References
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Bytesize Science (2011). Hard candy chemistry [Video file]. Retrieved from
https://www.youtube.com/user/BytesizeScience
Chemical Leavening effect of pH and certain ions on breaqdmaking properties
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Crosby, G., & America's Test Kitchen (Firm) (2012). The science of good cooking: Master 50 simple concepts to
enjoy a lifetime of success in the kitchen. Brookline, Massachusetts: America's Test Kitchen.
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from http://dai.ly/xznvc9
Doc Stock (n.d.). Standardized recipe evaluation checklist.
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from http://www.exploratorium.edu/cooking/pickles/picklelab.html
Fast Forward (2013). Freezing Point Depression [Video file]. Retrieved from http://youtu.be/YglP2El_cqU
Field, S. (2012). Culinary reactions: The everyday chemistry of cooking. Chicago, Ill: Chicago Review Press.
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http://www.understandingfoodadditives.org/pages/ch2p2-2.htm
General Chemistry Online (n.d.). Freezing point depression interactive activity [Shockwave file]. Retrieved from
http://antoine.frostburg.edu/chem/senese/101/solutions/faq/why-salt-melts-ice.shtml
Introduction to Enzymes (n.d)
Institute of Culinary Education (2013). Structure of ice cream [Image]. Retrieved from http://blog.ice.edu/2013/07
/17/frozen-desserts-michael-laiskonis/
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New South Wales Board of Studies (2003). Food technology years 7-10: Syllabus. Sydney: Board of Studies NSW.
ParticleMen (2010). Solid liquid gas: They Might Be Giants: official video [Video file]. Retrieved from
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Science Xplained (2013). Ice cream chemistry [Video file]. Retrieved from http://youtu.be/k1pel10ufmk
Scientific American (2011). Emulsion explosion: How to make butter. Retrieved April 2014, from
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Ted Ed (2013). The chemistry of cookies [Video file]. Retrieved from http://youtu.be/n6wpNhyreDE
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http://www.scienceofcooking.com/maillard_reaction_effects.htm
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Sugar-Glass
Wikimedia commons (2007). Sucrose .gif [Animated .gif]. Retrieved from http://wikimedia.org/wikipedia
/commons/e/e7/Sucrose.gif
You Tube (2007). Insecticons food additives song [Video file]. Retrieved from http://youtu.be/kDfxHgwkRTE
Retrieved from http://youtu.be/7gnfOwb8lKU
Australian Broadcasting Corporation (2011). Catalyst: Kitchen science [Video file]. Retrieved from
http://www.abc.net.au/catalyst/stories/3198398.htm
Birmingham Grid for Learning (n.d.). Changing matter [Shockwave file]. Retrieved from
http://www.bgfl.org/bgfl/custom/resources_ftp/client_ftp/ks3/science/changing_matter/index.htm
Bytesize Science (2011). Hard candy chemistry [Video file]. Retrieved from
https://www.youtube.com/user/BytesizeScience
Chemical Leavening effect of pH and certain ions on breaqdmaking properties
http://www.aaccnet.org/publications/cc/backissues/1987/Documents/64_343.pdf
Crosby, G., & America's Test Kitchen (Firm) (2012). The science of good cooking: Master 50 simple concepts to
enjoy a lifetime of success in the kitchen. Brookline, Massachusetts: America's Test Kitchen.
Dailymotion-Video (2013). Ice cream man - Jonathan Richman and the modern lovers [Video file]. Retrieved
from http://dai.ly/xznvc9
Doc Stock (n.d.). Standardized recipe evaluation checklist.
Retrieved April 2014, from http://www.docstoc.com/docs/114272092/Standardized-Recipe-Evaluation-Checklist
Exploratorium (n.d.). The science of fermentation: Pickle lab [Interactive activity]. Retrieved
from http://www.exploratorium.edu/cooking/pickles/picklelab.html
Fast Forward (2013). Freezing Point Depression [Video file]. Retrieved from http://youtu.be/YglP2El_cqU
Field, S. (2012). Culinary reactions: The everyday chemistry of cooking. Chicago, Ill: Chicago Review Press.
Fizzics Education (n.d.). Ice cream making experiment. Retrieved April 2014, from
http://www.fizzicseducation.com.au/experiments/Kitchen%20Chemistry
/make%20your%20own%20ice%20cream.html
Food Additives & Ingredients Association (2008). Food additives: How emulsifiers work. Retrieved April 2014, from
http://www.understandingfoodadditives.org/pages/Ch2p2-2.htm
Food Additives & Ingredients Association (2008). Emulsifiers interactive activity [Shockwave file]. Retrieved from
http://www.understandingfoodadditives.org/pages/ch2p2-2.htm
General Chemistry Online (n.d.). Freezing point depression interactive activity [Shockwave file]. Retrieved from
http://antoine.frostburg.edu/chem/senese/101/solutions/faq/why-salt-melts-ice.shtml
Introduction to Enzymes (n.d)
Institute of Culinary Education (2013). Structure of ice cream [Image]. Retrieved from http://blog.ice.edu/2013/07
/17/frozen-desserts-michael-laiskonis/
Joachim, D., Schloss, A., & Handel, A. P. (2008). The science of good food: The ultimate reference on how cooking
works. Toronto: R. Rose.
Learn Hub (n.d.). Chemistry experiment: rock candy. Retrieved April 2014, from http://chemistry.learnhub.com
/lesson/3814-chemistry-experiment-rock-candy
Make (n.d.). Laboratory 18.0: Colloids and suspensions ? introduction. Retrieved April 2014, from
http://makezine.com/laboratory-18-colloids-and-suspensi/
Mole Clues TV (2011). What is kitchen chemistry? [Video file]. Retrieved from https://www.youtube.com
/watch?v=UhQChhn8Ej4
The Naked Scientists (2010). How does popping candy work? Retrieved April 2017, from
http://www.thenakedscientists.com/HTML/content/kitchenscience/exp/how-does-popping-candy-work/
The Naked Scientists (2009). The science of fruit jellies. Retrieved April 2014, from
http://www.thenakedscientists.com/HTML/content/kitchenscience/exp/science-of-fruit-jellies/
New South Wales Board of Studies (2003). Food technology years 7-10: Syllabus. Sydney: Board of Studies NSW.
ParticleMen (2010). Solid liquid gas: They Might Be Giants: official video [Video file]. Retrieved from
http://youtu.be/btGu9FWSPtc
PBS (n.d.). Food atom [Image]. Retrieved from https://pbs.twimg.com/profile_images/2155593321/atom.png
Powtoon (n.d.). Powtoon: Create animated videos and presentations. Retrieved April 2014, from
http://www.powtoon.com
QR code Generator (n.d.). QR code generator. Retrieved April 2014, from https://www.the-qrcode-generator.com/
The Science of Cooking (n.d.). Cooking and foams: Foam recipes. Retrieved April 2014, from
http://www.scienceofcooking.com/foams/culinary_foams.htm
Science Xplained (2013). Ice cream chemistry [Video file]. Retrieved from http://youtu.be/k1pel10ufmk
Scientific American (2011). Emulsion explosion: How to make butter. Retrieved April 2014, from
http://www.scientificamerican.com/article/bring-science-home-butter-emulsion/
Ted Ed (2013). The chemistry of cookies [Video file]. Retrieved from http://youtu.be/n6wpNhyreDE
Voki (n.d.). Voki: create speaking avatars. Retrieved April 2014, from http://www.voki.com/
Weebly (n.d.). Weebly: Create a free website. Retrieved April 2014, from http://www.weebly.com
Why does that dish taste different this time? (n.d)
http://www.scienceofcooking.com/maillard_reaction_effects.htm
WikiHow (n.d.). How to make sugar glass: 6 steps. Retrieved April 2014, from http://www.wikihow.com/Make-
Sugar-Glass
Wikimedia commons (2007). Sucrose .gif [Animated .gif]. Retrieved from http://wikimedia.org/wikipedia
/commons/e/e7/Sucrose.gif
You Tube (2007). Insecticons food additives song [Video file]. Retrieved from http://youtu.be/kDfxHgwkRTE