Cooking food
Why is food cooked? How is heat transferred?
Enzymic Browning Experiment
A number of mechanisms are responsible for browning reactions in foods. This experiment will examine the action of an enzyme called polyphenol esterase which is naturally present in many fruits and vegetables.
Fats and oils
What are fats and oils?
Fats and oils: aeration
Have you made cakes? Why do some recipes say to cream butter?
Fats and oils: emulsification
Have you ever made mayonnaise? Mayonnaise is an example of an emulsion.
Fats and Oils: Emulsion Experiments
An emulsion can be defined as a mixture of oily and watery liquids. Here are some ideas for investigating emulsions.
Fats and oils: plasticity
Fats can be spread, manipulated and shaped. Plasticity means the ability to be spread and shaped.