Cooking & Food Science

Kimchi Chemistry

Science Buddies — Specialty items: To obtain traditional Korean spices, you might have to go to an Asian market. But you can use commonly available substitutes, if desired. The first step in making kimchi is typically to wet the cabbage and coat it with salt. The ...More…

How Sweet It Is! Measuring Glucose in Your Food

Science Buddies — Use glucose strips in this science fair project to measure the concentration of glucose in various fruits and juices. The objective of this science fair project is to measure the concentration of glucose in a variety of common fruits and ...More…

How Greasy Are Your Potato Chips?

Science Buddies — To compare the greasiness of several varieties of potato chips. Do you like to snack? Most people enjoy having a snack between lunch and dinner. One of the more popular snacks is potato chips. Potato chips come in a variety of tasty flavors, ...More…

Shaking for Butter

Science Buddies — In this food science fair project, the student will determine the best conditions for making butter. The objective of this food science fair project is to determine the right conditions for making butter. Did you know that butter is actually an ...More…

Hydrolytic rancidity

Science Buddies — To determine what factors cause potato chips to spoil and go rancid. Have you ever snuck a bite of food you've rediscovered from under your bed or between the couch cushions? Be careful, because food isn't good forever! When food spoils and goes . ...More…

oxidative damage

Science Buddies — This next entry is an article that discusses the level of vitamin C as a function of ripeness in a variety of bell peppers. Colorful bell peppers. (Luc Viatour, 2008.) In this cooking and food science fair project, the student will determine if ...More…

antioxidant

Science Buddies — In this cooking and Food Science fair project, the student will determine which cooking method preserves the most vitamin C in potatoes. The following websites describe how to titrate vitamin C from vegetables. The third website details how ...More…

Get Saucy with the Thickening Power of Starches*

Science Buddies — In this cooking science fair project, students will rank plant starches in their ability to thicken a liquid. There are many ways to thicken sauces, but one of the most common ways is to use Cooks have two choices in deciding how to thicken ...More…

Mean & Green: Fruit & Vegetable Hardening*

Science Buddies — Once your produce has been cooked and cooled, you will need to test the two groups. You can visually inspect and see if you have any disintegration or breaking up of the pieces, and then you can measure the firmness of the produce by using a ...More…

Cooking Method 1: Cooking the Egg in Boiling Water

Science Buddies — To scientifically determine the best method for consistently producing the best soft-boiled egg. The typical egg packs a lot of punch in a small package. One large egg has 75 There are about 200 breeds of chickens around the world. Most of the ...More…

lactic acid,

Science Buddies — What influences the curdling of milk proteins? The primary factors are You will then test and compare the curdling properties of cow milks that have different percentages of milk fat, from skim milk on up to cream. For each trial, choose one type ...More…

Temper, Temper, Temper! The Science of Tempering Chocolate*

Science Buddies — In this Cooking and Food science fair project, the student will find the temperature at which dark chocolate and white chocolate yield the best tempering characteristics. This website from the Exploratorium in San Francisco has information on ...More…

Cooking & Food Science

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