The effect of heating on food

Learning outcome

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

1 / 27

Slide 1: Diapositive

Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Cette leçon contient 27 diapositives, avec diapositives de texte et 6 vidéos.

La durée de la leçon est: 60 min

Éléments de cette leçon

Learning outcome

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

Slide 1 - Diapositive

Slide 2 - Diapositive

Slide 3 - Diapositive

Slide 4 - Diapositive

Slide 5 - Diapositive

Slide 6 - Diapositive

Slide 7 - Diapositive

Slide 8 - Vidéo

Slide 9 - Diapositive

Slide 10 - Diapositive

Slide 11 - Diapositive

Slide 12 - Diapositive

Slide 13 - Diapositive

Slide 14 - Diapositive

Slide 15 - Vidéo

Slide 16 - Diapositive

Slide 17 - Vidéo

Slide 18 - Diapositive

Slide 19 - Diapositive

Slide 20 - Vidéo

Slide 21 - Diapositive

Slide 22 - Vidéo

Slide 23 - Vidéo

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 - Diapositive

And now

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

Slide 25 - Diapositive

Finally

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

Slide 26 - Diapositive

Extension

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

Slide 27 - Diapositive

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

Mai 2023 - Leçon avec 22 diapositives