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Science and Engineering in the Kitchen
2009 Volume III

Table of Contents

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Preface
Introduction
1. Catering Middle-School Science: Monomers, Polymers, and Macromolecules
______Karen A. Beitler
Guide
2. Cooking Up the Scientific Method
______Carol P. Boynton
Guide
3. A Taste of Korea: A Chemistry-Geography Adventure!
______Waltrina D. Kirkland-Mullins
Guide
4. Sweet Twinkie, Density and Sugar Chomping Yeast: A Look at Physical and Chemical Reactions in the Kitchen
______Roisin A. Macdonald
Guide
5. Sweet Science: How Sugar Molecules Are Manipulated in Candy Making
______Roberta A. Mazzucco
Guide
6. It's Alive! Using Microorganisms in Cooking
______Pedro Mendia-Landa
Guide
7. Young Engineers: Understanding Engineering through Cooking
______Erica M. Mentone
Guide
8. Chocolate Chipping Away at the Rock Cycle
______Amy L. Piccirillo
Guide
9. Cook Me Up Some Equations
______Scott P. Raffone
Guide
10. Fluid Thinking about Liquids and Solids
______Stephanie J. Sheehan
Guide
11. Edible Transformations
______Melissa Talarczyk
Guide
12. Mixing It Up!
______Huwerl Thornton, Jr.
Guide

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