|
Cooking with Chemistry Cooking with Chemistry was first presented as a one-day hands-on workshop for teachers at ChemEd 97, held at the University of Minnesota, Minneapolis, MN, August 3-7, 1997. Click on one of the titles below to read some experiments and activities from Cooking with Chemistry, a work in progress, by David A. Katz: These are PDF files and require Acrobat Reader Safety with Food Chemistry Experiments Beef Jerky - A Method to Preserve Food Without Refrigeration Butter: Candy Making:
Cheese Making: Chromatography of Food Colors with Teacher Notes This experiment is based on an FDA procedure using a liquid ion exchange resin to extract the food colors. Chromatography of Food Colors This experiment is a modification of the previous procedure. This uses a piece of wool yarn to extract the food colors. Energy of a Peanut (calorimetry) with Teacher Notes Ice Cream:
Iron From Cereal with Teacher Notes and a Letter from General Mills responding to an inquiry about the iron in the cereal Make Your Own Orange Drink: An experiment in how additives affect our food MOLasses Cookies A treat for MOLE Day (6:02 am to 6:02 pm on October 23 every year) Molecular Gastronomy
Pickling:
Popcorn
Potato Chips: Testing the Waters: How Good is That Bottled Water and How Effective is Your Water Filter with Teacher Notes Titration: Standardization of a Base and Analysis of Stomach Antacid Tablets with Teacher Notes Biscuits: Yeast: Measurement Equivalents for Science Activities Mass-Volume Equivalents of Common Chemical Solids Some Reference Books on Chemistry and Cooking McGee, Harold, On Food and Cooking, Revised and updated edition, Scribners, 2004 McGee, Harold, The Curious Cook, Collier Books, 1990 Grosser, Arthur E., The Cookbook Decoder, Beaufort, 1981 Corriher, Shirley O., Cookwise, Morrow, 1997 Corriher, Shirley O., Bakewise, Scribner, 2008 Rosenthal, Sylvia, and Fran Shinagel, How Cooking Works, Macmillan, 1981 Coultate, Tom, and Jill Davies, Food, The Definitive Guide, Royal Society of Chemistry, 1994 Beckett, Stephen T., The Science of Chocolate, Royal Society of Chemistry, 2008 Clarke, C., The Science of Ice Cream, Royal Society of Chemistry, 2004 Some TelevisionShows About food American Eats focuses on the history of American foods and cooking. It was broadcast on the History Channel in 2006. Topics included Hot Dogs, Pizza, Ice Cream, and more. Episodes are ocasionally shown on the History Channel, some are available on youtube, and on TV.com. Some episodes are available on DVD. Food Tech was a series broadcast on the History Channel in 2010. Host Bobby Bognar examined different meals such as Cheeseburger and Fries, Chinese Take-out, Mexican, Southern Fried, and more. Each episode traces the making of the foods that are part of the meals from farm to processing. Episodes are rerun on the History Chanel and can be found on youtube and TV.com. Food Factory is the "How Its Made" of food. This show appears on the Food Network in Canada. It shows how favorite foods are made from raw materials to finished products. Usually 3 or 4 foods are shown in each episode.
Photo courtesy of Aztec Press, Pima Community College
|
|
|
||
|