Food Science Explorers

Each week of this ongoing class, we will cover a different food science principle and make a corresponding snack to go along with it. Sometimes we will finish making our snack in class, but in a few of the classes I will leave detailed instructions for the learner to finish it afterwards. Every class will have a slideshow to explain the food science principle we are covering and pre-recorded videos to show each step of the snack making process. A week prior to class, I will post a recipe card with all needed ingredients listed and a worksheet/recipe that they can use after class if they would like. At the end of each class, if time allows, we will play an interactive game to review what they have learned. This will be an interactive class, and I encourage students to ask questions and talk with each other. If they are more comfortable using the chat box, I will encourage them to take part this way. Several of these classes may require some parental support. Students should know common kitchen utensils, how to measure ingredients and basic kitchen safety practices prior to taking this class. Once this session is complete, it will begin again and go through the summer. I will add the summer session dates in April. Below are the next session's dates: 

Week of April 5th-11th: Butter- emulsions 
We will make butter in a mason jar and learn about emulsions

Week of April 12th-18th: Yogurt-probiotics
We will make a batch of yogurt and learn about good bacteria called probiotics. This will take 6-12 hours to be ready to eat. 

Week of April 19th- 25th: Jell-O- gelatin polymers
We will make any flavor of Jell-O you like and learn about gelatin polymers.

Week of April 26th- May 2nd: Ice cream- ice crystals
We will make ice cream in a bag and learn about ice crystals.

Week of May 3rd- May 9th: Pizza Crust- gluten formation
We will prep and knead pizza crust dough to learn about gluten formation. The dough will need to sit an hour and then can be rolled out to make pizzas after class. I will attach baking instructions.

Week of May 10th - May 16th: No class will be held this week and you will not be charged

Week of May 17th- May 23rd: Bread- yeast
We will prepare a loaf of bread using yeast. After class, they can bake this bread. I will attach baking instructions. 

Week of May 24th- May 30th: Pickles- fermentation 
We will turn cucumbers into pickles and learn about fermentation. The pickles will need time to ferment before eating them.

Week of May 31st- June 5th: Cheese- acidity and separation of curds and whey
We will make cheese while learning about the parts of milk and how to use acid to separate them. The cheese can be consumed later in the day.