Participants will learn the processes involved in ice–cream making. They will discover how using different types of ingredients affects the final product.
Topics covered
Physical and chemical reactions in food, Nutrients (carbohydrates, proteins and fats), Emulsifiers, Stabilisers
Objectives
- Learn terms such as Emulsifiers and Stabilisers and their significance.
- Participants will get to sample the ice–cream that they make.
Duration
2 hours
Time
9.30am or 2.30pm
Min Group Size
25 students per class
Max. Capacity
40 students per class
Age Group
10 – 16 years old
Remarks
Workshop available in English or Chinese (subject to educator availability)
