Name: OCR GCSE Food Preparation and Nutrition
Price: 45.59 USD
ISBN: 9781471867026

Hodder Education

Val Fehners

OCR GCSE Food Preparation and Nutrition

US$ 45.59

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Description

Contents

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Exam Board: OCR
Level: GCSE
Subject: Food Preparation & Nutrition
First Teaching: September 2016
First Exam: June 2018

Endorsed for OCR.

Develop your students' knowledge and understanding of food and nutrition, improve their practical food preparation and cooking skills and prepare them for assessment with this book for the 2016 OCR Food Preparation and Nutrition GCSE.

- Explains all food and nutrition concepts clearly, including simple definitions of key words
- Helps students to apply their knowledge and understanding with engaging practical activities throughout, including photographs to illustrate all of the key techniques
- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners
- Prepares students for assessment with clear guidance on the Food Investigation and Food Preparation assessments, as well as advice and practice questions to help them prepare for the written exam

Language

English

ISBN

9781471867026

Cover

Title Page

Acknowledgements

Contents

Foreword

Introduction to OCR GCSE Food Preparation and Nutrition

Section A: Nutrition

Topic 1 The relationship between diet and health

Topic 2 Nutritional and dietary needs of different groups of people

Topic 3 Nutritional needs when selecting recipes for different groups of people

Topic 4 Energy balance

Topic 5 Protein

Topic 6 Fats

Topic 7 Carbohydrates

Topic 8 Vitamins

Topic 9 Minerals

Topic 10 Water

Topic 11 Nutrients in food

Section A Practice questions

Section B: Food

Topic 1: Food provenance: food source and supply

Topic 2: Food provenance: food processing and production

Topic 3: Food security

Topic 4: Technological developments to support better health and food production

Topic 5: Development of culinary traditions

Topic 6: Factors influencing food choice

Section B Practice questions

Section C: Cooking and food preparation

Topic 1: Food science

Topic 2: Sensory properties

Topic 3: Food safety

Section C Practice questions

Section D: Skills requirements (preparation and cooking techniques)

Topic 1: Knife skills

Topic 2: Preparation and techniques

Topic 3: Cooking methods

Topic 4: Sauces

Topic 5: Set a mixture

Topic 6: Raising agents

Topic 7: Dough

Topic 8: Judge and manipulate sensory properties

Section D Practice questions

Preparing for assessment

Topic 1: The Non-Examined Assessment (NEA) Task 1: Food Investigation Task

Topic 2: The Non-Examined Assessment (NEA) Task 2: Food Preparation Task

Topic 3: The Food Preparation and Nutrition written examination

Glossary

Picture credits

Index