1. A Critically evaluation the nature of design and technology
... expectations within primary food technology are taken from the Food Technology program. All students should: • know that ingredients can be changed by means such as; dissolving, heating, mechanical action, e.g. melting, beating, thickening • be able to select and use an appropriate technique to carry out these changes • know that some changes are temporary and some permanent • be able ... ...
- Word Count: 5739
- Approx Pages: 23
- Has Bibliography
- Grade Level: High School