Description
Book SynopsisWritten by leading food author Dr Anita Tull, this revision guide provides you with reassuring support as you study through the course, and all the essential knowledge you need to revise for your written exam. // The information is presented in a colourful and highly visual way. // Summaries are included for every topic in the course. // Mindmaps help you remember what you are revising. // Key terms you need for your exam answers are provided for every topic. // Activities help you learn the topics and test your knowledge. // Revision Tips give you ideas and suggestions about different ways of revising. // Exam skills and techniques are reinforced with a dedicated chapter of advice and guidance. // Practice exam-style questions (with answers available) enable you to test yourself and provide plenty of practice for the exam.
Trade Review"The engaging pages of this revision guide offer students plenty of useful techniques to help in a practical way, reinforce their learning, revise and prepare for the exam. The layout is clear and easy to follow and will encourage students to work through the book both in class and at home. With its attractive, bright, unpretentious layout and pertinent illustrations which relate to student's lives, this revision guide will stimulate and encourage revision. The extensive amount of different and differentiated revision activities, tips and advice provide support for both students and teachers." Joe Mann, Food Teachers Centre
Table of ContentsChapter 1: Nutrients; Chapter 2: Nutritional needs and health; Chapter 3: Cooking of food and heat transfer; Chapter 4: Functional and chemical properties of food; Chapter 5: Food spoilage and contamination; Chapter 6: Principles of food safety; Chapter 7: Factors affecting food choice; Chapter 8: British and international cuisines; Chapter 9: Sensory evaluation; Chapter 10: Environmental impact and sustainability; Chapter 11: Processing and production; Chapter 12: Getting ready for the written examination; Answers
