Food Preparation and Nutrition GCSE
Functional Properties of Macronutrients
What Functional Properties of Macronutrients means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Functional Properties of Macronutrients
Investigation into the chemical transformations of proteins, carbohydrates, and fats, including denaturation, coagulation, and gelatinisation.
Topics that use Functional Properties of Macronutrients
- Food science (AQA GCSE)
Related terms
- Biological Fermentation
- Carbohydrate Transformations
- Chemical Leavening Mechanisms
- Chemical Stability and Food Safety
- Denaturation
- Functional and Chemical Transformations
- Functional Chemical Properties
- Functional Properties and Molecular Transformation
Using Functional Properties of Macronutrients 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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