Why do we cook food - the effect of cooking on food

This powerpoint, worksheets and workbook has been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.

The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.

It focuses on : Why we cook - including denaturation, starch degradation, maillard reaction and caramelisation

I LOVE THIS LESSON (it takes me more than one less). Students complete small experiments to demonstrate why we cook.

They need one slice of bread, one egg, one carrot and ingredients for a simple white sauce.

The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the workbook.

This powerpoint will last a couple of lessons.

There is one workbook which is 8 pages long and is to be used alongside the powerpoint which is 15 pages long.

The resources can be edited.

I hope that this saves you some time.