KC
Introduction 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?


Key to index of topics

suitable for this age group W written exercise, eg reading and comprehension, answering questions
some of the material is suitable or could be adapted for this age group CP class practical activity
unsuitable for this age group D teacher demonstration
Title Type of
activity

Age 5-11

Age 11-16

Post-16

 Downloadable resources
Introductory material        
Student Sheets
Video Clips
Other material
   
The use of salt in cooking (1)
 CP
 
The use of salt in cooking (2)
 CP
 
By how much does salt increase the boiling point of water?
 CP
 
Is all salt the same?
 W
 
‘Low sodium’ salt substitutes
 CP
   
What affects the colour and texture of cooked vegetables?
 CP/W
 
Should beans be cooked with the lid on or off?
 CP
The chemistry of baking powder
 D/W
 
The structure of ice and water
D
 
Why do pans stick?
 W
   
Enzymes and jellies
 D
 
The chemistry of flavour
 W
 
Chemical changes during cooking
 W
 
The science of ice cream
 D/W
   
‘Asparagus pee’
 W
 
How hot are chilli peppers?
 W
   
© RSC 2005