← Food Preparation & Nutrition syllabus

EnglandFood Preparation & Nutrition

Food science

4 dot points across 4 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

How does heat travel into food during cooking and how do we choose a cooking method?

The methods of heat transfer (conduction, convection and radiation), the main water-based, fat-based and dry cooking methods, and how to select an appropriate method for a given food and outcome.
A focused answer to AQA GCSE Food Preparation and Nutrition on heat transfer by conduction, convection and radiation, the main water-based, fat-based and dry cooking methods, and how to choose a suitable method.
8 min answer →

What chemical changes happen to proteins, carbohydrates and fats when we prepare and cook food?

The functional and chemical properties of food, including protein denaturation, coagulation, gluten formation and foam formation, carbohydrate gelatinisation, dextrinisation and caramelisation, and the role of fats and oils in shortening, aeration and plasticity.
A focused answer to AQA GCSE Food Preparation and Nutrition on the functional and chemical properties of food, including denaturation and coagulation of protein, gluten and foam formation, gelatinisation, dextrinisation and caramelisation, and the properties of fats.
9 min answer →

How do raising agents make food rise and how do emulsions hold oil and water together?

How chemical, mechanical and biological raising agents work to introduce gas into mixtures, and how emulsifiers form and stabilise emulsions of oil and water.
A focused answer to AQA GCSE Food Preparation and Nutrition on how chemical, mechanical and biological raising agents introduce gas to make mixtures rise, and how emulsifiers form and stabilise oil-in-water emulsions.
8 min answer →

Why do we cook food and how does cooking affect its nutrients?

Why food is cooked - to make it safe, palatable, digestible and varied - and how cooking and preparation affect the nutritional value of food, including the effect of heat, water and air on vitamins.
A focused answer to AQA GCSE Food Preparation and Nutrition on the reasons food is cooked - safety, palatability, digestibility and variety - and how heat, water and air affect the nutritional value of food.
7 min answer →