Back to the full dot-point answer
WalesFood Preparation & NutritionQuick questions
Area 1: Food commodities
Quick questions on Meat, fish, poultry and eggs - WJEC GCSE Food Preparation and Nutrition (Area 1)
1short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What is protein coagulation?Show answer
When meat, fish and eggs are heated, the protein coagulates (sets): it changes from soft and translucent to firm and opaque. This is why egg white turns from clear to white, and why fish becomes firm and flakes. Overcooking makes meat and fish dry and tough as the protein tightens and squeezes out moisture.
Have a question we have not covered?
This dot-point answer is short enough that we have not extracted many short questions yet. Read the full dot-point answer or ask Mo, our study assistant, in the chat for follow ups.