The Egg book 2009 - download
Product description
Revision guide for 2009 exam
57 pages of photocopiable spreads with questions.
Contents: Functions of food ingredients in food products
Ingredients used in cooking
Functions of ingredients in food products
Special dietary needs
Properties and functions of ingredients and eggs
Function of nutrients
Food hygiene, Quality foods
Food production systems
What is HACCP?, Safety and Quality Checks
Designing new food products
CAM in food production, Quality Checking – what went wrong
Glossary of terms
Crossword
Note – this pack needs supporting with your own revision, as there is no guarantee that the pages cover the exam questions.
Download is valid for single user licence – please purchase the number of licences you require.