Food Preparation and Nutrition GCSE
Functional and Chemical Properties
What Functional and Chemical Properties means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definitions of Functional and Chemical Properties
Exam boards and our study guides word this term in slightly different ways. Learn the version your board uses.
The scientific transformation of ingredients during preparation and cooking, including processes such as denaturation, coagulation, aeration, and caramelisation.
Analysis of how heat, pH, and mechanical action alter the molecular structure of macronutrients during production.
Topics that use Functional and Chemical Properties
- Food provenance (AQA GCSE)
- Food safety (AQA GCSE)
Related terms
- Biodiversity
- Blanching
- Chemical Oxidation
- Cross-contamination
- Cross-Contamination Vectors
- Culinary Traditions and Recipe Modification
- Danger Zone
- Denaturation
Using Functional and Chemical Properties 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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