The Key Stage 4 Food Technology section of this site can be used in a number of ways. There are tasks looking at the freshness of eggs, the coagulating properties of eggs, the aeration of eggs, the emulsifying properties of eggs and the quality of eggs. Not all tasks are of the same length and not all properties have the same number of tasks. You could split your class into groups and get each group to look at a different property according to their abilities, or separate tasks amongst the class, or spend a few lessons so that each student has the chance to do all the tasks, which is the preferred route through the material as the practical work will give the pupils a greater understanding of the topic. There are PDFs to download for each task. The teacher's notes for each quality that is to be investigated is shown on the following pages.