Food Attributes Exploration Worksheet

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Date:

📚 Part 1: Multiple Choice — Identifying physical & functional attributes

Lesson 1 (12/05/2026) Focus: Recognise and classify physical and functional attributes of common food products.

Success criteria: I can name at least three physical attributes and two functional roles of ingredients in recipes.

Differentiation: Provide word banks and pair students for discussion; allow oral answers where needed.

Extension: Ask advanced students to explain how an attribute affects processing or shelf life.

1. Which of the following is a physical attribute of food?

Sweetness

Crunchiness

Emulsification

Thickening

2. Which is a functional attribute of eggs in baking?

Colour

Aeration and binding

Crispiness

Surface shine

3. Check all that apply: Which tests help measure physical attributes?

Texture/crispness test

pH test

Moisture content test

Emulsification stability test

4. Which attribute most directly affects shelf life of a fresh product?

Colour

Moisture content

Package design

Shape

✏️ Part 2: Short Answers & Practical

Lesson 2 (14/05/2026) Focus: Apply attribute knowledge to short design tasks and tests.

Success criteria: I can describe a test for a physical attribute and suggest ingredient changes to achieve a functional result.

Differentiation: Offer sentence starters, allow diagrams instead of text, or provide example answers for scaffolding.

Extension: Challenge students to design a simple experiment with variables and controls to quantify an attribute.

5. In one sentence, explain the difference between a physical attribute and a functional attribute of food.

6. List two physical attributes you would test when developing a snack for athletes and why (brief).

7. Suggest one ingredient substitution to improve texture (e.g. make softer or crunchier) and write a short justification.

8. Practical: Sketch a simple test setup to compare crispiness of two chip samples. Label the variable you will change and one measure you will record.

Teacher planning note: This worksheet fits into a half-year plan that includes two lessons a week. For Year 9/10 Sport Science planning, adapt assessment criteria and performance-related nutrition links; keep similar success criteria, differentiation strategies and extension activities tailored to older students.