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Food Attributes Exploration Worksheet

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Food Attributes Exploration Worksheet

A local food company is developing a crunchy snack for a school fundraiser. Explore how food attributes can be described and tested, then recommend a product design. For each investigation, change one factor at a time and keep other conditions the same.

Spot the attributes

Physical attributes are qualities that can be observed or measured, such as colour, texture and moisture. Functional attributes describe what an ingredient does in a food, such as binding, thickening or helping a mixture rise.

1.The team describes its cracker as golden, crisp and slightly salty. Which option lists three physical attributes?

Golden, crisp and salty
Binding, rising and thickening
Mixing, baking and packaging
Fresh, local and affordable

2.In a cracker mixture, egg helps hold ingredients together. What functional attribute is the egg providing?

3.Match each ingredient role to the most likely functional attribute.

Flour absorbs liquid and helps a sauce become thicker
Beaten egg traps air in a mixture
Egg holds crumbs and other ingredients together

Aeration
Binding
Thickening

4.Which test would best compare how crisp two crackers are?

Bend each cracker gently and record whether it snaps
Measure each cracker’s colour with a ruler
Weigh the empty plates
Ask which packet looks more attractive

Plan a fair test

The team makes two batches of vegetable chips and wants to know whether baking time affects crispness. Use the questions below to plan a fair comparison.

5.For this investigation, identify the variable the team changes and one factor it should keep the same.

6.Choose the most useful measure for comparing crispness between the batches.

The number of chips that snap when bent using the same gentle pressure
The colour of the baking tray
The length of time spent washing up
The number of people in the kitchen

7.A fresh snack contains a lot of moisture. Give one reason moisture can affect how long it keeps, and name one safe way to investigate or manage this property.

Improve the snack

The first cracker batch is too hard to bite. The team must suggest a change and explain how it could affect the finished food.

8.Suggest one ingredient or process change that could make the cracker softer. Explain why your change might work.

9.True or false: If the team changes baking time and chip thickness together, it can confidently tell which change caused a difference in crispness.

TrueFalse

10.Write a short recommendation for the fundraiser snack. Include two physical attributes to aim for, one ingredient’s functional role, and one fair test the team should carry out.