No products in the cart.

Functional Properties of Food PowerPoint Pack – Digital

Textiles Types of Fabric Posters – Digital
Textiles Marketing Strategies – Digital
Fabric Colouration & Manipulation Technique Manual – Digital
Environmental Impacts of Textiles- Digital
Cultural Perspectives of Textiles – Digital
Functional Properties of Fabric, Yarn and Fibre – Digital
Snack Pillow Pattern – Digital
Waist Bag Pattern – Digital
Kimono Pattern and Instructions- Digital
Sale!

Functional Properties of Food PowerPoint Pack – Digital

$29.99 $25.99 + GST

- +

Product Description

An engaging way to introduce students to the functional properties of food!

A great PowerPoint pack to help students understand the complex information surrounding the functional properties of food. This resource can be used from Years 9 – Year 12.
This resource includes a PowerPoint presentation that outlines the functional properties of food and gives student real examples that relate directly to the Berry Meringue Cupcake recipe. This recipe is included for you to complete as a practical lesson with your students. There is also a 5-page student worksheet on the functional properties of food for students to complete after seeing the PowerPoint and cooking the cupcakes.

Pack includes:

  • 23-page Functional Properties of Food PowerPoint
  • 5-page student worksheet
  • Berry Meringue Cupcake Recipe

 

Relevant to:

Stage 5 Food Technology Years 7-10 Syllabus 2019

  • describes the physical and chemical properties of a variety of foods FT5-3
  • investigate functional properties of food, for example: (ACTDEK045)
    • denaturation of proteins
    • dextrinisation of carbohydrates
    • emulsification of lipids

 

Stage 6 from Food Technology Stage 6 Syllabus 2013

Preliminary Food Technology

P2.2     identifies and explains the sensory characteristics and functional properties of food

P4.4     applies an understanding of the sensory characteristics and functional properties of food to the preparation of food products.

  • functional properties of food, including:
  • the role of proteins in denaturing, coagulation, gelation, foaming and browning
  • the role of carbohydrates in gelatinising, dextrinising, caramelising and crystallising
  • the role of fats in emulsifying and aerating

 

Resource Type: Digital Resource, PowerPoint, Recipe and worksheet

Digital File Type: PowerPoint, PDF (Acrobat) Document File

 

Copyright information:

Purchasing this product grants permission for use by one teacher in his or her own classroom. If you intend to share with others, please purchase an additional pack.

Please be aware that any company content, resources and materials purchased from Teacher Professional Development is permitted to one (1) user licence.

Teacher Professional Development own and maintain the intellectual property rights to their Resources and grant licenses to use such Resources and materials. When you purchase a Resource from TPD, you are also purchasing a license to use the Resource in accordance with the terms of this Resource Licensing Policy.

All other uses are prohibited without written consent. It is in violation of the Copyright Act to share, reproduce, redistribute, sell, broadcast, rent, share, lend, modify, adapt, edit, create derivative works of, license, or otherwise transfer or use any company course content unless we give you explicit permission to do so. Company course content is licenced, and not sold, to you. Instructors may not grant you licence rights to content you access or acquire through the services, and any such direct licence shall be null and void and a violation of these Terms. You may not post or otherwise make any TPD Resource available on any website, forum or other medium.

Teacher Professional Development