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

1the key scientific principles underlying given processes when preparing and cooking food, ie protein denaturation, protein coagulation, gluten formation, foam formationStudent completed work
2the working characteristics, functional and chemical properties of proteinsStudent completed work
3the key scientific principles underlying given processes when preparing and cooking food, ie gelatinisation, dextrinisation, caramelisationStudent completed work
4the working characteristics, functional and chemical properties of carbohydratesStudent completed work
5the key scientific principles underlying given processes when preparing and cooking food, ie shortening, aeration, plasticity, emulsificationStudent completed work
6the working characteristics, functional and chemical properties of fats and oilsStudent completed work
7the key scientific principles underlying given processes when preparing and cooking food, ie enzymic browning, oxidationStudent completed work
8the key scientific principles underlying chemical processes used to prepare and cook food, eg the use of baking powder, bicarbonate of soda and self-raising floursStudent completed work
9the key scientific principles underlying mechanical processes used to prepare and cook food, eg whisking, beating and foldingStudent completed work
10the key scientific principles underlying biological processes used to prepare and cook food, eg the use of yeast.Student completed work

shown knowledge of

11Student completed work

All outcomes recorded on an AQA Summary Sheet

Approved 23 April 2020Level - Level Two