The 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 ovenWhile 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!
From the Publisher
Let's Get Popping!
Procedure: Place 1/2 cup popcorn on cookie sheet and leave in oven at 200 degrees for 60 minutes. Let cool for 10 minutes. Place 1/2 cup popcorn in bowl with 1 cup water for 60 minutes. Drain the popcorn in a colander after 60 minutes has passed. Leave 1/2 cup popcorn in plastic bag for 60 minutes. Pop each of the three batches of popcorn separately. You can use a hot-air popper or "The Best Popcorn" recipe below to pop yourself on the stove. Observations: Which batch of popcorn made the biggest kernels of popcorn? Which batch made the smallest kernels? Using a measuring cup, measure how much popcorn each batch made. Which one made the most? What factors do you think contributed to which batch made the most popcorn? Which batch made the least popcorn? Why do think that was? Popcorn Science:Popping corn is the only type of corn to actually pop. The secret to its pop is a drop of water found in each kernel. As each kernel is heated, the drop of water turns to steam. The steam's energy ultimately breaks the hard kernel, and out pops popcorn! When water goes from being a liquid to a gas, it is called a phase change.
Materials: 1-1/2 cups unpopped popcorn Cookie sheet Medium bowl Plastic sandwich bag Colander Frying pan, lid, and vegetable oil OR hot-air popcorn popper What Happened in the Experiment?The popcorn that was soaked in water made the biggest kernels of popped popcorn as well as the largest amount of popcorn. This is because the soaking process added water to the kernel. The more water there is, the more steam is created in cooking, making the kernels pop better.
The popcorn that was dried out in the oven lost most of that drop of water that turns to steam during popping. The dried popcorn kernels made smaller kernels of popped popcorn and were more likely to be duds. Therefore, they produced the smallest amount of popped popcorn.
The popcorn that was left in a plastic bag made medium-sized kernels of popped popcorn and an average amount, as it was neither dried nor soaked.
Be sure to carefully measure the popcorn or it will be popping all over the kitchen!
What You'll Need:
2 tablespoons vegetable oil
1/2 cup unpopped popcorn kernels
Frying pan and lid
If you don't have a frying pan for this recipe, you can use a stockpot, a Dutch oven, or even a wok.
The Best Popcorn
Let's get started!Safety Rules!
Always check with an adult before trying a recipe. Talk to them about what you are allowed to do by yourself and when you need their help. Never turn your back on a frying pan that contains oil, and always open pan lids away from you to let steam escape safely. Finally, be sure to keep pan handles turned away from the edge of the stove to avoid knocking them off the stove and splattering hot food.
Difficulty: Beginner
Time: 10 minutes
Makes: 5 two-cup servings
Preheat the frying pan by placing it on the burner and setting the heat to medium for 2 minutes. Add the oil. (Don't substitute butter or margarine for the vegetable oil as they will burn in the hot frying pan.) Put one kernel into the frying pan and heat. When the kernel pops, you will know that the oil is at the right temperature. Remove the pan from the heat and pour in the rest of the kernels in the pan. Shake the pan to distribute the kernels evenly. Cover the pan and put it back on the heat. Once it starts popping, tip the lid a little to allow steam to escape. Also, shake the pan back and forth just above the burner, so each kernel is heated evenly and does not burn. Continue to shake until the popping slows to about one pop every few seconds. Then remove from heat immediately. Turn the burner off. Wait a moment and slowly lift the lid away from you so the steam escapes without touching you. Let the popcorn cool for a minute, then pour into a large bowl. Season as desired and enjoy!Publisher : Jossey-Bass; 2nd edition (September 23, 2020)
Language : English
Paperback : 288 pages
ISBN-10 : 1119608309
ISBN-13 : 978-1119608301
Reading age : 7 - 10 years
Grade level : Kindergarten and up
Item Weight : 2.31 pounds
Dimensions : 8.5 x 0.7 x 10.7 inches
Price: $19.99 - $16.05
(as of Feb 11, 2025 23:32:22 UTC – Details)
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!
From the Publisher
Let’s Get Popping!
Procedure:
Place 1/2 cup popcorn on cookie sheet and leave in oven at 200 degrees for 60 minutes. Let cool for 10 minutes.
Place 1/2 cup popcorn in bowl with 1 cup water for 60 minutes. Drain the popcorn in a colander after 60 minutes has passed.
Leave 1/2 cup popcorn in plastic bag for 60 minutes.
Pop each of the three batches of popcorn separately. You can use a hot-air popper or “The Best Popcorn” recipe below to pop yourself on the stove.
Observations:
Which batch of popcorn made the biggest kernels of popcorn? Which batch made the smallest kernels?
Using a measuring cup, measure how much popcorn each batch made. Which one made the most?
What factors do you think contributed to which batch made the most popcorn?
Which batch made the least popcorn? Why do think that was?
Popcorn Science:
Popping corn is the only type of corn to actually pop. The secret to its pop is a drop of water found in each kernel. As each kernel is heated, the drop of water turns to steam. The steam’s energy ultimately breaks the hard kernel, and out pops popcorn! When water goes from being a liquid to a gas, it is called a phase change.
Materials:
1-1/2 cups unpopped popcorn
Cookie sheet
Medium bowl
Plastic sandwich bag
Colander
Frying pan, lid, and vegetable oil OR hot-air popcorn popper
What Happened in the Experiment?
The popcorn that was soaked in water made the biggest kernels of popped popcorn as well as the largest amount of popcorn. This is because the soaking process added water to the kernel. The more water there is, the more steam is created in cooking, making the kernels pop better.
The popcorn that was dried out in the oven lost most of that drop of water that turns to steam during popping. The dried popcorn kernels made smaller kernels of popped popcorn and were more likely to be duds. Therefore, they produced the smallest amount of popped popcorn.
The popcorn that was left in a plastic bag made medium-sized kernels of popped popcorn and an average amount, as it was neither dried nor soaked.
Be sure to carefully measure the popcorn or it will be popping all over the kitchen!
What You’ll Need:
2 tablespoons vegetable oil
1/2 cup unpopped popcorn kernels
Frying pan and lid
If you don’t have a frying pan for this recipe, you can use a stockpot, a Dutch oven, or even a wok.
The Best Popcorn
Let’s get started!
Safety Rules!
Always check with an adult before trying a recipe. Talk to them about what you are allowed to do by yourself and when you need their help. Never turn your back on a frying pan that contains oil, and always open pan lids away from you to let steam escape safely. Finally, be sure to keep pan handles turned away from the edge of the stove to avoid knocking them off the stove and splattering hot food.
Difficulty: Beginner
Time: 10 minutes
Makes: 5 two-cup servings
Preheat the frying pan by placing it on the burner and setting the heat to medium for 2 minutes.
Add the oil. (Don’t substitute butter or margarine for the vegetable oil as they will burn in the hot frying pan.)
Put one kernel into the frying pan and heat. When the kernel pops, you will know that the oil is at the right temperature.
Remove the pan from the heat and pour in the rest of the kernels in the pan. Shake the pan to distribute the kernels evenly. Cover the pan and put it back on the heat.
Once it starts popping, tip the lid a little to allow steam to escape. Also, shake the pan back and forth just above the burner, so each kernel is heated evenly and does not burn.
Continue to shake until the popping slows to about one pop every few seconds. Then remove from heat immediately. Turn the burner off.
Wait a moment and slowly lift the lid away from you so the steam escapes without touching you. Let the popcorn cool for a minute, then pour into a large bowl.
Season as desired and enjoy!
Publisher : Jossey-Bass; 2nd edition (September 23, 2020)
Language : English
Paperback : 288 pages
ISBN-10 : 1119608309
ISBN-13 : 978-1119608301
Reading age : 7 – 10 years
Grade level : Kindergarten and up
Item Weight : 2.31 pounds
Dimensions : 8.5 x 0.7 x 10.7 inches
