Molecular gastronomy - Science in the kitchen A cook and a scientist join their knowledge |
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Classroom materials, motivating pupils for math and science |
World of Work Dimensions Context The workplace is the kitchen where various dishes have to be prepared in the best way. The whole module stresses the analogy of kitchen and scientific vocabulary. The selected unit specifies the necessary composition of one dish, the meringue. Role Students adopt the role of a cook who is interested in providing guests with the best food. Activity Students plan and conduct experiments to find out which composition of a meringue is the best one to make it stable. Product The product would be a best practice meringue. |
Abstract This task is retrieved from a module within the Nature, Life and Technology (NLT) curriculum. The module focuses on molecular processes within cooking. In the tasks students have to reflect on the quality of foam. The example they are working on is the question of how to make the most stable meringue. They are provided with different ingredients and have to plan experiments systematically in order to find out what would be the best composition of materials. Documents
Copyright/Creative Commons Mascil partner: NL Materials are published under the CC BY-NC-SA 4.0 license. |
Discipline - Mathematics - Biology - Physics - Chemistry ✓ - Engineering Target group - Primary Education - Lower Secondary Education - Upper Secondary Education ✓ Age range 15-18 Duration 2400 min. |