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