Year 8 Molecular Gastronomy
Design situation
Food Science is the area of study in this unit. Chemical reactions are both an integral and necessary part of
food preparation if a recipe is to be successful. Recognising the role of specific ingredients that take part
in chemical reactions the physical changes that occur and the factors that can impact on the reaction will
ensure success in the preparation of food. In addition for physical changes that take place improve the
organoleptic appeal of a food.
You are a Food Chemist working for a company called Hestons Creations who wish to develop an online
recipe book that encapsulates the art of chemistry in food preparation. This visually appealing e-book will
make a detailed analysis of the specific chemical reactions and physical changes that take place within
each recipe that the company intends to show case. In addition your job is to prepare these recipes in
Brief
order to be able to thoroughly investigate and present the chemical and physical changes that occur in
each.
Common Task
1. Each of the six chemical reactions; fermentation, gelatinisation, denaturation & coagulation,
caramelisation, emulsification and leavening. This will entail an investigation and analysis of the
chemical process, i.e. the series of steps/stages that occur throughout the chemical reaction.
2. Defining each and assessing the significance or importance of each reaction to the final product
3. Identify the ingredients from each recipe that participate in the chemical reaction and the factors
Research
within the method (heat, acid, alkali agitation, etc.) that assist or allow the reaction to take place.
50%
4. Research other magazines for different editorial styles.
5. Investigate the specific physical changes that take place in each recipe as a result of chemical
reactions that take place in each recipe. Physical changes being colour, texture, viscosity.
6. Investigate and apply key chemical terms and their application to each recipe where applicable;
conversion of a liquid to a solid, liquid to a gas, changes to viscosity, (e.g. low to high) colloidal
systems (solid in a liquid, gas in a solid, liquid in a liquid)
7. Where applicable identify the chemical bonds altered, (e.g. Protein denaturation causes the
disulphide and hydrogen bonds to break) temperatures at which chemical reactions take place,
Investigation
the loss of or creation of gases, the expansion of gases
8. For each chemical reaction find a new recipe that supports this reaction and identify the
ingredients that participate and where in the method the reaction occurs.
9. Plan the design of your website to address each recipe and the associated chemical reaction
10. Integrate chemical terms such as viscosity, colloidal systems where appropriate in your analysis of
the reaction.
Plan
11. Each recipe should include ingredients, equipment, method and image of product.
12. Create an original Weebly website incorporating all recipes
13. Incorporate an Editorial for your e magazine.
14. Applies investigative research and embeds that into each recipe pages/section
15. Create a glossary of terms which defines and examines the five chemical reactions which are of
focus in this magazine; fermentation, gelatinisation, denaturation & coagulation, caramelisation,
Create
emulsification and leavening. This will entail an investigation and analysis of the chemical process,
i.e. the series of steps/stages that occur throughout the chemical reaction.
50% Practical Assessment
16. Evaluate each recipe. Determine the significance of the chemical reaction by considering the
impact of the physical properties it produces to the end product ie colour, taste, texture,
viscosity.
17. Assess the significance of two factors that can determine the success or failure of the chemical
reaction and thus the recipe. This will be written as tips or advice to ensure the success of the
recipe.
Evaluate
18. Finish your evaluation with a half page critique of the following statement: Food preparation and
cooking is the application of chemistry, without which recipes could not be created or enjoyed.
