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supporting image for The effect of cooking on food - Fruit and vegetables
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Published: 05 March 2016
Authors:
- Fiona Dowling
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Teacher support sheets
Biology

The effect of cooking on food - Fruit and vegetables

Food preparation and nutrition
KS4 >

Resources to develop knowledge and understanding related to the working characteristics, functional and chemical properties of ingredients to achieve a particular result.

This unit contains introductory activities for fruit and vegetables and then goes on to investigate how to prevent or reduce enzymic browning.

Experiment
Fruit
Vegetables
Enzymic browning
Preservation
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