The effect of heating on food

Learning outcome

To start to become familiar with the food science issues around heating food.

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Slide 1: Tekstslide

Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

In deze les zitten 27 slides, met tekstslides en 6 videos.

Lesduur is: 60 min

Onderdelen in deze les

Learning outcome

To start to become familiar with the food science issues around heating food.

Slide 1 - Tekstslide

Slide 2 - Tekstslide

Slide 3 - Tekstslide

Slide 4 - Tekstslide

Slide 5 - Tekstslide

Slide 6 - Tekstslide

Slide 7 - Tekstslide

Slide 8 - Video

Slide 9 - Tekstslide

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Slide 15 - Video

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Slide 17 - Video

Slide 18 - Tekstslide

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Slide 20 - Video

Slide 21 - Tekstslide

Slide 22 - Video

Slide 23 - Video

Do now...

Go to P68 of the digital textbook (or paper one if out) and make notes on why we cook food, including examples.

A reminder of the login details:

SCLF4

STUDENT 4

Slide 24 - Tekstslide

And now

Read the textbook P70-72 on methods of cooking food and make notes.

Slide 25 - Tekstslide

Finally

Read p72-74 on what happens to protein, fat and carbohydrate when it is heated and make notes.

Slide 26 - Tekstslide

Extension

Have a go at the exam questions 1-11 on p83 of the textbook.

Slide 27 - Tekstslide

The Science of Ingredients: Achieving Results through Working Characteristics and Properties

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