Cooking & Food Science Science Projects (80 results)

What happens to the extra food in cooking competition shows?

She has a deep love for recipe experimentation and food photography. She has even expanded into creating a Essentials of Building a Great Food Blog Course. EUFIC is a non-profit organisation that provides engaging science-based information to inspire and empower healthier and more sustainable food and lifestyle choices.

  • As our food system has become more interconnected, the number of people that can be affected by a mistake in handling food has also increased.
  • Not only will you enjoy the process of trying to figure out a killer, but you’ll be treated to some beautiful food scenery as you do so.
  • Tom & Jerry Parade Pranks is a cute version of the game snake where you play as Jerry inside the head of a Chinese dragon.
  • “Think of it as eating the same highly processed food for every meal, day after day, for years, ” he affirms.
  • If you look at the composition of white chocolate, it’s about 40% sugar and 23% milk solids.

Egg Go is a simple game which has children sort bad green eggs from good white eggs to cook and nearly hatched eggs where chicks will soon be born. This game has beautiful graphics though is quite simple, making it a good fit for first to second grade students. Tractor Express is a 9-level physics-based tractor driving game where players must drive a tractor to drop off a swine held on a trailer without having it fall off.

Another study found that frequent home cooks spent about $60 per month less on food than those who ate out more often. Communication between the Old World and the New World in the Columbian Exchange influenced the history of cooking. The movement of foods across the Atlantic from the Old World, such as cattle, sheep, pigs, wheat, oats, barley, rice, apples, pears, peas, chickpeas, green beans, mustard, and carrots, similarly changed New World cooking. “Garlic allows you to add flavor to your dishes quickly and easily without unhealthy fats or processed ingredients,” Norvet says. Remember to always use a food thermometer to check the internal temperature of your turkey.

The Greedy Chef

This will result in a browner product, because the largest chemical component in honey is fructose (~40% by weight; glucose comes in second at ~30%). For some foods, these aromas, as wonderful as they might be, can overpower or interfere with the flavors brought by the ingredients, such as in a light gingersnap cookie or a brownie. For this reason, some baked goods are cooked at 350°F / 177°C or even 325°F / 163°C so that they don’t see much caramelization, while other foods are cooked at 375°F / 191°C or higher to facilitate it.

Hydrolyzing collagen not only breaks down the rubbery texture of the denatured structure, but also converts a portion of it to gelatin. When the collagen hydrolyzes, it breaks into variously sized pieces, the smaller Food & Cooking of which are able to dissolve into the surrounding liquid, creating gelatin. It’s this gelatin that gives dishes such as braised ox tail, slow-cooked short ribs, and duck confit their distinctive mouthfeel.