3.3 Food science
This section requires students to demonstrate their knowledge and understanding of the following subject content:
3.3.1 Cooking of food and heat transfer
3.3.1.1 Why food is cooked and how heat is transferred to food
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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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3.3.1.2 Selecting appropriate cooking methods
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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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3.3.2 Functional and chemical properties of food
3.3.2.1 Proteins
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Students must know and understand |
Suggested application and food preparation skills |
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3.3.2.2 Carbohydrates
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Students must know and understand |
Suggested application and food preparation skills |
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3.3.2.3 Fats and oils
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Students must know and understand |
Suggested application and food preparation skills |
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3.3.2.4 Fruit and Vegetables
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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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3.3.2.5 Raising agents
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Students must know and understand |
Suggested application and food preparation skills |
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