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.
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Understanding Ingredients Lib Ed Paper (Technology)
Seller: WeBuyBooks, Rossendale, LANCS, United Kingdom
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Condition: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Ex library copy with usual stamps & stickers. Seller Inventory # rev4739602439
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Understanding Ingredients
Seller: Better World Books Ltd, Dunfermline, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 15518720-20
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