Understanding ingredients
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.
Show health and safety information
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