Topic 7: Methods of Cooking by Ms Nur https://padlet.com/mushthafiah/nfs_13b2015 Part 2: Effects of Heat [Bus-stop Activity] class: 13 bus-station: 1 en-us 2015-04-05 13:35:46 UTC 2015-05-22 00:15:07 UTC hello@padlet.com https://padlet-assets.storage.googleapis.com/portrait/smiley.jpg Instructions to students: mushthafiah https://padlet.com/mushthafiah/nfs_13b2015/wish/55894395 1. Student are NOT ALLOWED to do any editing to the questions or photos posted on the board.

2. Students are to answer to the following questions based on what is being observed.

3. There are five stations altogether. Students will work in group of four and would rotate each station as instructed by the teacher.

3. Only at station 2 (Dextrinisation), students are required take photo of before and after food is cooked using iPad that is given and upload them onto this platform.

2. Students to pin down your discussed answers by creating a box (by double click on the board) below the question box.  

]]> 2015-04-05 13:35:46 UTC https://padlet.com/mushthafiah/nfs_13b2015/wish/55894395 Station 1: Caramelization [Teacher's Demonstration]  mushthafiah https://padlet.com/mushthafiah/nfs_13b2015/wish/55894396 Nutrient: Carbohydrates on sugar

  • ‘ I SEE’: Describe the differences between uncooked sugar in terms of its colour and texture

  • ‘I THINK’: What are the possible changes that take place

    when sugar is heated.

  • ‘ I WONDER’: What could happen when sugar is heated for a

    longer period of time.
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