Creative resources for teaching
Health and Food Technology
Starting with blank frames, each page builds as you click through the presentation. Video gives an example of one presentation.
The pack contains 21 PowerPoint presentations:
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One 'Ingredients League' title page that can be used at the beginning of each lesson.
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20 comic-style pages teaching the properties of each ingredient. See all pages below - click to enlarge.
Previews...
The functional properties of flour - gelatinisation. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of flour - fermentation. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of flour - dextrinisation. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of flour - flavour, colour, nutrition. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of sugar - carmelisation. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of sugar - crystallisation. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of sugar - aeration. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of sugar - flavour, preservation. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of fat - aeration (creaming). SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of fat - aeration (rubbing in). SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of fat - shortening. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of fat - flavour, colour, preservation. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of eggs - aeration. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of eggs - emulsification. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of eggs - coagulation. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of eggs - binding. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of eggs - flavour, colour, nutrition. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of liquid - gelatinisation. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of liquid - aeration. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.
The functional properties of liquid - nutrition. SQA Health & Food Technology National 4/5 - Food Product Development - the functional properties of different ingredients in food products.