My Revision Notes: OCR GCSE Food Preparation and Nutrition
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Description
Contents
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Language
English
ISBN
9781510417175
Cover
Title Page
Copyright
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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 foods
Section B: Food
Topic 1 Food source and supply
Topic 2 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 C: Cooking and food preparation
Topic 1 Food science
Topic 2 Sensory properties
Topic 3 Food safety
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
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