…in the new food preparation and nutrition GCSE. Students applying the science behind our food – skilfully making meringue nests to show proteins denaturing through mechanical agitation and coagulating with heat applied in cooking. The great thing is, after putting the theory into practice, they sample the delights. Also promoting ‘love food hate waste’, the yolks were used yesterday to demonstrate emulsification in mayonnaise. All students are enjoying the new challenge.
‘Egg-citing’ times…
