Food Science You Can Eat is ready

food science bookFood Science You Can Eat is ready as a download.

72 photocopiable pages with food science terms needed for

Food Preparation and Nutrition GCSE 2016

Things you need to know –

Dextrinisation, caramelisation, gelatinisation, shortening, aeration, plasticity, emulsification, coagulation, foam formation, gluten formation, acid denature, enzymic browning, oxidation.

Learn about science as you cook, with recipes linked to the science terms.

Sticky pastryFind out why pastry becomes tough.

Experiment with raising agents.

Make gluten balls.

Fry a cheese crisp.

gluten balls

Download our free crossword Food Science to test your knowledge.

The book shows how you can use the Nutrition Program to do star profiles of your experiments and compare results.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s