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Kitchen Science Lab for Kids
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Table of Contents

Acknowledgments - 3
Introduction - 7
Overview - 8
Rules of Kitchen and Food Safety- 10

Course 1
DAZZLING DRINKS - 12
Lab 1: Sweet Soda Syrups (supersaturated solutions) - 14
Lab 2: Razzle-Dazzle Root Beer (fermentation) - 16
Lab 3: Bodacious Bubble Tea (tapioca science) - 18
Lab 4: Sunset Lemonade (density gradient) - 20

Course 2
SCRUMPTIOUS SNACKS - 22
Lab 5: Paper-Bag Popcorn Explosion (vapor pressure) - 24
Lab 6: Pretzel Bread Sticks (Maillard reaction) - 26
Lab 7: Flavorful Fruit Leather (dehydration) - 30
Lab 8: Pucker-Up Pickles (acetic acid pickling) - 32
Lab 9: Juicy Fruit Spaghetti and Popping Boba (polymerization) - 34

Course 3
CREAMY CHEESE AND FAB FERMENTS - 36
Lab 10: Stretchy Mozzarella (rennet cheese science) - 38
Lab 11: Perfect Panir (acid cheese science) - 40
Lab 12: Cool Creme Fraiche (lactic acid) - 42
Lab 13: Yummiest Yogurt (thermophilic bacteria) - 44
Lab 14: Tangy Green Beans and Carrots (lactofermentation) - 46

Course 4
DIVINE DIPS, DRESSINGS, AND SAVORY SAUCES - 48
Lab 15: Dashing Vinaigrette (emulsions) - 50
Lab 16: Awesome Aioli (pasteurization) - 52
Lab 17: Heavenly Hummus (purees) - 54
Lab 18: Lip-Smacking Alfredo (viscosity) - 56
Lab 19: Tony Tomato Sauce (balance) - 58
Lab 20: Nut-Free Pesto (garlic) - 60
Lab 21: Best Beurre Blanc (emulsions) - 62

Course 5
MARVELOUS MAIN DISHES - 64
Lab 22: Homemade Pasta (gluten) - 66
Lab 23: Perfect Popovers (elasticity) - 68
Lab 24: Pizza Dough (gluten) - 70
Lab 25: Sky-High Souffle (roux) - 72
Lab 26: Super Spring Rolls (rice paper) - 74
Lab 27: Ooh La La Crepes (egg batter) - 76
Lab 28: Mouthwatering Meatballs (food safety) -78

Course 6
SASSY SIDES - 80
Lab 29: Fluffy Rice (rice starch) - 82
Lab 30: Vibrant Veggies (volatile acids) - 84
Lab 31: Posh Potatoes (water absorption) - 86
Lab 32: Super Salads (vegetable storage) - 88

Course 7
BOSSY CAKES, PERFECT PASTRIES, AND FABULOUS FROSTINGS AND FILLINGS - 90
Lab 33: Perfect Layer Cake (baking soda and acid) - 92
Lab 34: Wicked-Good Chocolate Cupcakes (flavor enhancers) - 94
Lab 35: Heavenly Angel Food Cake (air bubbles) - 96
Lab 36: Tie-Dye Roll Cake (sponge structure) - 100
Lab 37: Mom's Pie Crust (butterfat/shortening) - 104
Lab 38: Celestial Cream Puffs (dough expansion) - 108
Lab 39: Whipped Cream and Whipped Cream Frosting (bubbles) - 110
Lab 40: Jan's Buttercream Frosting (butterfat) - 112
Lab 41: Gorgeous Ganache (interfering agent) - 114
Lab 42: Magical Mirror Glaze (gelatin) - 116
Lab 43: Old-Fashioned Pudding (cornstarch) - 118
Lab 44: Luscious Lemon Curd (denaturation) - 120
Lab 45: Meltingly Marvelous Mousse (comminution) - 122

Course 8
DARING DECORATIONS AND DELECTABLE DESSERTS - 126
Lab 46: Fabulous Fondant (sugar) - 128
Lab 47: Chocolate Domes and Bowls (tempering) - 130
Lab 48: Meringue Mushrooms (glassy state) - 132
Lab 49: Marvelous Marshmallows (amorphous candies) - 134
Lab 50: Easy Ice Cream (crystal formation) - 136
Lab 51: Breathtaking Baked Alaska (insulation) - 138
Lab 52: Scrumptious Sorbet (air incorporation) - 140

About the Author/Photographer - 142
Index - 144

About the Author

Liz Lee Heinecke has loved science since she was old enough to inspect her first butterfly. After working in molecular biology research for 10 years and earning her master's degree, she left the lab to kick off a new chapter in her life as a stay-at-home mom. Soon, she found herself sharing her love of science with her three kids as they grew, chronicling their science adventures. Her goal is to make science simple for parents to do with kids of all ages, and for kids to experiment safely on their own. Liz is the author of Kitchen Science Lab for Kids, Kitchen Science Lab for Kids: Edible Edition, Outdoor Science Lab for Kids, and STEAM Lab for Kids.

Reviews

"Teaching kids the science of food is one way to hook them on a healthy lifestyle, a STEAM career, or maybe the idea of becoming a chef like me--it's a great book!" --Logan Guleff, MasterChef Junior Winner S2 - MasterChef Junior Winner Logan Guleff

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