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The Chemistry of Baking License price: 3.50
Following a baking recipe can be compared to following a scientific formula. This lesson introduces students to the functions of baking ingredients and the chemical changes that take place during baking. Key concepts: function of ingredients, leavening, coagulation, caramelization, secrets of successful baking. Attachments: The Chemistry of Baking Teacher Information Page, Fudge Brownies recipe and student activity.
Type: SMART Notebook content
Subject: Other
Grade: Grade 6, Grade 7, Grade 8, Grade 9, Grade 10, Grade 11, Grade 12
Accreditation: Premium
Publisher Name: Fresh FACS Publishing
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