ScienceInTheKitchen

As with applied mathematics in the kitchen, the application of applied science plays an important role in cooking and preparing food. Student teams first define cooking and identify three ways heat is transferred to a product. Next, they study emulsions and prepare an emulsified product. They gain an understanding of the differences between microwave and confection appliances. In the next part of the unit students study the biology of bacterial growth and perform experiments and tests on bacterial cultures. Student teams learn and demonstrate the proper techniques of sanitation, hand washing and food handling. Finally, they explore the care of equipment, safety and efficiency in the kitchen.






 * SOFTWARE students will use in this Integrated Instructional Unit**


 * Microsoft Office Publisher 2007**


 * Microsoft Office WORD**

Student Resources:

[|Bread Science 101 --- Leaveners in Bread].