Section C: Cooking and food preparation - 1 Food Science — OCR GCSE Food Preparation and Nutrition
Teaching note based on the OCR specification.
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Section C: Cooking and food preparation - 1 Food Science explained
Section C: Cooking and food preparation - 1 Food Science covers 14 specification points, including The reasons why food is cooked and Making food safe to eat.
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Your focus
- The reasons why food is cooked
- Making food safe to eat
- Making food more digestible/palatable
Show all 14 objectives
- Heat transfer through cooking methods
- Conduction, convection and radiation
- How preparation and cooking methods/processing • affect the nutritional value • improve the sensory properties
- Enrichment/loss, increase/reduce calorific value, vitamin losses
- Texture, flavour, appearance, aroma
- Working characteristics and the functional and chemical properties of ingredient groups
- Carbohydrates: gelatinisation, dextrinisation, caramelisation
- Fats/oils: shortening, aeration, plasticity, emulsification
- Protein: coagulation, foam formation, gluten formation, acid denature
- Fruit and vegetables: enzymic browning/oxidisation
- Raising agents: yeast, chemical agents, air and steam