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SUCCESS WITH FOOD TECHNOLOGY. By Hazel King, Jane Tulloch and Tristram Shepard. Stanley Thornes Pounds 48.50.

This publication should help teachers struggling with food technology at key stage 3. Information sheets, worksheets and tasks, presented in a photocopiable format, are useful when under pressure.

However, I have reservations about the content. The publication is divided into three units, each providing basic information on ingredients, food processes, experiments and recipes, most of which is available elsewhere.

It doesn't conform to guidelines established two years ago for materials on food and nutrition. There is an over-emphasis on "good" and "bad" foods, which is now widely regarded as bad practice. Although "fat" and "sugar" are deemed "bad" here, two of the tasks suggested are to develop a cake and a cookie.

There are also typographical errors, out-of-date terminology and misleading descriptions of food and related processes. At Pounds 48.50, it is rather expensive, especially with the additional cost of photocopying.

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