Cause and Effect

What if I changed the sugar in a recipe with a different sort - golden syrup, molasses, icing sugar, artificial?
How will it affect the end product?

What makes the best hamburger patty? Does it need eggs? What does the egg do?

Flour! There are so many types, almond, rice, gluten free, gluten, wholemeal etc
Do they need cause any change in a recipe?


These are just some of the questions students asked themselves when determining what to investigate for cause and effect.