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The Weirdest Things Animals Do- And Why! Part 3
食品科学: ポッピングタピオカ（幼児向け版）
Danita
平均評価:4.8レビュー数:(1,561)
この 1 回限りのコースでは、学習者は分子について調べ、ポッピング ボバの作り方を学びます。
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このクラスで学べること
Molecular gastronomy is the sector of food science that uses the physical and chemical transformations of ingredients to improve flavors, create unique recipes, and explore the imaginative side of cooking. In the 1940's the technique of spherification was discovered as many things are - by mistake. It has been used by food scientists every since. Students will learn a form of spherification called popping boba of which they can make many flavors and food combinations. The learners will be...
Molecular gastronomy Food science Molecules Ions
I have been teaching food science for three years at the university level and running outreach in STEAM for six years.
Calcium lactate powder ($10) (you will need 10 grams or 2 tsp in total) Sodium alginate powder ($10) (you will need 2 grams or 1/2 tsp in total) - the 2 oz. packets work great for up to 5 students to use if they are sharing supplies - supply costs can vary depending on your global location and are listed here as Amazon pricing in the U.S. water (filtered tastes best, but tap is fine) immersion blender (or regular blender) digital food scale (if you have great, but if not it is no problem) 1 large bowl 1 medium bowl tablespoon/tsp measuring spoons syringe (the size you want your boba) Kool-Aid, Capri Sun or juice (must not contain a lot Calcium or it will not work) - no pineapple juice - most juices work but stay away from acidic or calcium-rich
This class requires parental supervision and support. The students will need assistance with the blender and adjusting the recipe as needed.
Hello! am a scientist and adventurer. I have a Masters degree in Animal Science with minors in Chemistry and Fish & Wildlife. I started my journey investigating sheep and goats, went on to study shrimp and zooplankton, and have many years of...
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Ages: 5-8
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