Food Experiments for Would-Be Scientists : Food Book for Children | Children's Science & Nature Books PDF Download
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Author: Baby Professor
Publisher: Speedy Publishing LLC
ISBN: 1541941047
Category : Science
Languages : en
Pages : 64
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Book Description
Here’s a yummy book of experiments for would-be scientists! Composed of scientific ideas to do with food, this book will make an addictive addition to your child’s collection. Of course, since we're working with food and some cooking, adult supervision is required. Encourage your child to never stop learning. Give him/her a copy of this book today!
Author: Baby Professor
Publisher: Speedy Publishing LLC
ISBN: 1541941047
Category : Science
Languages : en
Pages : 64
Get Book Here
Book Description
Here’s a yummy book of experiments for would-be scientists! Composed of scientific ideas to do with food, this book will make an addictive addition to your child’s collection. Of course, since we're working with food and some cooking, adult supervision is required. Encourage your child to never stop learning. Give him/her a copy of this book today!
Author: Baby Professor
Publisher: Baby Professor (Education Kids)
ISBN: 9781541940239
Category : Juvenile Nonfiction
Languages : en
Pages : 64
Get Book Here
Book Description
Here's a yummy book of experiments for would-be scientists! Composed of scientific ideas to do with food, this book will make an addictive addition to your child's collection. Of course, since we're working with food and some cooking, adult supervision is required. Encourage your child to never stop learning. Give him/her a copy of this book toda
Author: America's Test Kitchen Kids
Publisher: America's Test Kitchen
ISBN: 194870367X
Category : Juvenile Nonfiction
Languages : en
Pages : 241
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Book Description
America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs. Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.
Author: Joan D'Amico
Publisher: John Wiley & Sons
ISBN: 1119608309
Category : Juvenile Nonfiction
Languages : en
Pages : 288
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Book Description
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!
Author: Liz Lee Heinecke
Publisher:
ISBN: 1592539254
Category : Crafts & Hobbies
Languages : en
Pages : 147
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Book Description
DIVAt-home science provides an environment for freedom, creativity and invention that is not always possible in a school setting. In your own kitchen, it’s simple, inexpensive, and fun to whip up a number of amazing science experiments using everyday ingredients./divDIV /divDIVScience can be as easy as baking. Hands-On Family: Kitchen Science Lab for Kids offers 52 fun science activities for families to do together. The experiments can be used as individual projects, for parties, or as educational activities groups./divDIV /divKitchen Science Lab for Kids will tempt families to cook up some physics, chemistry and biology in their own kitchens and back yards. Many of the experiments are safe enough for toddlers and exciting enough for older kids, so families can discover the joy of science together.
Author: Vicki Cobb
Publisher: HarperCollins
ISBN: 0062377302
Category : Juvenile Nonfiction
Languages : en
Pages : 401
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Book Description
Kids take the reins in the kitchen with this hands-on book of edible science experiments! With revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers. Combine with such books as Awesome Science Experiments for Kids to help junior scientists continue their learning, whether at home or in a classroom. With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just by cooking. And once readers have tested their theories and completed their experiments, they can eat the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes. Also included is essential information on eating healthfully, plus additional resources for further exploration.
Author: Ruth Owen
Publisher:
ISBN: 9781788564687
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
If you've ever been told, "Don't play with your food," it's time to forget that instruction! In this fact-packed title, the core science topic of "Changing States of Matter" just got fun as science escapes the laboratory into the kitchen. As kids embark on each new experiment in this book they will be actively encouraged to get messing with food as they investigate the science behind the things we eat. How can chocolate be a solid and a liquid? What happens when a foodstuff is frozen? Why do flour, eggs, and butter become crunchy cookies when combined? And much more! Students will explore the work of food technicians--the scientists that invent new foodstuffs for us all to enjoy. And they will get the chance to invent a new sandwich and develop and make their own brand new ice-cream flavor! As they cook and do science, students will follow step-by-step instructions, use the scientific method, work with science equipment, and practice and build their science vocabulary.
Author: Jodi Wheeler-Toppen
Publisher: Science & Nature
ISBN: 9781426321115
Category : Food
Languages : en
Pages : 0
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Book Description
Grab a beaker, pick up your whisk, and get ready to cook up some solid science. Using food as our tools (or ingredients!) curious kids become saucy scientists that measure, weigh, combine, and craft their way through the kitchen. Discover dozens of thoroughly-tested, fun, edible experiments, sprinkled with helpful photos, diagrams, scientific facts, sub-experiments, and more. And the best news is when all the mad-science is done, you're invited to grab a spoon and take a bite -- and share your results with friends and family.
Author: Vicki Cobb
Publisher: HarperCollins
ISBN: 9780064460033
Category : Juvenile Nonfiction
Languages : en
Pages : 132
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Book Description
Experiments with food demonstrate various scientific principles and produce eatable results. Includes beef jerky, cottage cheese, synthetic cola, and pudding.
Author: Vicki Cobb
Publisher: HarperCollins
ISBN: 9780064460026
Category : Juvenile Nonfiction
Languages : en
Pages : 224
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Book Description
Incredible Edible Experiments Ever wonder what makes popcorn pop? why cakes rise? how jelly gels? Your kitchen will be transformed into a laboratory worthy of a mad scientist as you make startling discoveries about how cabbage can detect acid, how bacteria makes yogurt, and how decomposed sugar turns to caramel. Then after a long day at the lab you can relax and eat your results: soup, biscuits, pretzels, cupcakes, or cookies. Vicki Cobb's seminal book has been revised and updated to encompass advances in modern technology but still provides what all kids want: a legitimate excuse to play with their food!
