Food Science

Fruit and Veg

Carbohydrates

Selecting appropriate cooking methods

Why food is cooked & how heat is transferred

Proteins

Fats and oils

why food is cooked

heat transfer

protein coagulation

gluten formation

protein denaturation

foam formation

dextrinisation

caramelisation

gelatinisation

fat based

plasticity

emulsification

aeration

shortening

enzymic browining

oxidation

Raising agents

mechanical

steam - water reaches boiling point

chemical

biological

develop flavours

improve texture

improve shelf life

make food safe to eat

give variety in a diet

convection

radiation

conduction

dry methods

water based

chemical reaction due in the inside

adding air