3.2.1.1 Protein — AQA Food Preparation and Nutrition 8585

Understand the difference between low and high biological value proteins.
Explain the concept of protein complementation to achieve a balanced amino acid profile.
Identify protein alternatives, including textured vegetable protein (TVP), soya, mycoprotein, and tofu.
Describe the physiological functions and main dietary sources of protein.
Analyze the health effects of protein deficiency and excess, and state related dietary reference values.
Apply food preparation skills by modifying recipes to suit vegetarian diets.
Demonstrate knife skills when preparing meat, fish, or their alternatives.
Describe how acids denature and coagulate protein during food preparation.
Make a bolognese sauce using meat or a meat alternative such as soya.

Understand the difference between low and high biological value proteins.
Explain the concept of protein complementation to achieve a balanced amino acid profile.
Identify protein alternatives, including textured vegetable protein (TVP), soya, mycoprotein, and tofu.
Describe the physiological functions and main dietary sources of protein.
Analyze the health effects of protein deficiency and excess, and state related dietary reference values.
Apply food preparation skills by modifying recipes to suit vegetarian diets.
Demonstrate knife skills when preparing meat, fish, or their alternatives.
Describe how acids denature and coagulate protein during food preparation.
Make a bolognese sauce using meat or a meat alternative such as soya.

Protein