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Food Preparation and Nutrition
AQA GCSE Food Preparation and Nutrition
Food Science
AQA GCSE Food Preparation and Nutrition · 8585 · 3.3
Food Science
Paper 1
· 7 notes
Understand the core scientific principles underlying food preparation, heat transfer, and the functional and chemical properties of ingredients.
3.3.1
Cooking of Food and Heat Transfer
3.3.1.1
Reasons for Cooking and Heat Transfer
Free
3.3.1.2
Selecting Cooking Methods
Pro
3.3.2
Functional and Chemical Properties
3.3.2.1
Protein Properties
Pro
3.3.2.2
Carbohydrate Properties
Pro
3.3.2.3
Fats and Oils Properties
Pro
3.3.2.4
Fruit and Vegetable Properties
Pro
3.3.2.5
Raising Agents Properties
Pro
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