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Published: 14 July 2016
Authors:
- Fiona Dowling
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A level practicals
Biology, Chemistry, Physics, Science

The effect of cooking on food - Fruit and vegetables

Food 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
Files
Starter activities
Classifying fruit and vegetables
Preservation methods
Investigation
Virtual investigation
Enzymic browning background notes - Printable resource
Enzymic browning investigation - Printable resource
Enzymic browning suggested response - Printable resource

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