The Egg PDF & powerpoint
Product description
Save £10 when bought together. Download is valid for a single user licence
PDF
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
Powerpoint
Egg Powerpoint with slides, images and short videos to help with GCSE revision. Includes revision slides which link to the Egg book. Slides show, Functions and properties of eggs in products, Emulsifying and colloids, Egg safety, Standard components, Eggs in manufacturing, Quality Assurance, HACCP, Tips on answering exam questions