Home > Resources > The Science of Baking

The Science of Baking

Ever wondered how your oven can transform a pale blob of dough into a crisp, brown sugar cookie? Or a pan full of gooey batter into a fluffy cake? It's not magic. Well ... maybe it's a little magical, because all cooking is one part art, especially when it comes to inventing new recipes and baked treats (like cake pops). The other part, of course, is science. That's the part that does all the browning, crisping and batter fluffing. It's all explained in our fun and informative infographic.

This resource is produced by
Shari's Berries
Back to results
Related Resources
Easy Cooking
Easy Cooking

This booklet is based on ideas presented at a variety of seminars run by LEAF Education and/or its partners.

Read more
Baking and Easy No Baking Recipes
Baking and Easy No Baking Recipes

Baking and Easy No Baking Recipes from Waitrose

Read more
Related Articles
Knead to Know - inspire tomorrow’s bakers
Knead to Know - inspire tomorrow’s bakers

Has the Great British Bake Off given you, and your pupils, fresh motivation and new ideas for food technology activities? Find out more about the story of grain-based food from farm to mill to plate to get to grips with all things bread!

Read more