8/3/2019 Cooking Workshop Pamphlet-Inside-2

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PIZZA SCIENCE

Yeast is a Leavener used in making the Pizza

Dough today. The purpose of any leavener is to

produce the gas that makes bread rise. Yeast

does this by feeding on the sugars in flour, and

expelling carbon dioxide in the process.

While there are about 160 known species of

yeast, Saccharomyces cerevisiae, commonly known

as baker's yeast, is the one most often used in

the kitchen. Yeast is tiny: Just one gram holds

about 25 billion cells. That amount of fungi can

churn out a significant amount of carbon

dioxide, provided it has the simple sugars it

uses as food. Fortunately, yeast can use its own

enzymes to break down more complex sugarslike

granulated sugar.

WHAT DO I NEED? 1 packet of active dry yeast 1 cup very warm water

(105 F115 F) 2 tablespoons sugar a large rubber

balloon a small (1-pint to 1-liter) empty water

bottle

WHAT DO I DO?

1. Stretch out the balloon by blowing it uprepeatedly, and then lay it aside.

2. Add the packet of yeast and the sugar to the

cup of warm water and stir.3. Once the yeast and sugar have dissolved, pour

the mixture into the bottle. Youll notice the

water bubbling as the yeast produces carbon

dioxide.

4. Attach the balloon to the mouth of the bottle,

and set both aside.

5. After several minutes, youll notice the

balloon standing upright. If you dont see

anything happen, keep waiting. Eventually, the

balloon will inflate

For more Science of Cooking visit

www.exploratorium.edu/cooking

PIZZA and BISCUITS are YUMMY, but always

remember to eat the NUTRITIOUS foods

FIRST, like FRUIT and VEGETABLES! Because

they give you VITAMINS and MINERALS thatyou need to stay healthy and grow

Vitamins are essential organic nutrients required in very small

amounts for normal metabolism, growth and physical well-being.

Most vitamins are not made in the body, or only in insufficient

amounts, and are mainly obtained through food. When their intake

is inadequate, vitamin deficiency disorders are the consequence.

Vitamins are present in food in minute quantities compared to themacronutrients protein, carbohydrates and fat. The average adult

in industrialised countries eats about 600g of food per day on a

dry-weight basis, of which less than 1 gram consists of vitamins.

No single food contains all of the vitamins and, therefore, a

balanced and varied diet is necessary for an adequate intake. Each

of the 13 vitamins known today has specific functions in the body,

which makes every one of them unique and irreplaceable. Vitamins

are essential for life!

Of the 13 vitamins, 4 are fat-soluble, namely vitamins A, D, E and

K. The other vitamins are water-soluble: vitamin C and the B-

complex, consisting of vitamins B1, B2, B6, B12, folic acid,

biotin, pantothenic acid and niacin.

Cooking

involves

Science!!