Food Science for 2016 exam
I'm writing the book Food Science that you can Eat
and it contains recipes, experiments and ideas for teaching the requirements of the GCSE and National Curriculum.
It's been fun to research and I'm finding modern recipes that link up with the science. I think teacher's need some kit - like a blowtorch, some pH papers and a temperature probe.
And there's ideas for a quick science demonstration and reasons why the science is important - Heston Blumenthal will have competition! The trick is to keep it simple and FUN.
Things you need to know - dextrinisation, caramelisation, gelatinisation, shortening, aeration, plasticity, emulsification, coagulation, foam formation, gluten formation, acid denature, enzymic browning, oxidation.
The book is designed so that you learn about science as you cook, and includes simple science - with some more complex teacher's notes at the end!
- The science bit - simple facts for the exams!
- Why do I need to know this science? - I’ll show you how it makes the cooking work
- Simple demonstration - this can be done by students or teachers
- What can I cook? - recipes that cook in less than 1 hour
- How is it used in food products? - investigate the real world uses for this science
- Did you know - a weird fact - I like these and used them a lot when I was teaching in London all those years ago
Star profile is ready for Nutrition Program →
← Food Preparation and Nutrition GCSE (9-1) subject content – for teaching 2016
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