Instruction: You are to use your recommended Catering and craft practice textbook by
IGBOANUSI JOSPHINE NGOZI
Topic: SCIENTIFIC STUDY OF FOODS
Pages, 236- 237
Answers must be written inside your CCP note book and submit for marking
Questions- Write short note on how to test for the following using your textbook
a. Test for protein* Biuret Test*
b. Test for carbohydrate * Fehling Test*
c. Test for starch *Iodine Test*
d. Benedicts Test
e. Million Test Critical thinking question
1. How does the scientific study of foods contribute to our understanding of nutrition and human health?
2. How do scientist determine the validity and reliability of their finding in food related studies