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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: Slide
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

This lesson contains 27 slides, with text slides and 6 videos.

time-iconLesson duration is: 60 min

Items in this lesson

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

Slide 1 - Slide

Slide 2 - Slide

Slide 3 - Slide

Slide 4 - Slide

Slide 5 - Slide

Slide 6 - Slide

Slide 7 - Slide

Slide 8 - Video

Slide 9 - Slide

Slide 10 - Slide

Slide 11 - Slide

Slide 12 - Slide

Slide 13 - Slide

Slide 14 - Slide

Slide 15 - Video

Slide 16 - Slide

Slide 17 - Video

Slide 18 - Slide

Slide 19 - Slide

Slide 20 - Video

Slide 21 - Slide

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 - Slide

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

Slide 25 - Slide

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

Slide 26 - Slide

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

Slide 27 - Slide

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