6 GCSE Design & Technology: Food Technology resources
Section 2: Food Science - Chapter 3: Cooking of food and heat transfer - 1: Why food is cooked and how heat is transferred to food
GCSE, Design & Technology: Food Technology
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Section 2: Food Science - Chapter 4: Functional and chemical properties of food - 4: Raising agents
GCSE, Design & Technology: Food Technology
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Section 2: Food Science - Chapter 3: Cooking of food and heat transfer - 2: Selecting appropriate cooking methods
GCSE, Design & Technology: Food Technology
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Section 2: Food Science - Chapter 4: Functional and chemical properties of food - 1: Proteins
GCSE, Design & Technology: Food Technology
Revision notes
Section 2: Food Science - Chapter 4: Functional and chemical properties of food - 2: Carbohydrates
GCSE, Design & Technology: Food Technology
Revision notes
Section 2: Food Science - Chapter 4: Functional and chemical properties of food - 3: Fats and oils
GCSE, Design & Technology: Food Technology
Revision notes