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Kitchen science lab for kids edible edition : 52 mouth-watering recipes and the everyday science that makes them taste amazing

Heinecke, Liz Lee (author.).

Available copies

  • 2 of 4 copies available at BC Interlibrary Connect. (Show)
  • 1 of 1 copy available at Prince Rupert Library.

Current holds

1 current hold with 4 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Holdable? Status Due Date
Prince Rupert Library J 641.512 Hein (Text) 33294002077303 Juvenile Non-Fiction Volume hold Available -

Record details

  • ISBN: 9781631597411
  • ISBN: 1631597418
  • Physical Description: print
    regular print
    144 pages : colour illustrations ; 23 cm
  • Publisher: Beverly, Massachusetts : Quarry Books, 2019.

Content descriptions

General Note: Includes index.
Summary, etc.: "When you step into your kitchen to cook or bake, you put science to work. Physics and chemistry come into play each time you simmer, steam, bake, freeze, boil, puree, saute, or ferment food. Knowing something about the physics, biology, and chemistry of food will give you the basic tools to be the best chef you can be. Bodacious Bubble Tea, Flavorful Fruit Leather, Super Spring Rolls, Mouthwatering Meatballs…divided by course, each lab presents a step-by-step recipe for a delicious drink, snack, sauce, main dish, dessert, or decoration. The Science Behind the Food section included with each recipe will help you understand the science concepts and nutrition behind the ingredients. Have fun learning about: bacteria and the chemical process of fermentation by making your own pickled vegetables, emulsion as you create your own vinaigrette, how trapped water vapor causes a popover to inflate as you make your own, crystals by making your own ice cream. Mix and match the recipes to pair pasta with your favorite sauce, make ice cream to serve in homemade chocolate bowls, or whip up the perfect frosting for your cake. There are plenty of fun, edible decorations included for the art lovers in the crowd. Before long, you’ll have the confidence to throw together a feast, bake and decorate show-worthy cakes, or use what you’ve learned to create your own recipes. For those with food allergies, all recipes are nut-free and other allergens are clearly labeled throughout. Let’s get cooking—and learning!"--
Subject: Quick and easy cooking -- Juvenile literature
Children -- Nutrition -- Juvenile literature

Acknowledgments 3(4)
Introduction 7(1)
Overview 8(2)
Rules of Kitchen and Food Safety 10(2)
COURSE 01 DAZZLING DRINKS
12(10)
Lab 1 Sweet Soda Syrups (supersaturated solutions)
14(2)
Lab 2 Razzle-Dazzle Root Beer (fermentation)
16(2)
Lab 3 Bodacious Bubble Tea (tapioca science)
18(2)
Lab 4 Sunset Lemonade (density gradient)
20(2)
COURSE 02 SCRUMPTIOUS SNACKS
22(14)
Lab 5 Paper-Bag Popcorn Explosion (vapor pressure)
24(2)
Lab 6 Pretzel Bread Sticks (Maillard reaction)
26(4)
Lab 7 Flavorful Fruit Leather (dehydration)
30(2)
Lab 8 Pucker-Up Pickles (acetic acid pickling)
32(2)
Lab 9 Juicy Fruit Spaghetti and Popping Boba (polymerization)
34(2)
COURSE 03 CREAMY CHEESE AND FAB FERMENTS
36(12)
Lab 10 Stretchy Mozzarella (rennet cheese science)
38(2)
Lab 11 Perfect Panir (acid cheese science)
40(2)
Lab 12 Cool Creme Fraiche (lactic acid)
42(2)
Lab 13 Yummiest Yogurt (thermophilic bacteria)
44(2)
Lab 14 Tangy Green Beans and Carrots (lactofermentation)
46(2)
COURSE 04 DIVINE DIPS, DRESSINGS, AND SAVORY SAUCES
48(16)
Lab 15 Dashing Vinaigrette (emulsions)
50(2)
Lab 16 Awesome Aioli (pasteurization)
52(2)
Lab 17 Heavenly Hummus (purees)
54(2)
Lab 18 Lip-Smacking Alfredo (viscosity)
56(2)
Lab 19 Tony Tomato Sauce (balance)
58(2)
Lab 20 Nut-Free Pesto (garlic)
60(2)
Lab 21 Best Beurre Blanc (emulsions)
62(2)
COURSE 05 MARVELOUS MAIN DISHES
64(16)
Lab 22 Homemade Pasta (gluten)
66(2)
Lab 23 Perfect Popovers (elasticity)
68(2)
Lab 24 Pizza Dough (gluten)
70(2)
Lab 25 Sky-High Souffle (roux)
72(2)
Lab 26 Super Spring Rolls (rice paper)
74(2)
Lab 27 Ooh La La Crepes (egg batter)
76(2)
Lab 28 Mouthwatering Meatballs (food safety)
78(2)
COURSE 06 SASSY SIDES
80(10)
Lab 29 Fluffy Rice (rice starch)
82(2)
Lab 30 Vibrant Veggies (volatile acids)
84(2)
Lab 31 Posh Potatoes (water absorption)
86(2)
Lab 32 Super Salads (vegetable storage)
88(2)
COURSE 07 BOSSY CAKES, PERFECT PASTRIES, AND FABULOUS FROSTINGS AND FILLINGS
90(36)
Lab 33 Perfect Layer Cake (baking soda and acid)
92(2)
Lab 34 Wicked-Good Chocolate Cupcakes (flavor enhancers)
94(2)
Lab 35 Heavenly Angel Food Cake (air bubbles)
96(4)
Lab 36 Tie-Dye Roll Cake (sponge structure)
100(4)
Lab 37 Mom's Pie Crust (butterfat/shortening)
104(4)
Lab 38 Celestial Cream Puffs (dough expansion)
108(2)
Lab 39 Whipped Cream and Whipped Cream Frosting (bubbles)
110(2)
Lab 40 Jan's Buttercream Frosting (butterfat)
112(2)
Lab 41 Gorgeous Ganache (interfering agent)
114(2)
Lab 42 Magical Mirror Glaze (gelatin)
116(2)
Lab 43 Old-Fashioned Pudding (cornstarch)
118(2)
Lab 44 Luscious Lemon Curd (denaturation)
120(2)
Lab 45 Meltingly Marvelous Mousse (comminution)
122(4)
COURSE 08 DARING DECORATIONS AND DELECTABLE DESSERTS
126(16)
Lab 46 Fabulous Fondant (sugar)
128(2)
Lab 47 Chocolate Domes and Bowls (tempering)
130(2)
Lab 48 Meringue Mushrooms (glassy state)
132(2)
Lab 49 Marvelous Marshmallows (amorphous candies)
134(2)
Lab 50 Easy Ice Cream (crystal formation)
136(2)
Lab 51 Breathtaking Baked Alaska (insulation)
138(2)
Lab 52 Scrumptious Sorbet (air incorporation)
140(2)
About the Author/Photographer 142(2)
Index 144


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