This resource is an editable power point presentation, highlighting the key points for raising agents, their nutritional value, chemical functions and how they impact foods when cooking. The layout for food investigations are also included in this powerpoint, which we use as a practice for NEA 1. This resource is aimed for Year 10 GCSE Food preperation & nutrition students, but it can also be edited for Year 11 revision and KS3 lessons too.
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