<ul> <li>PowerPoint which introduces 4 fat processes (plasticity, emulsification, aeration and shortening)</li> <li>Includes starter quiz on fats</li> <li>Includes exam question plenary</li> <li>Ideal for GCSE Food Prep and Nutrition</li> </ul>

<p>A series of 15 PowerPoint lessons covering all of Component 3 Learning Aim A.<br /> Includes sample exam questions and case studies throughout.<br /> Each lesson lasts approx 1 hour.</p>