Why is it important to know about the

functions of ingredients?
How ingredients work
Food Science Requirement of the National
Seasonality
Curriculum 2014
Ingredient
knowledge
Provenance Progressive learning
Cooking skills KS3: knowing about a
and competence characteristics of a variety of
Mainly savoury User / ingredients when applying heat
dishes Purpose
Studying a range of commodities
Nutrition &
Health (Eatwell)
Preparation for KS4
Knowledge of the function of ingredients
GCSE specification for KS4
GCSE or alternative
• understanding of the working
characteristics, functional and chemical
properties of ingredients to achieve a
particular result
• carbohydrates – gelatinisation,
dextrinisation , caramelisation
• fats/oils – shortening, aeration, plasticity
and emulsification
Proteins – denaturation, coagulation, foam
formation and gluten
NEA 1 Food Investigation needs
Functions of Food preparation

ingredients

Nutritional Food
& health science

Practical
lesson

Food Choice / Food

provenance Safety
Functions of Food preparation
Skills, application
of heat or cold,
ingredients Combining and
mixing, processes

Nutritional Food
& health science
Working properties,
Modifying recipes Practical
characteristics, effect
Adapting meals lesson
of heat, acid and
Delivering
combinations
nutrition

Sustainable, local,
seasonal Food Choice / Perishable, non- Food
provenance perishable, shelf Safety
life, microbes
What is protein denaturation and why and how does it happen?
Structures of protein molecules
Peptide bonds or links
Secondary
structure
Amino acids
Coiled
Primary
structure

Quaternary
Tertiary structure
H-H
structure
Globular linked
3 dimensional proteins such as
Haemoglobin
Protein denaturation in egg - coagulation
Egg observation and
starting investigations
Research:
Eggs
Effect of heat on eggs
Define the term ‘coagulation’

Practical:
Investigate 3 different ways to coagulate eggs.
Take temperature whenever possible
What heat transfer methods did you use?
What changes occurred and why?

Make links to meals that are based on coagulated egg

protein?
 Scrambled egg with milk

The denaturation process

Lightly scrambled Soft scramble

syneresis

Firm scramble Over cooked scramble

 Scrambled egg with milk

Over-coagulation
• Denatured protein firstly
become more digestible as
proteins unfold during
cooking
• Gradually proteins denature syneresis
more and become tougher,
less digestible
• Protein loses functionality in
being able to hold a set
• Syneresis may occur
Where else do we see protein denaturation?

Meat cookery Fish cookery Cheese cookery Wheat Flour in baking Aquafaba
Red meat denaturation
• Heat transfer to meat will denature
proteins
• Tenderisation makes meat proteins
easier to digest
• Generally slow, moist heat renders
tough meat tender in methods such
as casserole, stew and gently
simmer
• Rapid heat such as stir-fry, grill and
shallow fry are best for smaller
thinner portions of meat
https://www.foodafactoflife.org.uk/11-14-years/food-co
ties/meat/posters/
Meat protein denaturation
• Meat loses about 30% of its
weight during cooking as the
proteins denature
• Shrinkage of meat on cooking is
noticeable
• Juices are released
• Meat proteins change in colour
• Surface colours change
Proteins denature when cooked
Marinades denature proteins
Marinades contain ingredients with
functionality:
Acidic ingredients
contain free hydrogen ions that make
them active
Acid ingredients in marinades will
denature meat proteins to make meat
more tender and other ingredients in the
marinade will impart flavour
Bromelain
is an
Enzymatic ingredients provide active enzyme in
enzymes that denature protein fresh
pineapple
How does a protease work?
• Protein enzymes are called
‘proteases’

Protease ready
for action in a
Proteases fold up to form specific marinade
shapes
Proteases are made up from
amino acids in a set sequence
How an enzyme works in a meat marinade
Meat Cubes Meat cubes Tenderised meat
in marinade cube

Enzymes change the texture of

1 2 Enzyme reacts
3
protein in meat
with meat cube Meat becomes more tender and
absorbs some of the marinade
Enzyme in marinade giving flavour and colour
Denaturation of poultry
• Popular choice to
demonstrate skills

• Proteins denature
during cooking

• Colour changes
• Texture changes
Look for changes from raw to cooked

Before cooking After cooking

 e ?
n o tic
o y ou
h a td
W
Fish protein denaturation
• Fish muscle protein is
easily denatured by heat
and by acid
• Marinades work well on
fish portions
• A wide range of cooking
methods can render fish
proteins tender
Cheese protein denaturation
• Heat applied to hard cheese
Cheese is denatured milk protein
• Cheese is made by curdling proteins
• Casein a protein in milk that denatures by
coagulation to produce cheese
• Paneer cheese is made using ACID from
lemon juice to curdle the milk
• Most cheeses use rennet, an active enzyme
named chymosin, is added to the milk after
a starter bacteria.
• Rennet speeds up the coagulation of casein
and produces a stronger curd at a lower
acidity, which is important for some types of
cheese.
•
Wheat flour in baked goods
• Wheat flour contains proteins
glutenin and gliadin
• Together these form gluten in when
liquid is added to form a dough or
cake mix

Heat denatures gluten to form rigid

structures that hold the risen and
cooked shapes of many products
such as breads, pastries, biscuits and
scones
Washing away the starch from a dough helps you see the grey colour of the gluten.
These tiny balls of gluten , the size of your little fingernail, are ready to be cooked.
Cook the gluten in a hot oven for about 8 – 10 minutes. Smell it and feel it.
 Structural characteristics of gluten
Choux
pastry

White
bread

Creamed Puff
Croissant
cake pastry
Whisking egg white protein
• Egg proteins form a structure
• Globular protein unravels
• Proteins reform cross links
• Air is trapped – Foam is formed
• Proteins denatured by agitation
• Further denatured by heat
• Texture changes occur
Aquafaba – chickpea protein
• Aquafaba, or bean water, is the
cooking liquid from chickpeas
and other legumes
• Naturally full of proteins and
saponin (surface active agents)
• Can be whipped up like egg
white.
• Useful for vegan meringues,
mayonnaise and so on.
Bean water can function as egg replacer

Whisked bean
water with
sugar

Whisked bean Meringues made with beanwater

water
Resources
www.thecookeryteacher.com
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‘Cooks Know How’
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Websites:
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• www.epicurious.com
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Further information and resources

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