KITCHEN SCIENCE

INSTRUCTOR(S):  Jeff Horney, Cherokee Middle School, Madison
GRADE LEVEL:  K-9
 

This is a hands-on opportunity for teachers of general science, chemistry, wellness, FACE or general elementary education to roll up their sleeves, have fun with food and come away with a range of valuable learning activities and lessons.  Investigate the breadth and depth of kitchen science with an instructor who is an educator, gourmand, and chef.  Most activities will be low-cost and won't require specialized equipment.  Participants may work in specialized pairs or groups an can customize their class work to their assigned grade level or subject area.  Enrich your hands-on repertoire with lessons, experiments and demonstrations that will engage kids at all levels.

Topics Include:

	Sugar & Candy - From triboluminescence to caramel.
	Flubber & Goo - Where solid and liquid meet to eat.
	Hot & Cold - Changing State of Matter.
	Volcanics -  Beyond baking soda and vinegar.
	Potato Power - Make a Potato Battery to Power an LED Clock.
	The Color of Food - Natural Easter egg dyes and tie-die with onions.
	Cultural Relevance - Yogurt, cheese and sourdough.
	Flavor & the Brain - The senses of taste and smell.
	Acids & Enzymes - pH in color; acid as heat; pickles and starch.
	Yeast & Leaveners - Breads, souffles and sodas.