Foams are Fun


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.

Learners will:

  • 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