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