Technology
2 total works
An explanation of the functional purposes of food and how foods can be combined and changed to create other properties. It covers the National Curriculum requirements for Key Stage Four in this area. Each individual ingredient, such as sugar, eggs or cereals, is featured in a double-page spread. For each one there is information on its structure, nutritional value, related quality and safety issues, plus details of its functional properties and their uses. Throughout the book, recipe ideas encourage the reader to test out their knowledge. The ingredients featured are: meat; fish; poultry; eggs; milk; cheese; cream; butter; margarine; yoghurt; sugar; vegetables; fruit; cereals; and cooking fats.
Explains the functional properties of food and how foods can be combined and changed to create other properties. Each individual ingredient (cereals, sugar, eggs, etc) is featured in a double-page spread with information on its structure, nutritional value, related quality and safety issues, plus details on its functional properties and their uses. Recipe ideas throughout the book encourage readers to test out their new knowledge. The ingredients featured are: meat, fish, poultry, eggs, milk, cheese, cream, butter, margarine, yoghurt, sugar, vegetables, fruit, cereals and cooking fats.