Provides the background skills, knowledge, and understanding required for the syllabuses. This book is organised into double-page spreads, and a index makes the book easy to use as a quick reference guide to support coursework, and useful as a revision source.

 

There are 160 pages in this book. This book was published 1998 by Oxford University Press .

Anita Tull is the author of several books including 'Food Technology: An Introduction' and 'Food Technology to GCSE'. Lyndsey Jackson is a principal examiner for a major awarding body. Jan Shally is a principal examiner for a major awarding body.

This book has the following chapters: THE DESIGN PROCESS; FOOD AS A MATERIAL; FOOD PROCESSING; PRIMARY PROCESSING; SECONDARY PROCESSING; WORKING WITH FOOD; FACTORS THAT AFFECT FOOD; THE FOOD PRODUCTION PROCESS; SYSTEMS AND CONTROLS; PRODUCT AND ANALYSIS AND TARGET GROUPS; QUALITY AND PRESENTATION; HEALTH AND SAFETY