|
|
|
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]
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 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
|
|
R=Resource
|
Science Fair Projects Resources
[R]
Food Science Resources
[R]
Chemistry Resources
[R]
Citation Guides, Style Manuals, Reference
[R]
Safety Resources
[R]
[R]
Food Science Fair Books
|
|
