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Middle School
Enrichment Experience Food Science (Grade 6-8)
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Baking bread, pickling veggies, and creating sweet treats – these are easier than you think! You will be learning about leavening agents that make your dough rise, fermenting techniques to pickle your veggies, and creating culinary combinations that cater to your sweet tooth! Along the way, we will be talking about the science behind these processes, such as: carbon dioxide’s role in breadmaking, unraveling the mystery of albumin, the great balancing act between sugar, bacteria, and yeast, and of course answering the philosophical question: “can something ever be too sweet” ? During the week you will be charged with finishing off your baked items, monitoring your fermented foods, and preparing for the upcoming week’s activities!
This enrichment experience will meet weekly on Mondays at 4:00pm. The session will run for six weeks starting the week of October 7th.
Instructor will contact each enrolled student with more information, and a list of any required materials.
*Parental involvement/supervision is needed for this weekly activity.
During this course, you will learn career-related skills and earn a badge for this accomplishment. A badge is a digital certification of your career-related learning that you can share on social media and higher education platforms, or with colleges, potential employers, peers, and colleagues. Select this link to learn more about badges.
Course Materials
Week One – Pump the Volume
Spatula
Sturdy Bowl
Electric mixer or stand mixer
Make sure everyone has pulled / printed their recipe
Week Two – Yeast Based Bread
Measuring cups ( 1 cup in particular)
Liquid measuring cup
Bowl or canning jar – either will work. (Glass or ceramic or food grade plastic)
Weeks Three – Cake
8″ square or 9″ round pan at least 2″ deep
medium-sized bowl
Whisk
pan
Week Four – Pickled Food
Measuring cups
Liquid measuring cup
Measuring spoons
Bowl
Clean dish towel
Large bowl to hold the pickled items glass or plastic
Something that will fit inside the bowl (like a plate) that can weigh down your pickled items.
Week Five – Let’s Get Crunchy
Measuring cups ( 1 cup in particular)
Measuring spoons
Liquid measuring cup
Bowl
Sheet tray
Clean dish towel
Make sure everyone has pulled up/ printed their recipe
Week Six – TBA by instructor
Competencies
Food Science
Students will demonstrate an understanding of fermented foods by observing the ways in which volume impacts the flavor and texture of food and encouraging the growth of bacteria to create food that tastes good and is good for us.
