Description
Introducing Food Additive Snap teaching resource, an invaluable educational tool designed to enhance your students’ understanding of food additives used in the food manufacturing process.
Based on the classic snap game, Food Additive Snap is played in groups of 4 to 6, with each student receiving a stack of cards. Every card in the deck features informative descriptions, captivating images, and examples of various food additives, along with common foods that contain these additives.
In addition to the traditional game, these cards offer endless possibilities for other engaging activities, perfect for keeping fast-finishing students entertained while solidifying their knowledge of food additives. Some other games that can be played with these careds include memory and PENS.
Complementing the cards is a comprehensive worksheet, meticulously crafted to reinforce students’ newfound understanding of food additives.
Designed to cater to students of diverse stages and learning levels, Food Additive Snap and its accompanying worksheet are adaptable resources that can be effectively utilised in various educational settings.
Pack includes:
- 24 Food Additive Snap cards.
- 2-page Additive Snap worksheet.
- Lesson Plan with teacher instructions.
Contributes to:
NSW Food Technology Years 7-10 Syllabus 2019
Food Product Development
- investigate the role of food additives in food processing
NSW Food Technology Stage 6 Syllabus
Food Manufacture
Students Learn about
- role of food additives in the manufacturing process
Western Australia Year 12 Syllabus Food Science and Technology
Unit 4 – The future of food
Properties of food
- factors that impact on the properties of food
- reviewing the food processing techniques used to control the accessibility and the consumability of food sources, including: application of cold by chilling, freezing, freeze-drying; application of heat by blanching, boiling, braising; evaporation; pasteurisation; canning/bottling; ultra-high temperature (UHT); dehydration; change of pH through the addition of acid and alkali; and additives, e.g. salt, antioxidants- additives – thickeners, anti-caking agents, humectants, colourings and flavourings, preservatives, and artificial sweeteners.
QLD Food & Nutrition 2019 General Senior Syllabus
Relevant to these dot points
Relevant to these dot points
- reviewing the food processing techniques used to control the accessibility and the consumability of food sources, including: application of cold by chilling, freezing, freeze-drying; application of heat by blanching, boiling, braising; evaporation; pasteurisation; canning/bottling; ultra-high temperature (UHT); dehydration; change of pH through the addition of acid and alkali; and additives, e.g. salt, antioxidants
- explaining the cooking and processing techniques used to improve the palatability of protein-based foods, including: canning; dehydration; change of pH through the addition of acid and alkali; additives, e.g. salt, antioxidants; physical manipulation, e.g. tenderisation, aeration; and application of heat, e.g. grilling, roasting, poaching, braising and frying
VCE Food Studies Syllabus
Unit 2 Food Makers
- the structure and purpose of the Food Standards Code, including use of food additives and food labelling regulations.
Vendor Information
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