KC
The use of salt in cooking (1) The use of salt in cooking (2) By how much does salt increase the boiling point of water? Is all salt the same? "Low sodium” salt substitutes What affects the colour and texture of cooked vegetables? Should beans be cooked with the lid on or off? The chemistry of baking powder The structure of ice and water Why do pans stick? Enzymes and jellies The chemistry of flavour Chemical changes during cooking The science of ice cream ‘Asparagus pee’ How hot are chilli peppers?


The student sheets for this chapter can be accessed via the Index of topics. The teachers notes are available in the book Kitchen Chemistry, which is available to purchase from:

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