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.
Stage 5 Food Technology Years 7-10 Syllabus 2019
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.
Resource Type: Digital Resource, PowerPoint, Recipe and worksheet
Digital File Type: PowerPoint, PDF (Acrobat) Document File
Units Sold: 3
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