Food Science & Food Decorating
with Rachel Hazen, University of Illinois Extension & 4H Club
(Limited to 20 students)
Students will explore the science of proteins found in flour and experience gluten development. Students will also investigate leavening agents and how they interact with gluten to provide structure in baked goods. Students will visually observe the appearance of different cakes, cookies, breads, etc., to hypothesize how the recipes differ and taste to determine which tastes best and why. Students will discuss baking as a science, then practice cookie decorating on both non-edible and edible items.