Yorkshire pudding

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/yorkshire-pudding

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 primary cooking method?Baked in a hot oven, often utilizing preheated fat
2. What is the key scientific principle?Rapid steam expansion from water in batter causes puffing
3. Why does Yorkshire pudding puff up?When the cold batter hits the very hot oven, the water inside turns into steam and expands, making the pudding puff up. The heat also cooks the eggs and flour, giving it a firm shape.
4. How do you make a Yorkshire pudding?First preheat the oven to over 200°C (400°F) and heat fat in a tin. Then pour the cold batter into the hot tin and bake until it rises and turns golden.

Denaturation: The process where proteins change their structure due to heat or other factors.
Gelatinization: The process where starch granules absorb water and swell when heated.
Maillard Reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.