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