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- Herausgeber: John Wiley & Sons
- Kategorie: Für Kinder und Jugendliche
- Sprache: Englisch
- Veröffentlichungsjahr: 2020
Serve Up the Magic of Science with Fun and Kid-Friendly Cooking Experiments 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!
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Table of Contents
Cover
About This Book
Discovering Science in the Kitchen
Preparation and Cooking Skills
Equivalents
Pots, Pans, and More!
Safety Rules!
Nutrition in a Nutshell
Rules of the Game for Food Safety
Part 1: Questions, Questions, Questions!
Chapter 1: How Does Food Cook?
Which Potato Cooks Faster?
Basic Baked Potatoes
Broccoli and Cheddar Stuffed Potatoes
Smashed Potatoes
Air‐Fried French Fries
Potato Skins with Cheddar and Salsa
Crunchy Country Potato Salad
Create‐a‐Potato Party
Quinoa‐and‐Salsa‐Stuffed Sweet Potatoes with Awesome Avocado Sauce
Awesome Avocado Sauce
Chapter 2: Why Does Popcorn Pop?
How Do You Get the Most Pops?
The Best Popcorn
“New” Fashioned Kettle Corn
Popcorn Power Bars
Trail Mix Popcorn
“Movie Time” Cheddar Cheese and Chive Popcorn
Popcorn Santa Fe
Springtime Pastel Popcorn Treats
Chapter 3: Why Do Onions Make You Cry?
How Can I Cut Onions Without Crying?
“A Plus” Air‐Fried Onion Rings
Cheesy Cauliflower and Onion Bake
Chapter 4: Why Does Toast Brown?
Which Toasts Better?
Awesome Avocado Toast
High Tea Cinnamon Toast
Peanut Butter and Jelly French Toast Cutouts
Linzer Tart French Toast
Strawberry Butter
Creamy Herb and Chive Spread
Ralph's Zippy Hummus
Chapter 5: How Does a Bean Sprout?
Which Beans Will Start to Grow?
Southwestern Dinner Salad
“Aquafabulous” Cornbread
Santa Fe Cheesy Black Bean Soup
Quick‐and‐Easy Lunchtime Burrito
Chapter 6: How Do Sauces Thicken?
Which Is the Better Thickener?
Over‐the‐Rainbow Mac and Cheese
Chile Con Queso Dip
Chapter 7: How Does Bread Rise?
How Does Sugar Affect Yeast's Growth?
All‐American White Bread
Basic Pizza Dough
Possibilities Pizza
“Saucy” Sausage and Veggie Stromboli
Monkey Bread
Chapter 8: What Is Baking Powder?
Does Temperature Affect How Much Baking Powder Bubbles?
Baking Powder Drop Biscuits
Breakfast Strawberry Shortcakes
Picnic Time Carrot, Coconut, and Currant Bread
Protein‐Packed Blueberry Pancakes
Basic Muffins with Variations
Chapter 9: What Happens When You Beat Egg Whites or Cook Eggs?
Which Egg Whites Whip Up Faster?
The Best Veggie Quiche Recipe
Custom Omelets
Angel Food Cake
Part 2: No More Boxes, Cans, or Jars: Do It Yourself!
Chapter 10: Make‐Your‐Own Salad Dressings
Make‐Your‐Own Mayonnaise
Trendy Tuna Salad
Italian Dressing
Rich Raspberry Dressing
Layered Lunchtime Salads in a Jar
Default Delicious Three Bean Salad
Paninis with Mayo Pesto Dressing
Fresh Fruit Cocktail with Honey Yogurt Dressing
Chapter 11: Grow‐Your‐Own Herbs
Plant an Indoor Herb Garden
Garden Fresh Tomato Sauce
Creamy Blender Pesto Sauce
Roasted Red Pepper Pesto Sauce with Artichokes, Olives, and Tomatoes
Chapter 12: Make‐Your‐Own Fermented Foods
Use Bacteria to Make Yogurt from Milk
Aunt Teresa's Old‐Fashioned Bread‐and‐Butter Pickles
Cool Crunchy Refrigerator Pickles
Chapter 13: Make‐Your‐Own Smoothies
Test the Viscosity of Fluids
Vita‐Packed Tri‐Berry Smoothie
“Tropicalicious” Island Mango Smoothie
Green‐n‐Lean Warrior Smoothie
Chapter 14: Make‐Your‐Own Popsicles
Test What Happens When Water Turns to Ice
Fruity Popsicles
Yogurt‐Fruit Swirl Popsicles
Pudding Popsicles
Chapter 15: Make‐Your‐Own Power Cookie Mix
Make Sugar Crystals
Power Cookie Mix
Peanut Butter Cookie Treats
M&M Cookies
Major Molasses Cookie Bites
Delicious Double Chocolate Honey Brownies
Chapter 16: Make‐Your‐Own Nut Butter
Compare the Freezing Point of Oils Such as Peanut Oil
Homemade Honey‐Roasted Peanut Butter
The Best Banana Almond Milkshake
“Peanutty” Coco‐Chocolate Energy Treats
Easy Cashew Fettuccini with Sun‐Dried Tomatoes and Chives
Chapter 17: Make‐Your‐Own Jam
Compare Pectin Content of Fruits
Jammin’ Red Raspberry Jam
Whole‐Wheat Snickerdoodle Surprise Muffins
Chicken Breasts Glazed with Peach Jam
Chapter 18: Make‐Your‐Own Dried Fruits
Compare Water Content of Fresh and Dried Fruit
Overnight Slow‐Cooked Maple Apple Oatmeal
Crunchy Granola
Bread Pudding with Raisins
“No‐Yeast” Holiday Stollen
Nutrient Content of Recipes
Glossary
Index
End User License Agreement
Guide
Cover
Table of Contents
Begin Reading
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The Science Chef is an exploratory guide to cooking with a scientific twist! It allows children to fully immerse themselves in making practical recipes that directly relate to scientific concepts. These easy‐to‐follow recipes create a natural blend of food and science and will engage young scientists of all ages.
Annamarie Russo, Supervisor of K‐5 STEAM Education
The Science Chef series exemplifies the authors' passion for teaching kids. What a wonderful way to inspire scientific exploration by putting young culinary enthusiasts to work in the kitchen! Now more than ever, these books are important tools for educating kids at school or at home.
Ellen Taylor, Manager, The Farm Cooking School
The Science Chef is not your average cook book. The authors' brilliant concepts combine life and academic skills with delicious recipes. Math, science and culinary arts make cooking a truly interactive and multidisciplinary experience that kids can take from the classroom to their own family kitchens.
Darleen Reveille, RN, Robert Wood Johnson Foundation Community Health Leader
JOAN D’AMICO, EdD
GARFIELD SCHOOL DISTRICT, GARFIELD, NEW JERSEY
KAREN EICH DRUMMOND, EdD, RDN, LDN
GWYNEDD MERCY UNIVERSITY, GWYNEDD VALLEY, PENNSYLVANIA
THESCIENCECHEF
SECOND EDITION
100+ Fun Food Experiments and Recipes for Kids
Copyright © 2020 John Wiley & Sons. All rights reserved.
Jossey‐BassA Wiley Imprint111 River St, Hoboken, NJ 07030www.josseybass.com
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per‐copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, phone +1 978 750 8400, fax +1 978 750 4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, phone + 1 201 748 6011, fax +1 201 748 6008, or online at www.wiley.com/go/permissions.
Limit of Liability/Disclaimer of Warranty: Although the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.
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Library of Congress Cataloging‐in‐Publication Data
Names: D’Amico, Joan, author. | Drummond, Karen Eich, author. | Cash-Walsh, Tina, illustrator.
Title: The science chef : 100 fun food experiments and recipes for kids / Joan D’Amico, Ed.D., Karen Eich Drummond, Ed.D., RDN, LDN ; illustrations by Tina Cash‐Walsh.
Description: Second edition. | Hoboken, NJ : Jossey‐Bass, [2020] | Includes index.
Identifiers: LCCN 2020021958 (print) | LCCN 2020021959 (ebook) | ISBN 9781119608301 (paperback) | ISBN 9781119608325 (adobe pdf) | ISBN 9781119608332 (epub)
Subjects: LCSH: Food—Juvenile literature. | Cooking—Juvenile literature. | Science—Experiments—Juvenile literature.
Classification: LCC TX355 .D3 2020 (print) | LCC TX355 (ebook) | DDC 641.3—dc23
LC record available at https://lccn.loc.gov/2020021958
LC ebook record available at https://lccn.loc.gov/2020021959
Cover Design: Wiley
Cover Images: Shoots of green beans © KPG_Payless/Shutterstock, Close‐Up Of Popcorn Against Yellow Background © Melica/Shutterstock, Science beakers © Paul Tillinghast/Getty Images
SECOND EDITION
To Christi, Alexa, and Kyle. May all your dreams come true.
—Joan D’Amico
For Caitlin.
—Karen Eich Drummond
About This Book
Welcome to the updated second edition of The Science Chef designed to help you learn about science in new and tasty ways. Whenever you cook, you use the science of chemistry to mix and heat ingredients to make something new, like bread from flour, yeast, and water or popcorn from corn kernels and heat. You learn about biology when you investigate fruits, seeds, grains, herbs, spices, and other products from nature that we eat. And you learn the science of nutrition when you think about how the substances in foods you eat affect your body.
The first section, “Discovering Science in the Kitchen,” covers the basics about science, cooking skills and equipment, food safety, and nutrition. Read it carefully before you do any of the experiments or try any of the recipes.
Part I, “Questions, Questions, Questions,” explores answers to science questions such as “Why does popcorn pop?” and “How does bread rise?” Part II, “No More Boxes, Cans, or Jars: Do It Yourself,” invites you to make foods from scratch or grow foods, instead of buying them ready made at the store, using science to explain the steps. For example, you can make your own spaghetti sauce, ice pops, and cookie mix.
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 that are based on the experiment. Altogether there are over 100 experiments and recipes for you to try. Each experiment and activity include a purpose statement, a list of the materials you will need, the steps to follow, questions for you to answer, and an explanation of what happened.
To answer the questions, first find a notebook with at least 20 pages. Design a notebook cover that says Science Chef Notebook and tape or paste it on the notebook cover. Each time you do an experiment, write down the chapter number and title at the top of a sheet of paper. Then write down the number of the first question along with your answer. Continue to answer all questions—there are usually about three or four questions.
After doing the experiment or activity, you can have some fun making one or more of the recipes. For example, learn what makes popcorn pop, then make some sensational snacks such as Trail Mix Popcorn, or grow some herbs to use in Garden Fresh Tomato Sauce.
Each recipe is rated according to how much cooking experience is required. The easiest recipes are noted as Beginner. Intermediate recipes require some cutting and cooking with heat. Advanced recipes require higher level cooking skills, but only a few recipes are marked as advanced.
Always be sure you have an adult to guide you when the experiment or recipe asks you to use the oven, stove, electrical appliances, or a knife.
All recipes also:
list the time you need to make them and the number of servings each recipe makes.
use easy‐to‐find ingredients and standard kitchen equipment.
are kid‐tested and kid‐approved.
emphasize wholesome and plant‐based ingredients.
Each chapter has a video showing how to prepare one of that chapter's recipes. The videos are found at www.wiley.com/go/sciencechef.
At the end of the book you'll find a nutrient analysis of each recipe, glossary full of definitions, and index. So get your apron on, roll up your sleeves, wash your hands, and get ready to become a science chef. We hope you have as much fun learning, cooking, and eating as we did writing this book for you!
We would also like to thank our peer reviewers: Michelle Durham, who previously worked as a professor of criminal justice and currently teaches in Fort Lauderdale (Florida), and Laura Thomas, a teacher at Meridian School, an International Baccalaureate World School in Round Rock, Texas.
Joan D'Amico
Wayne, New Jersey
Karen Eich Drummond
Yardley, Pennsylvania
