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Follow the story of fair-trade chocolate from bean to bar! A simple text and clear photographs show each stage of the process. Panels alongside explain the history of chocolate and look at what fair trade means and how it works. The book was produced with the help of the Divine Chocolate. Divine is the only fairtrade chocolate company which is owned by its cocoa farmers.
Each title in this series explores the ethical issues involved in monitoring, developing and controlling scientific advances in a given topic - food, health, power and technology, asking how science and the decisions scientists make affect us.
The 'On Your Plate' series introduces young children to the variety of food we eat, including where it comes from and how it is prepared and cooked. This title focuses on fruit.
Teachers Package for Recipes for Kitchen Skills is the first resource of its kind, designed especially for the Hospitality student undertaking the Commercial Cookery and Food and Beverage streams. This selection of over 100 recipes has been developed and tested for its range of industry techniques, flavours and ingredients.
Cambridge Checkpoints VCE Food and Technology 2007
Checkpoints VCE Food and Technology is a complete exam preparation handbook for VCE Unit 3 and Unit 4 Food and Technology students. Features of this edition include: - past exam questions; - revision questions arranged by area of study; - fully-worked suggested solutions. - concise summaries of topic areas A thorough and contemporary study aid for VCE Food and Technology, Checkpoints VCE Food and Technology, 2003 provides students with the tools for exam success.
Traditional and popular stories and simple recipes to go with them. Extend your literacy sessions with simple cooking activities to make and share as you listen again to the story. Linked with the goal for communication, language and literacy.
Implement the PYP and give students the full breadth of high quality inquiry learning with this non-prescriptive, flexible support. This Teacher's Manual provides guidance and practical suggestions on how to deliver the unit of inquiry. Each manual includes links to the appropriate transdisciplinary themes and skills, key concepts, PYP attitudes and learner profile to save you valuable preparation time. It is also included as part of the relevant Inquiry Box with a selection of age-appropriate fiction and non-fiction.
How is bread made? What different kinds of bread are there? Why is bread good for you? These and many other questions about bread are answered in this colourful and informative book. The book contains colour photographs, a contents page and a photographic glossary and index. Ideal for home, pre-school and Key Stage 1 use, it provides a simple introduction to bread and how it is made.
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