Foams are fun, and not just because of their texture and great fake beard making material, but also because they also offer us the opportunity to explore the science of a molecule. In this workshop, learners will build knowledge and be able to identify examples of culinary foams, understand that a foam is created because it has trapped air inside, and expand their culinary skills by putting this new know how into practice as we use culinary foams to make a famous and yummy dessert.
The Big Idea: To develop familiarity with culinary foams and engage successfully in making them. To be introduced to the structure of the protein molecule and the process of denaturing a protein.
- identify examples of culinary foams and understand that a foam is created because it has trapped air inside
- be exposed to the structure of a protein molecule and understand that the molecule is altered in order to create the foam
- be exposed to the definition and process of denaturing a protein molecule
- engage in making a foam based recipe
- engage with the scientific process
- make and share observations, predictions, conclusions