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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.

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