Food Preparation & Nutrition: AQA GCSE revision notes

1 Food Preparation Skills
- 1.1 Food Preparation Skills
  1.1.1 General Practical Skills
  1.1.2 Knife Skills
  1.1.3 Preparing Fruit, Vegetables & Using Equipment
  1.1.4 Cooking Methods: Prepare, Shape & Combine
  1.1.5 Sauce Making, Tenderising & Marinating
  1.1.6 Dough & Pastry
  1.1.7 Shaping & Finishing Dough
  1.1.8 Raising Agents & Mixtures
  1.1.9 End of Topic Test - Food Preparation Skills 1
2 Food, Nutrition & Health
3 Food Science
- 3.1 Cooking of Food & Heat Transfer
  3.1.1 Reasons for Cooking & Heat Transfer
  3.1.2 Water-Based Cooking Methods
  3.1.3 Fat-Based Cooking Methods
  3.1.4 Dry Cooking Methods
  3.1.5 Dry Cooking Methods 2
- 3.2 Functional & Chemical Properties of Food
  3.2.1 Proteins & Carbohydrates
  3.2.2 Fats & Oils
  3.2.3 Raising Agents
  3.2.4 End of Topic Test - Food Science
4 Food Safety
- 4.1 Food Spoilage & Contamination
  4.1.1 Microorganisms & Signs of Food Spoilage
  4.1.2 Enzymes & Signs of Food Spoilage
  4.1.3 Food Poisoning
  4.1.4 Bacterial Contamination
  4.1.5 Microorganisms in Food Production
- 4.2 Principles of Food Safety
  4.2.1 Temperature Control
  4.2.2 Ambient Foods & Food Labels
  4.2.3 Preparing, Cooking & Serving Food
  4.2.4 End of Topic Test - Food Safety
5 Food Choice
- 5.1 Factors Affecting Food Choice
  5.1.1 Factors Which Influence Food Choice
  5.1.2 Food Choices
  5.1.3 Religious Food Choices
  5.1.4 Food Labels
  5.1.5 Mandatory Food Labels
  5.1.6 Optional Food Labels
  5.1.7 Marketing Influences
  5.1.8 End of Topic Test - Food Choice
- 5.2 British & International Cuisines
  5.2.1 British Cuisine
  5.2.2 Japanese Cuisine
  5.2.3 Japanese Ingredients & Dishes
  5.2.4 Spanish Cuisine
  5.2.5 Spanish Ingredients & Dishes
- 5.3 Sensory Evaluation
  5.3.1 Taste Receptors & Olfactory Systems
  5.3.2 Sensory Testing Methods
  5.3.3 Sensory Testing Methods 2
  5.3.4 End of Topic Test - Cuisines & Senses
6 Food Provenance
- 6.1 Environmental Impact & Sustainability of Food
  6.1.1 Food Sources - Intensive & Organic Farming
  6.1.2 Food Sources - Genetically Modified Crops
  6.1.3 Food Sources - Reared Food
  6.1.4 Food Sources - Caught Food
  6.1.5 Food & The Environment
  6.1.6 Food & The Environment 2
  6.1.7 Sustainability of Food
  6.1.8 Sustainability of Food 2
  6.1.9 End of Topic Test - Environmental Impacts
- 6.2 Food Processing & Production
  6.2.1 Primary Food Processing
  6.2.2 Primary Food Processing 2
  6.2.3 Secondary Food Processing
  6.2.4 Fortification
  6.2.5 Additives
  6.2.6 End of Topic Test - Food Processing & Production