Understanding Ingredients Pupil Book

by Ms Anne Barnett (Author)

• Used

  Paperback
  1998

  $3.38

  • Explanations of the properties of food to help students understand how ingredients behave and what we use them for.
  • Fully integrated tasks help students to develop their skills and understanding.
  • The photocopiable Teacher's Resource Pack contains extra materials to support your teaching.

• Used

  Hardcover
  1999

  $3.23

  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.