← Health & Food Technology syllabus

ScotlandHealth & Food Technology

Area 3: Functional properties of food

1 dot points across 1 inquiry question. Click any dot point for a focused answer with worked past exam questions where available.

What jobs do ingredients do in a recipe, and why do dishes turn out as they do?

The functional properties of ingredients in food preparation - aeration, binding, bulking, coagulation, dextrinisation, emulsification, gelatinisation, shortening, thickening, browning and caramelisation, and the use of raising agents - and how these properties are used in product development.
An SQA Higher Health and Food Technology answer on the functional properties of ingredients, covering aeration, binding, bulking, coagulation, dextrinisation, emulsification, gelatinisation, shortening, thickening, browning and the use of raising agents in food preparation.
11 min answer →