小厨师系列

小厨师系列之一:制作比萨饼

Learn to make the popular flat bread with exactly the toppings you want. Pupils learn all about proofing, punching, shaping, baking and enjoying their own creation – a tasty introduction to the science of bread making!

小朋友们一起亲手制作比萨饼,课程以简单英语辅以华语教授,学习各种“推、打、成型、烤” 制比萨饼的步骤!

学习目的 食物发酵,化学反应
人数 20 – 40学员
需时 2 小时
对象 小五或以上

 小厨师系列之二:制作糖果

Mixing sugar syrup at the right concentration and heating it to the right temperature are crucial to making candy. This process is a delicious art! But it is also a fascinating and precise science. When you are making candy, whether you realise it or not, you are a chemist – transforming matter from one state to another.

制作糖果必须把握适当温度和浓度,而在过程中您会不知不觉地变成小科学家。课程以简单英语辅以华语教授。

 学习目的 饱和溶液,沸点,化学反应,碳水化合物
人数 20 – 40学员
需时 2 小时
对象 中一或以上

小厨师系列之三:制作酸奶

鲜奶变酸了,怎办? 如果环境许可是可以变成一种潮流食品的。在显微镜下可看到这些有益细菌,及了解它对我们身体的影响。课程以简单英语辅以华语教授。

What happens when milk sours? If the conditions are right, it changes into a food that is becoming increasingly popular – yoghurt! Learn the art and science of making yoghurt. See useful bacteria under the microscope and find out some uses of yoghurt in our daily lives. Pick up a few interesting recipes along the way!

学习目的 奶类成份,奶发酵,益菌,无氧呼吸
人数 20 – 40学员
需时 2 小时
对象 中一或以上

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