 The Science Chef: 100 Fun Food Experiments and Recipes for Kids
ISBN: 978-0-471-31045-7
Paperback
180 pages
October 1994
US $12.95
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Discovering the Kitchen.
QUESTIONS, QUESTIONS, QUESTIONS.
Why Does Popcorn Pop?.
Why Do Onions Make You Cry?.
Why Does Toast Brown?.
What's So Special About Potatoes?.
How Do Sauces Thicken?.
Why Does a Cut Apple Turn Brown?.
How Does Bread Rise?.
What Is Baking Powder?.
What Happens When You Beat Egg Whites?.
NO MORE BOXES, CANS, OR JARS: DO IT YOURSELF!.
Make-Your-Own Salad Dressings.
Make-Your-Own Pasta Sauces.
Make-Your-Own Cheese.
Make-Your-Own Whipped Cream and Butter.
Make-Your-Own Pudding Mix.
Make-Your-Own Ice Pops.
SCIENCE IN THE SUPERMARKET.
Ripe or Not Ripe?.
Real Fat or Fake Fat?.
All That Sugar!.
Which Cereal Has More Fiber?.
White Rice or Brown Rice?.
Appendices.
Glossary.
Index.
QUESTIONS, QUESTIONS, QUESTIONS.
Why Does Popcorn Pop?.
Why Do Onions Make You Cry?.
Why Does Toast Brown?.
What's So Special About Potatoes?.
How Do Sauces Thicken?.
Why Does a Cut Apple Turn Brown?.
How Does Bread Rise?.
What Is Baking Powder?.
What Happens When You Beat Egg Whites?.
NO MORE BOXES, CANS, OR JARS: DO IT YOURSELF!.
Make-Your-Own Salad Dressings.
Make-Your-Own Pasta Sauces.
Make-Your-Own Cheese.
Make-Your-Own Whipped Cream and Butter.
Make-Your-Own Pudding Mix.
Make-Your-Own Ice Pops.
SCIENCE IN THE SUPERMARKET.
Ripe or Not Ripe?.
Real Fat or Fake Fat?.
All That Sugar!.
Which Cereal Has More Fiber?.
White Rice or Brown Rice?.
Appendices.
Glossary.
Index.
