Item List
lesson library
Our lessons explore foods by connecting them to traditional concepts taught in secondary STEM education. Most lessons use a "sense-making" approach: essentially experiencing a food or recipe and then making sense of the process and product through use of observations, science concepts and building off of each other's ideas.
All of our lessons include a hands-on lab or activity students can either do themselves or watch us do. To support and empower students in making connections and understanding the science concepts behind these foods, we design ready-to-go classroom slides, write anchor readings/articles, and produce videos. We also design student activities and worksheets that encourage further engagement and critical thinking.
Topics
Chemistry:
Biology & Ecology:
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Food:
Available Active Time:
Measurements, Flour, & Chocolate Chip Cookies
Explore measurements, precision/accuracy, conversions and scaling through a classroom-friendly chocolate chip cookie recipe.
grades:
8
-
10
time:
2-4 class periods
science concepts:
measurements, dimensional analysis, precision and accuracy
essential questions:
Watch the video for a taste of the lesson!
- How can you scale a recipe to make more or less?
- Why should bakers use a measuring scale?
- What are precision and accuracy and why do they matter in science and in baking?
objectives:
- Calculate and scale recipes using fractions and ratios
- Explore precision and accuracy in measurements involving volume and mass in baking
- Explain with evidence and reasoning why using a measuring scale is a better tool for measuring ingredients in bakin
Oyster Farming: Sustainable Ecosystems
Explore oyster farming to investigate the relationship between aquaculture and our planet and learn about the ecosystem services provided by shellfish.
grades:
5
-
8
time:
3-7 class periods
science concepts:
ecosystems, sustainability, ecology, environmental science
essential questions:
Watch the video for a taste of the lesson!
- Where and how do we get seafood and why does it matter?
- Why are oysters beneficial for aquatic ecosystems?
- How is the ocean changing? How can oysters help and how can we help oysters?
objectives:
- Explore what aquaculture is and consider its environmental and social implications
- Explain the benefits of oyster farming and describe the ecosystem services oysters provide
- Explain how climate change (primarily ocean acidification) is impacting shellfish
Nourishing Soil for our Planet & Food
Explore the importance of soil for our planet and in food production and environmentally friendly ways to nourish soil.
grades:
3
-
5
time:
4 class periods
science concepts:
sustainability, cycling of matter, ecosystems, environmental science
essential questions:
Watch the video for a taste of the lesson!
- What is in soil?
- Why do plants need soil?
- How do we take care of soil and why do we need to?
objectives:
- Explain that soil is made of both living and nonliving things, including nutrients
- Describe what nutrients are and why soil needs them
- Consider different ways we can add nitrogen back into the soil
- Explain how crop rotation and legumes help keep our soil nitrogen rich in an environmentally friendly way
- Consider different ways in which we can help nourish soil and support farmers
Kombucha, Part 1: Making Basic Kombucha
Students will explore microbes and the symbiotic relationship between yeast and bacteria in kombucha.
grades:
9
-
12
time:
4 class periods
science concepts:
microbes, fermentation, cycling of matter, ecosystems
essential questions:
Watch the video for a taste of the lesson!
- How is kombucha made?
- What occurred as the kombucha sat over time and why?
- How do yeast and bacteria work together to make kombucha?
objectives:
- Explain how kombucha is made using concepts of metabolic reactions (fermentation), microbial diversity, ecosystems and symbiosis
- Explain factors that may impact the microbial population in kombucha and how these factors can change the process and product
- Describe the complex relationship between bacteria and yeast in kombucha
Kombucha, Part 2: Carbonating Kombucha
Students will explore fermentation, carbonation, and behavior of gas particles by carbonating kombucha.
grades:
9
-
12
time:
4 class periods
science concepts:
microbes, fermentation, cycling of matter, ecosystems, gas, pressure
essential questions:
Watch the video for a taste of the lesson!
- How does carbonation occur in kombucha and how can we monitor and control it?
- Why does gas pressure build in second stage fermentation of kombucha?
objectives:
- Explain how kombucha becomes carbonated (both the actual process and on a particulate-level)
- Describe how and why pressure builds within a kombucha bottle
- Assess and compare ways to measure gas pressure in a bottle
Kombucha, Part 3: Experimenting with Kombucha
Students will explore and experiment with factors that impact kombucha through their own lab.
grades:
9
-
12
time:
6 class periods
science concepts:
microbes, fermentation, cycling of matter, ecosystems
essential questions:
Watch the video for a taste of the lesson!
- How can we design an experiment to explore how factors impact the kombucha process and product?
- How can we measure differences in the kombucha process and product?
objectives:
- Use learned concepts to explore kombucha in a way that is personally meaningful and interesting
- Design a lab based on their own investigative question.
PBL Unit: Kombucha (Parts 1-3)
Students will explore a variety of concepts related to kombucha through a 3-Part Series.
grades:
9
-
12
time:
16 class periods
science concepts:
microbes, fermentation, cycling of matter, ecosystems, gas, pressure
essential questions:
Watch the video for a taste of the lesson!
- How is kombucha made and carbonated?
- What occurs as the kombucha ferments and why?
- How can we design an experiment to explore how factors impact the kombucha process and product?
objectives:
- Explain how kombucha is made using concepts of metabolic reactions (fermentation), microbial diversity, ecosystems and symbiosis
- Explain how kombucha becomes carbonated (both the actual process and on a particulate-level)
- Use learned concepts to explore kombucha in a way that is personally meaningful and interesting
Ricotta: Solubility (HS)
Explore the science of precipitation and solubility through curd formation and homemade ricotta.
grades:
9
-
11
time:
1-2 class periods
science concepts:
solubility, acids and bases, measurements, chemical changes, intermolecular forces, cheese
essential questions:
Watch the video for a taste of the lesson!
- How does milk chemically change when it curdles?
- How does solubility relate to cheesemaking?
- How do quantities and concentrations of acids impact curd formation?
objectives:
- Observe how adding an acid chemically changes milk
- Explain how curds form using principles of solubility, charges, and precipitation.
- Describe how curds form on a molecular level and consider factors impacting curd formation
Paneer & Calcium
Explore how calcium content impacts curd formation and structure through different trials of paneer cheese.
grades:
10
-
12
time:
1-3 class periods
science concepts:
solubility, acids and bases, elasticity, engineering design, measurements, stoichiometry, intermolecular forces
essential questions:
Watch the video for a taste of the lesson!
- How and why does calcium impact curd formation and the texture of curds?
- What factors impact how calcium interacts with casein proteins?
- Can we substitute calcium chloride with other substances?
objectives:
- Observe how calcium impacts curd formation and coagulation
- Explain how pH and types of milk can influence calcium content in curds
- Explain how calcium content impacts the texture of curds and provide examples
How is Cheese Made?
Understand how acids form curds in milk through a mini-lab and explanation of the phenomena using concepts of electrostatic charges and solubility.
grades:
6
-
9
time:
1-2 class periods
science concepts:
chemical changes, polarity, intermolecular forces, solubility, cheese
essential questions:
Watch the video for a taste of the lesson!
- What ingredients are in cheese?
- How do we make cheese?
- What occurs when we add an acid to milk and why?
objectives:
- Experience how casein proteins precipitate from milk when acid is added
- Learn why and how casein proteins change when an acid is added to milk
- Understand why casein proteins become insoluble during cheesemaking
Fruit & Bees: How do Bees Produce our Food?
Explore how bees help produce foods through pollination.
grades:
2
-
5
time:
2-4 class periods
science concepts:
adaptations, symbiosis, ecology, environmental science
essential questions:
Watch the video for a taste of the lesson!
- How do bees make our food?
- What is pollination and how can it lead to production of a fruit?
- Why do bees and plants need each other?
objectives:
- Identify the major parts of a plant that are involved in pollination
- Explain how bees help pollination
- Explore how pollination leads to the production of many food
STEM Baking Academy (8-week afterschool program)
Students will learn key baking skills and explore the “why” behind ingredients and steps in baking recipes
grades:
5
-
8
time:
8 weeks
science concepts:
engineering design
essential questions:
Watch the video for a taste of the lesson!
- How and why do bakers use recipes and their senses when baking?
- How and why do we add air to the batter?
- How can we thoughtfully tinker with recipes?
objectives:
- Explore the "why" behind ingredients and steps in recipes
- Think more deeply about how to use observations and senses
- Empower students in the kitchen and encourage playfulness and tinkering with recipes
PBL Unit: Chemistry of Cheesemaking
Explore the chemical processes behind coagulation and cheese texture. Then design your own experiment to explore cheesemaking.
grades:
9
-
12
time:
14 class periods
science concepts:
microbes, types of mixtures, chemical reactions, intermolecular forces, cheese
essential questions:
Watch the video for a taste of the lesson!
-How and why is cheese made?
- What factors impact cheese taste and texture?
objectives:
- Think critically about why and how cheese is made
- Compare and contrast different methods of cheesemaking
- Use learned concepts to explore cheese in a way that is meaningful and interesting
Kimchi: Ecosystems and Microbes
Students will learn about ecosystems, microbes, and fermentation by making a traditional Korean food, kimchi.
grades:
6
-
8
time:
2-3 class periods
science concepts:
microbes, fermentation, cycling of matter, ecosystems
essential questions:
Watch the video for a taste of the lesson!
- How do microbes make kimchi?
- How does the cabbage in kimchi transform over time due to fermentation?
- What type of environment is needed to help microbes make kimchi?
objectives:
- Learn how microbes help make kimchi.
- Describe what environment microbes need to ferment and live in kimchi.
- Identify and explain evidence of healthy fermentation.
Brownies: Volume and Measurement
Students will learn about volume, measurements, and converting units by scaling brownie recipes to different pans.
grades:
6
-
8
time:
1-2 class periods
science concepts:
measurements, dimensional analysis, volume
essential questions:
Watch the video for a taste of the lesson!
- How can understanding volume, measurements, and ratios help me scale a brownie recipe to different pans?
objectives:
- Explore what volume is using pans and brownie sizes.
- Calculate the volume of cylinders and cubes using baking pans
- Compare volumes of different pans and consider the number of servings in a pan using ratios
Pancakes & Baking Soda: Chemical Reactions
Explore how baking soda works by mixing it with different substances and tinkering with a pancake recipe.
grades:
5
-
8
time:
2-6 class periods
science concepts:
chemical changes, chemical reactions
essential questions:
Watch the video for a taste of the lesson!
- How does baking soda work?
- Why do we use baking soda in recipes?
- What factors impact how baking soda works?
- What is baking powder and how is it different than baking soda?
objectives:
- Identify what baking soda reacts with and evidence of a reaction
- Explain why baking soda is used in foods
- Explore factors that impact baking soda in recipes
- Explain the difference between baking powder and baking soda
Brownies: Volume and Ratios
Explore volume, measurements, and converting units by scaling brownie recipes to different pans and considering servings in a pan
grades:
9
-
10
time:
1-2 class periods
science concepts:
measurements, dimensional analysis, volume
essential questions:
Watch the video for a taste of the lesson!
- How can understanding volume, measurements, and ratios help me scale a brownie recipe to different pans?
- How can I convert from cups to ounces to grams in baking recipes?
objectives:
- Explore what volume is and calculate volume using baking pans (inculding some wacky shapes and sizes!)
- Compare volumes of different pans and consider the number of servings in a pan using ratios
- Use dimensional analysis to convert common units in baking
Mozzarella's Stretch: Rennet & Intermolecular Forces
Students will explore how rennet works and the process of heat & stretching in cheese making by making mozzarella.
grades:
9
-
12
time:
4-6 class periods
science concepts:
chemical reactions, intermolecular forces, enzymes
essential questions:
Watch the video for a taste of the lesson!
- How does rennet work in cheesemaking?
- How do cheese curds become stretchy?
- What factors impact the stretchiness of cheese?
objectives:
- Explain how rennet results in curd formation
- Describe the structure of casein in different stages of the cheesemaking process on both a macroscopic and particulate level
- Explain how cheese curds become stretchy and explore factors that impact stretchiness
Ricotta: Reactions & Acids (MS)
Explore the chemical reaction and formation of curds in cheese making through homemade ricotta.
grades:
6
-
9
time:
2 class periods
science concepts:
chemical reactions, acids and bases, cheese
essential questions:
Watch the video for a taste of the lesson!
- How does milk transform into cheese?
- What chemical and physicl changes occur in cheesemaking?
objectives:
- Observe how adding an acid chemically changes the milk
- Identify chemical changes and physical changes
- Identify the main protein in milk that plays a role in cheesemaking
Brown Butter: Physical & Chemical Changes
Explore how food transforms through chemical and physical changes by making brown butter rice krispie treats.
grades:
6
-
10
time:
3-7 class periods (can squeeze into 2)
science concepts:
chemical changes, physical changes, phase changes, chemical reactions
essential questions:
Watch the video for a taste of the lesson!
- How does heat transform the flavor of butter?
- What physical and chemical changes occur when browning butter?
- Why do bubbles form when we brown butter?
objectives:
- Identify and explore evidence of physical and chemical changes that occur when browning butter and making rice krispie treats
- Consider and model changes in the particles of butter during the process of browning butter (both physical and chemical changes)
- Understand the Maillard Reaction through the lens of Conservation of Matter
Caramel: Chemical Changes (MS)
Explore chemical changes and decomposition reactions by caramelizing sugar and making caramel.
grades:
8
-
11
time:
2-6 class periods
science concepts:
chemical changes, chemical reactions, physical changes
essential questions:
Watch the video for a taste of the lesson!
- How do sugar and dairy transform in the process of making caramel?
- What chemical and physical changes occur when making caramel?
- What impacts the texture of caramel and how do candy scientists study texture?
objectives:
- Explain how sugar changes during caramelization from a macro- and micro-level
- Identify chemical and physical changes in making caramel and explain why they occur
- Explore how candymakers can change and measure caramel texture
Pancakes & Baking Soda: Chemical Reactions & Limiting Reactants
Explore how baking soda and baking powder work and why amounts matter in recipes through a series of labs using baking soda and pancakes.
grades:
9
-
12
time:
3-7 class periods
science concepts:
chemical reactions, limiting reactants, theoretical & percent yield, stoichiometry
essential questions:
Watch the video for a taste of the lesson!
- How does baking soda work and why do we use it in cooking?
- Why do ratios matter when using baking soda?
- What is baking powder and how is it different than baking soda?
objectives:
- Identify and explain the chemical reaction that occurs with baking soda and acids
- Apply stoichiometry to analyze recipes that use baking soda
- Explain the difference between baking powder and baking soda
Kimchi: Lactic Acid Bacteria and Cellular Respiration
Students will learn about microbes and cellular respiration (specifically anaerobic lactic acid fermentation) by making a traditional Korean food, kimchi.
grades:
9
-
10
time:
2-3 class periods
science concepts:
microbes, cycling of matter, cellular respiration, fermentation, ecosystems
essential questions:
Watch the video for a taste of the lesson!
- What is fermentation?
- How does the cabbage in kimchi transform over time due to fermentation?
- What is the role of aerobic and anaerobic cellular respiration in the process of kimchi?
objectives:
- Explain the chemical processes that occur during kimchi fermentation and connect to this sensory observations of kimchi
- Compare aerobic and anaerobic cellular respiration and see how it applies to kimchi
Color Changing Lemonade: Diffusion & pH Indicators
Explore the behavior of particles in liquids and changes in color due to pH by making a lemonade that changes color.
grades:
6
-
10
time:
2-6 class periods
science concepts:
solutions, states of matter, acids and bases
essential questions:
Watch the video for a taste of the lesson!
- How do particles behave and move in liquids and why?
- How and why do butterfly pea flowers change color?
- What are natural pH indicators and why are they useful?
objectives:
- Explain what diffusion is on a macroscopic and particulate level
- Use pH indicators to explore principles of pH, learn about the pH scale, and identify the pH of common kitchen substances
Apple Varieties: Traits & Phenotype
Learn about different apple varieties and how apple traits are impacted by genotype and environmental factors.
grades:
6
-
8
time:
1-2 class periods
science concepts:
genetics
essential questions:
Watch the video for a taste of the lesson!
- What is phenotype and how does it relate to genotype?
- What do scientists consider when studying and breeding apples?
objectives:
- Explain what genes are and explain what is known about certain genes and the role they play in expression of specific traits in apples
- Explain how the variability of traits in apples is due to both genetic and environmental factors
- Use punnett squares and learn about genome prediction models to understand ways to calculate probability of certain traits in apples
Apple Varieties: Genes, Predicting Traits, & More
Learn about different apple varieties, what features breeders and scientists consider most important, and how both genotype and environmental factors impact these features.
grades:
9
-
10
time:
1-2 class periods
science concepts:
genetics
essential questions:
Watch the video for a taste of the lesson!
- How do genes and environmental factors impact apple traits?
- What can scientists predict and plan when it comes to breeding apples?
objectives:
- Define and give examples of phenotype and genotype
- Explore examples of environmental factors that impact phenotype
- Explain what traits scientists study in apples
- Describe and analyze how different traits make each apple unique
Air in Ice Cream: Mass, Volume, Density, and Force
Students will learn about density and lab design by exploring a “secret” ingredient in ice cream: air.
grades:
6
-
9
time:
1-3 class periods
science concepts:
density, volume, mass, measurements, force, lab design
essential questions:
Watch the video for a taste of the lesson!
- How can you use properties of mass, volume, and density to compare ice creams?
- What considerations are needed when designing an inquiry-based lab?
- How does the density of an ice cream affect how “scoopable” it is?
objectives:
- Explore mass, volume, and density through calculations and measurements of ice cream scoops
- Explain what variables are important to consider when designing inquiry-based labs
- Measure force in a creative and fun way through scooping ice cream
Creaming Butter and Sugar: Emulsions and Foams
Explore types of mixtures & the importance of air by experimenting with an essential step in many baking recipes: creaming butter and sugar.
grades:
6
-
9
time:
1-2 class periods
science concepts:
types of mixtures, foams
essential questions:
Watch the video for a taste of the lesson!
- Why is creaming butter and sugar an important step in baking?
- What is occuring from a particulate-level when we cream butter and sugar?
objectives:
- Identify and explain what type of mixture is formed when creaming butter and sugar
- Observe how a mixture transforms over time due to mechanical action
- Explain how creaming butter and sugar impacts the texture of cookies
Peppers: Biology and Chemistry of Capsaicin
Learn about the chemistry and biology behind the molecule behind heat in chili peppers: capsaicin.
grades:
6
-
9
time:
2 class periods
science concepts:
solubility, polarity, adaptations
essential questions:
Watch the video for a taste of the lesson!
- What makes peppers spicy?
- How can we use science to better understand how to use spice in cooking?
objectives:
- Identify the molecule behind spice in peppers and describe where it is found in peppers
- Explore how different peppers have different amounts of capsaicin
- Describe why it benefits a plant to be spicy from an evolutionary perspective
Mason Jar Ice Cream: Volume and Types of Mixtures
Explore air in ice cream and compare methods of adding air by making a no-churn ice cream in a jar.
grades:
5
-
8
time:
1 class period
science concepts:
types of mixtures, foams, states of matter
essential questions:
Watch the video for a taste of the lesson!
- What is the best way to add air into ice cream without churning?
- Why is air an essential ingredient in ice cream?
- What other factors impact air in ice cream?
objectives:
- Explain how air is a key component to ice cream’s texture
- Experiment with and compare ways to add air into a no-churn ice cream
- Use models and drawings to explain components in ice cream