Unit Award Scheme
113514 FOOD SCIENCE: FUNCTIONAL AND CHEMICAL PROPERTIES OF FOOD
In successfully completing this unit, the Learner will have | Evidence needed | |
---|---|---|
shown knowledge of | ||
1 | the key scientific principles underlying given processes when preparing and cooking food, ie protein denaturation, protein coagulation, gluten formation, foam formation | Student completed work |
2 | the working characteristics, functional and chemical properties of proteins | Student completed work |
3 | the key scientific principles underlying given processes when preparing and cooking food, ie gelatinisation, dextrinisation, caramelisation | Student completed work |
4 | the working characteristics, functional and chemical properties of carbohydrates | Student completed work |
5 | the key scientific principles underlying given processes when preparing and cooking food, ie shortening, aeration, plasticity, emulsification | Student completed work |
6 | the working characteristics, functional and chemical properties of fats and oils | Student completed work |
7 | the key scientific principles underlying given processes when preparing and cooking food, ie enzymic browning, oxidation | Student completed work |
8 | the key scientific principles underlying chemical processes used to prepare and cook food, eg the use of baking powder, bicarbonate of soda and self-raising flours | Student completed work |
9 | the key scientific principles underlying mechanical processes used to prepare and cook food, eg whisking, beating and folding | Student completed work |
10 | the key scientific principles underlying biological processes used to prepare and cook food, eg the use of yeast. | Student completed work |
shown knowledge of | ||
11 | Student completed work |
All outcomes recorded on an AQA Summary Sheet
Approved 23 April 2020Level - Level Two