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supporting image for The effect of cooking on food - Meat and fish
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Published: 05 March 2016
Authors:
- Fiona Dowling
Related Resources
Student support sheets
Biology
A level lab book
Biology

The effect of cooking on food - Meat and fish

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 meat and fish and then goes on to investigate whether a tough cut of meat can be tenderised by applying mechanical forces.

Experiment
Meat and fish
Tenderising
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