The Curious Chef: Food Experiments for KS3

Get the brain cells (and taste buds) buzzing with these exciting and engaging Food Experiments for KS3. Carefully constructed to develop knowledge and application of key scientific principles in Food Preparation and Nutrition.

This resource will provoke interest in Food Science and will add value to food teaching in KS3, as well as providing excellent cross-curricular activities

A Barrett, Food Teacher & Peer Reviewer

28 fascinating experiments: pupils learn how to put an egg into a bottle without breaking it, explore why apples go brown and how to make crystals out of sugar, plus many more!

Ideal for helping make difficult concepts easy to grasp for non-specialists or those that lack of aptitude for the sciences... will provide practical underpinning which meets a genuine need in the classroom

C Hutchinson, Head of faculty & Peer Reviewer

Each experiment contains:

  1. A Teacher’s Guide, with:
    • Clear aims – providing a context and purpose for each experiment.
    • Teacher’s tips – supplying valuable teaching prompts to enrich students’ learning experience.
    • Handy apparatus lists and times – saving planning and preparation time!
    • Extensive online resources – to expand students’ curiosity beyond the kitchen.

  2. Student worksheets, including:
    • Step-by-step instructions and diagrams to support independence in class or at home.
    • (Write-on) questions and activities focus students’ attention and enable observations to be recorded.
    • Extension questions to advance knowledge and application to the food industry.

Laying the groundwork for future studies in Food Preparation and Nutrition!

Full list of experiments…
  • Chemical yo-yo
  • Stable emulsions
  • Bottled eggs
  • Slippery cubes
  • Inflatable balloons
  • We’re safe, at ‘yeast’ for now!
  • Sweet crystals
  • Churning butter
  • Eggs and air
  • No Whey!
  • Jelly, Set, Go!
  • Rotting apples
  • The Great Balls of Gluten
  • Colour toasting
  • Iron detector
  • Salty feast
  • Bread salt
  • Your nose knows!
  • Eggsellent substitutes
  • Curing meat
  • Wet and dry
  • Vitamin detective
  • Natural dyes
  • Taste, sweet taste
  • Nuts about Fat
  • Unsaturated oils
  • Burning calories
  • Face the mould

What do teachers say about this resource? (7837)

This is an incredibly refreshing resource, to find out why some things work the way they do with practical science tidbits showcasing simple food science. This resource is going to be ideal for helping make difficult concepts easy to grasp for non-specialists, technicians or those that lack of aptitude for the sciences. The author has created technical sheets which are detailed and incredibly informative, which are specific to the experiments.... Including the sections in the answers section ‘what the students should observe’ is invaluable to the non scientific trained teacher and allows for the teacher/technician to approach the experiments with confidence. The included website information for further developments are a great opportunity to encourage, Flip or extended learning and it is nice to have a selection to pick from. This food science investigations resource will help develop students understanding of how ingredients work! This resource will provide practical underpinning which meets a genuine need in the classroom. Teachers will be able to embed this into their scheme of work to enhance the learning journey of those in ks3 and narrow the knowledge gap between that of the key stage 4 requirement of the NEAs. An outstanding resource.

C Hutchinson, Head of faculty & Peer Reviewer

An interesting resource with varied experiments. An excellent resource to use in an extra curricular Food Science Club and for National Science Week. I liked the mapping chart at the beginning of the resource, the teacher tips used throughout and of course the expected answers! I thought the questions at the end of each experiment would consolidate knowledge and understanding. Student instructions were clear and students were introduced to GCSE ranking and preference testing. The experiments were in depth. This resource will provoke interest in Food Science and will add value to food teaching in KS3, as well as providing excellent cross-curricular activities.. Numeracy, in the form of measuring... links to online resources are provided for each experiment, and some require the use of technology, which all enhance digital competency... Literacy is targeted throughout, as are thinking skills and problem solving. I would purchase this resource as it provides differing methods of teaching to enhance knowledge and understanding.

A Barrett, Food Teacher & Peer Reviewer

It teaches students the key scientific line of enquiry they need to be confident in using.

B Dowdeswell, Head of Dept. & Peer Reviewer