Kitchen Chemistry Reactions

William·

Chemistry

Preview

At a Glance

Grade Level9th Grade

SubjectChemistry

Original Prompt

Physical Science Topic: Chemical Reactions and Cooking Chemistry Warm-Up (10 min) List three foods that change when cooked. Reading (20 min) Read a short article: “The Science of Baking” (provided by teacher). Worksheet (20 min) Answer questions about what causes bread to rise, why cookies brown, etc. Video (if available, 15 min) Watch a video about kitchen chemistry (link provided). Group Work (15 min) In pairs/small groups, brainstorm and list signs of chemical changes in cooking. Reflection

This learning resource provides an in-depth exploration of the chemical reactions that occur during cooking processes. It focuses on helping students identify and explain these reactions through various hands-on activities and discussions. Students will analyze evidence of chemical changes in foods, such as fermentation in bread-making, the Maillard reaction in cookies, and the caramelization of sugar. The resource includes warm-up activities for retrieval practice, guided annotations, vocabulary matching exercises, and scenarios using the Claim, Evidence, and Reasoning (CER) framework for understanding scientific concepts. It also contains error-analysis tasks to correct misconceptions and encourages collaborative brainstorming on the signs of chemical changes in cooking. Finally, students design their own experiments related to chemical reactions in the kitchen, reflecting on the importance of these principles in food safety and nutrition.