Loading...

Information & data
Snippets & articles
Educational resources & tests
Lesson plans & topics
Training & curricula

16 resources for "kitchenchem"

Sort by
is-all-salt-the-same
This resource looks at types of salt and the differences between them.
Teacher 11 to 18 years
Subjects: Chemistry in action,Everyday life...
the-chemistry-of-baking-p...
Information and questions about how baking powder works.
Teacher 14 to 18 years
Subjects: Everyday life applications: cooking & food...
low-sodium-salt-substitut...
This resource uses a titration method to analyse the chemical composition of Lo-Salt, a...
Teacher 16 to 18 years
Subjects: Chemistry in action,Everyday life...
use-of-salt-in-cooking-pa...
This resource explores why salt is always added to the water when cooking green vegetables.
Teacher 14 to 18 years
Subjects: Chemistry in action,Everyday life...
what-affects-the-colour-a...
Practical work and questions about the effect of salt, sodium bicarbonate and calcium ions on...
Teacher 14 to 18 years
Subjects: Chemistry in action,Everyday life...
why-do-pans-stick
This resource looks at Teflon and its properties. What is Teflon and why does it stop food...
Teacher 14 to 18 years
Subjects: Chemistry in action,Everyday life...
how-hot-are-chilli-pepper...
This resource explores the chemistry of capsaicinoids and the properties they give to chillies.
Teacher 16 to 18 years
Subjects: Chemistry in action,Analysis:...
by-how-much-does-salt-inc...
This resource explores why salt is always added to the water when cooking.
Teacher 11 to 18 years
Subjects: Chemistry in action,Everyday life...
the-structure-of-ice-and-...
A worksheet exploring the structural differences between the solid and liquid versions of...
Teacher 14 to 18 years
Subjects: Chemistry in action,Everyday life...
chemical-changes-during-c...
This shows experiments in which different cuts of meat are cooked under different conditions...
Teacher 16 to 18 years
Subjects: Chemistry in action,Everyday life...
asparagus-pee
A video explaining that asparagus should be cooked in butter rather than water because the...
Teacher 16 to 18 years
Subjects: Chemistry in action,Everyday life...
the-chemistry-of-flavour
Worksheets and videos on the molecules responsible for flavour, and how cooking affects cell...
Teacher 14 to 18 years
Subjects: Chemistry in action,Nomenclature, symbols...
the-science-of-ice-cream
Heston Blumenthal discusses the science of ice cream in this selection of videos.
Teacher Primary to 18 ...
Subjects: Chemistry in action,Everyday life...
use-of-salt-in-cooking-pa...
In this activity students devise and carry out experiments to test possible reasons for...
Teacher Primary to 16 ...
Subjects: Chemistry in action,Everyday life...
should-beans-be-cooked-wi...
An investigation into whether having the lid on or off affects the colour of green vegetables.
Teacher Primary to 16 ...
Subjects: Investigative work,Asking...
enzymes-and-jellies
If you add certain fresh fruit such as pineapple to jelly, it will not set. The task in this...
Teacher Primary to 14 ...
Subjects: Chemistry in action,Everyday life...