Details
| Type of Product: | Book Chapter |
| Average Rating: | 
based on 3 reviews |
| Publication Title: | Gourmet Lab: The Scientific Principles Behind Your Favorite Foods |
| Publication Date: | 3/24/2011 |
| Pages: | 60 |
| Grade Level: | Middle School, High School |
| See Also: | View all available chapters for this book
View the full version of this book
View the downloadable PDF version of this book
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Description
The experiment in this free chapter provides a hands-on lab experience for students to being their investigation into yeast and the fermentation of sugars. The experiment allows students to view the yeast under the microscope, gaining skills in using the microscope and creating wet mounts. The visual and hands-on experience creating yeast and watching it rise provide an excellent context for understanding the process of fermentation that is viewed under the microscope, and create a memorable, edible lab. This free selection includes the Table of Contents, Introduction, National Science Education Standards: Incorporating Gourmet Lab into your Curriculum, Safety Protocol: How to Make Cooking Safe in a Laboratory, and the Index.
Additional Info
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Science Discipline:
(mouse over for full classification)
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Science process skills
Historical perspectives
Scientific enterprises
Science and technological challenges in society
Chemical reactions
Technological design
Nature of science and technology
Cell
Structure of matter
States of matter
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| Intended User Role: | High-School Educator, Middle-Level Educator, Teacher |
| Educational Issues: | Teacher preparation, Teaching strategies |
Technical
| Resource Format: | application/pdf |
| Size: | 150 KB |
| Requirements: | Requires Adobe Acrobat Reader |
National Standards Correlation
This resource has 16 correlations with the National Standards.
[HIDE CORRELATIONS]
- History and Nature of Science
- Science and Technology
- Abilities of technological design
- Understanding about science and technology
- Science in Personal and Social Perspectives
- Science and technology in local challenges
- Physical Science
- Structure of atoms
- Structure and properties of matter
- Chemical Reactions
- History and Nature of Science
- Science as a human endeavor
- Life Science
- The cell
- Matter, energy, and organization in living systems
- Structure and function in living systems
- Science in Personal and Social Perspectives
- Science and technology in society
- History and Nature of Science
- Science as Inquiry
- Abilities necessary to do scientific inquiry
- Understandings about scientific inquiry
- Physical Science
- Properties and changes of properties in matter
Customer Reviews
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Kitchen Chemistry Pretzels |
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Reviewed by: Jennifer Rahn (Delafield, WI) on November 29, 2011 |
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This article is a great example of how we can engage our students in authentic inquiry, and make science come alive. Although I agree with an earlier review that this lab (and others in the book) would be best performed in a FACE classroom, it would be an outstanding activity to use in informal situations, as well as for alternative ed students who tend to lack engagement. After all, each time we cook a meal we are doing some type of experiment, either implicitly or explicitly, modifying procedures, and reactants. These activities are interesting for students in grades 6-12, perhaps younger, and do a very nice job of tying science process to results. |
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Making pretzels teaches inquiry and fermentation |
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Reviewed by: Patty M on June 11, 2011 |
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This inquiry-based activity involves students in varying the amount of sugar in pretzel recipes. Students examine yeast under a microscope, followed by recipe manipulation and cooking of pretzels. Lab safety regarding food in the science classroom is thoroughly discussed. This is an excellent activity for engaging student interest while learning about fermentation. |
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Follow the safety procedures |
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Reviewed by: Susan German (Hallsville, MO) on May 30, 2011 |
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The chapter provides several safety procedures to follow since students will be eating the results of their experiment. I really sit on the fence about this. I would say that unless you can do the lab in a family and consumer science room (suggested in the chapter), that students not be allowed to eat the results of their lab work.
I like how the labs are written and see that it would inspire students to learn more science.
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