3.3 Food science
This section requires students to demonstrate their knowledge and understanding of the following subject content:
Cooking of food and heat transfer
Why food is cooked and how heat is transferred to food
Content |
Students must know and understand |
Suggested application and food preparation skills |
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Food is cooked to:
How preparation and cooking affect the appearance, colour, flavour, texture, smell and overall palatability of food. How heat is transferred to food through:
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For sauce making:
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Selecting appropriate cooking methods
Content |
Students must know and understand |
Suggested application and food preparation skills |
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Selection of appropriate preparation, cooking methods and times to achieve desired characteristics. |
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Functional and chemical properties of food
Proteins
Content |
Students must know and understand |
Suggested application and food preparation skills |
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Carbohydrates
Content |
Students must know and understand |
Suggested application and food preparation skills |
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Fats and oils
Content |
Students must know and understand |
Suggested application and food preparation skills |
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Fruit and Vegetables
Content |
Students must know and understand |
Suggested application and food preparation skills |
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the scientific principles underlying these processes when preparing and cooking food. |
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Raising agents
Content |
Students must know and understand |
Suggested application and food preparation skills |
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