Food Preparation and Nutrition GCSE
Enzymatic Hydrolysis
What Enzymatic Hydrolysis means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Enzymatic Hydrolysis
The breakdown of complex molecules (proteins, fats, starches) into simpler ones through the action of microbial enzymes.
Topics that use Enzymatic Hydrolysis
- Food safety (AQA GCSE)
Related terms
- Blanching
- Chemical Oxidation
- Cross-contamination
- Cross-Contamination Vectors
- Culinary Traditions and Recipe Modification
- Danger Zone
- Denaturation
- Enzymatic Degradation
Using Enzymatic Hydrolysis in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
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