← Food Preparation & Nutrition syllabus

WalesFood Preparation & Nutrition

Area 4: The science of food

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

Why do we cook food, how does heat travel into food, and what are the main methods of cooking?

Why food is cooked and how heat is transferred: conduction, convection and radiation, and the main moist, dry and fat-based cooking methods with their effects on food.
A focused answer to the WJEC Food Preparation and Nutrition science of food topic on cooking, covering the reasons for cooking, heat transfer by conduction, convection and radiation, and the main moist, dry and fat-based cooking methods and their effects.
9 min answer →

What are the functional and chemical properties of food, and why do ingredients behave the way they do when cooked?

Functional and chemical properties of carbohydrates, proteins and fats: gelatinisation, dextrinisation, caramelisation, protein coagulation and denaturation, the Maillard reaction, foam formation, shortening, aeration, plasticity and emulsification.
A focused answer to the WJEC Food Preparation and Nutrition science of food topic on functional and chemical properties, covering the behaviour of carbohydrates, proteins and fats including gelatinisation, caramelisation, coagulation, denaturation, the Maillard reaction, aeration, shortening and emulsification.
10 min answer →

What makes food go off, what conditions do micro-organisms need, and how can we preserve food?

Microbiology and food spoilage: the micro-organisms that spoil food, the conditions they need to grow, signs of spoilage, enzymic action, and methods of food preservation.
A focused answer to the WJEC Food Preparation and Nutrition science of food topic on microbiology and food spoilage, covering bacteria, yeasts and moulds, the conditions micro-organisms need, signs of spoilage, enzymic action, and methods of preservation.
10 min answer →

What are raising agents, how do they make baked goods rise, and what are the main types?

Raising agents: how they introduce gas to make mixtures rise, the main biological, chemical, mechanical and steam raising agents, and how each works.
A focused answer to the WJEC Food Preparation and Nutrition science of food topic on raising agents, covering how gases make mixtures rise and the biological, chemical, mechanical and steam raising agents with how each works in baking.
9 min answer →