Cooking as Science

maxine in ri said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

I'm trying to figure out how to do a baking class to demonstrate the
properties of starches and grain proteins but the hour or so that I'd
have to work in (and they're very strict about the periods) make
mixing and baking much of anything a challenge.

They know I am a parent volunteer, and not a trained teacher. I'll be
supplying all the ingredients and any specialty equipment. (Medium
sized mixing bowls, foil baking pans since the school only has lunch-
program sized stuff). Any help would be appreciated.

insane in ri

You just have to do it like they do most any live demo, pre prep
everything in triplicate (or more as appropriate) to different stages of
completion and then switch between them progressing them a step here and
there and pulling the finished version out at the end. Yes, you have to
start prepping well before the start of the class, so your one hour
class may well take you three hours with pre-prep and cleanup.

Pete C. said:

maxine in ri said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

I'm trying to figure out how to do a baking class to demonstrate the
properties of starches and grain proteins but the hour or so that I'd
have to work in (and they're very strict about the periods) make
mixing and baking much of anything a challenge.

They know I am a parent volunteer, and not a trained teacher. I'll be
supplying all the ingredients and any specialty equipment. (Medium
sized mixing bowls, foil baking pans since the school only has lunch-
program sized stuff). Any help would be appreciated.

insane in ri

You just have to do it like they do most any live demo, pre prep
everything in triplicate (or more as appropriate) to different stages of
completion and then switch between them progressing them a step here and
there and pulling the finished version out at the end. Yes, you have to
start prepping well before the start of the class, so your one hour
class may well take you three hours with pre-prep and cleanup.

Oh yea, also try to get Alton Brown as a guest speaker.

In article <[email hidden]>,

maxine in ri said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

I'm trying to figure out how to do a baking class to demonstrate the
properties of starches and grain proteins but the hour or so that I'd
have to work in (and they're very strict about the periods) make
mixing and baking much of anything a challenge.

They know I am a parent volunteer, and not a trained teacher. I'll be
supplying all the ingredients and any specialty equipment. (Medium
sized mixing bowls, foil baking pans since the school only has lunch-
program sized stuff). Any help would be appreciated.

insane in ri

I TA'ed a food science lab in grad school. Eggs were the main
experimental item because of the versatility. You can make custard,
meringue, mayonnaise (demonstrating emulsions), etc. It took me a
couple of years before I could eat eggs as eggs again after teaching
that class.

You don't necessarily have to do a baking class to demonstrate starches.
Consider potatoes. Microwave a red waxy one and a baker and compare the
textures. Compare long grain rice with sticky or jasmine rice. These
two demonstrate the two main types of starch, amylose (straight chain)
and amylopectin (branched). Foods high in amylopectin tend to be
stickier. You can also make a pudding or a white sauce with cornstarch
or flour and compare final appearance or thickening power for the same
amount of ingredients.

If you look on amazon.com, you may be able to find a used college-level
food lab manual co-authored by a former colleague of mine. Search on
Dimensions of Food, or Vickie Vaclavik. Some of the experiments therein
can easily be adapted to younger students. Alton Brown has some good
explanations in his book as well. I liked his explanation of
differences between saturated, unsaturated, and trans fat so much that I
used it in a college-level nutrition class.

One friendly warning: find out about any food allergies before you do
your demonstrations.

Enjoy!
Cindy

--
C.J. Fuller

Delete the obvious to email me

maxine in ri said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

I'm trying to figure out how to do a baking class to demonstrate the
properties of starches and grain proteins but the hour or so that I'd
have to work in (and they're very strict about the periods) make
mixing and baking much of anything a challenge.

They know I am a parent volunteer, and not a trained teacher. I'll be
supplying all the ingredients and any specialty equipment. (Medium
sized mixing bowls, foil baking pans since the school only has lunch-
program sized stuff). Any help would be appreciated.

insane in ri

First of all decide what concepts you want to teach. That will shape
what you do in the lessons.

As for baking, make Irish soda bread. The mixing/kneading takes a couple
of minutes and is easily done by the kids. Stress hand-washing of
course! Just have a ready-made loaf (or individual 'muffins'😉 done for
the students to try.

Have access to a microwave? Can demonstrate that it can be used for
boiling water and compare the heating times for hot tap water vs cold
tap water.

Just set up examples for taste-testing: what's sweet, sour, salty,
bitter and 'umame'. That's assuming the students are allowed to taste
things in class. Explain taste buds; there are plenty of good graphics
on the Net.

If you have access to some prepared simple agar/nutrient plates with
covers, demonstrate the difference between washed and unwashed hands.
Have the students press their (unwashed) fingers gently onto the surface
of one plate. Cover, label and tape it shut. Then a handwashing session
and repeat the process. *Never* let the students open the plates though!
Then explain what's going on and why hygiene is important to the food
industry (as well as at home). We did this with some 12-year-olds in one
of my science classes in London and it was amazing what grows on kids's
hands LOL!

If you have access to simple microscopes or good magnifying glasses, put
salt, sugar, pepper, onion skins etc under the scope. Show that it's
easy to tell the difference between salt and sugar (different crystal
shapes) without tasting or guessing. Also did this with a class and they
loved it! Real revelations. The kids can share scopes if there aren't
enough.

There's plenty more where that came from. Had to work with food items
because of toxicity concerns but science is science after all.

maxine in ri said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

I don't know about that, but the first step I think would be showing
how the basic rules of the universe, as discovered by science, effect
cooking, and nobody does that better than Alton Brown on Good Eats,
particularly the earlier shows. He's a fan of Harold McGee's writing
as well.

You may already know that, but thought it needed to be added to the
thread.

Quoted message said:

maxine in ri said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

I don't know about that, but the first step I think would be showing
how the basic rules of the universe, as discovered by science, effect
cooking, and nobody does that better than Alton Brown on Good Eats,
particularly the earlier shows. He's a fan of Harold McGee's writing
as well.

You may already know that, but thought it needed to be added to the
thread.

robert l. wolke, who writes the 'food 101' column for the *washington
post*'s food section, has a book out called what 'What Einstein Told
His Cook: Kitchen Science Explained':

<http://www.amazon.com/What-Einstein-Told-His-Cook/dp/0393011836>

apparently there is a sequel as well.

i haven't read the book, but the newspaper columns are both sound and
amusing.

your pal,
blake

In article <[email hidden]>,

maxine in ri said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science?

My wife has done this many times. She likes it and the kids like it.

She was offered a class this fall,but already had too many projects.

I don't make much candy anymore, but the physical changes in
simple sugar-water when heated and cooled are pretty fascinating.
Candy-making is actually a pretty exact science. An hour is enough
time to get plenty of differing results from pots of sugar/water
brought to different temperatures. And it's fun!

Pete C. said:

Pete C. said:

maxine in ri wrote:

Quoted message said:

Quoted message said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

Quoted message said:

Quoted message said:

I'm trying to figure out how to do a baking class to demonstrate the
properties of starches and grain proteins but the hour or so that I'd
have to work in (and they're very strict about the periods) make
mixing and baking much of anything a challenge.

Quoted message said:

Quoted message said:

They know I am a parent volunteer, and not a trained teacher. I'll be
supplying all the ingredients and any specialty equipment. (Medium
sized mixing bowls, foil baking pans since the school only has lunch-
program sized stuff). Any help would be appreciated.

Quoted message said:

Quoted message said:

insane in ri

Quoted message said:

You just have to do it like they do most any live demo, pre prep
everything in triplicate (or more as appropriate) to different stages of
completion and then switch between them progressing them a step here and
there and pulling the finished version out at the end. Yes, you have to
start prepping well before the start of the class, so your one hour
class may well take you three hours with pre-prep and cleanup.

Oh yea, also try to get Alton Brown as a guest speaker.

[insert maniacal laughter]
maxine in ri

blake murphy said:

Quoted message said:

maxine in ri said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

I don't know about that, but the first step I think would be showing
how the basic rules of the universe, as discovered by science, effect
cooking, and nobody does that better than Alton Brown on Good Eats,
particularly the earlier shows. He's a fan of Harold McGee's writing
as well.

You may already know that, but thought it needed to be added to the
thread.

robert l. wolke, who writes the 'food 101' column for the *washington
post*'s food section, has a book out called what 'What Einstein Told
His Cook: Kitchen Science Explained':

<http://www.amazon.com/What-Einstein-Told-His-Cook/dp/0393011836>

apparently there is a sequel as well.

i haven't read the book, but the newspaper columns are both sound and
amusing.

your pal,
blake

They are good books. There is also one called 'What Einstein Told His
Barber' but that's not food related.

maxine in ri said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

I'm trying to figure out how to do a baking class to demonstrate the
properties of starches and grain proteins but the hour or so that I'd
have to work in (and they're very strict about the periods) make
mixing and baking much of anything a challenge.

They know I am a parent volunteer, and not a trained teacher. I'll be
supplying all the ingredients and any specialty equipment. (Medium
sized mixing bowls, foil baking pans since the school only has lunch-
program sized stuff). Any help would be appreciated.

Huh? "Food Science" is a popular degreed dicipline... a far more
lucrative career than becoming a stinkin' monkey see-monkey do cook...
truth is the vast majority of cooks work twice as many hours for the
same pay as ditch diggers. Whereas food scientists are in great
demand and are well paid.

http://en.wikipedia.org/wiki/Food_science

On Fri, 28 Sep 2007 09:03:18 -0600, Arri London <[email hidden]>

Quoted message said:

blake murphy said:

Quoted message said:

On Sep 25, 9:01 pm, maxine in ri <[email hidden]> wrote:
> Has anyone here ever created a class using cooking/baking as an aid to
> teaching science? My daughter attends a charter school that would
> like to add more science to their kids lives, and since a number of
> them are interested in the food industry, and I've read Harold
> McGee<g>, I thought it would be easy to do, but am hitting the wall
> when it comes to the time element. I'm doing one with eggs and their
> versatile proteins that can do all sorts of interesting things
> depending on temperature, time and ph (and beating).

I don't know about that, but the first step I think would be showing
how the basic rules of the universe, as discovered by science, effect
cooking, and nobody does that better than Alton Brown on Good Eats,
particularly the earlier shows. He's a fan of Harold McGee's writing
as well.

You may already know that, but thought it needed to be added to the
thread.

robert l. wolke, who writes the 'food 101' column for the *washington
post*'s food section, has a book out called what 'What Einstein Told
His Cook: Kitchen Science Explained':

<http://www.amazon.com/What-Einstein-Told-His-Cook/dp/0393011836>

apparently there is a sequel as well.

i haven't read the book, but the newspaper columns are both sound and
amusing.

your pal,
blake

They are good books. There is also one called 'What Einstein Told His
Barber' but that's not food related.

the columns are usually witty and the guy knows his onions.

your pal,
blake

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

blake murphy said:

Quoted message said:

On Sep 25, 9:01 pm, maxine in ri <[email hidden]> wrote:
> Has anyone here ever created a class using cooking/baking as an
> aid to teaching science? My daughter attends a charter school
> that would like to add more science to their kids lives, and since
> a number of them are interested in the food industry, and I've
> read Harold McGee<g>, I thought it would be easy to do, but am
> hitting the wall when it comes to the time element. I'm doing one
> with eggs and their versatile proteins that can do all sorts of
> interesting things depending on temperature, time and ph (and
> beating).

I don't know about that, but the first step I think would be showing
how the basic rules of the universe, as discovered by science,
effect cooking, and nobody does that better than Alton Brown on Good
Eats, particularly the earlier shows. He's a fan of Harold McGee's
writing as well.

You may already know that, but thought it needed to be added to the
thread.

robert l. wolke, who writes the 'food 101' column for the *washington
post*'s food section, has a book out called what 'What Einstein Told
His Cook: Kitchen Science Explained':

<http://www.amazon.com/What-Einstein-Told-His-Cook/dp/0393011836>

apparently there is a sequel as well.

i haven't read the book, but the newspaper columns are both sound and
amusing.

your pal,
blake

They are good books. There is also one called 'What Einstein Told His
Barber' but that's not food related.

I have a book _Kitchen Science_ by Howard Hillman published by Houghton
Mifflin. I've not read it yet.

--
Every silver lining has a cloud.

Ken Knecht said:

Quoted message said:

I have a book _Kitchen Science_ by Howard Hillman.

I've not read it yet.

We knew that. hehe

Sheldon

Sheldon said:

maxine in ri said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

Quoted message said:

I'm trying to figure out how to do a baking class to demonstrate the
properties of starches and grain proteins but the hour or so that I'd
have to work in (and they're very strict about the periods) make
mixing and baking much of anything a challenge.

Quoted message said:

They know I am a parent volunteer, and not a trained teacher. I'll be
supplying all the ingredients and any specialty equipment. (Medium
sized mixing bowls, foil baking pans since the school only has lunch-
program sized stuff). Any help would be appreciated.

Huh? "Food Science" is a popular degreed dicipline... a far more
lucrative career than becoming a stinkin' monkey see-monkey do cook...
truth is the vast majority of cooks work twice as many hours for the
same pay as ditch diggers. Whereas food scientists are in great
demand and are well paid.

http://en.wikipedia.org/wiki/Food_science

You're absolutely right, which was why with all the varied experiences
of the folks who post here, I thought there might be some who could
help
me put an after-school class like this together.

It wasn't until I read McGee, Corriher, and watched Alton Brown that
what was going on when i applied heat or mixed liquids and dry items
began to make sense, and I learned how to cook rather than just follow
a recipe.

maxine in ri

"maxine in ri" <[email hidden]> wrote in message
news:[email hidden]...
..

Quoted message said:

It wasn't until I read McGee, Corriher, and watched Alton Brown that
what was going on when i applied heat or mixed liquids and dry items
began to make sense, and I learned how to cook rather than just follow
a recipe.

maxine in ri

I note that McGee's book was revised in 2004 (from 1984). I wondered
whether he had changed his mind on certain things.

http://en.wikipedia.org/wiki/Harold_McGee
"McGee's science-based approach to cooking has been embraced and popularized
by chefs and authors such as Heston Blumenthal, Alton Brown, Shirley
Corriher, and Russ Parsons."

I can't remember the discussion regarding Shirley Corriher when her latest
(or only?) book came out about 5 years ago? about some things being in
error, or that she didn't know what she was talking about, etc. Whether that
was on this group or not, I can't recall.
I tried to read it, but with that thought in mind, I just couldn't take it
too seriously.

I've not heard of Heston Blumenthal nor Russ Parsons. But I'll keep my eye
out for them.

But, Alton Brown, geez, I love what he does, or has done -- is he doing any
regular shows anymore -- hope he hasn't turned into another Bourdain -- I
need him.

Dee Dee

"maxine in ri" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Sheldon said:

Quoted message said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science?

It wasn't until I read McGee, Corriher, and watched Alton Brown that
what was going on when i applied heat or mixed liquids and dry items
began to make sense, and I learned how to cook rather than just follow
a recipe.

maxine in ri

I think if you read critically for issues you should be able to come up with
lessons and I salute you. You can't teach them everything about anything,
but you could surely teach them one thing at a time. Just pick your lesson
so it will fit the time available.

My POV is that people can cook without knowing the science, but the science
is there and knowing it can be a great help. Add to that the fascination
science will hold for some, thus making the cooking more attractive. Then
the many who think science is useless will find it is important to everyday
life. The last important thing is that many people, let alone kids, don't
understand food at all and anything they can learn will be a help. It
sounds like a win-win to me. The big job is in your figuring out what CAN
be taught in the classroom and the time allowed.

It's like the millions who think algebra and geometry are useless to
non-mathemeticians, whereas I use both every day of my life.
--
http://www.judithgreenwood.com

maxine in ri said:

Sheldon said:

On Sep 25, 10:01?pm, maxine in ri <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Has anyone here ever created a class using cooking/baking as an aid to
teaching science? My daughter attends a charter school that would
like to add more science to their kids lives, and since a number of
them are interested in the food industry, and I've read Harold
McGee<g>, I thought it would be easy to do, but am hitting the wall
when it comes to the time element. I'm doing one with eggs and their
versatile proteins that can do all sorts of interesting things
depending on temperature, time and ph (and beating).

Quoted message said:

Quoted message said:

I'm trying to figure out how to do a baking class to demonstrate the
properties of starches and grain proteins but the hour or so that I'd
have to work in (and they're very strict about the periods) make
mixing and baking much of anything a challenge.

Quoted message said:

Quoted message said:

They know I am a parent volunteer, and not a trained teacher. I'll be
supplying all the ingredients and any specialty equipment. (Medium
sized mixing bowls, foil baking pans since the school only has lunch-
program sized stuff). Any help would be appreciated.

Quoted message said:

Huh? "Food Science" is a popular degreed dicipline... a far more
lucrative career than becoming a stinkin' monkey see-monkey do cook...
truth is the vast majority of cooks work twice as many hours for the
same pay as ditch diggers. Whereas food scientists are in great
demand and are well paid.

Quoted message said:

http://en.wikipedia.org/wiki/Food_science

You're absolutely right, which was why with all the varied experiences
of the folks who post here, I thought there might be some who could
help
me put an after-school class like this together.

Any public library in the US will have many books about the various
aspects of food science in their reference section... if your
particular library doesn't have the books you want the librarian will
obtain them for you through the inter-library lending system, a
totally free service. Nowadays you can access the list of books on
line.

No other organization has made greater contributions to the food
sciences than the US military. Every day people consume foods that
were developed in the US military test kitchens. No other culinary
school comes close to those of the US military.

In article <[email hidden]>,

Sheldon said:

On Sep 29, 9:09?pm, maxine in ri <[email hidden]> wrote:

Quoted message said:

Any public library in the US will have many books about the various
aspects of food science in their reference section... if your
particular library doesn't have the books you want the librarian will
obtain them for you through the inter-library lending system, a
totally free service. Nowadays you can access the list of books on
line.

I could be wrong, but I suspect that Maxine is not trying to teach food
science, but trying to teach science using food as an example. I think
that there is a difference. Maxine didn't specify the age of the
students, but if they are small children, teaching food science isn't
practical. and there are probably little or no facilities.

Quoted message said:

No other organization has made greater contributions to the food
sciences than the US military. Every day people consume foods that
were developed in the US military test kitchens. No other culinary
school comes close to those of the US military.

My wife has a degree in chemistry. She worked as a food chemist for the
US Army for seven years. She has taught many kitchen chemistry classes
to elementary kids. It isn't the same.