The effect of heating on food

• Food Preparation and Nutrition
• Upper Secondary (Key Stage 4)
• GCSE

Learning outcome

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

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

And now

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

Finally

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

Extension

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