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  • Elementary School - Grades 4-6
    P=Project   E=Experiment
    Determine which baking method (traditional, New York, or water bath) produces a cheesecake with the fewest cracks and greatest rise. [E]
    Investigate the minimum amount and temperature of the water that is required to prepare pasta. [E]
    Can Baking Soda Substitute for Baking Powder in a Recipe? [E]
    Find the ideal temperature that microwave popcorn should be stored at to achieve the best "popping" results. [P]
    Determine if a cold-water soaking process can improve the crispness of oven-fried potatoes. [E]
    Exploring the Science of Marinades [E]
    Evaluate the ability of egg substitutes to mimic the binding, leavening, or thickening properties of eggs in baking and cooking. [E]
    How Much Baking Powder Do Quick Breads Need? [E]
    Find out if letting cookie dough sit in the refrigerator for 48 hours before baking it makes cookies taste better. [E]
    Determine which combination of ingredients results in the pancake with the lowest density. [E]
    A few popcorn experiments [E] [E]
    The effect of temperature on the growth of yeast [P]
    The effects of baking soda and baking powder on the taste and texture of baked goods. [E]
    Which brand of popcorn pops the most kernels? [P] [P]
    Will spaghetti cook faster with or without salt? [E]
    Do preservatives prevent mold from growing on store bought bread much more than on home made bread? [P]
    Cake, Cookie and Ice Cream Science Fair Projects and Experiments
    Middle School - Grades 7-9
    P=Project   E=Experiment
    Investigate how "raviolis" made from yogurt change over time. [E]
    Investigate the effect that fat and its temperature have on the taste and texture of pastry shells. [E]
    The Effects of Seasonings on the Control of Escherichia coli in Hamburger [E]
    Which Cooking Liquids Slow Softening the Most? [E]
    Determine the best method for producing the best soft-boiled egg. [E]
    Will yellow corn kernels pop more than white? [E]
    Test whether bread dough with wild natural yeast would rise higher than bread dough that used commercial yeast. [E]
    Which yeast mixture rises the most? [P]
    A Novel Treatment to Increase the "Pop-ability" of Popcorn (Zea mays everta) [E]
    Find out which type of salmon (farmed or wild) tastes better and which is better for your health? [P]
    How bread works [E]
    Why do some foods such as dumplings float on water when cooked? [E]
    The effect of irradiation on the nutritive value of beef [P]
    Determine the General Public's Preference of Flour in Chocolate Chip Cookies [E]
    The Effect of Flour Type on Muffin Density [E]
    Comparing Different Fruit Pastes as a Preservative in Baked Goods [E]
    Cake, Cookie and Ice Cream Science Fair Projects and Experiments
    High School - Grades 10-12
    P=Project   E=Experiment
    This project explores a simpler and cheaper objective quantitative method to determine the piquancy of a type of hot pepper. [P]
    Determine which method of defrosting meat is safest and which method of cooking kills the most bacteria. [E]
    Determine factors that affect the yield and composition of meat after cooking [E]
    What is baking powder and how does it work? [E]
    The Effect of Reduced Pressure on the Yield Volume of Popcorn [E]
    Cake, Cookie and Ice Cream Science Fair Projects and Experiments
    Useful Links
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    Last updated: June 2013
    Copyright 2003-2013 Julian Rubin