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Booklets to support teaching food practical

4 booklets to purchase designed to accompany practical cooking.

Is it done?   Is it thick?  Will it work?  Is it safe?

These are answered in straightforward, jargon-free explanations of the science of browning, thickening, how ingredients work together and food safety. Understanding characteristics of ingredients, developing food science literacy.

The booklets offer teachers, and their students, informative insights into ingredients and processes, allowing them to develop creative, technical and practical expertise. 



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What are Food Science Tutorials?

Food Science tutorials are video presentations for food teacher training covering the food science of proteins, fats and carbohydrates.  Three separate narrated presentations cover the chemical and physical aspects of each of the major food groups.

Topics are fully illustrated and cover all the food science requirements of the GCSE Food Preparation and Nutrition examination for all examination boards. (AQA, Eduqas and OCR)

The narrations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards.  Coverage is designed to meet the needs of practical food work whilst also including molecular level science.  Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.


Aims:  Food Science tutorials aim to help food teachers

·      Teach food science with confidence

·      Improve knowledge and understanding of food science

·      Develop better food science teaching at Key Stage 3 and 4

·      Raise standards by delivering better food science within practical food lessons

Objectives: to help teachers in the following ways

·      Develop competence in delivering food science in all Key Stages

·      Understand the chemical and physical make-up of proteins, fats and carbohydrates

·      To prepare for food investigations (NEA 1) for GCSE assessment. (15% of GCSE)

·      Apply food science to food preparation processes and cooking

·      Improve the use of technical vocabulary and scientific terms

·      To make links between heat transfer methods, working properties and characteristics of food ingredients.

Other features:

Learning activity and check pages provide links to extend learning opportunities at regular intervals throughout the tutorials.

Questions are set at the end of each section to check teacher competence.

Glossary of key words and scientific terminology are provided to support better food teaching.


What is the content of the tutorial nos 1 PROTEIN TUTORIAL over 80 slides covering topics as follows:

Slides 1 - 11

About the tutorial, why food science, fascinating food science.

Specification related learning activity and check

Slides 12 - 22

Protein chemistry, protein formula, protein linkages, amino acids, how do amino acids link, 4 structures of protein molecules

Learning activity and check

Slides 23 - 40

Protein nutrition, high biological value, low biological value, complementation, protein pool.

Meat proteins, changes in meat proteins during cooking,  Maillard reaction,  Marinades, Fish and fish proteins, effect of heat on fish proteins

Learning activity and check

Slides 41 - 54

Soya protein.

Egg white proteins, denaturation of egg white protein; protein coagulation; protein, aeration and foam.

Learning activity and check

Slides 55 - 72

Milk proteins, food investigation,

Cheese formation, effect of acid and enzymes on milk proteins, denaturing cheese proteins

Learning activity and check

Slides 73 - 79

Wheat proteins, gluten formation, Effect of heat on gluten, effect of sugar and fat on gluten

Learning activity and check

Slides 79 - 82

Glossary, notes page and certificate

2. CARBOHYDRATES TUTORIAL  has over 130 slides covering the following topics:

Slides 1 - 10

Links to Food Teachers Professional Portfolio

The reasons for food science in the curriculum

Making food science fascinating

Learning links to examination boards

Slides 11 - 29

Chemical formula; Monosaccharides Disaccharides and Polysaccharides

Dextrins and Food investigations

Learning checks and activities


Slide 30 - 73

Functional properties of carbohydrate sugars,

sweetness,  caramelisation, application of heat transfer and caramelisation, caramelisation and food investigations, Maillard reaction browning,

Aeration, aeration and food investigations,

Learning checks and activities

Slides 74 - 81

Preservation and syneresis,

Sugar providing Texture,flavour and colour

Stabilising action of sugar

Learning checks and activities

Slides 82 - 97

Starches – formation and types

Gelatinisation as a scientific process; in blended sauce; in roux sauce.

Learning check and activity

Slides 98 - 112

Infused sauces, Retrogradation, Starch types and thickeners, Modified starch

Slides 113 - 117

Viscosity, using a viscosity chart

Learning activity and check

Slides 118 - 128

Rice and other pasta foods

Pasta and food investigations with pasta

129 - 132

Glossary, notes pages and certificate

3. FATS AND OILS TUTORIAL has 80 slides  covering the following topics:

Slides 1 - 6

About the tutorial; why food science;

Specification learning activity and check

Slides 7 - 21

Chemistry of fats and oils, Chemical formula

Triglyceride formation

Function of Fatty acids, examples

Long chain fatty acids

Learning activity and check

Slides 22 – 29

Saturated fatty acids, Hydrogenation

Omega fats and oils,

Function of fats and oils

Plasticity of fats and oils

Learning activity and check

Slide 30 - 40

Shortening as a functional process

Investigating heat transfer


Learning activity and check

Slides 41 - 50

Rich laminated pastries, puff pastry, Danish pastries, filo pastry

Food Investigation

Learning activity and check

Slides 51 – 68

Emulsions,  emulsifying agents and how they work, Hollandaise sauce, mayonnaise processes, fats and frying, temperatures,

Learning activity and check

Slides 69 -73

Rancidity, butter formation, butter making science

Slides - end

Glossary, notes pages and certificate



Key Words
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