Food Investigation Task – Maillard Reaction

Proudlove in his book the Science and Technology of Food (pg 45) describes the Maillard Reaction as follows: “ a brown colouration which is produced when a solution of glucose is heated with amino acid glycine. This reaction between the amnion group (NH2) of a protein or amino acid and the aldehyde group of a… Continue reading Food Investigation Task – Maillard Reaction

Summer reading in preparation for the new Food Preparation and Nutrition GCSE

This summer I plan to read more. I have already ordered my fiction novels for when I’m chilling by a pool in Greece but I have also ordered 3 books which will hopefully help me as a teacher to prepare for the new Food Preparation and Nutrition curriculum.   The books are as follows:  … Continue reading Summer reading in preparation for the new Food Preparation and Nutrition GCSE