Food science through practical application. Encouraging team work and ownership of learning. Experimental opportunities linking to NEA .
To develop knowledge and understanding of how a range of ingredients react when heated, are mechanically changed, or combined with other ingredients.
All worksheets included, key terminology defined and examples given.
What will they learn?
The functions of key ingredients – Flour, Fat, Sugar, Egg
How will learning take place?
Experimental work with ingredients, research, sharing of knowledge, recording of investigations, feedback of findings.
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£2.00