← Home Economics: Food & Nutrition syllabus

Northern IrelandHome Economics: Food & Nutrition

The Science of Food

5 dot points across 5 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

Why do we cook food, and how does heat get into it?

The reasons for cooking food, the methods of heat transfer (conduction, convection and radiation), the main cooking methods, and the effects of cooking on the appearance, texture and nutritional value of food.
A focused CCEA GCSE Food and Nutrition answer on cooking food, covering the reasons we cook, heat transfer by conduction, convection and radiation, the main cooking methods, and the effects of cooking on appearance, texture and nutrients.
8 min answer →

How can we make food last longer, and how does each method work?

The principles of food preservation and the main methods, including freezing, chilling, canning, bottling, drying, salting, pickling and using sugar, and how each prevents micro-organisms from growing.
A focused CCEA GCSE Food and Nutrition answer on food preservation, covering the principles behind it and the main methods (freezing, chilling, canning, drying, salting, pickling and sugar) and how each stops micro-organisms growing.
8 min answer →

How do we handle, cook and store food so it is safe to eat?

The principles of food safety and hygiene, including personal and kitchen hygiene, preventing cross-contamination, temperature control and the danger zone, food-poisoning bacteria, safe storage, and date marks.
A focused CCEA GCSE Food and Nutrition answer on food safety and hygiene, covering personal and kitchen hygiene, cross-contamination, temperature control and the danger zone, food-poisoning bacteria, safe storage and date marks.
8 min answer →

Why does food go off, and what makes micro-organisms grow?

Food spoilage, the micro-organisms that cause it (bacteria, yeasts and moulds), the conditions micro-organisms need to grow, enzymic browning, and the signs that food has spoiled.
A focused CCEA GCSE Food and Nutrition answer on food spoilage, covering the micro-organisms responsible (bacteria, yeasts and moulds), the conditions they need to grow, enzymic browning, and the signs that food has gone off.
8 min answer →

What jobs do ingredients do when we cook, and why do recipes work?

The functional and chemical properties of ingredients, including aeration, coagulation, gelatinisation, shortening, emulsification, denaturation, dextrinisation and caramelisation.
A focused CCEA GCSE Food and Nutrition answer on the functional and chemical properties of ingredients, covering aeration, coagulation, gelatinisation, shortening, emulsification, denaturation, dextrinisation and caramelisation, with examples in real dishes.
8 min answer →