1. Functions of ingredients
Objective today …....
Analyse and edit information to complete a functions of ingredient resource.
Recognise what and why ingredients are suitable for a product.
Identify the nutrients in ingredients
Skills focus –e information gathering, observation, discussion.

2. CARBOHYDRATE Contains gluten
Forms the bulk of bread, pastry and cake mixes
Provides Vit B, calcium and iron
Can be used dried cooked or raw
Great source of vitamins, minerals and fibre
PART OF YOUR 5 A DAY
Adds flavour and texture
GOOD SOURCE OF CALCIUM
Does contain fat - be aware!
Adds moisture.
Its used as a SWEETNER and has a distinctive flavour that is influenced by the type of flowers and plants that the NECTAR is taken from.
Binds ingredients together
Sets when heated
GLAZES bread, SCONES and pastry
Provides protein, iron, Vit A, B and E
Improves softness and texture
PROVIDES CALCIUM
Adds moisture
Helps bind ingredients together
Brings out the flavour of other ingredients
STRENGTHENS THE GLUTEN IN BREADMAKING
Only used in small amounts
Adds flavour
ADDS MOISTURE
Forms an emulsion with liquids eg mayonnaise.
Provides Vit A and D
Adds SWEETNESS
Caramelises to produce brown colour
Helps trap air in cake mix
When added to moist ingredients produces a reaction that releases carbon dioxide bubbles
HELPS MAKE CAKES RISE
Used to add flavour to foods
Can be used fresh or dried
STEMS and LEAVES are chopped and crushed
Used in bread making
A micro organism that creates carbon dioxide
MAKES DOUGH RISE and adds an light structure to bread.
Provides flavour
Holds air when CREAMED WITH SUGAR
Found in the stems, roots, buds, bark, seeds, and fruit of plants.
They have strong aromas and strong tastes that are used to ADD FLAVOUR to baked and cooked foods
Protein found in the bone, skin, and cartilage of animals.
It is added to sweet and savoury foods to cause the liquid in the dishes to jell, which THICKENS or gives shape to the dish.
Gives us SLOW RELEASE ENERGY
Adds bulk to food products
Helps thicken sauces and custards.