NEA 1 10 Tasks

Ten Tasks explore how to carry out Research, Investigation, Analysis and Evaluation for each Task for all exam boards.

Tasks – thickening sauces, raising agents, fats in pastry, flours in pastry, bread, pasta, cakes, changing sugars in cakes, eggs for setting and foams

All linked to science.

Shortcrust pastry changing the fats

Great resource! “I have used this to teach my students about Food Science. The book is very easy to follow and the experiments very accessible to students, it ideal for my GCSE classes.”