Food Science: Thickening / Nutella Snow / Frozen Reverse Spherification / White Chocolate Spaghetti
Food Science / 9th Grade Biochemistry / Energy / STEAM
This activity is designed for a 10 week unit that incorporates culinary arts into a STEM classroom to teach students about the energy of food, macromolecules, and basic chemistry. In this activity, liquid thickening, agar agar spaghetti, nutella snow, and frozen reverse spherification are all used. This activity was done after students were familiar with the idea of molecular gastronomy and very comfortable performing spherification and reverse spherification.