1. Cooking as Science: A new take on the scientific method Kevin Miklasz Iridescent

2. http://iridescentlearning.org/programs/engineers-as-teachers/

3. Scientific Method? asking question creative innovative hypothesis experimenting measurement observations/data objective systematic linear procedures testable

5. UnderstandingScience.org

6. http://undsci.berkeley.edu/article/0_0_0/alvarez_10

7. UnderstandingScience.org

8. Question Hypothesis Experimen t Results Context Iridescent’s Scientific Method

9. Question Hypothesis Experimen t Results Context Iridescent’s Scientific Method

10. Question Hypothesis Experimen t Results Context Iridescent’s Scientific Method

11. Question Hypothesis Experiment Results Context Iridescent’s Scientific Method IDEAS Creative Boring present results

12. Why use our model? It’s more engaging! It’s more accurate It emphasizes qualities of good scientists Question Hypothesis Experiment Results Context IDEAS present results

13. Cooking as Science: Two implementations

14. Top Chef Masters http://www.hulu.com/watch/242463/top-chef-masters-getting-all- science-y

15. Top Chef Posters Find Them At: http://sciencefare.org/visualizations-science-concepts/

17. Basis for classroom activities In-class reading assignments Provide discussion area for experiments Using ScienceFare.org

18. Jam Band Carolyn Tepolt “Can pectin content, and thus gelling ability, be predicted on the basis of berry relatedness?”

19. The Great Egg-stravaganza Judit Pungor “How do you make the perfect scrambled eggs?... Turns out, for every 10 people you ask, they offer 11 opinions... But what was the best way of doing it?” “But inconclusive results are actually an important part of science (or so my adviser keeps reassuring me). Inconclusive results highlight areas of science that need further exploration. While the magic of scrambled eggs continues to evade me, I know at least that the magic does not lay only in what is added to the eggs.”

20. The Mystery of the Wet Potato Kevin Miklasz “Is it water or the starches in potatoes that cause them to get their gummy, sticky interior?” “The result, unfortunately, did not fit nicely into either expected answer...In other words, it seems as though both water and starches contributes to the gumminess.”

21. Future directions Develop 5-lesson after-school series “The ScienceFare experiment” workshop Ask the Scientist Education section and...