The Ingredient Lab Lesson 4: Building the Structure
In this lesson, students explore the role of flour in recipes and complete a sensory evaluation of biscuits.
Activities:
Help Wanted
Students record key information about flours from the chef video. This information is a helpful reference for the final challenge in Lesson 5.
Sensory Prediction
Students predict the impact of ingredient variations using the knowledge they acquired from the chef videos. In this lesson, they consider what happens when the biscuit dough was under-kneaded and when it was over-kneaded.
Sensory Evaluation
Students complete sensory evaluations of the recipe variations the class makes to experience the effects of different ingredients. In this lesson, they prepare buttermilk biscuits, with each colour-coded variation using different flours: all purpose flour + whole wheat flour, whole wheat flour, all purpose flour, cake and pastry flour.
Videos:
Lesson 4 videos are embedded in the Slide Deck or can be watched via the links below.
- Building the Structure
- Wheat Flour: Sensory Prediction
- Buttermilk Biscuits
- Food Science Deep Dive – What is the Gluten Network?
Next Steps
⬇️ Download the Lesson 4 Slide Deck to guide your class through the activities and videos.
🌐 Visit the main Ingredient Lab page to access all ordering options for lessons and classroom materials.
Language:
English
(Click here for French version)The Ingredient Lab Lesson 4: Building the Structure
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