Talk about creative curriculum. Our Science Instructional Specialist, Sara Benge, came up with a 10-week Chemistry of Cooking class that recently culminated in the First Annual Formulas & Food Fair — a hands-on event where students and staff had the opportunity to taste the “lab results.”
As usual, we’ve added a twist to your run of the mill chemistry class by focusing on the chemical changes that occur in food molecules during fermentation, baking and emulsification — not to mention the Maillard Reaction. As a result, our chemistry students learned how to identify and describe the features of atoms and molecular structures in specific food items, such as a glucose molecule that happens to be found in a number of carbohydrate and sugar-based foods.
Plenty of experimentation went into these chemistry lessons, with our “chem chefs” creating their own cooking recipes, observing changes in flavors, textures and the appearance of the food, and applying their knowledge of basic chemistry concepts in order to explain why they did or did not achieve a specific result.
The Food Fair was held on a recent afternoon with students in the class each preparing a Continue reading…