Chemical Leavening Agents

Young scholars create a KWL chart about food. In this chemistry lesson, students differentiate physical and chemical changes. They explain how microorganisms are used in food preparation.

Students examine the basics of starch and how it is used in food. In this photosynthesis lesson students experiment with variables that affect starch production in photosynthesis.

High schoolers study the characteristics of yeasts. In this biology activity, students conduct experiments to measure yeast respiration. They discuss the favorable conditions needed for growing them.

Students study fungus, its reproduction and uses.  In this eukaryote lesson students complete several fungal experiments.     

Students research eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines. They prepare a recipe including eggs.

Pupils study scientific principles in using eggs as a highly nutritious and versatile food source of protein.