AQA GCSE Food preparation and nutrition 8585 · 3.3.1.1

Why food is cooked and how heat is transferred to food

Code: 3.3.1.1
In: 3.3.1 Cooking of food and heat transfer
Topic: 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 in 3.3.1 Cooking of food and heat transfer

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