Culinary Chemistry

Month 5 - Supply List

Equipment

  • 2L bottle (empty)

  • Bowl

  • Freezer

  • Funnel

  • Glass

  • Knife

  • Oven mitts

  • Ping pong ball

  • Plate (2) or napkins

  • Refrigerator

  • Saucepan

  • Shallow plastic container ¼-½“

  • Skillet or other saucepan

  • Stove

  • Tongs or spatula

  • Zipper-close bag, quart size

  • Zipper-close bag, sandwich size

Consumables

  • Balloons

  • Food coloring, watercolors, or tempera paints

  • Paper towel

  • Small bit of clay

  • String

Food items

  • Oil (olive, vegetable, canola – any type you prefer)

  • Apple

  • Baking soda

  • Fruit juice

  • Ice

  • Lemon juice

  • Onion, yellow or white – sliced

  • Pepper

  • Salt

  • Steak (any type; sirloin, ribeye, hangar, etc)vinegar

  • Water

  • Watermelon, cubed to 1 inch or larger

Note:  If you have 1, 2, or 3 students completing the experiments together, most of the equipment & ingredients can be shared.  If you have more than 3 students, contact me and I’ll let you know which ingredients and/or equipment may need a higher amount.