Kitchen Chemistry

"The resource contains a wide variety of activities, from class practicals and demonstrations to reading comprehension and paper-based exercises. Each activity deals with an aspect of the chemistry of food and for cooking. The material is suitable for a wide range of ages, from primary to post-16, and helps reinforce the idea that everything is made of chemicals and that there is no difference between 'synthetic' and 'natural' chemicals."--BOOK JACKET.

The use of salt in cooking (1)	p. 1
The use of salt in cooking (2)	p. 7
By how much does salt increase the boiling point of water?	p. 17
Is all salt the same?	p. 23
"Low sodium" salt substitutes	p. 29
What affects the colour and texture of cooked vegetables?	p. 35
Should beans be cooked with the lid on or off?	p. 43
The chemistry of baking powder	p. 49
The structure of ice and water	p. 55
Why do pans stick?	p. 65
Enzymes and jellies	p. 71
The chemistry of flavour	p. 77
Chemical changes during cooking	p. 87
The science of ice cream	p. 97
'Asparagus pee'	p. 109
How hot are chilli peppers?	p. 115
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