A complete Study and Revision Guide to support students throughout their course: from day-to-day study to final revision. Course content, questions, teaching help and model answers in stunning full-colour designs. Complete coverage of all topics required for the Study & Revision of Food Technology as part of a GCSE Design & Technology course. Appropriate for all of the syllabuses offered by the major awarding bodies, including AQA, Edexcel and OCR.

 

This book is part of a book series called Collins Study And Revision Guides .

This book is aimed at children in secondary school.

There are 256 pages in this book. This book was published 2000 by HarperCollins Publishers .

Jill Robinson and Jenny Hotson, Series edited by Jayne de Courcy

This book has the following chapters: Part 1: Coursework: research; general criteria; design ideas; specification development; evaluation; use of information technology; systems and control; presentation techniques; making skills. Part 2: Food manufacture, production and processing: product evaluation; sensory evaluation; properties of food materials; food processing; standard components; food commodities; measurement, ratio and proportion; additives; alternative ingredients; industrial food production systems; manufacturing processes; quality control; risk assessment; temperature; product information; packaging.