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

Becoming a(n)...
World of Work Dimensions

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.

Students adopt the role of a cook who is interested in providing guests with the best food.

Students plan and conduct experiments to find out which composition of a meringue is the best one to make it stable.

The product would be a best practice meringue.
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.


Copyright/Creative Commons
Mascil partner: NL  

Materials are published under the
CC BY-NC-SA 4.0 license.

Inquiry Learning

Inquiry Learning Dimensions

- Exploring situations
- Planning Investigations
- Experimenting systematically
- Interpreting and evaluating
- Communicating results

- Mathematics
- Biology
- Physics
- Chemistry
- Engineering

Target group
- Primary Education
- Lower Secondary Education
- Upper Secondary Education

Age range

2400 min.