Science Connection

This class took part both in the classroom where we heard lectures about food science from Dr. Mary, and in the kitchen, applying what we'd learned with food with Chef Jim.

Boiling sugar water for rock candy

Rock Candy lab

Taking temperature of salt water

Emulsions Lab

Samples of sugar cooked to different temperatures

Broccolini stems and florets in the raw, sweated, and sauteed forms

Scrambled eggs cooked plain, with water, and with heavy cream

10 minute hard boiled egg (furthest right egg) and 20 minute hard boiled eggs.

Raw chicken breast vs poached chicken breast

Chemical Banquet: Chicken with carrots and kale

Chemical Banquet: Potatoes Dauphine

Chemical Banquet: Scallops with brussel sprouts

Chemical Banquet: Farro and spinach salad with goat cheese and cranberries

Chemical Banquet: Crème Caramel