The Science of Bread – Teacher Answers

Teacher answer key

1. Warm-up: answers will vary.
2. Vocabulary: gluten = a protein network formed in dough; elastic = able to stretch and return to shape; fermentation = a process in which microorganisms change sugars; carbon dioxide = a gas released by yeast; crust = the firm outer part of bread
3. Reading comprehension: 1) Gluten. 2) Gas. 3) Carbon dioxide. 4) Gases expand and proteins/starches change structure. 5) Ingredients, time, temperature and handling.
4. Grammar: 1) is added; 2) is mixed; 3) is trapped; 4) is baked
5. Listening script: “Professional bakers often allow dough to rest for a long time. Longer fermentation can change flavour and make the dough easier to handle. Temperature also matters because yeast works faster in warm conditions and more slowly in cool conditions.”
   Answers: 1) To ferment / develop. 2) Flavour and handling. 3) In warm conditions. 4) In cool conditions.
6. Speaking: answers will vary.
7. Something fun: answers will vary.
8. Writing: answers will vary. Encourage students to use details from the lesson and accurate target language.

Puzzle/Game: answers will vary. Encourage students to use lesson vocabulary and explain their choices.

Success criteria: this is a student self-check. No single answer is required.

For open-ended tasks, accept different answers when students can explain or support them clearly.