A high-quality resource to support GCSE Food and Nutrition.
Lesson 2: The science behind the ingredients. Emulsifiers. Modifying the pudding for dietary needs.
Through analysis of our famous Chocolate Melt in the Middle Pudding, students will gain an understanding of the functional properties and chemical processes of ingredients, including a focus on the role of emulsifiers and their importance in certain food types. Students will also think about specific dietary needs and will be challenged to adapt the pudding for different food preferences and dietary requirements.
This resource includes;
- a lesson plan and Teacher’s Notes providing guidance for all activities
- editable PowerPoint classroom slides
- editable resource sheets
- editable worksheets
- bespoke short film
There are two further lessons in the bundle.
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