Food Product Attributes Worksheet

Name:

Date:

📚 Part 1 — Lesson 1: Physical Attributes (Year 7)

Success criteria: I can identify at least three physical attributes of a food product (colour, texture, size/mass) and explain how packaging or storage affects them.

Differentiation: Provide labelled photos for students who need visual support; allow oral answers where useful.

Extension: Compare two products and note subtle physical differences (e.g. texture, colour) and suggest reasons why.

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

Colour

Emulsifying ability

Leavening power

Protein denaturation

2. Which temperature is most suitable for refrigerated foods in a display cabinet?

5°C

20°C

-18°C

50°C

3. Check all that describe physical attributes of a biscuit:

Colour

Crunchiness

Emulsification

Viscosity

4. Packaging most directly helps control which physical attribute of a product?

Moisture content

Emulsifying ability

Yeast activity

Starch gelatinisation

✏️ Part 2 — Lesson 2: Functional Attributes (Short Answers & Activity)

Success criteria: I can explain a functional attribute (what it does in a recipe), give examples of ingredients that perform functions, and suggest a simple test or fix.

Differentiation: Sentence starters provided for students who require writing support; pair work or drawing allowed for explanation.

Extension: Design a short experiment to measure how different amounts of a functional ingredient change a product (record results and conclusions).

5. In one sentence, define a "functional attribute" in food technology: _________

6. List two functional ingredients and the main function each performs (example format: Ingredient — Function):

7. Scenario: Your burger patty falls apart while cooking. Which functional attribute is missing and name one ingredient you could add to fix it.

8. Extension activity (brief): Propose a simple test to compare the emulsifying power of egg yolk and mayonnaise. Include what you would change, what you would measure, and one success criterion.