Food Science for Kids!

Intro to Food Science for Kids!

A terrific science course for ages 6-10. 15 experiments with age appropriate descriptions of the Edible Knowledge seen in each one! 1 (one) year access to the course.

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Food Science for Kids! with PDF

2 years access to the course, plus a pdf download of Introduction to Food Science for Kids!, yours forever, for just $9 more (retails for $29.95).

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$94.25

Food Science for Kids! with Print Book

2 years access to the course, plus a print copy of Introduction to Food Science for Kids!, yours forever, for just $15 more (retails for $29.95), plus $4 shipping.

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Course description

While the other courses in the Edible Knowledge^® series are designed for ages 10 and up, Food Science: For Kids! is designed for children as young as 6. Inlcudes 17 sections with fun experiments including Soft and Fresh to Stale and Old: Bread, Plus Egg Men Attack!, Fun with Cows and Whipping Cream!, Gluey, Gooey Gluten…in our Food?, Cream That’s Icey and Smooth…And Lumpy?!, and many more. Access is included for 2 full years. It is our hope at Beakers & Bricks that you will thoroughly enjoy learning about food science...

Knowledge that is truly Edible!

Course Outline

1. An Important Note from Dale
2. How to use this course
3. Items needed for all the experiments
1. The Five Components of Food
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Part 1, Making Whipped Cream
6. The Edible Knowledge: Part 1, Making Whipped Cream
7. Video Procedures: Part 2, Canned and Homemade Whipped Cream Comparison
8. The Edible Knowledge: Part 2, Canned Whipped Cream
9. Video Procedures: Part 3, Making Butter
10. The Edible Knowledge: Part 3, Making Butter
11. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Choosing Your Bread
6. Video Procedures: The Experiment, The First Day
7. While You're Waiting: Make Some Egg Men!
8. Procedures: 10 Days Later
9. The Edible Knowledge
10. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Part 1, Plain Cornstarch
6. The Edible Knowledge: Part 1, Plain Cornstarch
7. Video Procedures: Part 2, Chocolate Pudding
8. The Edible Knowledge, Part 2, Chocolate Pudding
9. Video Procedures: Part 3, Observations After 7 Days
10. The Edible Knowledge, Part 3, Observations
11. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Making the Meringue
6. Video Procedures: Baking and Evaluating the Meringue
7. The Edible Knowledge
8. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Boiling the Eggs
6. Video Procedures: Peeling and Evaluating the Eggs
7. The Edible Knowledge
8. Video: The Spinning Eggs Trick
9. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Expanding the Marshmallow
6. The Edible Knowledge
7. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: The First Cake - Part 1, No Baking Powder
6. Video Procedures: The Second Cake - Part 2, With Baking Powder
7. Video Procedures: Evaluating the Cakes - Let's See How They Are Different!
8. Bonus! Icing and Dog Treats
9. The Edible Knowledge
10. What did you think?
1. Experiment Introduction
2. The Things You Need, plus the Recipe!
3. Procedures Overview
4. Printable Procedures
5. Free Tip: Cleaning Your Counter
6. Video Procedures: Mixing Dough - Part 1, Barely Mixed
7. Video Procedures: Mixing Dough - Part 2, Lots of Kneading
8. Video Procedures: Dough Rising and Into the Oven!
9. Video Procedures: Tasting the Finished Loaves
10. The Edible Knowledge
11. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Video Procedures: Product Evaluations
5. The Edible Knowledge, Part 1
6. The Edible Knowledge, Part 2
7. The Edible Knowledge, Part 3
8. The Edible Knowledge, Part 4
9. What did you think?
10. Printable Procedures
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Fermentation Worksheet
6. The Edible Knowledge: Cheddar Cheese
7. The Edible Knowledge: Sourdough Bread
8. The Edible Knowledge: Chocolate
9. The Edible Knowledge: Pepperoni
10. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Preparing the Calcium Ascorbate Dispersion
6. Video Procedures: Cutting and Treating the Apple, Observations
7. The Edible Knowledge
8. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Setting Up The Experiment
6. Procedures: After About 7 Days
7. Procedures: After About 14 Days
8. The Edible Knowledge
9. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Preparing the Beef
6. Video Procedures: Frying the Beef
7. Video procedures: Comparing Fried vs the Oven!
8. The Edible Knowledge
9. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Putting the Ingredients Together
6. Video Procedures: Freezing and Mixing
7. Video Procedures: Comparing the Mixed vs. Not Mixed
8. The Edible Knowledge
9. Bonus! How Home Ice Cream Makers Work
10. What did you think?
1. Experiment Introduction
2. The Things You Need
3. Procedures Overview
4. Printable Procedures
5. Video Procedures: Preparing the Pineapple
6. Video Procedures: Making the gelatin dessert
7. Video Procedures: Results
8. The Edible Knowledge
9. What did you think?
1. Next Steps

About this course

$70.00
147 lessons
3 hours of video content

Watch Intro Video

Intro to Food Science for Kids!

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Course description

Course Outline

Background & Introduction

Food Science Primer: What's Food Made Of?

Fun with Cows and Whipping Cream!

Soft & Fresh to Stale & Old: Bread, Plus Egg Men Attack!

Corn Starch and Pudding, Really!

Egg-Foam-Tastic!

Green Eggs That Spin!

Huge Marshmallows!

Cake for Dinner! (Ok, Maybe Not...)

Gluey, Gooey Gluten...in our Food?

Bang Puffing!

Fermentation is Everywhere!

Eating Brown Apples? Yuck!

Water is Active

Have a Cow!

Cream That's Icey and Smooth...and Lumpy?

Hey! Pineapple is Eating my Jell-O®?!

Next Steps

About this course

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