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Food Science (Proteins (protein coagulation, gluten formation, protein…
Food Science
Proteins
protein coagulation
gluten formation
protein denaturation
foam formation
Fats and oils
plasticity
emulsification
aeration
shortening
Raising agents
mechanical
steam - water reaches boiling point
chemical
biological
Carbohydrates
dextrinisation
caramelisation
gelatinisation
Selecting appropriate cooking methods
fat based
dry methods
water based
Fruit and Veg
enzymic browining
chemical reaction due in the inside
oxidation
adding air
Why food is cooked & how heat is transferred
why food is cooked
develop flavours
improve texture
improve shelf life
make food safe to eat
give variety in a diet
heat transfer
convection
radiation
conduction