AQA GCSE Food preparation and nutrition 8585 · 3.3.1

Cooking of food and heat transfer

Code: 3.3.1
In: 3.3 Food science
Course: GCSE Food preparation and nutrition 8585
Board: AQA

Codes and titles are read by a script from AQA's published specification and have not been checked by a person. What each point covers is in the specification itself: AQA’s specification.

Points under 3.3.1

3.3.1.1 Why food is cooked and how heat is transferred to food
3.3.1.2 Selecting appropriate cooking methods

Points in 3.3 Food science

3.3.1 Cooking of food and heat transfer
3.3.2 Functional and chemical properties of food