Learning proteins in the context of molecular gastronomy through higher-order thinking as an activity of fluffy meringue

Abstract

This article discusses how to study protein chemistry meaningfully in the context of molecular gastronomy by supporting higher-order thinking skills. The instruction also includes several myths that the students can reflect on. Inquiry-based work is performed in the style of the Top Chef competition: the objective is to prepare the lightest and fluffiest meringue possible. The students act as so called investigating chemistry cooks. The instructions are suitable for secondary school and upper secondary school for studying chemistry of proteins, or for unifying chemistry and home economics in teaching.