AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.3.1.1, 3.3.2.2 · Paper 1
Revise: Reasons for Cooking and Heat TransferThis movement is called agitation. It distributes heat and moves sauce away from the hot base, reducing sticking and burning. As a sauce becomes thicker, natural circulation becomes less effective, so agitation is especially important.
- Revise: Carbohydrate Properties
Movement of a mixture, such as stirring or whisking a sauce, to mix ingredients and distribute heat.