烹飪魔法：探索廚房化學
在這個實作課程中，您的孩子將踏上科學與烹飪藝術相遇的烹飪之旅。透過有趣的實驗和美味的食譜，他們將在我們自己的廚房中探索迷人的化學世界。
Mrs. Dawn Huffman, Certified Teacher M.S.Ed
平均評分：
4.9
評論數量：(453)
熱門課程
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4 現場會議
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課堂經歷
英語程度 - 未知
美國 5 - 8 年級
Kitchen Chemistry! In this hands-on class, your child will embark on a culinary journey where science meets the art of cooking. Through fun experiments and delicious recipes, they'll explore the fascinating world of chemistry right in our own kitchen. Culinary chefs will discover the secrets behind the chemical reactions that make food taste amazing. They'll learn about ingredients, measurements, and techniques while conducting exciting experiments that ignite their curiosity and creativity. Not only will your learner develop essential kitchen skills, but they'll also gain a deeper understanding of scientific concepts in a fun and engaging way. Plus, they'll enjoy home tasty treats to share and show off their newfound knowledge. Join us for a culinary adventure unlike any other! Enroll your child in Kitchen Chemistry today and watch them become budding scientists in the kitchen. Bon appétit and cheers to delicious discoveries! Meeting 1: Ice Cream Lab: ~Students make homemade ice cream in a bag, discussing the role of salt in lowering the freezing point of water and creating a supercooled environment for ice cream formation. ~Experiment with different flavors and mix-ins to create unique ice cream combinations. ~Discuss the science of emulsions as cream and flavorings are mixed together to form a smooth, creamy texture. Meeting 2: Homemade Lemonade ~Acid-Base Reaction: The sour taste of lemon juice comes from citric acid. When mixed with the sugar (a base) and water, an acid-base reaction occurs, resulting in the sweet and tangy flavor of lemonade. ~Solubility: Sugar dissolves in water to create a syrup, demonstrating the concept of solubility. ~pH Levels: Lemons are acidic, so the lemon juice lowers the pH of the water, making it more acidic and giving the lemonade its characteristic tartness. Meeting 3: Cake Chemistry: ~Learners will be guided through making a basic sponge cake. ~Discuss the role of chemical leaveners like baking powder or baking soda in creating air bubbles that make the cake fluffy. ~Explore the effects of different fats (butter, oil, margarine) on the texture and flavor of the cake. ~Discuss the Maillard reaction and caramelization as the cake bakes and develops a golden crust. Meeting 4: Edible Playdough ~Learning will make edible playdough using a simple mixture of flour, salt, water, and food coloring. ~Discuss the properties of materials and how different ingredients interact to create a moldable dough. A supply list will be provided a week before the course begins.
學習目標
Understanding Chemical Reactions: Learners will learn about the chemical reactions that occur during cooking and baking, including oxidation, fermentation, caramelization, and Maillard reactions.
Learning about Leavening Agents: Learners will understand the role of leavening agents such as yeast, baking powder, and baking soda in baking, as well as the chemical reactions that produce carbon dioxide gas to leaven doughs and batters.
Studying Heat Transfer and Energy: Learners will explore different methods of heat transfer (conduction, convection, radiation) and how they apply to cooking and baking techniques.
Exploring pH and Acidity: Learners will investigate the role of pH in cooking and food preservation, as well as the effects of acids and bases on flavor, texture, and color.
Applying Measurement and Ratios: Learners will practice using precise measurements and ratios in recipes, understanding how ingredient proportions affect the outcome of a dish.
Developing Culinary Skills: Learners will develop basic culinary skills such as knife techniques, mixing, kneading, and temperature control while applying scientific principles in the kitchen.
Promoting Food Safety and Hygiene: Learners will learn about proper food handling, storage, and sanitation practices to ensure food safety and prevent foodborne illnesses.
Cultivating Creativity and Innovation: Learners will be encouraged to experiment with ingredients, flavors, and techniques, fostering creativity and innovation in their cooking and baking endeavors.
Connecting Science to Everyday Life: Learners will recognize the relevance of chemistry in their everyday lives, particularly in the kitchen, and understand how scientific principles influence food preparation, cooking techniques, and food choices.
其他詳情
父母的引導和規範
As they embark on this culinary adventure, we want to ensure their safety and success in the kitchen. Please review the following guidelines to support your child's participation in the class:
Supervision: While I will provide guidance and support during the virtual class, I recommend that a responsible adult be present to supervise, especially when handling sharp objects, hot surfaces, or kitchen appliances.
Preparation: Encourage your child to gather all necessary ingredients and equipment before the class begins. This includes measuring cups, mixing bowls, utensils, and any specific ingredients listed in the recipe.
Safety: Remind your child to follow basic kitchen safety rules, such as washing hands before and after handling food, using oven mitts when handling hot items, and keeping knives and other sharp objects away from the edge of countertops.
Communication: Encourage your child to communicate with me if they have any questions or concerns during the class. I am here to help and can provide clarification or assistance as needed.
供應清單
A supply list will be provided one week before the course begins.
外部資源
學習者無需使用標準 Outschool 工具以外的任何應用程式或網站。
已加入 November, 2017
4.9
453評論
熱門課程
教師專業知識和證書
佛羅裡達 教學證書 在 小學教育
I am a highly qualified and experienced educator with a passion for science education. With over 18 years of teaching experience, I bring a wealth of knowledge and expertise to the classroom. I holds a Master's degree in Education, specializing in science curriculum development and instruction.
Throughout my career, I have been committed to fostering inquiry-based learning and scientific inquiry skills among learners. I have a deep understanding of pedagogical approaches that promote learner engagement and conceptual understanding in science, drawing upon research-based practices and innovative instructional strategies.
My expertise extends across various branches of science, including nature of science, life science, chemistry, physics, and earth & space science. I design and implement hands-on, inquiry-based lessons that encourage students to explore scientific concepts through experimentation, observation, and analysis.
評論
現場團體小班課程
US$18
每週或US$72 用於 4 課程每週1次，共 4 週
60 分鐘
有5 位學習者完成此課程
即時視訊會議
年齡: 10-14
3-6 每班學員人數
