- Learned about the chemical reactions that occur when cooking food
- Understood the importance of temperature control in cooking
- Learned about the different states of matter and how they relate to cooking (e.g. melting butter, boiling water)
- Understood the concept of emulsification when making dressings or sauces
- Learned about the role of yeast in bread-making and how it causes dough to rise
- Understood the importance of food safety and hygiene in the kitchen
Continued development could include experimenting with different ingredients and recipes to further understand the science behind cooking. Additionally, exploring the chemical reactions that occur when baking (e.g. the Maillard reaction) could be a fun and educational way to continue learning about science in the kitchen.