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Do you find teaching the functional properties of food challenging? This comprehensive Functional Properties of Food Eggsperts resource has got your back!
Use the information posters in this pack to explicitly teach students about the functional properties of food and the factors that affect them. Then use the student worksheet to allow students to apply their own knowledge to reinforce the content. The worksheets incorporate an explain scaffold and an extended response to stretch student understanding and promote knowledge growth.
Includes a fun and interactive Eggspert game. Check student understanding through gamification by playing the Functional Properties of Food Eggspert game. Students have to identify functional properties of food based on a variety of clues, provided by you on the clue cards. The game is played in teams allowing students to collaborate and support each other’s learning.
This was developed as an all inclusive resource that helps students explore their knowledge and reinforce their understanding of the functional properties of food and the factors that affect them. Sample answers to the student worksheets are provided as a guide only.
Use this resource to save planning time and ensure that your students have a comprehensive understanding of the functional properties of food and the factors that affect them.
Pack includes:
12 x A4 Functional Properties of Food Information Posters
11 x Functional Properties of Food Eggsperts Clue Cards
6 x A4 Team Score Sheets
5 x A4 Teacher Score Cards
8-page student worksheet with explain question scaffolded and extended response
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
investigating how denaturation of animal and plant protein-based food affects the sensory properties and structure of food, including
investigating foam formation and stability by dispersing gas in a protein matrix, including meringues
analysing the information and data from experimentation to explain the difference between denaturation and coagulation
4.4 Topic 2: Carbohydrate
using food science experiments, to identify how food components interact with the manipulation of temperature and chemical and functional properties of carbohydrate-based food, including
gelatinisation, by: explaining that gelatinisation occurs when liquids containing starch are heated; explaining that gelatinisation has three stages and is affected by the type of starch, temperature, and the quantity of tenderiser and type of acid used; experimenting with different types of starch to identify how they react in the gelatinisation process, including wheat flour, cornflour, potato starch and tapioca; recording and analysing results of experiments and drawing conclusions to determine which products would suit different formulations, comparing characteristics of appearance, taste, texture, flavour and aroma
crystallisation and nucleation, by: explaining crystallisation as a processing technique that is used to separate a solid dissolved in a solution from the liquid; explaining that nucleation is the formation of a crystal from a solution, a liquid or a vapour; demonstrating and comprehend crystallisation and nucleation, including super-saturated solutions, using sugar and water
caramelisation, by: recognising that caramelisation is a type of non-enzymatic browning; explaining that caramelisation is the oxidation of sugar
dextrinisation, by: explaining that dextrinisation is the process involving the browning of starch foods when they are subjected to dry heat and is defined as the breakdown of starch into dextrins or disaccharides; experimenting with carbohydrate-based food to demonstrate and comprehend dextrinisation, including dry heat application to starch-based end-products, e.g. roux and starch browning to change the end-product colour and flavour of a thickened liquid or food
gelification, by: defining gelification as the process of converting liquid substances into a solid gelatinous form with the help of a gelling agent, e.g. agar-agar, gelatine, carrageenan, gellan gum, pectin and methylcellulose carbohydrate; experimenting using gelling agents, g. using agar-agar to make soup noodles or cream cheese noodles
the functional properties of protein, sugar, starch, fats and oils in food, and the physical and chemical changes that occur to these components during preparation and cooking including dextrinisation, caramelisation, gelatinisation, emulsification, denaturation and coagulation, aeration, and the Maillard reaction.
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kara osborne (Verified user) –
Cannot wait to teach it in term 2 Thankyou
Robyn Kelly (Verified user) –
Although specifically aimed at Stage 6, a great resource for Stage 5 also.
Debbie Baker (Verified user) –
Good product, professionally set out
Kendall BRIGGS (Verified user) –
Fantastic comprehensive resources, easy to follow Teacher instructions, allowing Ss of various capabilities to comprehend content and succeed.
Cathy Chittick (Verified user) –