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
Grade: Grade 6, Grade 7, Grade 8, Grade 9, Grade 10, Grade 11, Grade 12
Publisher Name: Fresh FACS Publishing
Note: By using any resource from this site, you are agreeing to these Terms.