Lesson 23: revision diet, nutrition and health – Illuminate textbook, pp 70–77 Hodder textbook, pp 160–190 Lesson 24: revision cooking of food and heat transfer – Illuminate textbook, pp 70–77 Hodder textbook, pp 160–190 Lesson 25: revision and chemical properties of food –functional Illuminate textbook, pp 105–140 Hodder textbook, pp 206–236 Lesson 26: revision food spoilage and contamination – Illuminate textbook, pp 158–201 Hodder textbook, pp 238–261 Lesson 27: revision principles of food safety – Illuminate textbook, pp 158–201 Hodder textbook, pp 262–278 Lesson 28: revision factors affecting food choice – Illuminate textbook, pp 202–220 Hodder textbook, pp 279–299 Lesson 29: revision British and international cuisine – Illuminate textbook, pp 237–247 Hodder textbook, pp 300–327 Lesson 30: revision environmental impact and sustainability of food – Illuminate textbook, pp 255–284 Hodder textbook, pp 342–410
Lesson 23: revision – diet, nutrition and health Illuminate textbook, pp 70–77 Hodder textbook, pp 160–190 Lesson 24: revision – cooking of food and heat transfer Illuminate textbook, pp 70–77 Hodder textbook, pp 160–190 Lesson 25: revision –functional and chemical properties of food Illuminate textbook, pp 105–140 Hodder textbook, pp 206–236 Lesson 26: revision – food spoilage and contamination Illuminate textbook, pp 158–201 Hodder textbook, pp 238–261 Lesson 27: revision – principles of food safety Illuminate textbook, pp 158–201 Hodder textbook, pp 262–278 Lesson 28: revision – factors affecting food choice Illuminate textbook, pp 202–220 Hodder textbook, pp 279–299 Lesson 29: revision – British and international cuisine Illuminate textbook, pp 237–247 Hodder textbook, pp 300–327 Lesson 30: revision – environmental impact and sustainability of food Illuminate textbook, pp 255–284 Hodder textbook, pp 342–410
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