Learners will understand the concept of acidity and the pH scale, and how they apply to common kitchen ingredients. Learners will test the pH of different household solutions (e.g., lemon juice, vinegar, baking soda) using a homemade pH indicator. They will then explore how acidity affects cooking by curdling milk with lemon juice to make buttermilk.

After the lesson, you will receive a recipe for turning your homemade buttermilk into yummy muffins. 

 Learners will explore the process of fermentation and the role of yeast in baking and food production.

They will learn about the key biological concepts of aerobic and anaerobic respiration.

Students will demonstrate yeast fermentation by investigating how to inflate a balloon with the power of yeast, and comparing this to other raising agents

After the lesson, a recipe will be given to you so you can turn your yeast mixture into yummy bread. 

 Learners will differentiate between physical and chemical changes by observing kitchen experiments.

They will explore the key concepts of physical change, chemical change, dissolving and conservation of mass.

Learners will learn about dissolving and crystallization by producing a rock candy stick.

Please note: the rock candy experiment will require adult supervision due to the high temperature of the sugar solution. 

 Learners will explore emulsions and investigate how certain ingredients can mix substances that normally separate.

They will be introduced to the concepts of hydrophobic and hydrophilic molecules, and emulsifiers.

Learners will investigate how oil and water behave without and with an emulsifier.

After the lesson, students will be provided with a recipe for a simple vinaigrette dressing to try out for themselves.