Description: Lecture, three hours. What is difference between baking soda and baking powder? Why do some recipes call for butter, margarine, or shortening? Answers to these questions and more through dive into chemistry happening every day in your kitchen. Study of macromolecules that make up food (carbohydrates, proteins, and lipids), their chemical properties (hydrophobicity, pH, melting point, degree of saturation), and how to use these properties to control texture and taste in food. Chemical concepts are learned in fun, intuitive way, while use of scientific method in improving food preparations is also learned. Opportunities to participate in scientific process through weekly at home experiments in kitchen, and creative research project. P/NP or letter grading.

Units: 4.0