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In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency. Learners investigate immiscible liquids and how to use emulsifiers to create a stable and homogenous mixture using these particular liquids.
- Under 5 minutes
- 45 to 60 minutes
- $10 - $20 per student
- Ages 11 - 14
- Activity, Experiment/Lab Activity, Lesson/Lesson Plan
- English
Quick Guide
Materials List (per student)
- Oil
- Water
- Food coloring
- Small plastic bottles
- Measuring spoons
- Dishwashing liquid
- Glass jars
- Stove or hot plate
- Wire whisks
- Oven mitts
- Saucepans (stainless steel, enamel or glass)
- Hollandaise sauce recipe
- Eggs
- Lemon juice
- Cold water
- Salt
- Sticks of butter
- White pepper
Subjects
-
Physical Sciences
-
Chemistry
- Chemical Reactions
- Solutions
-
States of Matter
- Liquids
-
Structure and Properties of Matter
- Volume and Density
-
Chemistry
-
The Nature of Science
-
The Scientific Process
- Conducting Investigations
-
The Scientific Process
Informal Categories
- Food and Cooking
Audience
To use this activity, learners need to:
- see
- see color
- touch
Learning styles supported:
- Links STEM to other topics of interest such as arts and humanities
- Involves hands-on or lab activities
Other
Includes alignment to state and/or national standards:
This resource is part of:
Access Rights:
- Free access
By:
- Education, Science Friday
Rights:
- All rights reserved, Science Friday, 2010