Information hand out for pupils on the functional and chemical properties of protein ingredients when setting a chilled or baked dish.
Great to aid those teaching the new AQA NEA1 Food Investigtaion task, that are none specialists.
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AQA Food Investigation Task NEA1 Research information
Three information booklets for pupils or none specialist teachers needing some guidance, for the research of the AQA Food Investigation Task 2018-19 for NEA1 Functional and Chemical properties of: 1. Protein for setting mixtures 2. Shortcrust pastry 3. Batters Feel free to tweek and edit for your own use.
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