Due to an overwhelming level of community interest, Union County 4-H recently hosted two sessions of its Culinary Science Day Camp at the Union County Extension Office, giving even more youth the opportunity to explore the exciting connection between science and cooking. Throughout the camp, participants discovered that cooking is much more than simply following a recipe—it is a hands-on science experiment.
Youth made three popular foods from scratch: bread, butter, and ice cream. As they prepared each recipe, they learned about the scientific processes that make these foods possible.
The day began with bread making, where participants mixed ingredients and observed how yeast works as a living organism. They learned that yeast feeds on sugar and produces carbon dioxide gas, causing the dough to rise and creating the soft texture found in bread. Campers also discussed the role of gluten in giving bread its structure and elasticity.
Next, youth made homemade butter by shaking heavy cream until the fat separated from the buttermilk. Along the way, they learned about emulsions and how physical movement breaks the membrane surrounding fat molecules, allowing them to join together and form butter.
The final activity of the day was making ice cream in a bag. Participants explored the science of freezing by combining ice and rock salt to lower the freezing point of water. As they shook the bags, they watched their liquid ice cream mixture transform into a delicious frozen treat while learning how heat transfers from the mixture to the ice.
The Culinary Science Day Camp provided an engaging opportunity for Union County youth to discover how science is all around them while building confidence in the kitchen.
Union County 4-H remains committed to providing educational experiences that inspire curiosity, creativity, and lifelong learning by combining STEM education with practical life skills.
For more information about Union County 4-H programs and upcoming events, contact the Union County Extension Office.