Chemical Leavening Agents

Students create a KWL chart about food. For 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.

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

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

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

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