Sept 21 How Does Bread Rise? Yeast Growth
Sept 28 Batter That Matters: Ingredients and Mixing Methods
Oct 5 Ice Cream! Chemical and Physical Changes
Oct 12 The Science of Cooking Fruit: All About Osmosis and Diffusion
Presented with the help of Marcia Parcell from the Purdue Extension - Dearborn County
Please register for each session separately.
Event Type(s): Cooking
Age Group(s): Young_Adults, 5th to 8th Grade, 9th to 12th Grade