Understanding Ingredients Lib Ed Paper - Couverture rigide

Barnett, Anne

Couverture rigide

ISBN 10 : 0431048959 ISBN 13 : 9780431048956

Editeur : Raintree, 1999

Synopsis

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.

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: 1999
• Langue: anglais
• ISBN 10: 0431048959
• ISBN 13: 9780431048956
• Reliure: Relié
• Nombre de pages: 96
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible