Kitchen Science Lab for Kids: EDIBLE EDITION
by Liz Lee Heinecke
Kitchen Science Lab for Kids: EDIBLE EDITION
- Introduction
- Overview
- Rules of Kitchen and Food Safety
- COURSE 01 DAZZLING DRINKS
- COURSE 02 SCRUMPTIOUS SNACKS
- COURSE 03 CREAMY CHEESE AND FAB FERMENTS
- COURSE 04 DIVINE DIPS, DRESSINGS, AND SAVORY SAUCES
- COURSE 05 MARVELOUS MAIN DISHES
- COURSE 06 SASSY SIDES
- COURSE 07 BOSSY CAKES, PERFECT PASTRIES, AND FABULOUS FROSTINGS AND FILLINGS
- Lab 33: Perfect Layer Cake (baking soda and acid)
- Lab 34: Wicked-Good Chocolate Cupcakes (flavor enhancers)
- Lab 35: Heavenly Angel Food Cake (air bubbles)
- Lab 36: Tie-Dye Roll Cake (sponge structure)
- Lab 37: Mom’s Pie Crust (butterfat/shortening)
- Lab 38: Celestial Cream Puffs (dough expansion)
- Lab 39: Whipped Cream and Whipped Cream Frosting (bubbles)
- Lab 40: Jan’s Buttercream Frosting (butterfat)
- Lab 41: Gorgeous Ganache (interfering agent)
- Lab 42: Magical Mirror Glaze (gelatin)
- Lab 43: Old-Fashioned Pudding (cornstarch)
- Lab 44: Luscious Lemon Curd (denaturation)
- Lab 45: Meltingly Marvelous Mousse (comminution)
- COURSE 08 DARING DECORATIONS AND DELECTABLE DESSERTS
- Lab 46: Fabulous Fondant (sugar)
- Lab 47: Chocolate Domes and Bowls (tempering)
- Lab 48: Meringue Mushrooms (glassy state)
- Lab 49: Marvelous Marshmallows (amorphous candies)
- Lab 50: Easy Ice Cream (crystal formation)
- Lab 51: Breathtaking Baked Alaska (insulation)
- Lab 52: Scrumptious Sorbet (air incorporation)
- About the Author
- About the Photographer
- Index
- Acknowledgments
-
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