Approved by AQA, this student book offers high quality support you can trust. Written by renowned author Anita Tull and Garry Littlewood, this resource is designed to be the most motivating...

In this lesson, pupils explore the functional properties of food. They learn about the Maillard reaction, dextrinisation, caramelisation, gelatinisation and other characteristics of carbohydrates as well as the properties of protein and fats and how these contribute to the appearance, taste and texture of food.

The Action Against Stunting (AAS) p...