In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current. Because of safety concerns, this activity should be conducted as a demonstration only and learners should be kept at a safe distance.
This hands-on activity shows you how to build basic architectural shapes out of toothpicks and gumdrops. Learners explore how different shapes are more stable than others, and are introduced to ideas about "stretching and squashing"--that is, about tension and compression.
This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise. Learners will experiment with different types of flour to get a feel for gluten, and discover why using different flours can lead to such different results in the kitchen.
The Human Ecology Collection brings together, in digital form, primary and secondary materials relating to human ecology.
In this 6th grade humanities lesson, students prepare a soup with vegetables harvested from the fall garden while they practice knife skills and learn the basics of making stock.
In this 8th grade humanities lesson, students stir-fry vegetables to prepare Vegetable Chow Mein. Using the same produce as the roasted vegetable lesson students further explore how cooking methods and seasonings flavor ingredients.
In this 8th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Middle Eastern Chermoula sauce and lavash.
In this 7th grade humanities lesson, students prepare Ghanaian Black-Eyed Peas and examine the exchange of foods between Eurasia, Africa, and the Americas during the Columbian Exchange.
In this 6th grade humanities lesson, students complete the seed to table cycle by preparing sautéed greens and serving them over grains that have been grown in the Edible Schoolyard garden.
In this 7th grade humanities lesson, students prepare a Middle Eastern meze platter using ingredients that represent the four climatic regions of the Arabian Peninsula.
In this 8th grade humanities lesson, students prepare Quick Tomato Dinner while refining their tasting skills. Students use sensory vocabulary to make observations about the ingredients in the recipe before, during, and after cooking.
In this 7th grade humanities lesson, students prepare Red Bean Stew. This lesson is the first 7th grade lesson of the year and provides students the opportunity to practice skills from 6th grade and prepare for their 7th grade kitchen experience.
In this 6th grade humanities lesson, students prepare fresh pasta with Gremolata as they study the exchange of ideas, goods, and foods between Rome and other regions along the Silk Road. This is the third of four Silk Road lessons.
In this 6th grade humanities lesson, students prepare Vegetable Curry as they study the ideas, goods, and foods that India shared with other regions along the Silk Road. This is the second of four Silk Road lessons.
In this 6th grade humanities lesson, students prepare Steamed Dumplings as they study the exchange of ideas, goods, and foods between China and other regions during the Han dynasty. This is the first of four Silk Road lessons.
In this 7th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Gremolata sauce.
In this 7th grade humanities lesson, students prepare tortillas, pico de gallo, and tomatillo salsa after learning about the different agricultural techniques developed by the Mayan, Aztec and Inca civilizations.
In this 7th grade humanities lesson, students make Vegetable Fried Rice and connect the surplus of rice during the Song Dynasty to the advancement of Chinese culture.
In this 8th grade science lesson, students prepare Soft Pretzels. While the pretzels bake in the oven, students activate yeast and observe the production of carbon dioxide, which causes the Soft Pretzels to rise.
In this 8th grade science lesson, students prepare Whole Wheat Soda Bread with fresh churned butter and Chai. While the bread bakes in the oven, students experiment with chemical leaveners and observe the chemical reaction that causes the Whole Wheat Soda Bread to rise.
In this activity, learners use food to make simulated regolith (a fine dust that covers the moon) and observe its properties. This activity can be enhanced by sharing the "Health Hazards of Lunar Dust" Podcast with learners (see related resource link). This resource includes background information, instructions, resources and handouts for learners.
In this online activity, learners experience the thrill of pickle making, and explore how a cucumber becomes a pickle. In this "virtual kitchen," leaners discover that pickling takes practice to determine the best recipe (or conditions) for pickling cucumbers. These conditions include room temperature and amount of salt. Use this activity to help learners explore the science of cooking.
Learners observe a tank of water containing cans of diet and regular sodas. The diet sodas float and the regular sodas sink. All the cans contain the same amount of liquid and the same amount of air. However, the sugar in regular sodas makes them denser than water so they sink. This is written as an exhibit, but can easily be adapted to become a demonstration or hands-on activity.
- Material Type:
- Oregon Museum of Science and Industry
- Science and Math Informal Learning Educators (SMILE):SMILE Pathway\: Science and Math Activities in One Search
- Provider Set:
- SMILE Pathway: Science and Math Activities in One Search
- Date Added:
Ayako Suwa is intent on spreading a new concept of food that evades labels such as gourmet and nutritional. She believes that to eat is to live, but we must taste to truly evolve, and those tastes include happiness, regret, anger and more.
In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise. Learners discover that as yeast feeds on sugar, it produces carbon dioxide which slowly fills the balloon.