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Use class time to perfect your hollandaise sauce with a chemistry lesson. It includes two activities to teach about immiscible liquids, emulsifiers, and creating a stable homogenous mixture. Young scientists first mix liquids in a bottle, and then stir it up in the kitchen to make hollandaise sauce.
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CCSS:
Adaptable
NGSS:
Adaptable
Concepts
Additional Tags
Instructional Ideas
- Coordinate this lesson with the family and consumer science and chemistry instructors
- Combine classes with others to do a joint experiment
Classroom Considerations
- Be aware of any food allergies
- Requires one stove or hot plate for each person
Pros
- Cross-curricular connection with other aspects of chemistry
- Includes discussion questions and extension ideas
Cons
- None