← Nutrition & Food Science syllabus

SingaporeNutrition & Food Science

Food Science and the Effects of Cooking

5 dot points across 5 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

How does cooking change the nutrients, colour, texture and flavour of food, and how can we cook to keep the most goodness?

Explain the effects of cooking on the nutrients and sensory qualities of food, and describe ways to reduce nutrient loss
A simple, focused answer on cooking and nutrients for N(A)-Level Nutrition and Food Science: how cooking affects vitamins, colour, texture and flavour, why water-soluble vitamins are lost, and how to cook to keep the most nutrients.
7 min answer →

How do starch and sugar behave when heated, and how do cooks use gelatinisation, dextrinisation and caramelisation?

Describe the functional properties of carbohydrates, including gelatinisation, dextrinisation and caramelisation, and their uses in cooking
A simple, focused answer on carbohydrate food science for N(A)-Level Nutrition and Food Science: gelatinisation of starch, dextrinisation and caramelisation, what causes each, and how cooks use them to thicken sauces and brown food.
7 min answer →

How do proteins set, foam and brown, and how do fats help mix oil and water, when we cook with them?

Describe the functional properties of proteins and fats, including coagulation, denaturation, foam formation and emulsification, and their uses in cooking
A simple, focused answer on protein and fat food science for N(A)-Level Nutrition and Food Science: coagulation and denaturation of protein, foam formation by egg white, and emulsification, with their uses in cooking.
7 min answer →

What makes cakes and bread rise, and how do air, steam and carbon dioxide do the job?

Describe the main raising agents and explain how they make baked products rise
A simple, focused answer on raising agents for N(A)-Level Nutrition and Food Science: how air, steam and carbon dioxide (from baking powder, bicarbonate of soda and yeast) make baked products rise, with their uses.
7 min answer →

Why do we cook food at all, and how do the main cooking methods transfer heat to change it?

Explain the reasons for cooking food and describe the main methods of cooking and how heat is transferred
A simple, focused answer on cooking for N(A)-Level Nutrition and Food Science: the reasons we cook food, the main cooking methods such as boiling, steaming, grilling and frying, and how heat is transferred by conduction, convection and radiation.
7 min answer →