Food Science and Technology: The Function of Ingredients

Food Science and Technology: The Function of Ingredients
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285 KB|3 pages
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Product Description
It's easy enough (sometimes!) to pick up a cookbook, buy some ingredients, and cook a couple of different dishes, but have you ever stopped to think exactly what you're putting into those pots and pans? Why we use flour to make bread? Why we use eggs to make a meringue? This Food Science package will help you learn the functions of each ingredient OR what they actually do...
Total Pages
3 pages
Answer Key
Included
Teaching Duration
30 minutes
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$1.75
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Mark Burgess

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