Wobbletastic Fruit Jelly
Students will undertake an investigation into Jelly
Wk 1- Strength testing Jelly by Fair test.
3 different sorts of jelly cubes will be squashed under fair conditions to select the jelly to be used in wk 2.
Wk 2- Enzymes and Jelly
Students will plan a fair test to investigate which fruits affect the structure of jelly. Small drops of fruit puree will be placed on a petri dish of jelly and monitoring over time. Students will consider their results when planning their Jelly for wk 3
Wk 3-Food science-Jelly
Students will make a mult layered jelly including fruit to take home and eat.
G+T students will be offered the opportunity to write this investigation up over half term for a CREST award.