Functional Properties of Food
This site has been created to assist learning for the Year 11 Food Technology Stage 6 Syllabus
Quality food products result from safe and hygienic handling of food in domestic, commercial and industrial settings. The sensory characteristics and functional properties of food determine the most appropriate storage, preparation and presentation techniques used.
Outcomes
A student:
P2.2 identifies and explains the sensory characteristics and functional properties of food
P3.2 presents ideas in written, graphic and oral form using computer software where appropriate
P4.1 selects appropriate equipment, applies suitable techniques and utilises safe and hygienic practices when handling food
P4.4 applies an understanding of the sensory characteristics and functional properties of food to the preparation of food products
Students learn about:
Functional properties of food, including:
- The role of proteins in denaturing, coagulation, gelation, foaming and browning
- The role of carbohydrates in gelatinising, dextrininsing, caramelising and crystallising
- The role of fats in emulsifying and aerating
Factors that affect the functional properties of food, including:
-Oxygen
- Temperature
- Acidity
- Agitation
- Enzymes
- Addition of other ingredients
Students learn to:
- Explain some of the functional properties of food
- Identify the factors that affect the functional properties of food
- Investigate through experimentation the factors that affect the functional properties of foods
- Prepare a range of foods which demonstrate the functional properties of food
Quality food products result from safe and hygienic handling of food in domestic, commercial and industrial settings. The sensory characteristics and functional properties of food determine the most appropriate storage, preparation and presentation techniques used.
Outcomes
A student:
P2.2 identifies and explains the sensory characteristics and functional properties of food
P3.2 presents ideas in written, graphic and oral form using computer software where appropriate
P4.1 selects appropriate equipment, applies suitable techniques and utilises safe and hygienic practices when handling food
P4.4 applies an understanding of the sensory characteristics and functional properties of food to the preparation of food products
Students learn about:
Functional properties of food, including:
- The role of proteins in denaturing, coagulation, gelation, foaming and browning
- The role of carbohydrates in gelatinising, dextrininsing, caramelising and crystallising
- The role of fats in emulsifying and aerating
Factors that affect the functional properties of food, including:
-Oxygen
- Temperature
- Acidity
- Agitation
- Enzymes
- Addition of other ingredients
Students learn to:
- Explain some of the functional properties of food
- Identify the factors that affect the functional properties of food
- Investigate through experimentation the factors that affect the functional properties of foods
- Prepare a range of foods which demonstrate the functional properties of food
