Download AQA GCSE Design and Technology by Andrea Robinson; Elaine Wigley PDF

By Andrea Robinson; Elaine Wigley

Creativity and sensible talents are absolutely associated with underpinning wisdom during this new textbook for AQA GCSE layout and know-how: foodstuff Technology.

content material: disguise; Contents; 1 fabrics and elements --
realizing the dietary homes of nutrients; 2 realizing the sensible houses of foodstuff; three Use of normal parts in foodstuff processing; four foodstuff talents and methods; five layout and marketplace impacts --
elements affecting people's collection of nutrients; 6 layout and industry impacts --
investigating layout possibilities; 7 the advance of a nutrients product prototype; eight layout and industry affects --
labelling, packaging, product details and codes of perform; nine The use, want and impact of additions; 10 utilizing instruments and gear. eleven garage of meals and nutrients products12 production and large-scale creation; thirteen Technological improvement; 14 The managed evaluation; Index.
summary: Creativity and sensible abilities are absolutely associated with underpinning wisdom during this new textbook for AQA GCSE layout and know-how: meals expertise

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Milk can also be obtained from other sources, for example, sheep, goats and soya. Using a nutrition software package, investigate the nutritional content of three different types of milk. 2. 10? 3. Why do you think there is a market for different types of milk? 49 AQA Design and Technology for GCSE: Milk can be processed to produce other types of milk, such as dried milk powder, condensed and evaporated milk. It can also be made into other products such as yoghurt, cream and cheese. Activity Investigate the range of milk products available.

Design some promotional material to give a new mum some ideas for weaning foods for a 9-month-old baby. Lacto-ovo vegetarians can choose from a wide range of food products and recipes, and they have no problem at all in obtaining the essential amino acids for proteins or a wide range of vitamins and minerals. Quorn®, a commercially made mycoprotein, is an excellent meat substitute for lacto-ovo vegetarians, but vegans cannot eat it as it contains egg white. Cheese, eggs, nuts, beans, lentils, tofu and textured vegetable protein can all be used to make an exciting range of products.

For example, the cellulose which makes up the cell walls is thin and delicate in leaf products like spinach and lettuce, while in older vegetables it becomes thicker. The cells also contain a lot of water; if the water is lost, the leaves become limp. Vegetables also come in a variety of colours. The colour depends on: cc chlorophyll – provides the green colour, for example, in cabbage, sprouts, lettuce cc carotenoids – yellow and orange, for example, in carrots cc anthocyanins – red and blue, for example, in beetroot, red cabbage.

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