Grain science: Lesson plan

Explore where grains come from; the characteristics and properties; and how these can be applied when preparing and cooking a range of dishes.

Great set of classroom experiments to investigate some of the scientific priniciples present in cooking such as dextrinisation and gelatinisation.

Associated resources:

Explore the charicteristics of flour, and how these are used and applied when preparing and cooking a range of dishes.
An indepth investigation into the function of the ingredients of bread.
Scientific experiment for the classroom investigating into the effect of using different amounts of flour when thickening a sauce.
Activity sheet for students to record some of the scientific priniciples involved in breadmaking.
Recipe for a tuna and broccoli bake. Video can be found here.

Tags:

11-14 Cooking Food provenance Food Science Activity Information Presentation Video