Food Preparation & Nutrition: AQA GCSE

GCSE Courses

1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills 1.1.2Knife Skills 1.1.3Preparing Fruit, Vegetables & Using Equipment 1.1.4Cooking Methods: Prepare, Shape & Combine 1.1.5Sauce Making, Tenderising & Marinating 1.1.6Dough & Pastry 1.1.7Shaping & Finishing Dough 1.1.8Raising Agents & Mixtures 1.1.9End of Topic Test - Food Preparation Skills 1

2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins 2.1.2Proteins 2 2.1.3Fats 2.1.4Carbohydrates 2.1.5Carbohydrates 2

2.2

Micronutrients

2.2.1Fat-Soluble Vitamins 2.2.2Water-Soluble Vitamins 2.2.3Minerals & Water 2.2.4Minerals & Water 2 2.2.5End of Topic Test - Macro & Micronutrients

2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet 2.3.2Informed Choices for a Balanced Diet 2 2.3.3Energy Needs 2.3.4Nutritional Analysis 2.3.5Diet Modifications 2.3.6Diet-Related Problems 2.3.7Diet-Related Problems 2 2.3.8End of Topic Test - Nutritional Needs & Health

3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer 3.1.2Water-Based Cooking Methods 3.1.3Fat-Based Cooking Methods 3.1.4Dry Cooking Methods 3.1.5Dry Cooking Methods 2

3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates 3.2.2Fats & Oils 3.2.3Raising Agents 3.2.4End of Topic Test - Food Science

4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage 4.1.2Enzymes & Signs of Food Spoilage 4.1.3Food Poisoning 4.1.4Bacterial Contamination 4.1.5Microorganisms in Food Production

4.2

Principles of Food Safety

4.2.1Temperature Control 4.2.2Ambient Foods & Food Labels 4.2.3Preparing, Cooking & Serving Food 4.2.4End of Topic Test - Food Safety

5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice 5.1.2Food Choices 5.1.3Religious Food Choices 5.1.4Food Labels 5.1.5Mandatory Food Labels 5.1.6Optional Food Labels 5.1.7Marketing Influences 5.1.8End of Topic Test - Food Choice

5.2

British & International Cuisines

5.2.1British Cuisine 5.2.2Japanese Cuisine 5.2.3Japanese Ingredients & Dishes 5.2.4Spanish Cuisine 5.2.5Spanish Ingredients & Dishes

5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems 5.3.2Sensory Testing Methods 5.3.3Sensory Testing Methods 2 5.3.4End of Topic Test - Cuisines & Senses

6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming 6.1.2Food Sources - Genetically Modified Crops 6.1.3Food Sources - Reared Food 6.1.4Food Sources - Caught Food 6.1.5Food & The Environment 6.1.6Food & The Environment 2 6.1.7Sustainability of Food 6.1.8Sustainability of Food 2 6.1.9End of Topic Test - Environmental Impacts

6.2

Food Processing & Production

6.2.1Primary Food Processing 6.2.2Primary Food Processing 2 6.2.3Secondary Food Processing 6.2.4Fortification 6.2.5Additives 6.2.6End of Topic Test - Food Processing & Production