This resource includes three worksheets on Food Investigation Tasks on the following experiments :
Maillard Reaction
Kneading Bread Dough
Relaxation of gluten in shortcrust pastry
Suitable for the new GCSE Food Prep and Nutrition Specification
Maillard Reaction
Kneading Bread Dough
Relaxation of gluten in shortcrust pastry
Suitable for the new GCSE Food Prep and Nutrition Specification
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