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Break out your best aprons and spatulas: The Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition teaches children the basics of science through a variety of fun experiments, activities, and recipes. Each chapter explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes using ingredients from the experiment. Altogether there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way.
The Science Chef covers a wide variety of scientific areas, like:
* How plants grow and produce seeds
* How the process of fermentation produces pickles
* The basics of nutrition
* How acids and bases react together to make baked items rise up in the oven
While the first edition of this classic book has delighted readers for over twenty years, this new edition is sure to be an even bigger hit with the kids in your home. Bon Appetit!
Break out your best aprons and spatulas: The Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition teaches children the basics of science through a variety of fun experiments, activities, and recipes. Each chapter explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes using ingredients from the experiment. Altogether there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way.
The Science Chef covers a wide variety of scientific areas, like:
* How plants grow and produce seeds
* How the process of fermentation produces pickles
* The basics of nutrition
* How acids and bases react together to make baked items rise up in the oven
While the first edition of this classic book has delighted readers for over twenty years, this new edition is sure to be an even bigger hit with the kids in your home. Bon Appetit!
Dr. Joan D'Amico, Ed.D., is the Assistant Director of Special Services at the Garfield School District in New Jersey. She has worked as a cooking instructor and is the senior co-author of the Differentiated Instruction for the Middle School series.
Dr. Karen Drummond, Ed.D., is Lecturer of Nutrition at Gwynedd Mercy University, Pennsylvania, and has taught food preparation at Drexel University. Karen is the senior co-author of Nutrition for Foodservice and Culinary Professionals (9th Edition).
Joan D'Amico and Karen Drummond have also coauthored The Science Chef Travels Around the World, The Math Chef, The Healthy Body Cookbook, The United States Cookbook, The Coming to America Cookbook, and The U.S. History Cookbook, all from Wiley.
About This Book xv
Discovering Science in the Kitchen xvii
Preparation and Cooking Skills xviii
Equivalents xxii
Pots, Pans, and More! xxv
Safety Rules! xxxiii
Nutrition in a Nutshell xxxv
Rules of the Game for Food Safety xxxvii
Part 1. Questions, Questions, Questions!
How Does Food Cook?
Experiment: Which Potato Cooks Faster? 3
Heat Transfer and Cooking 4
What Happened in the Experiment? 6
Recipes
Basic Baked Potatoes 8
Broccoli and Cheddar Stuffed Potatoes 10
Smashed Potatoes 12
Air-Fried French Fries 14
Potato Skins with Cheddar and Salsa 16
Crunchy Country Potato Salad 17
Create-a-Potato Party 19
Quinoa-and-Salsa-Stuffed Sweet Potatoes with Awesome Avocado Sauce 21
Awesome Avocado Sauce 23
Why Does Popcorn Pop?
Experiment: How Do You Get the Most Pops? 25
Popcorn Science 26
What Happened in the Experiment? 27
Recipes
The Best Popcorn 28
"New" Fashioned Kettle Corn 30
Popcorn Power Bars 31
Trail Mix Popcorn 33
"Movie Time" Cheddar Cheese and Chive Popcorn 34
Popcorn Santa Fe 35
Springtime Pastel Popcorn Treats 37
Why Do Onions Make You Cry?
Experiment: How Can I Cut Onions Without Crying? 40
Onions and Enzymes 41
What Happened in the Experiment? 42
Recipes
"A Plus" Air-Fried Onion Rings 43
Cheesy Cauliflower and Onion Bake 45
Why Does Toast Brown?
Experiment: Which Toasts Better? 48
The Science of Browning 49
What Happened in the Experiment? 49
Recipes
Awesome Avocado Toast 50
High Tea Cinnamon Toast 51
Peanut Butter and Jelly French Toast Cutouts 52
Linzer Tart French Toast 54
Strawberry Butter 56
Creamy Herb and Chive Spread 57
Ralph's Zippy Hummus 58
How Does a Bean Sprout?
Experiment: Which Beans Will Start to Grow? 62
From Seed to Plant 63
What Happened in the Experiment? 63
Recipes
Southwestern Dinner Salad 64
"Aquafabulous" Cornbread 66
Santa Fe Cheesy Black Bean Soup 68
Quick-and-Easy Lunchtime Burrito 70
How Do Sauces Thicken?
Experiment: Which is the Better Thickener? 73
All About Thickeners 74
What Happened in the Experiment? 75
Recipes
Over-the-Rainbow Mac and Cheese 76
Chile Con Queso Dip 78
How Does Bread Rise?
Experiment: How Does Sugar Affect Yeast's Growth? 81
Steps to Make Bread 82
What Happened in the Experiment? 85
Recipes
All-American White Bread 86
Basic Pizza Dough 88
Possibilities Pizza 89
"Saucy" Sausage and Veggie Stromboli 91
Monkey Bread 93
What is Baking Powder?
Experiment: Does Temperature Affect How Much Baking Powder Bubbles? 96
Baking Powder and Quick Breads 97
What Happened in the Experiment? 98
Recipes
Baking Powder Drop Biscuits 99
Breakfast Strawberry Shortcakes 101
Picnic Time Carrot, Coconut, and Currant Bread 102
Protein-Packed Blueberry Pancakes 104
Basic Muffins with Variations 106
What Happens When You Beat Egg Whites or Cook Eggs?
Experiment: Which Egg Whites Whip Up Faster? 110
All About Eggs 111
What Happened in the Experiment? 112
Recipes
The Best Veggie Quiche Recipe 113
Custom Omelets 116
Angel Food Cake 118
Part II No More Boxes, Cans, or Jars: Do It Yourself!
Make-Your-Own Salad Dressings
Activity: Make-Your-Own Mayonnaise 124
Emulsions 125
What Happened in the Activity? 125
Recipes
Trendy Tuna Salad 126
Italian Dressing 127
Rich Raspberry Dressing 128
Layered Lunchtime Salads in a Jar 129
Default Delicious Three Bean Salad 131
Paninis with Mayo Pesto Dressing 132
Fresh Fruit Cocktail with Honey Yogurt Dressing 134
Grow-Your-Own Herbs
Activity: Plant an Indoor Herb Garden 137
Common Herbs and Spices 138
What Happened in the Activity? 139
Recipes
Garden Fresh Tomato Sauce 140
Creamy Blender Pesto Sauce 142
Roasted Red Pepper Pesto Sauce with Artichokes, Olives, and Tomatoes 143
Make-Your-Own Fermented Foods,
Activity: Use Bacteria to Make Yogurt from Milk 146
Making Pickles 148
What Happened in the Activity? 148
Recipes
Aunt Teresa's OldFashioned Bread-andButter Pickles 149
Cool Crunchy Refrigerator Pickles 151
Make-Your-Own Smoothies
Experiment: Test the Viscosity of Fluids 155
Smoothies and Heterogeneous Mixtures 156
What Happened in the Experiment? 157
Recipes
Vita-Packed Tri-Berry Smoothie 158
"Tropicalicious" Island Mango Smoothie 159
Green-n-Lean Warrior Smoothie 160
Make-Your-Own Popsicles
Activity: Test What Happens When Water Turns to Ice 163
Ice 163
What Happened in the Activity? 164
Recipes
Fruity Popsicles 165
Yogurt-Fruit Swirl Popsicles 166
Pudding Popsicles 168
Make-Your-Own Power Cookie Mix
Activity: Make Sugar Crystals 171
Sugars and Health 172
What Happened in the Activity? 172
Recipes
Power Cookie Mix 173
Peanut Butter Cookie Treats 174
M&M Cookies 175
Major Molasses Cookie Bites 176
Delicious Double Chocolate Honey Brownies 177
Make-Your-Own Nut Butter
Experiment: Compare the Freezing Point of Oils Such as Peanut Oil 180
Freezing Points of Oils 181
What Happened in the Experiment? 181
Recipes
Homemade Honey-Roasted Peanut Butter 182
The Best Banana Almond Milkshake 184
"Peanutty" Coco-Chocolate Energy Treats 185
Easy Cashew Fettuccini with Sun-Dried Tomatoes and Chives 187
Make-Your-Own Jam
Experiment: Compare Pectin Content of Fruits 191
Pectin and Colloids 192
What Happened in the Experiment? 192
Recipes
Jammin' Red Raspberry Jam 193
Whole-Wheat Snickerdoodle Surprise Muffins 195
Chicken Breasts Glazed with Peach Jam 197
Make-Your-Own Dried Fruits
Experiment: Compare Water Content of Fresh and Dried Fruit 200
Dehydration of Fruit 202
What Happened in the Experiment? 203
Recipes
Overnight Slow-Cooked Maple Apple Oatmeal 204
Crunchy Granola 206
Bread Pudding with Raisins 208
"No Yeast" Holiday Stollen 210
Appendix A. Nutrient Content of Recipes 213
Glossary 221
Index 227
| Altersgruppe: | (Bis 2 Jahre) |
|---|---|
| Empfohlen (bis): | 16 |
| Empfohlen (von): | 4 |
| Erscheinungsjahr: | 2020 |
| Genre: | Importe |
| Produktart: | Bilderbücher |
| Rubrik: | Kinder & Jugend |
| Medium: | Taschenbuch |
| Inhalt: | 288 S. |
| ISBN-13: | 9781119608301 |
| ISBN-10: | 1119608309 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
D'Amico, Joan
Drummond, Karen E. |
| Hersteller: | John Wiley & Sons Inc |
| Verantwortliche Person für die EU: | Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, amartine@wiley-vch.de |
| Maße: | 277 x 214 x 17 mm |
| Von/Mit: | Joan D'Amico (u. a.) |
| Erscheinungsdatum: | 26.10.2020 |
| Gewicht: | 0,777 kg |
Dr. Joan D'Amico, Ed.D., is the Assistant Director of Special Services at the Garfield School District in New Jersey. She has worked as a cooking instructor and is the senior co-author of the Differentiated Instruction for the Middle School series.
Dr. Karen Drummond, Ed.D., is Lecturer of Nutrition at Gwynedd Mercy University, Pennsylvania, and has taught food preparation at Drexel University. Karen is the senior co-author of Nutrition for Foodservice and Culinary Professionals (9th Edition).
Joan D'Amico and Karen Drummond have also coauthored The Science Chef Travels Around the World, The Math Chef, The Healthy Body Cookbook, The United States Cookbook, The Coming to America Cookbook, and The U.S. History Cookbook, all from Wiley.
About This Book xv
Discovering Science in the Kitchen xvii
Preparation and Cooking Skills xviii
Equivalents xxii
Pots, Pans, and More! xxv
Safety Rules! xxxiii
Nutrition in a Nutshell xxxv
Rules of the Game for Food Safety xxxvii
Part 1. Questions, Questions, Questions!
How Does Food Cook?
Experiment: Which Potato Cooks Faster? 3
Heat Transfer and Cooking 4
What Happened in the Experiment? 6
Recipes
Basic Baked Potatoes 8
Broccoli and Cheddar Stuffed Potatoes 10
Smashed Potatoes 12
Air-Fried French Fries 14
Potato Skins with Cheddar and Salsa 16
Crunchy Country Potato Salad 17
Create-a-Potato Party 19
Quinoa-and-Salsa-Stuffed Sweet Potatoes with Awesome Avocado Sauce 21
Awesome Avocado Sauce 23
Why Does Popcorn Pop?
Experiment: How Do You Get the Most Pops? 25
Popcorn Science 26
What Happened in the Experiment? 27
Recipes
The Best Popcorn 28
"New" Fashioned Kettle Corn 30
Popcorn Power Bars 31
Trail Mix Popcorn 33
"Movie Time" Cheddar Cheese and Chive Popcorn 34
Popcorn Santa Fe 35
Springtime Pastel Popcorn Treats 37
Why Do Onions Make You Cry?
Experiment: How Can I Cut Onions Without Crying? 40
Onions and Enzymes 41
What Happened in the Experiment? 42
Recipes
"A Plus" Air-Fried Onion Rings 43
Cheesy Cauliflower and Onion Bake 45
Why Does Toast Brown?
Experiment: Which Toasts Better? 48
The Science of Browning 49
What Happened in the Experiment? 49
Recipes
Awesome Avocado Toast 50
High Tea Cinnamon Toast 51
Peanut Butter and Jelly French Toast Cutouts 52
Linzer Tart French Toast 54
Strawberry Butter 56
Creamy Herb and Chive Spread 57
Ralph's Zippy Hummus 58
How Does a Bean Sprout?
Experiment: Which Beans Will Start to Grow? 62
From Seed to Plant 63
What Happened in the Experiment? 63
Recipes
Southwestern Dinner Salad 64
"Aquafabulous" Cornbread 66
Santa Fe Cheesy Black Bean Soup 68
Quick-and-Easy Lunchtime Burrito 70
How Do Sauces Thicken?
Experiment: Which is the Better Thickener? 73
All About Thickeners 74
What Happened in the Experiment? 75
Recipes
Over-the-Rainbow Mac and Cheese 76
Chile Con Queso Dip 78
How Does Bread Rise?
Experiment: How Does Sugar Affect Yeast's Growth? 81
Steps to Make Bread 82
What Happened in the Experiment? 85
Recipes
All-American White Bread 86
Basic Pizza Dough 88
Possibilities Pizza 89
"Saucy" Sausage and Veggie Stromboli 91
Monkey Bread 93
What is Baking Powder?
Experiment: Does Temperature Affect How Much Baking Powder Bubbles? 96
Baking Powder and Quick Breads 97
What Happened in the Experiment? 98
Recipes
Baking Powder Drop Biscuits 99
Breakfast Strawberry Shortcakes 101
Picnic Time Carrot, Coconut, and Currant Bread 102
Protein-Packed Blueberry Pancakes 104
Basic Muffins with Variations 106
What Happens When You Beat Egg Whites or Cook Eggs?
Experiment: Which Egg Whites Whip Up Faster? 110
All About Eggs 111
What Happened in the Experiment? 112
Recipes
The Best Veggie Quiche Recipe 113
Custom Omelets 116
Angel Food Cake 118
Part II No More Boxes, Cans, or Jars: Do It Yourself!
Make-Your-Own Salad Dressings
Activity: Make-Your-Own Mayonnaise 124
Emulsions 125
What Happened in the Activity? 125
Recipes
Trendy Tuna Salad 126
Italian Dressing 127
Rich Raspberry Dressing 128
Layered Lunchtime Salads in a Jar 129
Default Delicious Three Bean Salad 131
Paninis with Mayo Pesto Dressing 132
Fresh Fruit Cocktail with Honey Yogurt Dressing 134
Grow-Your-Own Herbs
Activity: Plant an Indoor Herb Garden 137
Common Herbs and Spices 138
What Happened in the Activity? 139
Recipes
Garden Fresh Tomato Sauce 140
Creamy Blender Pesto Sauce 142
Roasted Red Pepper Pesto Sauce with Artichokes, Olives, and Tomatoes 143
Make-Your-Own Fermented Foods,
Activity: Use Bacteria to Make Yogurt from Milk 146
Making Pickles 148
What Happened in the Activity? 148
Recipes
Aunt Teresa's OldFashioned Bread-andButter Pickles 149
Cool Crunchy Refrigerator Pickles 151
Make-Your-Own Smoothies
Experiment: Test the Viscosity of Fluids 155
Smoothies and Heterogeneous Mixtures 156
What Happened in the Experiment? 157
Recipes
Vita-Packed Tri-Berry Smoothie 158
"Tropicalicious" Island Mango Smoothie 159
Green-n-Lean Warrior Smoothie 160
Make-Your-Own Popsicles
Activity: Test What Happens When Water Turns to Ice 163
Ice 163
What Happened in the Activity? 164
Recipes
Fruity Popsicles 165
Yogurt-Fruit Swirl Popsicles 166
Pudding Popsicles 168
Make-Your-Own Power Cookie Mix
Activity: Make Sugar Crystals 171
Sugars and Health 172
What Happened in the Activity? 172
Recipes
Power Cookie Mix 173
Peanut Butter Cookie Treats 174
M&M Cookies 175
Major Molasses Cookie Bites 176
Delicious Double Chocolate Honey Brownies 177
Make-Your-Own Nut Butter
Experiment: Compare the Freezing Point of Oils Such as Peanut Oil 180
Freezing Points of Oils 181
What Happened in the Experiment? 181
Recipes
Homemade Honey-Roasted Peanut Butter 182
The Best Banana Almond Milkshake 184
"Peanutty" Coco-Chocolate Energy Treats 185
Easy Cashew Fettuccini with Sun-Dried Tomatoes and Chives 187
Make-Your-Own Jam
Experiment: Compare Pectin Content of Fruits 191
Pectin and Colloids 192
What Happened in the Experiment? 192
Recipes
Jammin' Red Raspberry Jam 193
Whole-Wheat Snickerdoodle Surprise Muffins 195
Chicken Breasts Glazed with Peach Jam 197
Make-Your-Own Dried Fruits
Experiment: Compare Water Content of Fresh and Dried Fruit 200
Dehydration of Fruit 202
What Happened in the Experiment? 203
Recipes
Overnight Slow-Cooked Maple Apple Oatmeal 204
Crunchy Granola 206
Bread Pudding with Raisins 208
"No Yeast" Holiday Stollen 210
Appendix A. Nutrient Content of Recipes 213
Glossary 221
Index 227
| Altersgruppe: | (Bis 2 Jahre) |
|---|---|
| Empfohlen (bis): | 16 |
| Empfohlen (von): | 4 |
| Erscheinungsjahr: | 2020 |
| Genre: | Importe |
| Produktart: | Bilderbücher |
| Rubrik: | Kinder & Jugend |
| Medium: | Taschenbuch |
| Inhalt: | 288 S. |
| ISBN-13: | 9781119608301 |
| ISBN-10: | 1119608309 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
D'Amico, Joan
Drummond, Karen E. |
| Hersteller: | John Wiley & Sons Inc |
| Verantwortliche Person für die EU: | Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, amartine@wiley-vch.de |
| Maße: | 277 x 214 x 17 mm |
| Von/Mit: | Joan D'Amico (u. a.) |
| Erscheinungsdatum: | 26.10.2020 |
| Gewicht: | 0,777 kg |
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