Kitchen Explorers! by America's Test Kitchen Kids

Author:America's Test Kitchen Kids [America's Test Kitchen Kids]
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2020-09-02T00:00:00+00:00

TOTAL TIME 30 minutes

Some cheese melts into gooey deliciousness, while others turn greasy, grainy, or refuse to melt at all. Find out why in this (edible!) experiment. Don’t use fresh mozzarella, mild cheddar cheese, or finely grated Parmesan cheese. You can swap the flour tortilla for corn tortillas or even small slices of bread.

Materials

1 (10- to 12-inch) flour tortilla

2 tablespoons shredded mozzarella cheese

2 tablespoons shredded sharp or extra-sharp cheddar cheese

2 tablespoons shredded Parmesan cheese

Cutting board

Chef’s knife

Rimmed baking sheet

Masking tape

Marker

Oven mitts

Cooling rack

Get Started!

1 Adjust oven rack to middle position and heat oven to 200 degrees.

2 Use chef’s knife to cut tortilla into 3 equal wedges.

3 Arrange tortilla wedges on rimmed baking sheet. Sprinkle mozzarella in even layer on left tortilla wedge. Sprinkle cheddar in even layer on center tortilla wedge. Sprinkle Parmesan in even layer on right tortilla wedge.

4 Use masking tape and marker to label baking sheet “Mozzarella” by left tortilla wedge, “Cheddar” by center tortilla wedge, and “Parmesan” by right tortilla wedge.

5 Make a prediction: Do you think these 3 cheeses will melt the same way? Why do you think so?

6 Place baking sheet in oven and bake for 10 minutes.

7 Use oven mitts to remove baking sheet from oven (ask an adult for help) and place it on cooling rack.

8 Observe your results: Do the melted cheeses look the same? In what ways do they look different? Which would you choose for your grilled cheese sandwich or pizza?

9 Eat your experiment: Snack on any (or all) of your cheesy creations. What do you notice about their flavor? Their texture?

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