Properties of Proteins in Cooking
Nutrition and Food Science · Secondary 3 · Food Science and Properties · 2.º Período

Properties of Proteins in Cooking

Study the effects of heat, acids, and mechanical action on proteins. Observe processes like denaturation and coagulation in everyday cooking.

MOE Syllabus OutcomesMOE NFS Syllabus 2.2.1MOE NFS Syllabus 2.2.2

About This Topic

Study the effects of heat, acids, and mechanical action on proteins. Observe processes like denaturation and coagulation in everyday cooking.

Key Questions

  1. How does heat affect the structure of proteins?
  2. What causes milk to curdle?
  3. How do marinades tenderize meat?

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