Cover image for Kitchen Science Lab for Kids: EDIBLE EDITION

Kitchen Science Lab for Kids: EDIBLE EDITION

Author Liz Lee Heinecke
Release Date: 2019/06/01
ISBN: 9781631597428
Topic:
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Kitchen Science Lab for Kids: EDIBLE EDITION offers the science behind 52 family-favorite recipes.

Table of Contents

  1. Introduction
  2. Overview
  3. Rules of Kitchen and Food Safety
  4. COURSE 01 DAZZLING DRINKS
    1. Lab 1: Sweet Soda Syrups (supersaturated solutions)
    2. Lab 2: Razzle-Dazzle Root Beer (fermentation)
    3. Lab 3: Bodacious Bubble Tea (tapioca science)
    4. Lab 4: Sunset Lemonade (density gradient)
  5. COURSE 02 SCRUMPTIOUS SNACKS
    1. Lab 5: Paper-Bag Popcorn Explosion (vapor pressure)
    2. Lab 6: Pretzel Bread Sticks (Maillard reaction)
    3. Lab 7: Flavorful Fruit Leather (dehydration)
    4. Lab 8: Pucker-Up Pickles (acetic acid pickling)
    5. Lab 9: Juicy Fruit Spaghetti and Popping Boba (polymerization)
  6. COURSE 03 CREAMY CHEESE AND FAB FERMENTS
    1. Lab 10: Stretchy Mozzarella (rennet cheese science)
    2. Lab 11: Perfect Panir (acid cheese science)
    3. Lab 12: Cool Crème Fraîche (lactic acid)
    4. Lab 13: Yummiest Yogurt (thermophilic bacteria)
    5. Lab 14: Tangy Green Beans and Carrots (lactofermentation)
  7. COURSE 04 DIVINE DIPS, DRESSINGS, AND SAVORY SAUCES
    1. Lab 15: Dashing Vinaigrette (emulsions)
    2. Lab 16: Awesome Aioli (pasteurization)
    3. Lab 17: Heavenly Hummus (purées)
    4. Lab 18: Lip-Smacking Alfredo (viscosity)
    5. Lab 19: Tony Tomato Sauce (balance)
    6. Lab 20: Nut-Free Pesto (garlic)
    7. Lab 21: Best Beurre Blanc (emulsions)
  8. COURSE 05 MARVELOUS MAIN DISHES
    1. Lab 22: Homemade Pasta (gluten)
    2. Lab 23: Perfect Popovers (elasticity)
    3. Lab 24: Pizza Dough (gluten)
    4. Lab 25: Sky-High Soufflé (roux)
    5. Lab 26: Super Spring Rolls (rice paper)
    6. Lab 27: Ooh La La Crêpes (egg batter)
    7. Lab 28: Mouthwatering Meatballs (food safety)
  9. COURSE 06 SASSY SIDES
    1. Lab 29: Fluffy Rice (rice starch)
    2. Lab 30: Vibrant Veggies (volatile acids)
    3. Lab 31: Posh Potatoes (water absorption)
    4. Lab 32: Super Salads (vegetable storage)
  10. COURSE 07 BOSSY CAKES, PERFECT PASTRIES, AND FABULOUS FROSTINGS AND FILLINGS
    1. Lab 33: Perfect Layer Cake (baking soda and acid)
    2. Lab 34: Wicked-Good Chocolate Cupcakes (flavor enhancers)
    3. Lab 35: Heavenly Angel Food Cake (air bubbles)
    4. Lab 36: Tie-Dye Roll Cake (sponge structure)
    5. Lab 37: Mom’s Pie Crust (butterfat/shortening)
    6. Lab 38: Celestial Cream Puffs (dough expansion)
    7. Lab 39: Whipped Cream and Whipped Cream Frosting (bubbles)
    8. Lab 40: Jan’s Buttercream Frosting (butterfat)
    9. Lab 41: Gorgeous Ganache (interfering agent)
    10. Lab 42: Magical Mirror Glaze (gelatin)
    11. Lab 43: Old-Fashioned Pudding (cornstarch)
    12. Lab 44: Luscious Lemon Curd (denaturation)
    13. Lab 45: Meltingly Marvelous Mousse (comminution)
  11. COURSE 08 DARING DECORATIONS AND DELECTABLE DESSERTS
    1. Lab 46: Fabulous Fondant (sugar)
    2. Lab 47: Chocolate Domes and Bowls (tempering)
    3. Lab 48: Meringue Mushrooms (glassy state)
    4. Lab 49: Marvelous Marshmallows (amorphous candies)
    5. Lab 50: Easy Ice Cream (crystal formation)
    6. Lab 51: Breathtaking Baked Alaska (insulation)
    7. Lab 52: Scrumptious Sorbet (air incorporation)
  12. About the Author
  13. About the Photographer
  14. Index
  15. Acknowledgments