Whipped cream

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/whipped-cream

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the emulsion type?Unstable oil-in-water emulsion transformed into an aerated foam
2. What is the stabilizing network?Formed by aggregated fat globules enclosing air bubbles
3. What makes whipped cream so fluffy?Whisking adds air into the cream and the fat in the cream clumps together to trap the air in tiny bubbles, creating a light, airy foam.
4. Why does whipped cream need a certain amount of fat?Cream that has about 30-36% fat builds a strong network that holds the air bubbles. If there is too little fat, the foam falls apart, and if there is too much, it can turn into butter before it becomes stable.

Physicochemical: Relating to the physical and chemical properties of a substance or process.
Rheology: The study of the flow of matter, primarily in a liquid or gas state, but also as soft solids.
Syneresis: The expulsion of liquid from a gel or solid material, often seen as 'weeping' in whipped cream.