role of chemistry in kitchen

Topics: Chemistry, Density, Mass, Volume, Laboratory equipment, Units of measurement / Pages: 76 (18968 words) / Published: Dec 23rd, 2013
Chemistry in the kitchen Teacher’s guidelines
Lorena Payà Vayà
Llicència C
Curs 2007/2008

Index
Unit 1. Can we do chemistry in the kitchen?
1.1. Strawberry smoothie.
1.2. Laboratory vs. Kitchen.
1.3. Safety in lab and in the kitchen.
1.4. Cutting onions or a scientific investigation.

3

Unit 2. How do we measure in the kitchen?
2.1. How do we measure the quantity of each ingredient in our cooking? 2.2. An Old Scottish Recipe or how to convert units.
2.3. Does one kilo of sugar weight the same as one of rice? or an introduction to the density.
2.4. Fresh or old eggs or the relation between density and floatability. 15

Unit 3. Let’s go to investigate about solids, liquids and gases.
3.1. Cheese is a solid, milk a liquid an steam a gas or states of matter in the kitchen.
3.2. Why gases have this behaviour? Or introduction to the particle theory.
3.3. Boiling water for the tea or state changes in the kitchen.
3.4. How does the pressure cooker and the coffeemaker work?
Or explaining the state changes with the particle theory.
3.5. Making ice-cream or how can we change the melting point. 30

Unit 4. Let’s go to mix up the ingredients!
4.1. Breakfast with mixtures or classifying the mixtures.
4.2. Rock candy or how to crystallise a pure substance.
4.3. Vegetable soup or how to separate by filtration.
4.4. Salad dressing and mayonnaise or emulsions in the kitchen. 57

Lorena Payà

2

Unit 1. Can we do chemistry in the kitchen?
1.1. Strawberry smoothie.
1.2. Laboratory vs. Kitchen.
1.3. Safety in lab and in the kitchen.
1.4. Cutting onions or a scientific investigation. Lorena Payà

3

Chemistry in the Kitchen

Teacher Notes

Unit 1

1.1. Strawberry smoothie
Aim: To encourage the students to learn the content of this subject in English.
Teaching objectives:
Content



Processes in the kitchen.
Equipment in the kitchen.

Communication




Explaining the equipment you need

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