My Revision Notes: WJEC Eduqas GCSE Food Preparation and Nutrition
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Description
Contents
Reviews
Language
English
ISBN
9781510417205
Cover
Title Page
Copyright
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1 Food commodities
1. Food commodities
Bread, cereals, flour, oats, rice, potatoes and pasta
Fruit and vegetables
Dairy foods
Animal sources
Soya, tofu, beans, nuts and seeds
Fats and oils
Sugar and syrup
2 Principles of nutrition
2. Macronutrients and micronutrients
Macronutrients
Micronutrients
Water
Dietary fibre (Non-starch polysaccharide – NSP)
3 Diet and good health
3. Energy requirements of individuals
How much energy does each of the macronutrients provide?
How do nutrients work together in the body?
How much energy do we need?
4. Plan balanced diets
Recommended guidelines for a healthy diet
How our nutritional needs change due to age
How our nutritional needs change due to lifestyle choices
Planning a balanced diet for people with specific dietary needs or nutritional deficiencies
Planning a balanced diet for people with high energy needs
5. Calculate energy and nutritional values of recipes, meals and diets
Calculating energy and nutrients
Adapting meals and diets
4 The science of food
6. The effect of cooking on food
Why do we cook food?
How heat is transferred during the cooking process
Selecting appropriate cooking methods to conserve or modify nutritive value and improve palatability
The positive use of micro-organisms
Working characteristics, functional and chemical properties of ingredients
Why some recipes do not succeed and how to remedy situations
7. Food spoilage
Storing foods correctly
Date marks and labelling
Food spoilage
The role of temperature, time, pH and moisture in the control of bacteria
Bacterial cross-contamination
Preservation
Food poisoning
Food wastage
5 Where food comes from
8. Food provenance
Food origins
Food miles
Packaging
Sustainability and food waste
Food security
9. Food manufacturing
Culinary traditions
Primary stages of processing and production
Secondary stages of processing and production
Technological developments in food production
Fortifying and modifying foods to support better health
6 Cooking and food preparation
10. Factors affecting food choice
Sensory perception
Tasting panels and preference testing
Factors that affect food choices
The choices that people make about foods, based on religion, culture or ethical belief, medical reasons or personal choices
How to make informed choices about food and drink to achieve a varied and balanced diet
Food labelling
11. Preparation and cooking techniques
Planning for cooking a single dish or a number of dishes
Preparation of ingredients
Cooking a selection of recipes
Presenting a selection of recipes
Working safely
Using sensory descriptors
12. Developing recipes and meals
The influence of lifestyle and consumer choice when adapting or developing meals and recipes
Adaptations to recipes to address current dietary advice
Considering nutritional needs and food choices when selecting recipes
Reviewing and making improvements to recipes
Manage the time and cost of recipes
Using testing and sensory evaluation skills
Explaining, justifying and presenting ideas about chosen recipes and cooking methods
Making decisions about which techniques are appropriate to use during preparation and cooking
Success in the examination
Sample examination questions, model answers and mark schemes
Now test yourself answers at www.hoddereducation.co.uk/myrevisionnotes
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