Food Preparation and Nutrition GCSE
Functional Chemical Properties
What Functional Chemical Properties means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Functional Chemical Properties
The transformative processes of carbohydrates during cooking, specifically the role of starch in thickening (gelatinisation) and sugars in browning (caramelisation and the Maillard reaction).
Topics that use Functional Chemical Properties
- Food science (AQA GCSE)
Related terms
- Biological Fermentation
- Carbohydrate Transformations
- Chemical Leavening Mechanisms
- Chemical Stability and Food Safety
- Denaturation
- Functional and Chemical Transformations
- Functional Properties and Molecular Transformation
- Functional Properties of Lipids
Using Functional 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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