This powerpoint 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 : Conserving nutritive value, modifiying nutritive value, and improving palatability of a dish.
The powerpoint includes: Think Pair Shares, facts, exam style question and tasks. It also works alongside the workbook.
There is one workbook which is 6 pages long and is to be used alongside the powerpoint which is 11 pages long.
The resources can be edited.
I hope that this saves you some time.
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£2.00