Name 4 reasons of how there is science in being a baker/pastry chef. me

1) Cooking bread/pastry's

2) Density reliant

3) Preserving Products

4) sugars used

Explanation:

1) When bread bakes a chemical reaction occurs

2) For any pastry or good to stay together you can't have the least dense parts on the bottom (can't put the icing on the bottom of a cupcake)

3) If pastries are not kept in a bacteria resistant environment (cold) they will start to be broken down by bacteria

4)Specific sugars must be used in order to create an edible treat. If you switch the composition of those sugars around you could get something that could kill a person.

the organisms are not adapted to live in some communities or habitats.

they deliver oxygen to the blood