by Anne Barnett (Author)
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.
Format: Hardcover
Pages: 96
Edition: New e.
Publisher: Heinemann Library
Published: 18 May 1999
ISBN 10: 0431048959
ISBN 13: 9780431048956