Foods containing flour must be baked before they can be eaten, to enable the starch in the flour to become digestible. Cakes and bread contain a raising agent that contains an acid and an alkali. These react to liberate carbon dioxide, which makes the baking flour rise.
Students investigate different combinations of raising agents in the baking of scones.
Methods of preservation
July 17, 2018
This paper-based revision activity asks students to summarise all the different methods of food preservation and how they work. Download the PDF