Food Science

The food science section of revision world, covering:  changing properties of carbohydrates, changing properties of fats and oils, changing properties of proteins, dry cooking methods, fat based cooking methods, food tests, heat transfer, microorganisms and food, raising agents, water based cooking methods and why we cook food. Click on the links below for each revision topic.

Food Science: GCSE Food Preparation Quiz

Test your knowledge of Food Science for GCSE Food Preparation and Nutrition with this Quiz.

Cooking Techniques: GCSE Food Preparation Quiz

Test your knowledge of Cooking Techniques for GCSE Food Preparation and Nutrition with this Quiz.
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Southampton University
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