Recipes for Food Technology Middle Secondary Workbook PDF Download
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Author: Sally Lasslett
Publisher: Cambridge University Press
ISBN: 110769230X
Category : Education
Languages : en
Pages : 219
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Book Description
Author: Sally Lasslett
Publisher: Cambridge University Press
ISBN: 110769230X
Category : Education
Languages : en
Pages : 219
Get Book Here
Book Description
Author: Sally Lasslett
Publisher: Cambridge University Press
ISBN: 1107682193
Category : Education
Languages : en
Pages : 199
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Book Description
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: Geraldine Blake
Publisher:
ISBN: 9780123604705
Category : Cooking
Languages : en
Pages : 298
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Book Description
".. written to meet all the requirements of the new (2005) New South Wales 7-10 Food Technology syllabus"--Cover, text.
Author: Leanne Compton
Publisher:
ISBN: 9780195514858
Category : Cookery
Languages : en
Pages : 218
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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.
Author: Amber Fanning
Publisher:
ISBN: 9780733955259
Category : Food
Languages : en
Pages : 227
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Book Description
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: Glenis Heath
Publisher:
ISBN: 9781442525238
Category : Food industry and trade
Languages : en
Pages : 303
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Book Description
FOOD SOLUTIONS UNITS 1&2 is an exciting student resource that has been written specifically for the revised VCE Food and Technology study design. The new edition has been thoroughly updated to support the revised study design with a clear focus on providing students with key knowledge and skills that will allow them to achieve success in this study. The chapters in each text follow the study design, working through each of the units in the study in sequence. The student books have been designed in full colour and reflect the approach taken by the Food by Design VELS edition student book. Production activities have been organised at the end of each chapter for ease of use. The student books also contain a range of key features including: key definitions in line with those identified in the glossary of the study design activities that reinforce key skills and knowledge of the course and are graduated in their degree of difficulty, production activities and recipes that directly assist students to gain a better understanding of the physical, chemical, sensory and functional properties of food. the evaluation questions which follow the production activities test students knowledge and understanding of the links between their practical and theoretical work. Updated information and range of relevant case studies and examples from the food industry which reflect current industry practice, banks of 'Understanding the text' questions throughout each chapter enable students to review their skills and knowledge, 'Preparing for exams' sections to develop students' ability to analyse and synthesise key knowledge in preparation for School Assessed Coursework and the final examinations. The third edition of these successful texts has been written in a student friendly style enabling all students to readily access the information
Author: Hazel King
Publisher:
ISBN: 9780431140650
Category : Food
Languages : en
Pages : 48
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Book Description
Provides a wide picture of practical food education, food technology and the food industry, for GCSE and vocational catering students. Reflects current topics and recent KS3/KS4 curriculum developments. Includes case studies, interviews, and key technical and industrial data.
Author: Z. Sibel Ozilgen
Publisher: CRC Press
ISBN: 0429944918
Category : Health & Fitness
Languages : en
Pages : 392
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Book Description
With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process. This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. Features: Experiments and recipes form the basic means of teaching culinary chemistry Features new chapters on food hygiene and safety, kitchen terminology, and taste pairing Employs real kitchen practices to explain the subjects Covers traditional food chemistry including water in culinary transformations, protein, carbohydrates, fats, sensorial properties Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. The book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters. Written at the undergraduate level, this book is designed for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing.
