- Table View
- List View
Tomato (Cross Section) (Large Print)
This is a labelled image of a tomato shown in longitudinal cross section (cut through from top to bottom). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The image of the tomato is in the middle of the page.v At its centre is the fruis core and this is surrounded by seeds in the locular cavities. They have a gelatinous covering and are attached to the core by jelly-like threads. On the outside of the fruit are its flesh and skin. At the top of the image is the stem of the tomato with a leaf to the left and right. Tomatoes vary in size between the cherry tomato at about two centimetres to monsters of twelve centimetres, weighing up to three kilos. Although usually a bright red, tomatoes range in colour from a deep red through orange to pale yellow.
Tomato (Cross Section) (UEB Contracted)
This is a labelled image of a tomato shown in longitudinal cross section (cut through from top to bottom). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The image of the tomato is in the middle of the page.v At its centre is the fruis core and this is surrounded by seeds in the locular cavities. They have a gelatinous covering and are attached to the core by jelly-like threads. On the outside of the fruit are its flesh and skin. At the top of the image is the stem of the tomato with a leaf to the left and right. Tomatoes vary in size between the cherry tomato at about two centimetres to monsters of twelve centimetres, weighing up to three kilos. Although usually a bright red, tomatoes range in colour from a deep red through orange to pale yellow.
Tomato (Cross Section) (UEB Uncontracted)
This is a labelled image of a tomato shown in longitudinal cross section (cut through from top to bottom). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The image of the tomato is in the middle of the page.v At its centre is the fruis core and this is surrounded by seeds in the locular cavities. They have a gelatinous covering and are attached to the core by jelly-like threads. On the outside of the fruit are its flesh and skin. At the top of the image is the stem of the tomato with a leaf to the left and right. Tomatoes vary in size between the cherry tomato at about two centimetres to monsters of twelve centimetres, weighing up to three kilos. Although usually a bright red, tomatoes range in colour from a deep red through orange to pale yellow.
Parts of a wheat grain (Large Print)
by Rnib BookshareThis page shows an enlarged cross section of a wheat grain. There is a locator dot shown, which will be at the top left of the page when the image is the right way up. The grain is on the right of the page and there are descriptive labels to the left. The image uses three different textures to represent the parts of the grain. At the bottom centre of the page, to the left of the enlarged wheat grain, is an image of a wheat grain shown at actual size. The enlarged image on the right of the page shows three features of the grain. The husk or bran is the external layer of the grain that completely encloses the other parts of the grain. The endosperm is in the centre of the image, and the wheat germ can be found at the bottom left of the grain.
Parts of a wheat grain (UEB contracted)
by Rnib BookshareThis page shows an enlarged cross section of a wheat grain. There is a locator dot shown, which will be at the top left of the page when the image is the right way up. The grain is on the right of the page and there are descriptive labels to the left. The image uses three different textures to represent the parts of the grain. At the bottom centre of the page, to the left of the enlarged wheat grain, is an image of a wheat grain shown at actual size. The enlarged image on the right of the page shows three features of the grain. The husk or bran is the external layer of the grain that completely encloses the other parts of the grain. The endosperm is in the centre of the image, and the wheat germ can be found at the bottom left of the grain.
Parts of a wheat grain (UEB Uncontracted)
by Rnib BookshareThis page shows an enlarged cross section of a wheat grain. There is a locator dot shown, which will be at the top left of the page when the image is the right way up. The grain is on the right of the page and there are descriptive labels to the left. The image uses three different textures to represent the parts of the grain. At the bottom centre of the page, to the left of the enlarged wheat grain, is an image of a wheat grain shown at actual size. The enlarged image on the right of the page shows three features of the grain. The husk or bran is the external layer of the grain that completely encloses the other parts of the grain. The endosperm is in the centre of the image, and the wheat germ can be found at the bottom left of the grain.
Pear (Large Print)
This is an image of a sweet and juicy pear, with its stalk and two leaves. It is shown slightly larger than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up.The two leaves are in the top centre of the page, attached to the stalk below. Down the page from the stalk is the fruit. It is small at the top and fat at the bottom. At the very bottom of the pear is a little shrivelled bit: the remains of the flower it has grown from.
Pear (UEB Contracted)
This is an image of a sweet and juicy pear, with its stalk and two leaves. It is shown slightly larger than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up.The two leaves are in the top centre of the page, attached to the stalk below. Down the page from the stalk is the fruit. It is small at the top and fat at the bottom. At the very bottom of the pear is a little shrivelled bit: the remains of the flower it has grown from.
Pear (UEB Uncontracted)
This is an image of a sweet and juicy pear, with its stalk and two leaves. It is shown slightly larger than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up.The two leaves are in the top centre of the page, attached to the stalk below. Down the page from the stalk is the fruit. It is small at the top and fat at the bottom. At the very bottom of the pear is a little shrivelled bit: the remains of the flower it has grown from.
Pineapple (Large Print)
In the middle of the page is an image of a pineapple shown slightly smaller than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The body of the fruit is in the bottom half of the page and the leaves are at the top.The green leaves of the pineapple splay out from the top of the fruit in the middle of the page. They have very sharp serrated edges. Down the page is the orange fruit of the pineapple. It is oval-shaped and covered in sharp pointy segments.
Pineapple (UEB Contracted)
In the middle of the page is an image of a pineapple shown slightly smaller than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The body of the fruit is in the bottom half of the page and the leaves are at the top.The green leaves of the pineapple splay out from the top of the fruit in the middle of the page. They have very sharp serrated edges. Down the page is the orange fruit of the pineapple. It is oval-shaped and covered in sharp pointy segments.
Pineapple (UEB Uncontracted)
In the middle of the page is an image of a pineapple shown slightly smaller than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The body of the fruit is in the bottom half of the page and the leaves are at the top.The green leaves of the pineapple splay out from the top of the fruit in the middle of the page. They have very sharp serrated edges. Down the page is the orange fruit of the pineapple. It is oval-shaped and covered in sharp pointy segments.
Pizza (Large Print)
This is a picture of a pizza. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. It is roughly circular but at the bottom left someone has cut out a triangular piece ready to eat. Starting at the outside of the pizza the edge of the bread base can be found, then moving towards the centre there is the tomato paste and then in the middle is the cheesy topping. On the topping there are square pineapple pieces, slices of mushroom and slices of round pepperoni sausage.
Pizza (UEB Contracted)
This is a picture of a pizza. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. It is roughly circular but at the bottom left someone has cut out a triangular piece ready to eat. Starting at the outside of the pizza the edge of the bread base can be found, then moving towards the centre there is the tomato paste and then in the middle is the cheesy topping. On the topping there are square pineapple pieces, slices of mushroom and slices of round pepperoni sausage.
Pizza (UEB Uncontracted)
This is a picture of a pizza. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. It is roughly circular but at the bottom left someone has cut out a triangular piece ready to eat. Starting at the outside of the pizza the edge of the bread base can be found, then moving towards the centre there is the tomato paste and then in the middle is the cheesy topping. On the topping there are square pineapple pieces, slices of mushroom and slices of round pepperoni sausage.
Quality control on the production line - Multipage image (UEB uncontracted)
by Rnib BookshareThis is a multi-page image showing part of a chip production line, set on two pages. There are locator dots shown, which will be at the top left of each page when the images are the right way up. Both sections of the diagram have dashed line image borders. Page one shows a short conveyor belt at the top of the page and the first part of a longer conveyor belt at the bottom right of the page. Due to lack of space the rest of the conveyor belt is shown at the bottom left of page two. Starting from the top left of page one, chips fall from a hopper on to a conveyor belt. Moving to the right, chips are shown dropping down to the second conveyor belt at the bottom of the page and being weighed and bagged. Bags travel along the conveyor belt to the right and past a metal detector and a second weighing machine. The conveyor can be found continuing at the bottom left of page two, it is carrying an open box containing two bags of chips, and to the right of this is a closed box. There is a stack of four boxes beyond the end of the conveyor belt at the bottom right of the page.
Quality control on the production line - Multipage image (UEB contracted)
by Rnib BookshareThis is a multi-page image showing part of a chip production line, set on two pages. There are locator dots shown, which will be at the top left of each page when the images are the right way up. Both sections of the diagram have dashed line image borders. Page one shows a short conveyor belt at the top of the page and the first part of a longer conveyor belt at the bottom right of the page. Due to lack of space the rest of the conveyor belt is shown at the bottom left of page two. Starting from the top left of page one, chips fall from a hopper on to a conveyor belt. Moving to the right, chips are shown dropping down to the second conveyor belt at the bottom of the page and being weighed and bagged. Bags travel along the conveyor belt to the right and past a metal detector and a second weighing machine. The conveyor can be found continuing at the bottom left of page two, it is carrying an open box containing two bags of chips, and to the right of this is a closed box. There is a stack of four boxes beyond the end of the conveyor belt at the bottom right of the page.
OCR Food And Nutrition For GCSE: Home Economics (PDF)
by Anita Tull Lyndsey Jackson Jan ShallyThis textbook is endorsed by OCR for use with the OCR GCSE Home Economics: Food and Nutrition specification. Packed with the information that students need for their course, it presents the key areas of knowledge in an accessible, uncomplicated and concise fashion. Illustrated with photos and pictures throughout, it includes: differentiated activities to support higher and lower ability students; exam practice questions (with mark schemes) to support the food and nutrition unit; a chapter on coursework preparation (for the short tasks and Food Study task); andup-to-date coverage of topics such as genetically modified food, fair trade issues and food legislation. Additional material for teachers is available at a href="http://www. hodderplus. co. uk/foodandnutrition/"www. hodderplus. co. uk/foodandnutrition/a
AQA GCSE Food Preparation And Nutrition (PDF)
by Alexis Rickus Bev Saunder Yvonne MackeyDevelop your students' knowledge and food preparation skills for the new GCSE with a book that caters to all ability levels, offers detailed assessment guidance and draws on the expertise of the UK's leading Hospitality and Catering publisher. - Ensures your students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations of all subject content and simple definitions of key words - Helps students apply their understanding of food, nutrition and healthy eating with engaging and cost-effective practical food preparation and cooking activities throughout - Supports all abilities and learning styles with varied activities that aid progression, including extension activities to challenge more able learners - Prepares students for Non-Exam Assessment with guidance on the Food Investigation and Food Preparation Assessment
Practical Cookery (13th Edition) (PDF)
by David Foskett Neil Rippington Patricia Paskins Steve ThorpeOver 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices.(from Amazon)
Food and Beverage Management
by Bernard Davis Andrew Lockwood Ioannis Pantelidis Peter AlcottThis introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are: Case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice Coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer It looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology Updated companion website including case studies, multiple choice questions, PowerPoint slides, revision notes, true or false questions, short answer questions at http://www. routledge. com/books/details/9780080966700/ It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike. 9780080966717 9780415506908
OCR GCSE Food Preparation and Nutrition (PDF)
by Val FehnersDevelop your students' knowledge and understanding of food and nutrition, improve their practical food preparation and cooking skills and prepare them for assessment with this book for the new OCR Food Preparation and Nutrition GCSE. - Explains all food and nutrition concepts clearly, including simple definitions of key words - Helps students to apply their knowledge and understanding with engaging practical activities throughout, including photographs to illustrate all of the key techniques - Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners - Prepares students for assessment with clear guidance on the Food Investigation and Food Preparation assessments, as well as advice and practice questions to help them prepare for the written exam 9781471867026
Revision Guide Home Economics Food and Nutrition GCSE (PDF)
by Jenny RidgwellRevision Guide Home Economics Food and Nutrition GCSE
Stuffed and Starved: From Farm to Fork the Hidden Battle for the World Food System (PDF)
by Raj PatelFrom farm to fork, from grain mountains to finger food, and from malnutrition to obesity, this book looks at the global food chain and identifies the commercial greed and helpless hunger that lie behind almost every meal we eat. 9781846270109
AQA GCSE Design and Technology: Food Technology (PDF)
by Jenny Hotson Jane Girt Garry Littlewood Julie BookerSpecifically written to cover the AQA GCSE Food Technology specification, our student book takes a focused look at food production and manufacturing processes, whilst providing comprehensive support for the Controlled Assessment. Clear learning objectives at the start of each chapter, helping students focus on what they need to know. Key terms reinforce learning, providing definitions of key words that students need to be familiar with. Includes a range of activities that develops design and making skills, encouraging students to apply concepts to real-life contexts.