Chemistry of Cooking

CONTENTS OF CURRICULUM UNIT 17.04.11

  1. Unit Guide
  1. Introduction
  2. Rationale
  3. Content
  4. History of Honeycomb Candy
  5. The Chemistry of Honeycomb Candy
  6. Recipe for Honeycomb Candy
  7. Surface Area of Ice
  8. Denaturing
  9. Heat Transfer
  10. Three states of Matter
  11. Teaching Strategies
  12. How to Set Up a Science Notebook
  13. Classroom Activities
  14. Appendix
  15. Notes

Everyday Science of Cooking

Cameron Rowe

Published September 2017

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Appendix

This unit touches on a few different standards that our school observes. We are currently using the Next Generation Science Standards at our K-8 school.

PS1.A: Structure and Properties of Matter

Matter of any type can be subdivided into particles that are too small to see, but even then the matter still exists and can be detected by other means. A model showing that gases are made from matter particles that are too small to see and are moving freely around in space can explain many observations, including the inflation and shape of a balloon and the effects of air on larger particles or objects. (5-PS1-1)

The amount (weight) of matter is conserved when it changes form, even in transitions in which it seems to vanish. (5-PS1-2)

Measurements of a variety of properties can be used to identify materials. (Boundary: At this grade level, mass and weight are not distinguished, and no attempt is made to define the unseen particles or explain the atomic-scale mechanism of evaporation and condensation.) (5-PS1-3)

PS1.B: Chemical Reactions

When two or more different substances are mixed, a new substance with different properties may be formed. (5-PS1-4)

No matter what reaction or change in properties occurs, the total weight of the substances does not change. (Boundary: Mass and weight are not distinguished at this grade level.) (5-PS1-2)

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