Science Week 3 Main Concepts

scientific discipline that studies the physical and chemical processes that occur while cooking

• Nutritional Gastronomy

• Molecular Arts

• Molecular Gastronomy

• Culinary Chemistry

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-5

NGSS.MS-PS3-4

frozen smoke- used to clean oil spills

• aerogel

• frozone

• aeroslime

• froslime

Tags

NGSS.MS-ESS3-3

has a definite shape and volume

• Plasma
• Gas
• Solid
• Liquid

Tags

NGSS.MS-PS1-4

has a definite volume but not a definite shape

• Gas
• Solid
• Liquid
• Plasma

1. has no definite shape or volume

• liquid
• plasma
• gas
• solid

tell the difference between

• solidify

• classify

• differentiate

• identify

Tags

NGSS.MS-LS4-2

a change to a property of matter that does not form a new substance

• Chemical change
• Phase transition
• Physical change
• Nuclear reaction

Tags

NGSS.MS-PS1-4

demonstrate

• establish

• indicate
• explain
• illustrate

Tags

NGSS.MS-LS1-6

NGSS.MS-LS2-3

NGSS.MS-PS1-5

bent or twisted out of shape, typically as a result of the effects of heat or damp

• flattened
• warped
• straight
• bent

Tags

NGSS.MS-PS1-4

become larger

• expand

• diminish
• shrink
• reduce

Tags

NGSS.MS-LS1-5