Functional and chemical properties of ingredients

    OCR
    GCSE

    This study area demands a rigorous understanding of the scientific principles underpinning food preparation. Candidates must analyse the functional and chemical properties of proteins, carbohydrates, and fats, specifically examining mechanisms such as denaturation, coagulation, gelatinisation, and emulsification. Assessment focuses on the application of these principles to achieve specific sensory outcomes and the evaluation of variables affecting chemical changes during heat transfer and processing. Mastery requires linking molecular changes to macroscopic observations in texture and flavour.

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    Objectives
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    Exam Tips
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    Pitfalls
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    Key Terms
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    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Award marks for precise scientific terminology: 'gelatinisation' not just 'thickening'; 'coagulation' not just 'setting'.
    • Credit explanations of gluten formation: hydration of gliadin and glutenin plus mechanical action (kneading) creates a viscoelastic network.
    • Responses must detail the gelatinisation process: starch granules absorb liquid at 60°C, swell and burst at 80°C, completing thickening at 100°C.
    • Reward analysis of shortening: fat coats flour particles (waterproofing), preventing hydration of proteins and inhibiting gluten formation for a crumbly texture.

    Marking Points

    Key points examiners look for in your answers

    • Award marks for precise scientific terminology: 'gelatinisation' not just 'thickening'; 'coagulation' not just 'setting'.
    • Credit explanations of gluten formation: hydration of gliadin and glutenin plus mechanical action (kneading) creates a viscoelastic network.
    • Responses must detail the gelatinisation process: starch granules absorb liquid at 60°C, swell and burst at 80°C, completing thickening at 100°C.
    • Reward analysis of shortening: fat coats flour particles (waterproofing), preventing hydration of proteins and inhibiting gluten formation for a crumbly texture.

    Examiner Tips

    Expert advice for maximising your marks

    • 💡Use the 'Ingredient > Process > Reaction > Outcome' chain for high-tariff questions.
    • 💡When discussing raising agents, specify the gas produced (CO2, steam, or air) and the mechanism of expansion.
    • 💡Memorise critical temperature points (e.g., 60°C for starch absorption, 180°C for Maillard reaction) to validate explanations.
    • 💡In 'Discuss' questions, contrast the working characteristics of alternative ingredients (e.g., strong flour vs. soft flour).

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Confusing gelatinisation (starch behaviour) with coagulation (protein behaviour) in sauce making.
    • Describing gluten simply as 'stretchy' without referencing 'elasticity' (recoil) and 'plasticity' (shape retention).
    • Attributing browning solely to burning rather than distinguishing between dextrinisation (starch) and caramelisation (sugar).

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    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

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