Details

The Science Chef


The Science Chef

100 Fun Food Experiments and Recipes for Kids
2. Aufl.

von: Joan D'Amico, Karen E. Drummond

12,99 €

Verlag: Wiley
Format: EPUB
Veröffentl.: 02.09.2020
ISBN/EAN: 9781119608332
Sprache: englisch
Anzahl Seiten: 288

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

<p><b>Serve Up the Magic of Science with Fun and Kid-Friendly Cooking Experiments</b></p> <p>Break out your best aprons and spatulas: <i>The Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition</i> 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.</p> <p><i>The Science Chef</i> covers a wide variety of scientific areas, like:</p> <ul> <li>How plants grow and produce seeds</li> <li>How the process of fermentation produces pickles</li> <li>The basics of nutrition</li> <li>How acids and bases react together to make baked items rise up in the oven</li> </ul> <p>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!</p>
<p>About This Book xv</p> <p>Discovering Science in the Kitchen xvii</p> <p>Preparation and Cooking Skills xviii</p> <p>Equivalents xxii</p> <p>Pots, Pans, and More! xxv</p> <p>Safety Rules! xxxiii</p> <p>Nutrition in a Nutshell xxxv</p> <p>Rules of the Game for Food Safety xxxvii</p> <p><b>Part 1. Questions, Questions, Questions!</b></p> <p><b>How Does Food Cook?</b></p> <p>Experiment: Which Potato Cooks Faster? 3</p> <p>Heat Transfer and Cooking 4</p> <p>What Happened in the Experiment? 6</p> <p>Recipes</p> <p>Basic Baked Potatoes 8</p> <p>Broccoli and Cheddar Stuffed Potatoes 10</p> <p>Smashed Potatoes 12</p> <p>Air-Fried French Fries 14</p> <p>Potato Skins with Cheddar and Salsa 16</p> <p>Crunchy Country Potato Salad 17</p> <p>Create-a-Potato Party 19</p> <p>Quinoa-and-Salsa-Stuffed Sweet Potatoes with Awesome Avocado Sauce 21</p> <p>Awesome Avocado Sauce 23</p> <p><b>Why Does Popcorn Pop?</b></p> <p>Experiment: How Do You Get the Most Pops? 25</p> <p>Popcorn Science 26</p> <p>What Happened in the Experiment? 27</p> <p>Recipes</p> <p>The Best Popcorn 28</p> <p>“New” Fashioned Kettle Corn 30</p> <p>Popcorn Power Bars 31</p> <p>Trail Mix Popcorn 33</p> <p>“Movie Time” Cheddar Cheese and Chive Popcorn 34</p> <p>Popcorn Santa Fe 35</p> <p>Springtime Pastel Popcorn Treats 37</p> <p><b>Why Do Onions Make You Cry?</b></p> <p>Experiment: How Can I Cut Onions Without Crying? 40</p> <p>Onions and Enzymes 41</p> <p>What Happened in the Experiment? 42</p> <p>Recipes</p> <p>“A Plus” Air-Fried Onion Rings 43</p> <p>Cheesy Cauliflower and Onion Bake 45</p> <p><b>Why Does Toast Brown?</b></p> <p>Experiment: Which Toasts Better? 48</p> <p>The Science of Browning 49</p> <p>What Happened in the Experiment? 49</p> <p>Recipes</p> <p>Awesome Avocado Toast 50</p> <p>High Tea Cinnamon Toast 51</p> <p>Peanut Butter and Jelly French Toast Cutouts 52</p> <p>Linzer Tart French Toast 54</p> <p>Strawberry Butter 56</p> <p>Creamy Herb and Chive Spread 57</p> <p>Ralph’s Zippy Hummus 58</p> <p><b>How Does a Bean Sprout?</b></p> <p>Experiment: Which Beans Will Start to Grow? 62</p> <p>From Seed to Plant 63</p> <p>What Happened in the Experiment? 63</p> <p>Recipes</p> <p>Southwestern Dinner Salad 64</p> <p>“Aquafabulous” Cornbread 66</p> <p>Santa Fe Cheesy Black Bean Soup 68</p> <p>Quick-and-Easy Lunchtime Burrito 70</p> <p><b>How Do Sauces Thicken?</b></p> <p>Experiment: Which is the Better Thickener? 73</p> <p>All About Thickeners 74</p> <p>What Happened in the Experiment? 75</p> <p>Recipes</p> <p>Over-the-Rainbow Mac and Cheese 76</p> <p>Chile Con Queso Dip 78</p> <p><b>How Does Bread Rise?</b></p> <p>Experiment: How Does Sugar Affect Yeast’s Growth? 81</p> <p>Steps to Make Bread 82</p> <p>What Happened in the Experiment? 85</p> <p>Recipes</p> <p>All-American White Bread 86</p> <p>Basic Pizza Dough 88</p> <p>Possibilities Pizza 89</p> <p>“Saucy” Sausage and Veggie Stromboli 91</p> <p>Monkey Bread 93</p> <p><b>What is Baking Powder?</b></p> <p>Experiment: Does Temperature Affect How Much Baking Powder Bubbles? 96</p> <p>Baking Powder and Quick Breads 97</p> <p>What Happened in the Experiment? 98</p> <p>Recipes</p> <p>Baking Powder Drop Biscuits 99</p> <p>Breakfast Strawberry Shortcakes 101</p> <p>Picnic Time Carrot, Coconut, and Currant Bread 102</p> <p>Protein-Packed Blueberry Pancakes 104</p> <p>Basic Muffins with Variations 106</p> <p><b>What Happens When You Beat Egg Whites or Cook Eggs?</b></p> <p>Experiment: Which Egg Whites Whip Up Faster? 110</p> <p>All About Eggs 111</p> <p>What Happened in the Experiment? 112</p> <p>Recipes</p> <p>The Best Veggie Quiche Recipe 113</p> <p>Custom Omelets 116</p> <p>Angel Food Cake 118</p> <p><b>Part II No More Boxes, Cans, or Jars: Do It Yourself!</b></p> <p><b>Make-Your-Own Salad Dressings</b></p> <p>Activity: Make-Your-Own Mayonnaise 124</p> <p>Emulsions 125</p> <p>What Happened in the Activity? 125</p> <p>Recipes</p> <p>Trendy Tuna Salad 126</p> <p>Italian Dressing 127</p> <p>Rich Raspberry Dressing 128</p> <p>Layered Lunchtime Salads in a Jar 129</p> <p>Default Delicious Three Bean Salad 131</p> <p>Paninis with Mayo Pesto Dressing 132</p> <p>Fresh Fruit Cocktail with Honey Yogurt Dressing 134</p> <p><b>Grow-Your-Own Herbs</b></p> <p>Activity: Plant an Indoor Herb Garden 137</p> <p>Common Herbs and Spices 138</p> <p>What Happened in the Activity? 139</p> <p>Recipes</p> <p>Garden Fresh Tomato Sauce 140</p> <p>Creamy Blender Pesto Sauce 142</p> <p>Roasted Red Pepper Pesto Sauce with Artichokes, Olives, and Tomatoes 143</p> <p><b>Make-Your-Own Fermented Foods,</b></p> <p>Activity: Use Bacteria to Make Yogurt from Milk 146</p> <p>Making Pickles 148</p> <p>What Happened in the Activity? 148</p> <p>Recipes</p> <p>Aunt Teresa’s OldFashioned Bread-andButter Pickles 149</p> <p>Cool Crunchy Refrigerator Pickles 151</p> <p><b>Make-Your-Own Smoothies</b></p> <p>Experiment: Test the Viscosity of Fluids 155</p> <p>Smoothies and Heterogeneous Mixtures 156</p> <p>What Happened in the Experiment? 157</p> <p>Recipes</p> <p>Vita-Packed Tri-Berry Smoothie 158</p> <p>“Tropicalicious” Island Mango Smoothie 159</p> <p>Green-n-Lean Warrior Smoothie 160</p> <p><b>Make-Your-Own Popsicles</b></p> <p>Activity: Test What Happens When Water Turns to Ice 163</p> <p>Ice 163</p> <p>What Happened in the Activity? 164</p> <p>Recipes</p> <p>Fruity Popsicles 165</p> <p>Yogurt-Fruit Swirl Popsicles 166</p> <p>Pudding Popsicles 168</p> <p><b>Make-Your-Own Power Cookie Mix</b></p> <p>Activity: Make Sugar Crystals 171</p> <p>Sugars and Health 172</p> <p>What Happened in the Activity? 172</p> <p>Recipes</p> <p>Power Cookie Mix 173</p> <p>Peanut Butter Cookie Treats 174</p> <p>M&M Cookies 175</p> <p>Major Molasses Cookie Bites 176</p> <p>Delicious Double Chocolate Honey Brownies 177</p> <p><b>Make-Your-Own Nut Butter</b></p> <p>Experiment: Compare the Freezing Point of Oils Such as Peanut Oil 180</p> <p>Freezing Points of Oils 181</p> <p>What Happened in the Experiment? 181</p> <p>Recipes</p> <p>Homemade Honey-Roasted Peanut Butter 182</p> <p>The Best Banana Almond Milkshake 184</p> <p>“Peanutty” Coco-Chocolate Energy Treats 185</p> <p>Easy Cashew Fettuccini with Sun-Dried Tomatoes and Chives 187</p> <p><b>Make-Your-Own Jam</b></p> <p>Experiment: Compare Pectin Content of Fruits 191</p> <p>Pectin and Colloids 192</p> <p>What Happened in the Experiment? 192</p> <p>Recipes</p> <p>Jammin’ Red Raspberry Jam 193</p> <p>Whole-Wheat Snickerdoodle Surprise Muffins 195</p> <p>Chicken Breasts Glazed with Peach Jam 197</p> <p><b>Make-Your-Own Dried Fruits</b></p> <p>Experiment: Compare Water Content of Fresh and Dried Fruit 200</p> <p>Dehydration of Fruit 202</p> <p>What Happened in the Experiment? 203</p> <p>Recipes</p> <p>Overnight Slow-Cooked Maple Apple Oatmeal 204</p> <p>Crunchy Granola 206</p> <p>Bread Pudding with Raisins 208</p> <p>“No Yeast” Holiday Stollen 210</p> <p>Appendix A. Nutrient Content of Recipes 213</p> <p>Glossary 221</p> <p>Index 227</p>
<p><b>Dr. Joan D'Amico, Ed.D.,</b> is the Assistant Director of Special Services at the Garfield School District in New Jersey. She has worked as a cooking instructor and is the senior co-author of the <i>Differentiated Instruction for the Middle School</i> series. <p><b>Dr. Karen Drummond, Ed.D.,</b> is Lecturer of Nutrition at Gwynedd Mercy University, Pennsylvania, and has taught food preparation at Drexel University. Karen is the senior co-author of <i>Nutrition for Foodservice and Culinary Professionals (9th Edition)</i>. <p>Joan D'Amico and Karen Drummond have also coauthored <i>The Science Chef Travels Around the World, The Math Chef, The Healthy Body Cookbook, The United States Cookbook, The Coming to America Cookbook,</i> and <i>The U.S. History Cookbook,</i> all from Wiley.
<p><b>Become a Science Chef with these easy, mind-blowing, delicious food experiments!</b> <p>Why does popcorn pop? Why do onions make you cry? What even are<i></i> pickles?<i></i> For over 20 years, <i>The Science Chef</i> has been helping kids ages 5–12 solve these and dozens of other tasty mysteries. With 100 new and updated science experiments and kid-approved recipes, this is the most delicious science book you'll ever read! Basic ingredients and standard kitchen utensils are all you need to make everything from pasta sauce and pickles to ice cream and cupcakes. <p>Whether you're a beginner or an experienced cook, you can become a great Science Chef. Can you think like a scientist to discover food facts? Do you know how to boil, bake, and blend your way around the kitchen? <i>The Science Chef</i> will show you how, along with tips for kitchen safety, nutrition basics, and more. The best part? When you're done with these special science experiments, you'll get to eat the mouthwatering results!

Diese Produkte könnten Sie auch interessieren:

The U.S. History Cookbook
The U.S. History Cookbook
von: Karen E. D'Amico, Karen E. Drummond
PDF ebook
12,99 €
How to Ace Any Test
How to Ace Any Test
von: Book Builders, Beverly Chin
PDF ebook
11,99 €
How to Write a Great Research Paper
How to Write a Great Research Paper
von: Book Builders, Beverly Chin
PDF ebook
9,99 €