FOOD SCIENCE LAB - m.media-amazon.com

01EDIBLE EXPERIMENTS KITFOOD SCIENCE LABPictured glass bowls and food not included

AGES 8+

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CONTENTS

Congratulations on your purchase of the Food Science Lab! Please read all instructions and warnings in this booklet prior to using. Keep this instruction booklet as it contains important information for future reference.

© 2020 MerchSource, LLC. All rights reserved. Distributed by MerchSource, LLC. Irvine, CA 92618.

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Printed in China

SAFETY WARNINGS

Colander

3 Pastry Cutters

Syringe Measuring Beaker

Test Tube Rack Pipette

3 Test Tubes

3 Test Tube Stoppers

Egg Seperator Silicone Mold

Whisk 5 Muffin Tins

• Adult assistance and supervision required.

• CHOKING HAZARD! Kit contains small pieces. Keep out of reach of children three years old and under.

• Only use this product for its intended purpose.

• Thoroughly clean equipment before and after use.

• Thoroughly inspect products before every use. If the product appears worn, frayed/splintered, cracked, or broken in any manner, discontinue use and discard immediately.

Adult Supervision Required

Thoroughly clean equipment before and after use

AGES 8+

04

x2 x4 x6 x8

Try the same technique but add different juices or flavors to each layer. You can make delicious drinks – as long as they aren’t too sugary. If you add the layers to a freezable mold, you can make rainbow popsicles!

Try making a rainbow with even more layers! What’s the max number of layers you can reach? How long do they stay separated? Can you figure out how to keep them from blending for longer periods of time?

Pro Tip: You’ll need an adult to help with the hot water!

STEPS

MIX IT UP!

WHAT’S UP WITH THAT?

BONUS CHALLENGE!

Drinkable RainbowLiquid Density Experiment

1. Ask an adult to help you measure ½ cup of hot water into 4 different cups (Fig. 1).2. Mix different amounts of sugar into each cup and a different color into each.

Suggested: 2 tablespoons (30 mL) of sugar with 2 drops of red, 4 tablespoons (60 mL) of sugar with 2 drops of yellow, 6 tablespoons (90 mL) of sugar with 2 drops of green and 8 tablespoons (120 mL) of sugar with 2 drops of blue food coloring (Fig. 2).

3. If the sugar doesn’t dissolve completely, have an adult microwave the solution for 30 seconds and then continue to stir it (Fig. 3).

4. Use the dropper to carefully add each sugar water solution to a test tube, starting with the solution with the most sugar and working your way to the one with the least sugar (Fig. 4).

5. If you’re gentle, you should end up with layers in the test tube that look just like a rainbow!

Density is the amount of mass in a volume of matter. For example, a balloon that’s filled with air is less dense than a rock that’s the same size. By adding more sugar to some of the solutions and less to others, you create solutions with different densities. The lighter, less dense water can then float on the heavier, denser water. The same thing happens in the ocean – but with saltwater. Yuck!

EXPERIMENT 01

WHAT YOU NEEDFrom Kit:• Test Tubes• Test Tube Stoppers• Test Tube Rack• Pipette

From your home (Items):• 4 microwavable cups

From your home (Ingredients):• 20 tablespoons (300 mL) of granulated sugar• 2 cups (475 mL) of hot water• Several colors of food coloring

Test Tube Rack Test Tubes Pipette

Test Tube Stoppers

Fig. 1

Fig. 3

Fig. 4

Fig. 2

05

STEPS


Home Acidy HomepH Indicator Experiment

Pro Tip: You’ll need an adult to help with the heat.

1. Tear or cut several leaves of the cabbage into tiny pieces and fill the microwavable bowl (Fig. 1).

2. Pour water into the microwavable bowl until it barely covers the cabbage (Fig. 2).3. Microwave the mixture on high power for 2 minutes or until the mixture starts to

steam (whichever happens first). Let it cool off for about 10 minutes or until it’s cool to the touch (Fig. 3).

4. Strain the liquid into the other container using the colander. You can store this homemade pH indicator in the fridge for several days – cover it tightly so the fridge doesn’t end up smelling (Fig. 4)!

5. Use the pipette to fill your racked test tubes about halfway with the homemade pH indicator (Fig. 5).

6. Pour a little bit of each liquid from the pantry or fridge that you want to test into cups and then use the pipette to add a few drops to each test tube. Be sure to clean the pipette thoroughly with water between tests to prevent cross contamination.

7. Watch what happens to the colors!

The color in red and purple cabbage comes from anthocyanin – a natural pigment. Anthocyanin changes colors when it comes in contact with acids and bases. With vinegar (an acid), it turns pink. Adding more vinegar increases the acidity and intensifies the color change. With milk or baking soda dissolved in water (bases), the pH indicator will turn blue. Adding more basic liquid will increase the basicity and intensify the color change.

EXPERIMENT

WHAT YOU NEED

From your home (Ingredients):• Red or purple cabbage• H

2O (water)

• Various liquids to test from the kitchen (soda, milk, vinegar, lemon juice, etc.)

From your home (Items):• Microwave-safe bowl• Another bowl or container with a

watertight lid• Microwave• Cups

02


Colander

2 minutes

Fig. 1

Fig. 3

Fig. 4

Fig. 5

Fig. 2

IMPORTANT: Pour out the results of this experiment!

From Kit:• Colander• Test tube• Test tubes rack• Pipette

06

STEPS


Mix It Up!

Milky CutawayCurdling Casein Experiment

IMPORTANT: Pour out the results of this experiment! You don’t want to make your stomach upset.

1. With the test tubes in the rack, fill up your first test tube about halfway with milk (Fig. 1).

2. Fill the second test tube about halfway with vinegar or lemon juice (Fig. 1). 3. Using the pipette, transfer 1 pipette of vinegar or lemon juice to a third test tube

and add 3 pipettes of milk (Fig. 2). 4. Watch the test tube patiently and track any changes!

The weak acidity of the vinegar or lemon juice is enough to break down the negative charge of casein – the protein in milk. Normally, the casein molecules would repel each other because they have the same charge. When their charges are neutralized, the molecules clump together, forming heavy curd. The yellowy white serum separates out to the top because it’s lighter. This serum contains a mix of lactose (milk sugar), water and other proteins.

With an adult’s help, gently warm up the milk in a saucepan on the stove to a low heat of between 105°F (40°C) and 110°F (43°C). Now try adding a little lemon juice or vinegar while slowly stirring the mixture. The culturing will happen even faster when the milk is warm! If you use lemon juice, you can strain out the curds with a cheese cloth. Just add a sprinkle of salt for a delicious ricotta cheese – yum!

EXPERIMENT 03

WHAT YOU NEED

From your home (Ingredients):• Milk• Vinegar or lemon juice

From Kit:• Test tubes• Test tubes rack• Pipette

From your home (Items):• Saucepan


Fig. 1

Fig. 2

07

Pro Tip: You’ll need an adult to help with the heat!

STEPS

MIX IT UP!


BONUS TIPS

Gummy JigglesFruit Jellies Recipe

1. Pour the fruit juices into a small saucepan and sprinkle the gelatin on top. Let it sit for 5 minutes (Fig. 1).

2. With the help of an adult, slowly add the sugar and cook the juice and gelatin over medium heat until the gelatin and sugar are both fully dissolved (Fig. 2).

3. Remove from the saucepan from the heat and allow to cool until almost room temperature (Fig. 3).

4. Pour the gelatin and juice mixture into the molds and place in the refrigerator for at least 2 hours (Fig. 4).

5. Carefully pop them out of the molds and enjoy the jiggly jellies (Fig. 5)!

Try using different juices for a wide variety of flavors. Raspberry, cranberry, grape, apple – the possibilities are endless. When you remove the jellies, you can also gently roll them in granulated sugar for a sweet coating.

Gelatin is an animal-based product derived from collagen, the main protein in connective tissues. It’s flexible, stretchy and tough when moist. We use it to thicken a variety of liquids and jelly-like treats.

Want to make vegan jellies instead? Try using agar or pectin instead of gelatin. These kelp- and plant-based options give slightly different results but are free of animal products.

EXPERIMENT 04

WHAT YOU NEEDFrom Kit:• Silicone Mold• Whisk• Measuring Beaker

From your home (Items):• Saucepan• Stove

From your home (Ingredients):• 2 tablespoons (30 mL) of orange juice• 1 tablespoon (15 mL) of lemon juice• 4 tablespoons (60 mL) of granulated sugar• 1½ teaspoons (7.5 mL) of gelatin

Silicone Mold Measuring Beaker Whisk

5 minutes

roomtemperature

2 hours

Fig. 1

Fig. 3

Fig. 4

Fig. 5

Fig. 2

08


STEPS


Rise AgainDouble Chocolate Muffins Recipe

1. Have an adult preheat the oven to 350°F (175°C) (Fig. 1).2. Mix the dry ingredients (flour, baking powder, sugar, cocoa powder and salt)

together in a bowl (Fig. 2). 3. Mix the wet ingredients (melted butter, milk, egg and vanilla extract) and then

mix in with the dry ingredients just until fully mixed (Fig. 2).4. Add half of the chocolate chips to the batter and then pour the batter into lightly

greased muffin tins. Top with the remaining chocolate chips (Fig. 3).5. Bake the muffins for 25 to 30 minutes and then remove to cool (Fig. 4). 6. Enjoy your chocolatey muffins!

How do the muffins rise without yeast? It’s because of the baking powder. Baking powder’s main ingredient is baking soda, bicarbonate of soda. The bicarbonate soda reacts with the acidity of chocolate and the cream of tartar (also in baking powder) to release carbon dioxide (CO

2) gas. The bubbles make it rise without

needing the fermentation process of yeast!

EXPERIMENT 05

WHAT YOU NEED

From your home (Ingredients):• 1 cup (240 mL) of sifted all-purpose flour• 2 teaspoons (10 mL) of baking powder• ¾ cup (180 mL) of granulated sugar• 5 tablespoons (75 mL) of cocoa powder• 1 pinch of salt• ¼ cup (60 mL) of melted butter• 1 cup (240 mL) of milk• 1 large egg• ½ teaspoon (2.5 mL) of vanilla extract• ½ cup (120 mL) of chocolate chips• Oil or cooking spray

From Kit:• Whisk• Muffin tins• Measuring Beaker

From your home (Items):• Oven

Muffin Tins Whisk

350°F175°C

350°F175°C

25-30 minutes

Measuring Beaker

Fig. 1

Fig. 3

Fig. 4

Fig. 2

09

STEPS


Brittle NibblePeanut Crunch Recipe


1. Grease a baking sheet or cover it with parchment paper and set it aside (Fig. 1). 2. Mix sugar and water in a medium saucepan and cook over high heat, stirring

occasionally until it reaches a rich, gold color (about 12 minutes) (Fig. 2). 3. Stir in the peanuts and pour the mixture onto the baking sheet, spreading it until

about ½ inch (1¼ cm) thick (Fig. 3). 4. Allow it to cool completely (at least 15 minutes) and then break it into bite-sized

chunks. 5. Enjoy the yummy crunch!

Granulated sugar is a disaccharide made from simple sugars – fructose and glucose. As it’s heated, it breaks down into these base sugars and then they react with each other to form new compounds. When more water is cooked away, it begins to brown and develop richer flavors due to oxidation. Heating it too much will burn it, turning it bitter and eventually into pure carbon. Try tasting raw granulated sugar and then the caramel. Notice the differences in flavor?

EXPERIMENT 06

WHAT YOU NEED

From your home (Ingredients):• 2 cups (480 mL) of granulated sugar• 1½ cups (360 mL) of salted peanuts• ½ cup (120 mL) of water• Oil, cooking spray or parchment paper

From Kit:• Whisk

From your home (Items):• Baking sheet

Whisk

12 minutes

15 minutes

Fig. 1

Fig. 3

Fig. 2

10

WHAT YOU NEED

Try the same technique with different juices and cordials. Almost anything is up for grabs using this technique – if it’s low in calcium at least.

When the sodium alginate in the juice blend contacts the calcium lactate solution, it creates a thin, edible membrane around the ball of juice. This is a process called spherification. Reverse spherification, can be used for juices and liquids that are too high in calcium for standard spherification to work

Try making balls with different sizes and flavors. You can get really creative decorating cakes, ice cream, cookies and more – or even just pop a few in a drink for a colorful and tasty treat.

Pro Tip: You’ll need to have an adult help with an immersion blender, regular blender or food processor!

STEPS

MIX IT UP!


BONUS TIPS

Berry TastyStrawberry Spherification Technique

1. Ask an adult to blend the sodium alginate with ½ cup (120 mL) of water and strawberry juice or cordial (Fig. 1).

2. Ask an adult to blend the calcium lactate with 2 cups (475 mL) of water and pour it into a large bowl (Fig. 2).

3. Using the syringe, suck up some of the juice solution and drop it into the calcium lactate solution (Fig. 3).

4. Using the colander, strain out the strawberry drops (careful not to break them) and rinse them off in cold water (Fig. 4).

5. Enjoy the strawberry drops immediately after you make them!

EXPERIMENT 07

From Kit:• Colander• Syringe

From your home (Items):• Medium bowl• Large bowl

From your home (Ingredients):• ½ cup (120 mL) of water• 1 teaspoon (5 mL) of sodium alginate• ½ cup (120 mL) of strawberry juice or cordial• Calcium Lactate• 2 cups (475 mL) of water Colander

Syringe

120mL

475mL

Fig. 1

Fig. 3

Fig. 4

Fig. 2

11

Get CulturedYogurt Recipe

1. With the help of an adult, heat the milk to 180°F (82°C) for 30 minutes (Fig. 1). 2. Cool down the milk to a temperature between 105°F (40°C) and 110°F (43°C)

(Fig. 2).3. Mix in the yogurt starter with a whisk (Fig. 3).4. Maintain the temperature between 105°F (40°C) and 110°F (43°C) for 12 hours

(Fig. 3). 5. Add in any mix-ins or flavors you would like and store it in the fridge (Fig. 4)!

Try adding vanilla, honey, fruit, granola or other sweet mix-ins to your yogurt. The process of making yogurt converts the milk’s natural sugar into tangy lactic acid, giving yogurt a distinctively sour taste.

The yogurt starter contains probiotic bacteria – beneficial microorganisms. Through a process called fermentation, these probiotics metabolize lactose, a natural sugar in milk, to produce lactic acid. This continues until the acid builds up enough to denature the main protein in the milk – casein. The denatured casein molecules then start to loosely bond with each other, giving the yogurt a structure that’s more solid and creamy than milk.

If you’re lactose intolerant, yogurt will probably be easier to digest than milk. That’s because most of the lactose gets converted to lactic acid!

STEPS

MIX IT UP!


BONUS FACT

WHAT YOU NEED

EXPERIMENT


08

From Kit:• Whisk

From your home (Items):• Large pot and stove or appliance with a yogurt function

From your home (Ingredients):• 1 quart (950 mL) of whole milk• 3 tablespoons (45 mL) of yogurt starter

Whisk

30 minutes 180°F (82°C)

105°F (40°C)~

110°F (43°C)

between 105°F (40°C) and 110°F (43°C)

12 hours

Fig. 1

Fig. 3

Fig. 4

Fig. 2

12

Pearls of CultureYogurt Spherification Technique

WHAT YOU NEED

1. Ask an adult to blend the sodium alginate with the water and pour it into a large bowl (Fig. 1).

2. Set up a second bowl with ice water (Fig. 2). 3. Using 2 spoons, spoon out balls of yogurt and drop them carefully into the sodium

alginate solution (Fig. 3). 4. After 1 minute, use the colander to remove the yogurt balls and submerge them

in the ice water bath (Fig. 4). 5. Enjoy the yogurt balls immediately after you make them!

Try layering the yogurt balls in a glass with freshly chopped seasonal fruit or other additions for a yogurt parfait that’s out of this world!

When the sodium alginate solution contacts the calcium in the yogurt, it creates a thin, edible membrane around the ball of yogurt. This is a process called reverse spherification. In standard spherification, the sodium alginate is mixed in with the liquid you want to turn into balls and then dropped in a solution that’s rich in calcium.

Try making balls with different sizes or using yogurt with different consistencies.

Pro Tip: You’ll need to have an adult help with an immersion blender, regular blender or food processor!

STEPS

MIX IT UP!


BONUS TIPS

EXPERIMENT 09

From Kit:• Colander

From your home (Items):• 2 Spoons• Immersion blender, standard blender or food processor• 2 Bowls

From your home (Ingredients):• 1¼ cups (295 mL) of water• 1 teaspoon (5 mL) of sodium alginate• Tub of natural yogurt (or yogurt from the previous experiment)

Colander

Fig. 1

Fig. 3

Fig. 4

Fig. 2

13

STEPS


Quick FreezeInstant Ice Cream Recipe

1. Pour the milk, sugar and vanilla extract into a freezer bag and mix it up (Fig. 1). 2. Pour the ice and salt into a second freezer bag and stuff the milk mixture bag all

the way into the second bag too (Fig. 2).3. Shake it up and keep it moving for at least 5 minutes with the salty ice moving all

the way around the milk mixture bag (Fig. 3). 4. Open them both up and give your frozen treat a taste!

Adding salt to the ice changes its freezing point. This causes a layer of liquid water that can dip below 32°F (0°C). That ultra-cold water pulls heat away from the milk mixture faster. Try making the ice cream again without the added salt. Notice a difference in time?

EXPERIMENT 10

WHAT YOU NEED

From your home (Ingredients):• 1 cup (240 mL) of whole milk• 3 tablespoons (45 mL) of granulated sugar• 1 teaspoon (5 mL) of vanilla extract• 3 cups (720 mL) of ice cubes• ¼ cup (60 mL) of salt

From Kit:• Measuring Beaker

From your home (Items):• 2 freezer bags

Measuring Beaker

Fig. 1

Fig. 3

Fig. 2

14

WHAT YOU NEED

Popcorn is like a blank canvas. You can go classic with salt and butter or try all kinds of variations. Caramel. Chocolate. Herb and cheese. Spicy. The possibilities are endless!

The hard, little kernels of popping corn contain tiny amounts of water. The heat causes the liquid water to turn into gas, and it tries to expand inside the kernel. The internal pressures grows and grows until… Pop! Rapidly expanded and fully cooked popcorn that’s ready to eat.

Pro Tip: You’ll need an adult to help with the heat. Use a pot with a glass lid to watch the popcorn pop. Never pop popcorn without a lid securely closed on the pot. It will be hot and can go flying unexpectedly.

MIX IT UP!


Pop to ItMicrowave-Free Popcorn

1. With an adult’s help, pour a thin layer of oil into a pot – make sure there’s a lid that fits the pan too (Fig. 1).

2. Turn to a high heat, add the popping corn, close the lid immediately and give the pot a few good shakes (Fig. 2).

3. After a couple of minutes, it will start popping like crazy. Leave it on the heat until the popping almost slows to a stop and then take it off the heat. Let it sit 1 more minute (Fig. 3).

4. Enjoy the freshly popped popcorn!

EXPERIMENT 11

WHAT YOU NEEDFrom Kit:• Measuring Beaker

From your home (Items):• Pot with lid• Serving bowl• Stove

From your home (Ingredients):• ½ cup (120 mL) of popping corn• 2 tablespoons (30 mL) of canola oil• Salt (to taste) Measuring Beaker

STEPS

Fig. 1

Fig. 3

Fig. 2

15

WHAT YOU NEED

STEPS

Yolks on YouFire-Free Cooking Experiment

IMPORTANT: Do not eat the egg when done with this experiment. It won’t be tasty and could be dangerous. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

1. Mix the salt and sugar together thoroughly in a bowl and make a small valley (Fig. 1).

2. Use the egg separator to separate the egg yolk (Fig. 2). 3. Place the yolk in the salt and sugar mixture and cover it generously (Fig. 2). 4. After 5 hours, remove the yolk from the mixture and rinse it in cold water (Fig. 3).5. Cover the yolk back in the mixture and wait about 2 weeks before checking it

again (Fig. 4).

WHAT’S UP WITH THAT? When you first remove the egg, it will look cooked on the outside. That’s because salt and sugar are hydroscopic, meaning they absorb water. As water is pulled from the yolk, the proteins begin to denature and coagulate (alter and thicken) – solidify-ing just like it would if you were cooking it. After 2 weeks, the yolk will be so hard you can grate it like cheese!

EXPERIMENT 12

From Kit:• Egg Separator• Whisk

From your home (Items):• Bowl

From your home (Ingredients):• 1 egg• ½ cup (120 mL) of granulated sugar• ½ cup (120 mL) of salt

Whisk Egg Seperator

5 hours

Fig. 1

Fig. 3

Fig. 4

Fig. 2

16

Sweet And PuffyMeringue Cookie Recipe

WHAT YOU NEED

EXPERIMENT

Try adding vanilla, almond, peppermint or a little lemon extract to the meringue before baking it – just ¼ teaspoon will be enough. The fluffy cookies take flavor really well.

The protein in egg whites, albumen, traps air very easily, letting you create a very light foam. As it’s baked, the albumen becomes much more solidified – kind of like frying an egg.

Have to be gluten-free? No problem! These delicious cookies are made without any wheat, so they’re perfect for friends or family that are sensitive to gluten. Just be careful with any added flavors.


STEPS

MIX IT UP!


BONUS FACT

13

From Kit:• Whisk• Egg separator

From your home (Items):• Baking sheet• Parchment paper• 2 spoons• Oven

From your home (Ingredients):• 1 large egg• 1 pinch cream of tartar• 1 pinch of salt• ¼ cup (60 mL) of confectioner’s sugar

Whisk

230°F110°C

Egg Seperator

230°F110°C

1. Ask an adult to preheat the oven to 230°F (110°C) (Fig. 1). 2. Line a baking sheet with parchment paper.3. Use the egg separator to separate out 1 egg white (at room temperature) (Fig. 2).4. Add the cream of tartar and salt to the egg white and mix until frothy (Fig. 3).5. Slowly add the sugar to the egg white, beating it with a whisk (or use an electric

mixer) until it’s light and fluffy with peaks that fall over under their own weight (Fig. 4).

6. Using 2 spoons, spoon out dollops of meringue onto the baking sheet about 1 inch apart (Fig. 5).

7. Bake the meringue cookies for approximately 90 minutes and then pull them out of the oven to cool (Fig. 6).

Fig. 1

Fig. 3

Fig. 4

Fig. 5

Fig. 6

Fig. 2

90 minutes

17

Pro Tip: Making dough can be a little messy. A large, clean space on the counter and an apron are definitely helpful. But this dough is well worth it and can be used for pizza, bread, crackers and more!

STEPS

WHAT’S UP WITH THAT? Yeasts are single-celled microorganisms that are members of the fungus kingdom. The yeast we use for baking converts carbohydrates, like sugar, into alcohol and carbon dioxide (CO

2) through the process of fermentation. The carbon dioxide is a gas, which causes dough to expand, making it lighter and fluffier when you bake it.

Get a RiseDough Making Recipe

1. Pour the lukewarm water into a medium sized bowl and sprinkle the yeast on top. Wait 5 minutes (Fig. 1).

2. Using a strong spatula, slowly mix in the flour and then add in the salt. Stir until you’ve formed a dough (Fig. 2).

3. Sprinkle some extra flour onto a sanitized counter and carefully empty the dough on top of the flour. Knead it for at least 5 minutes until it’s smooth and springs back when you poke it. If it sticks to your hands, add more flour a tablespoon at a time until it’s easier to work (Fig. 3).

4. Now, your base dough is ready – you have several options!

EXPERIMENT 14

WHAT YOU NEEDFrom your home (Items):• Large mixing bowl• Plenty of sanitized counter space• Spatula

From your home (Ingredients):• 1 teaspoon (5 mL) of active dry yeast • ¾ cups (180 mL) of lukewarm water – between 105°F (40°C) and 110°F (43°C)• 2 cups (480 mL) of all-purpose flour• 1½ teaspoons (7.5 mL) of salt

Fig. 1

Fig. 3

Fig. 2

5 minutes

5 minutes

18

Pro Tip: You’ll need an adult to help with the frying!

STEPS

MIX IT UP!

Cinnamon SwirlDoughnuts Recipe

1. Ask an adult for help frying your doughnuts (Fig. 1).2. Separate the dough into small balls or roll it and cut out shapes using the pastry

cutters. Allow doughnuts to rise for approximately 30 minutes before proceeding (Fig. 2).

3. Have an adult heat the oil in a medium saucepan over medium heat until it reaches 375°F (190°C) – use a frying thermometer (Fig. 3).

4. Mix the sugar and cinnamon together in a large bowl (Fig. 4). 5. With a slotted metal spoon, the adult will need to lower the dough into the hot oil

and let them cook for about 1 minute per side. Remove them to paper towels to drain (Fig. 5).

6. While the doughnuts are still warm, toss them in the sugar and cinnamon for a nice even coating (Fig. 6).

7. Enjoy your fresh, tasty doughnuts!

Powdered sugar, glaze, chocolate, sprinkles. The possibilities for delicious doughnut varieties are just about limitless. Try making your own unique toppings and decorations. Or maybe throw on some strawberry pearls (made in “Berry Tasty”).

EXPERIMENT 15

WHAT YOU NEED

From your home (Ingredients):• The multipurpose dough made in “Get a Rise”• 4 cups (960 mL) of canola oil (or about 2 inches in a saucepan)• ¼ cup (60 mL) of granulated sugar• 1 teaspoon (5 mL) of cinnamon powder

From Kit:• Pastry cutters• Whisk

From your home (Items):• Large bowl• Medium saucepan• Stove

Pastry Cutters Whisk

1 minute

375°F190°C

Fig. 1

Fig. 3

Fig. 4

Fig. 5

Fig. 6

Fig. 2

30 minutes

19


STEPS

BONUS FACT

Momma MiaWhat-a-Pizza Recipe

1. For a thin crust pizza, skip to step 3. 2. For a thicker crust, you need to first let the dough rise. Clean out the bowl used for

mixing the dough, coat it with a little oil (olive oil works best) and then put the dough back in the bowl. Cover the bowl with a kitchen towel or plastic wrap and let the dough sit at room temperature for 1 to 2 hours or until it has doubled in size (Fig. 1).

3. Have an adult preheat the oven to 500°F (260°C) or hotter with a heavy-duty baking sheet already in the oven (Fig. 2).

4. Divide the dough in half and use your hands or a rolling pin to make 2 pizza crusts that are approximately 10 inches (25 cm) round (Fig. 3).

5. Have an adult cut a piece of parchment paper and move the crusts over to it (Fig. 4).

6. Brush a little olive oil around the outer edge of the crusts and then top the middle of each crust with ¼ cup (60 mL) of sauce, cheese and any other toppings (Fig. 4).

7. Have an adult transfer the pizzas carefully to the hot baking sheet and bake them in the oven for 5 to 10 minutes (Fig. 5).

8. Have an adult pull the pizzas out and let them cool before you dig in! They’ll be very hot at first, so be patient!

Before advances in science that allowed us to identify and isolate individual species of yeast, people would make breads and alcohol using the wild yeast in the air. Bakers would keep a mother dough or bread starter that had developed beneficial yeast colonies. To keep it alive, it had to be fed more carbohydrates and water, while always saving a portion of the raw dough for the next batch.

EXPERIMENT 16

WHAT YOU NEEDFrom your home (Items):• Oven• Baking Sheet• Parchment Paper• Bowls

From your home (Ingredients):• The multipurpose dough made in “Get a Rise”• Tomato sauce, pizza sauce, marinara or another favorite sauce• Olive oil• Cheese, pepperoni, mushrooms, pineapples or any other favorite toppings

1-2 hours

500°F260°C

500°F260°C

Fig. 1

Fig. 3

Fig. 2

Fig. 4

Fig. 5

5-10 minutes

20


STEPS

MIX IT UP!


You can stuff pitas with regular sandwich toppings, falafels and all sorts of delicious

things. Or just rip them up for the ultimate bread to dip in hummus.

What a GasPita Bread Recipe

1. For pita bread, you need to let the dough rise for 1 to 2 hours at room temperature while covered with plastic wrap or a dish towel (Fig. 1).

2. Next, separate the dough into 5 equal balls (Fig. 2). 3. Use a floured rolling pin to roll out each ball to about ¼ inch (0.5 cm) in thickness,

lifting and turning regularly and adding more flour as needed to keep them from sticking (Fig. 3).

4. Have an adult help you with the next steps. You can either bake them in the oven or a softer pita (Fig. 4) or on the stove for a more flavorful pita (Fig. 5).

5. For oven baking, have an adult preheat the oven to 450°F (230°C) with a large baking sheet already in the oven on the middle rack position. You’ll need space for the pitas to puff up. They’ll bake quickly in about 3 minutes and balloon up impressively.

6. To cook on the stove, have an adult heat a cast iron pan to medium high heat (a drop of water should instantly sizzle on contact). Drizzle in a little olive oil and then cook the pitas one at a time for about 2 minutes per side. They should start to puff up after the first flip.

7. Allow them to cool for a few minutes, cut them in half, open the pocket and enjoy!

The pockets in pitas are formed from the expansion of carbon dioxide (CO2) and water vapor (H

2O). The gasses get trapped between the cooked outer layers of dough and

slowly expand. As the pitas cool, the gas pockets deflate. When you cut them in half, you’re left with perfect bread pockets!

EXPERIMENT 17

WHAT YOU NEEDFrom your home (Items):• Stove or oven• Cast iron skillet or baking sheet• Rolling pin

From your home (Ingredients):• The multipurpose dough made in “Get a Rise”• Olive oil

1-2 hours

450°F230°C

Fig. 1

Fig. 3

Fig. 2

Fig. 4

Fig. 5

21


STEPS

MIX IT UP!

Craving Crispy Crackers Recipe

1. For crackers, you can skip letting the dough rise. 2. Have an adult preheat the oven to 400°F (204°C) (Fig. 1). 3. Line a heavy-duty baking sheet with parchment paper. 4. Roll out the dough really thin and then use a fork to gently push down and make

little impressions across the surface of the dough – but don’t poke through it (Fig. 2)!

5. Transfer the dough to the parchment paper, brush the top with a thin layer of olive oil and sprinkle on a light layer of salt (Fig. 3).

6. Bake for approximately 10 minutes or until golden brown and remove from the oven (Fig. 4).

7. Allow the cracker sheet to cool completely and then break it into pieces (Fig. 5)!

Try sprinkling some dried herbs, like rosemary or garlic powder, or a little grated cheese on top of the cracker sheet before baking for extra deliciousness. These crack-ers are perfect with soup, fresh slices of cheese or your favorite spreads.

EXPERIMENT 18

WHAT YOU NEEDFrom your home (Items):• Oven• Baking Sheet• Parchment Paper• Fork

From your home (Ingredients):• The multipurpose dough made in “Get a Rise”• Olive oil• Salt

400°F204°C

400°F204°C

10 minutes

Fig. 1

Fig. 3

Fig. 5

Fig. 4

Fig. 2

22


STEPS

MIX IT UP!

On a Roll Dinner Rolls Recipe

1. For dinner rolls, you need to separate the dough into small balls roughly 1 inch (2.5 cm) in diameter.

2. Place the balls of dough on a lightly oiled baking sheet about 2 inches (5 cm) apart from each other and allow them rise for approximately 1 hour (Fig. 1).

3. Have an adult preheat the oven to 400°F (204°C) (Fig. 2). 4. Brush the top of the rolls with olive oil or melted butter and lightly sprinkle them

with salt (Fig. 3). 5. Bake the rolls for approximately 20 minutes and then remove them from the oven

(Fig. 4).6. Allow them to cool for a few minutes and then enjoy!

You can also try rolling the dough into sticks or put it in loaf. Just make sure to give it time to rise. The thicker the bread, the longer it will take to cook all the way through.

EXPERIMENT 19

WHAT YOU NEEDFrom your home (Items):• Oven• Baking Sheet

From your home (Ingredients):• The multipurpose dough made in “Get a Rise”• Olive oil or butter• Salt

400°F204°C

400°F204°C

20 minutes

Fig. 1

Fig. 3

Fig. 4

Fig. 2

FOOD SCIENCE LAB


EDIBLE EXPERIMENTS KIT

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