It is now time to implement our chemistry knowledge in a practical way. The context is FOOD.
Through a carefully planned process, in teams, we will be creating three dishes that contain a range of scientific processes.Students should be able show that they have an understanding of the chemistry involved in the food presented:
Physical and chemical changes, state change, homogeneous and heterogeneous mixtures. conditions that creating physical and chemical change, particle spread and technical vocabulary is used eg. melt, evaporate.