Listing all results (384)
This resources encourages students to learn why a raising agent is used in food products including key terms such as gas, expands, heated, trapped, volume, texture, structure
This resource includes an introductory powerpoint (including a video) and a data recording sheet. It has an experiment sheet which will also aid with NEA assessment.
Powerpoint to develop sauce making skills, recipe: Creamy Ham and Pasta Bake Using a Roux, gelatinisation
Creamy pasta bake practical using a roux
This covers the following practical skills:
Preparation skills: Sauce making
Skill 2: Knife skills: bridge hold, claw grip, peel, slice
Skill 3: Preparing fruit and vegetables, peel, pipe
Skill 8: Sauce demonstrating starch gelatinisation:...
Function and chemical properties of food – denaturation and coagulation -lemon curd recipe
Practical work and activity sheet with video
Lesson on ingredient functions in bread and a yeast experiment.
Processed foods - chicken nuggets and burgers. Lesson on taste testing and comparing premade vs homemade chicken nuggets.
Powerpoint explaining enzymatic browning linking in with healthy eating and fruit salad.
Powerpoint and differentiated worksheets on making bread and the ingredient functions. Yeast experiement.
Information/help sheet explaining the science behind making butter with double cream