Reflection: Real World Applications This Lesson is Over-Easy! - Section 4: Elaborate


I am always looking for ways to bring community connections into the science classroom so that students can see how our learning is relevant to the world outside of the classroom. Living near a larger city allows us a wealth of resources at our fingertips, including a variety of culinary schools. Through a little emailing and calling on my part, I was able to make contact with a culinary school that allowed a few of their students, as well as an instructor, to come to our school for a series of demonstrations. For this particular lesson, we were lucky enough to get two individuals from the school to assist students with a demonstration on denaturation.

If you do not live in an area that may have access to these resources, you could always contact local restaurants, high school CTE instructors, or even parents with a love for cooking to assist in this demonstration.

  Visiting Chefs
  Real World Applications: Visiting Chefs
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This Lesson is Over-Easy!

Unit 7: Chemistry and Cooking
Lesson 11 of 12

Objective: SWBAT describe the process of protein denaturation and how it affects several types of proteins.

Big Idea: How do eggs and milk turn from a liquid to a solid when they are heated? Isn't it supposed to go the other way? Students learn the science behind this mystery as they denature proteins through the application of heat and chemicals.

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