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GCSE Food Preparation and Nutrition

3.1 Food preparation skills

3.1.1. Skill 1: General practical skills

3.1.2. Skill 2: Knife skills

3.1.3. Skill 3: Preparing fruit and vegetables

3.1.4. Skill 4: Use of the cooker

3.1.5. Skill 5: Use of equipment

3.1.6. Skill 6: Cooking methods

3.1.7. Skill 7: Prepare, combine and shape

3.1.8. Skill 8: Sauce making

3.1.9. Skill 9: Tenderise and marinate

3.1.10 . Skill 10: Dough

3.1.11. Skill 11: Raising agents

3.1.12. Skill 12: Setting mixtures

3.2 Food, nutrition and health

3.2.1 Macronutrients

3.2.1.1 Protein

3.2.1.3 Carbohydrates

3.2.2. Micronutrients

3.2.2.1 Vitamins

3.2.2.2 Minerals

3.2.3. Nutritional needs and health

3.2.3.1 Nutritional needs and health

3.2.3.2. Energy needs

3.2.3.3 How to carry out nutritional analysis

3.2.3.4 Diet, nutrition and health

3.3 Food science

3.3.1 Cooking of food and heat transfer

3.3.1.1 Why food is cooked and how heat is transferred to food

3.3.1.2 Selecting appropriate cooking methods

3.3.2 Functional and chemical properties of food

3.3.2.1 Proteins

3.3.2.2 Carbohydrates

3.3.2.3 Fats and oils

3.3.2.4 Fruit and Vegetables

3.3.2.5 Raising agents

3.4 Food safety

3.4.1 Food spoilage and contamination

3.4.1.1 Microorganisms and enzymes Content:

3.4.1.2 The signs of food spoilage

3.4.1.3 Microorganisms in food production

3.4.1.4 Bacterial contamination Content

3.4.2 Principles of food safety

3.4.2.1 Buying and storing food

3.4.2.2 Preparing, cooking and serving food

3.5 Food choice

3.5.1 Factors affecting food choice

3.5.1.1 Factors which influence food choice

3.5.1.2 Food choices

3.5.1.3 Food labelling and marketing influences

3.5.2 British and international cuisines

3.5.3 Sensory evaluation

3.6 Food provenance

3.6.1 Environmental impact and sustainability of food

3.6.1.1 Food Sources

3.6.1.2 Food and the environment

3.6.1.3 Sustainability of food

3.6.2 Food processing and production

3.6.2.1 Food production

3.6.2.2 Technological developments associated with better health and food production

3.7 Food preparation and cooking techniques

AO1 Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.

AO2 Apply knowledge and understanding of nutrition, food, cooking and preparation.

AO3 Plan, prepare, cook and present dishes, combining appropriate techniques.

AO4 Analyse and evaluate different aspects of nutrition, food, cooking and preparation including food made by themselves and others.

GCSE Exam GCSE Food Preparation and Nutrition

GCSE Food Preparation and Nutrition

3.1 Food preparation skills

3.1.1. Skill 1: General practical skills

3.1.2. Skill 2: Knife skills

3.1.3. Skill 3: Preparing fruit and vegetables

3.1.4. Skill 4: Use of the cooker

3.1.5. Skill 5: Use of equipment

3.1.6. Skill 6: Cooking methods

3.1.7. Skill 7: Prepare, combine and shape

3.1.8. Skill 8: Sauce making

3.1.9. Skill 9: Tenderise and marinate

3.1.10 . Skill 10: Dough

3.1.11. Skill 11: Raising agents

3.1.12. Skill 12: Setting mixtures

3.2 Food, nutrition and health

3.2.1 Macronutrients

3.2.1.1 Protein

3.2.1.3 Carbohydrates

3.2.2. Micronutrients

3.2.2.1 Vitamins

3.2.2.2 Minerals

3.2.3. Nutritional needs and health

3.2.3.1 Nutritional needs and health

3.2.3.2. Energy needs

3.2.3.3 How to carry out nutritional analysis

3.2.3.4 Diet, nutrition and health

3.3 Food science

3.3.1 Cooking of food and heat transfer

3.3.1.1 Why food is cooked and how heat is transferred to food

3.3.1.2 Selecting appropriate cooking methods

3.3.2 Functional and chemical properties of food

3.3.2.1 Proteins

3.3.2.2 Carbohydrates

3.3.2.3 Fats and oils

3.3.2.4 Fruit and Vegetables

3.3.2.5 Raising agents

3.4 Food safety

3.4.1 Food spoilage and contamination

3.4.1.1 Microorganisms and enzymes Content:

3.4.1.2 The signs of food spoilage

3.4.1.3 Microorganisms in food production

3.4.1.4 Bacterial contamination Content

3.4.2 Principles of food safety

3.4.2.1 Buying and storing food

3.4.2.2 Preparing, cooking and serving food

3.5 Food choice

3.5.1 Factors affecting food choice

3.5.1.1 Factors which influence food choice

3.5.1.2 Food choices

3.5.1.3 Food labelling and marketing influences

3.5.2 British and international cuisines

3.5.3 Sensory evaluation

3.6 Food provenance

3.6.1 Environmental impact and sustainability of food

3.6.1.1 Food Sources

3.6.1.2 Food and the environment

3.6.1.3 Sustainability of food

3.6.2 Food processing and production

3.6.2.1 Food production

3.6.2.2 Technological developments associated with better health and food production

3.7 Food preparation and cooking techniques

AO1 Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.

AO2 Apply knowledge and understanding of nutrition, food, cooking and preparation.

AO3 Plan, prepare, cook and present dishes, combining appropriate techniques.

AO4 Analyse and evaluate different aspects of nutrition, food, cooking and preparation including food made by themselves and others.

3.6.2.1 Food production

3.6.2.2 Technological developments associated with better health and food production

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