Functional Properties
This functional property involves proteins unfolding due to heat, acid or mechanical action.
Denaturation
This cooking method uses water or steam to cook food.
Wet heat cooking
Foods that grow at certain times of the year are described as what?
Seasonal
This resource refers to how much time someone has to prepare food.
This Act ensures food is safe to eat in WA.
Food Act 2008 (WA)
This functional property causes sugar to turn brown and develop flavour when heated.
Caramelisation
Name one dry heat cooking method.
Baking / roasting / grilling / frying
Name one factor that affects food availability.
Climate/weather, processing, transport, import/export, disruptions
This resource determines whether someone can afford fresh or premium foods
Money
This Act protects workers from harm in the workplace.
WHS Act 2020 (WA)
A sugar solution cools and forms solid crystals. Name the functional property.
Crystallisation
Why is steaming considered a healthier cooking method than boiling?
It retains more water-soluble vitamins because food is not submerged in water
Explain how import/export affects food availability.
It allows foods to be available outside their natural growing season by bringing them from other countries
Explain how limited equipment affects food choice.
It restricts cooking options, leading to reliance on simple meals or ready-made foods
Which Food Act objective is breached if food is incorrectly labelled?
Prevent misleading or deceptive conduct
Explain why fudge becomes grainy when crystallisation is not controlled.
Large sugar crystals form instead of many small ones, creating a gritty
Explain how heat is transferred during convection cooking.
Heat is transferred through the movement of air or liquid, where hot rises and cool sinks
Why might strawberries be more expensive out of season?
Reduced supply increases price due to limited availability
Why might low nutrition literacy lead to poor food choices?
Consumers may rely on marketing instead of understanding nutrition labels
Explain one responsibility of employers under the WHS Act.
Identify and control risks to ensure worker safety
A chef adds acid to raw fish and it becomes firm without heat.
Identify the functional property AND explain what is happening.
Denaturation — acid breaks protein bonds causing the protein to unfold and change structure
A tough cut of meat is cooked slowly in liquid for several hours.
Identify the technique and justify why it is suitable.
Stewing/braising — low heat and moisture break down connective tissue, making meat tender
Analyse how a supply chain disruption (e.g. COVID) impacts BOTH availability and consumer choice.
Disruptions reduce supply, causing shortages and price increases; consumers switch to alternatives or processed foods
A FIFO worker relies on microwave meals.
Identify TWO resources influencing this and explain their impact.
Time + facilities — limited time and equipment lead to convenience food choices, often reducing nutritional quality
A café stores raw chicken above cooked food and a customer gets sick.
Analyse which Food Act objectives are breached.
Protect public health + ensure food is safe and suitable (cross-contamination risk)