Explains the functional properties of food and how foods can be combined and changed to create other properties. Each individual ingredient (cereals, sugar, eggs, etc) is featured in a double-page spread with information on its structure, nutritional value, related quality and safety issues, plus details on its functional properties and their uses. Recipe ideas throughout the book encourage readers to test out their new knowledge. The ingredients featured are: meat, fish, poultry, eggs, milk, cheese, cream, butter, margarine, yoghurt, sugar, vegetables, fruit, cereals and cooking fats.