Science of Cookery
What puts the bubbles into crunchy bars, meringues, sponges and bread? Discover the physical, biological and chemical science behind raising agents in this hands-on look at the science of the kitchen.
Risk Assessment
| Activity | Hazard | Precaution | Risk |
|---|---|---|---|
| Beating | Non-hazardous | ||
| Steam balloon | Heat hazard | • Demonstration only • Balloon fixed before vessel is heated • Gas turned off at end of demo and apparatus left to cool in situ. | Low |
| Yeast & Bicarb Indicator | Non-hazardous | Do not ingest | Very low |
| Cinder Toffee | Contamination | Prepare sample in advance | |
| Neat Hazard | • Use proper saucepan and gas ring. • Stir with wooden spoon • Care when pouring toffee into tray | Low | |
| Baking Powder | Small risk of flying objects | Lid of film container very small and launched straight up | Low |
| Bicarbonate of Soda | Heat hazard | Set up apparatus in clamp so tubes do not have to be held in flame. | Low |
| Suck back | Remove delivery tube from indicator by lifting stand at end of experiment | Low |
