Understanding Ingredients (Cased) - Couverture rigide

Barnett, Anne

Couverture rigide

ISBN 10 : 0431048940 ISBN 13 : 9780431048949

Editeur : Raintree, 1998

Synopsis

Explains the functional properties of food and how foods can be combined and changed to create other properties. Each individual ingredient (cereals, sugar, eggs, etc) is featured in a double-page spread with information on its structure, nutritional value, related quality and safety issues, plus details on its functional properties and their uses. Recipe ideas throughout the book encourage readers to test out their new knowledge. The ingredients featured are: meat, fish, poultry, eggs, milk, cheese, cream, butter, margarine, yoghurt, sugar, vegetables, fruit, cereals and cooking fats.

A propos du livre

Présentation de l'éditeur

This work is a guide to the properties of food. With information on what ingredients do and how they behave in different situations, it provides pupils with what they need for Key Stage 3 and GCSE. This teacher's pack contains photocopiable information sheets and practical task sheets.

Détails de l'édition

• Éditeur: Raintree
• Date d'édition: 1998
• Langue: anglais
• ISBN 10: 0431048940
• ISBN 13: 9780431048949
• Reliure: Relié
• Nombre de pages: 96
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible