Recipes for Food Technology Junior Secondary Workbook PDF Download
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Author: Sally Lasslett
Publisher: Cambridge University Press
ISBN: 1107682193
Category : Education
Languages : en
Pages : 199
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Book Description
Author: Sally Lasslett
Publisher: Cambridge University Press
ISBN: 1107682193
Category : Education
Languages : en
Pages : 199
Get Book Here
Book Description
Author: Sally Lasslett
Publisher: Cambridge University Press
ISBN: 110769230X
Category : Education
Languages : en
Pages : 219
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Book Description
Author: Leanne Compton
Publisher:
ISBN: 9780195516029
Category : Cookery
Languages : en
Pages : 274
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Book Description
A fresh, fun and interactive approach to home economics for junior secondary school students that features over seventy recipes promoting fresh food and activity based learning. The teacher resource CD-ROM features black-line master activity worksheets and assessment tasks, shopping lists and answers to activities.
Author: Andrea Debbink
Publisher: Simon and Schuster
ISBN: 1683371291
Category : Juvenile Nonfiction
Languages : en
Pages : 112
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Book Description
Do you dream of being an artist, chef, or scientist? Did you know that in the kitchen, you can be all three at once? The kitchen is a place where art meets science. Most food science uses chemistry -- so once you understand a little chemistry, you'll be a better cook! This book features more than 30 delicious recipes; a fill-in-the-blank logbook to rate and review the recipes; and stories about chefs, inventors, and more.
Author: Jonathan Ferreira
Publisher:
ISBN: 9781482393033
Category : Cooking
Languages : en
Pages : 42
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Book Description
This book contains over 40 simple to follow recipes that are suitable for Children and Food Technology teachers.Each recipe has been tried and tested by a team of fully qualified Food technology teachers in the UK, with classes of 30 pupils. During this trial it was found that every pupil was able to follow the recipes easily with the longest recipe taking 50 minutes to prepare, cook and serve (including washing up).
Author: Williams - Sonoma Test Kitchen
Publisher: Simon and Schuster
ISBN: 1681880245
Category : Cooking
Languages : en
Pages : 38
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Book Description
Inside these pages you'll discover just how fun and easy cooking can be! Learn to make more than 30 delicious recipes, from breakfast and main courses to snacks and desserts, and impress your family and friends while your cooking skills blossom.
Author: Mabel Thacher Wellman
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 364
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Book Description
Author: America's Test Kitchen Kids
Publisher: America's Test Kitchen
ISBN: 1948703661
Category : Juvenile Nonfiction
Languages : en
Pages : 241
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Book Description
America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs. Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.
Author: Jonathan Ferreira
Publisher:
ISBN: 9781468160499
Category :
Languages : en
Pages : 38
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Book Description
This book contains over 30 simple to follow recipes that are suitable for Children and Food Technology teachers.Each recipe has been tried and tested by a team of fully qualified Food technology teachers in the UK, with classes of 30 pupils. During this trial it was found that every pupil was able to follow the recipes easily with the longest recipe taking 50 minutes to prepare, cook and serve (including washing up).
Author: Joan D'Amico
Publisher: Jossey-Bass
ISBN: 9780471310457
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
What melts in your mouth and not in your hands, plumps when youcook it, and comes in more than forty-eight scrumptious flavors?Give up? The correct answer is: Science! With The Science Chef you'll learn loads of basic science by doingfun, easy-to-perform cooking projects. And you get to eat theresults when you're finished! Why do onions make you cry? How does yeast make bread rise? Whatmakes popcorn pop, whipped cream frothy, and angel food cakefluffy? You'll discover the scientific answers to these and dozensof other tasty mysteries when you prepare kid-tested recipes foreverything from Cinnamon Toast and Basic Baked Potatoes toStromboli Pizzoli and Monkey Bread. Whether you're a beginner or an experienced cook, you can become agreat Science Chef. All 100 experiments and recipes require onlycommon ingredients and standard kitchen utensils. And The ScienceChef includes rules for kitchen safety and cleanup, plus a completenutrition guide.
