Section D: Skills requirements (preparation and cooking techniques) - 5 Set a mixture — OCR GCSE Food Preparation and Nutrition
Teaching note based on the OCR specification.
Test yourself on Section D: Skills requirements (preparation and cooking techniques) - 5 Set a mixture with OCR GCSE practice questions.
Start free
A week of Premium from your first lesson · Then the free plan continues · No card, no charge
Section D: Skills requirements (preparation and cooking techniques) - 5 Set a mixture explained
Section D: Skills requirements (preparation and cooking techniques) - 5 Set a mixture covers 2 specification points, including Use starch to set a mixture on chilling for… and Use protein to set a mixture on heating such….
Read the full explanation
Open a point below for its explanation and revision guidance.
Your focus
- Removal of heat (gelation): use starch to set a mixture on chilling for layered desserts such as custard or cheesecake
- Heating (coagulation): use protein to set a mixture on heating such as denatured protein in eggs for quiche, choux pastry