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