, CANS, OR JARS: DO IT YOURSELF!.
Make-Your-Own Salad Dressings.
Make-Your-Own Pasta Sauces.
Make-Your-Own Whipped Cream and Butter.
Make-Your-Own Pudding Mix.
Make-Your-Own Ice Pops.
SCIENCE IN THE SUPERMARKET.
Ripe or Not Ripe?.
Real Fat or Fake Fat?.
All That Sugar!.
Which Cereal Has More Fiber?.
White Rice or Brown Rice?.