This week’s sustainability classes were all about chemical sciences. In the kitchen classroom, students learnt how solids, liquids and gases behave in different ways and have observable properties. We looked at emulsions, where two liquids combined can turn into a semi-solid. Students put this into practice by making mayonnaise from scratch. Mayonnaise is an oil-in-water emulsion made by slowly whisking tiny droplets of oil into an egg yolk (which were kindly provided by out TPS chickens). From today our little chefs can now make and enjoy homemade mayonnaise without additives, preservatives and unnecessary packaging.
