Messing Around with Baking Chemistry PDF Download
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Author: Bernie Zubrowski
Publisher: Little Brown
ISBN: 9780316988797
Category : Juvenile Nonfiction
Languages : en
Pages : 63
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Book Description
Presents experiments and projects to explore what happens when batter and dough turn into cake and bread. Emphasizes the properties of baking powder, baking soda, and yeast.
Author: Bernie Zubrowski
Publisher: Little Brown
ISBN: 9780316988797
Category : Juvenile Nonfiction
Languages : en
Pages : 63
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Book Description
Presents experiments and projects to explore what happens when batter and dough turn into cake and bread. Emphasizes the properties of baking powder, baking soda, and yeast.
Author: California 4-H Program
Publisher: UCANR Publications
ISBN: 9781601073686
Category :
Languages : en
Pages : 908
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Book Description
Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Category : Cooking
Languages : en
Pages : 258
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Book Description
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
Author: Dikla Levy Frances
Publisher: Page Street Publishing
ISBN: 164567455X
Category : Cooking
Languages : en
Pages : 486
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Book Description
The Scientifically Guaranteed Guide to Better Baked Goods For every flawless cake you bake, are there three that come out of the oven dry, deflated or dense? Do your cookies crumble and cheesecakes crack? You’re not alone! A lot of bakers struggle with selecting the right ingredients or choosing the right method and temperature to yield flawless end results. With this book, One Sarcastic Baker creator Dikla Levy Frances is here to help you recognize your baking mistakes and learn how to get the best results—the scientific way. She teaches you the chemistry behind successfully baking everything from cakes to cookies to breads with approachable explanations and simple formulas so easy that anyone can create these sweet experiments. Learn the molecular breakdown of basic ingredients like flour, butter and sugar, and how they react with each other to make the baked goods you love, like Triple Coconut Cake and Monday Night Football Cookies. Explore how mixing methods like beating vs. whisking vs. stirring affect your final product, and which method is best for the particular treat you’re trying to make, like Almond- Chocolate Pound Cake or Reese’s® Peanut Butter Quick Bread. Discover how different temperatures transform ingredients into the baked goods of your dreams, and how to use more or less heat to create everything from creamy, never-cracked Funfetti® Cheesecake to the perfect pie crust. Each section is also accompanied by scrumptious recipes to help you practice your newfound knowledge. Improve your technique tenfold with simple, science-based tips that’ll have your baked goodies looking like masterpieces every time. Whether you’re a kitchen amateur or baking pro, you’re guaranteed to perfect your craft with Dikla’s approachable methodology and mouth-watering recipes.
Author: DIANE Publishing Company
Publisher: DIANE Publishing
ISBN: 0788141996
Category :
Languages : en
Pages : 145
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Book Description
Representing the perspectives of educators in both the science and mathematics communities, this publication is intended to serve as a resource for teachers of students in kindergarten through grade 12 in choosing science- and mathematics-related literature for their schools and classrooms. It contains over 1,000 annotated entries on the physical sciences, earth sciences, life sciences, and mathematics. Formatted for easy use, each entry provides information on the author, publisher and publication date, type of literature, subject emphasis, suggested grade span, and illustrations.
Author: Jan Irving
Publisher: Bloomsbury Publishing USA
ISBN: 0313078912
Category : Language Arts & Disciplines
Languages : en
Pages : 280
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Book Description
This light-hearted sourcebook for teachers and librarians describes food-related activities, including stories, rhymes, fingerplays, crafts, cooking and tasting experiences, and short skits, designed to delight young minds while teaching skills. Each group of recommended picture books is supplemented by topical songs, poems, chants, flannel board constructions, and puppet skits. Grades PreK-3.
Author: Howard Gardner
Publisher: Teachers College Press
ISBN: 9780807737675
Category : Education
Languages : en
Pages : 270
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Book Description
The groundbreaking work of Harvard University psychologist Howard Gardner on multiple intelligences and Tufts University psychologist David Henry Feldman on nonuniversal development is fast becoming the standard by which children's intelligence and cognitive development is understood. In this landmark three-volume set, Mara Krechevsky and her colleagues at Project Zero make these insights available for both teachers and scholars alike. This curriculum resource provides enriching activities in a wide variety of disciplines, including mechanics and construction, movement, and music.
Author: Kendall Haven
Publisher: Bloomsbury Publishing USA
ISBN: 0313078726
Category : Language Arts & Disciplines
Languages : en
Pages : 170
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Book Description
Bring science to life with these 13 action-packed stories about famous scientists. Students will learn basic skills and procedures of science while learning about such people as Shirley Jackson, Charles Goodyear, and James Wright. The historically accurate accounts cover varied aspects of physical, biological, and earth sciences. Stepping Stones to Science has been used as a recommended text at Clarion University of Pennsylvania.
Author: Bernie Zubrowski
Publisher: Little Brown
ISBN: 9780316988810
Category : Juvenile Nonfiction
Languages : en
Pages : 64
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Book Description
A guide to having fun with soap bubbles which includes techniques for blowing and how to make gigantic bubbles, bubble sculptures, and unusually-shaped bubbles.
Author: Carol B. Kaplan-Lyss
Publisher: Lorenz Educational Press
ISBN: 1558630996
Category : Music
Languages : en
Pages : 36
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Book Description
Based on a popular folk tale, this familiar story is adapted to music and performed as a musical drama. The children design the costumes, set decorations, and libretto through various art activities to incorporate all aspects of the production into the curriculum. The book contains songs, music, step-by-step directions for classroom use or performance, and related activities. The CD contains both songs with lyrics, and piano accompaniment only. Material is designed for non-musical teachers.
