Available as book posted in envelope or download. Book available on Sept 27th
This book is written for you to have fun in food lessons and learn about food science.
Written for Food Preparation and Nutrition GCSE - all boards
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!
Why do I need to know this science? - I’ll show you how it makes the cooking work
Simple experiments - this can be done by students or teachers
What can I cook? - recipes that cook in less than 1 hour - to include ingredients, method, equipment, nutrition per portion, allergens
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
- How recipes match the science
- Why does food science matter?
- Useful equipment
- Dextrin and Maillard reaction
- Gelatinisation of starch
- Protein coagulation
Eggs - Coagulation, Foams, Emulsions
- Sugar and cooking - cakes
Raising agents - air, steam, carbon dioxide
- Pastry and shortening
- Acid denature
- Fast Science facts, Glossary, 20 Quick Question Quiz
- What went wrong? Science in Cooking Quiz
- Food science crossword
- Science terms and mapping
- Get the Posters here