GCSE OCR Food Preparation & Nutrition · Topic 2
Food Science
In short
Topic 2: Food Science in GCSE OCR Food Preparation & Nutrition covers 2 topics: Cooking of Food and Functional Properties. Each one below lists the key points to revise.
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What is in Topic 2: Food Science?
Topic 2: Food Science
Cooking of Food
- Heat transfer
- Cooking methods
Functional Properties
- Protein denaturation
- Gelatinisation
- Raising agents
Food Science: common questions
What is in Topic 2: Food Science?
It covers 2 topics: Cooking of Food; Functional Properties.
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