Fish Revision Guide
Product description
2010 food technology revision guide based on Fish. Larger than ever 63 pages,full of lots of new research and up to date information.
Contents
Fish and nutrition; Fish and sustainability; Fresh, chilled and frozen
Food hygiene; Temperature and food production; Chilled foods
Frozen food facts; Cooking food in the microwave; Quality foods
What is HACCP?; Quality and safety checks; Control systems for food systems
Cooking fish; Functional properties of nutrients; Properties and functions of ingredients
Functions of ingredients in food products; Tuna; Fish cakes
Coating fish products; Tuna and pasta bake; Fish pie
Smoked mackerel pate; Standard components; Designing new food products
Fish fingers; Quality assurance checks; Product analysis and evaluation
Packaging food; Food labelling; Target groups
Glossary; Crossword; Useful websites
There is no guarantee that this guide will meet any of the questions to be asked in the exam, so other research and revision will need to be done.
Each spread has questions and activities to help with revision.
Some of the work has come from our previous publications.
Please note that this resource will not be produced in hard copy.
Download is valid for single school licence.