My Revision Notes: AQA GCSE Food Preparation and Nutrition
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Description
Contents
Reviews
Language
English
ISBN
9781510416611
Cover
Title Page
Copyright
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Food, nutrition and health
1 Macronutrients
Protein
Fats and oils
Carbohydrates
2 Micronutrients
Vitamins
Minerals
Water
3 Nutritional needs and health
Making informed choices about a varied and balanced diet
Energy needs
How to carry out a nutritional analysis
Diet, nutrition and health
Food science
4 Cooking of food and heat transfer
Why food is cooked
How heat is transferred to food
Choice of cooking methods
5 Functional and chemical properties of food
Proteins
Carbohydrates
Fats and oils
Fruit and vegetables
Raising agents
Food safety
6 Food spoilage and contamination
Micro-organisms and enzymes
The signs of food spoilage
Micro-organisms in food production
Bacterial contamination
7 Principles of food safety
Buying and storing food
Preparing, cooking and serving food
Food choice
8 Factors affecting food choice
Factors that influence food choice
Food choices
Food labelling and marketing influences
9 British and international cuisine
British cuisine
International cuisines
10 Sensory evaluation
What is sensory evaluation?
Food provenance
11 Environmental impact and sustainability of food
Food sources
Food and the environment
Sustainability of food
12 Food production and processing
Food production
Technological developments associated with better health
Success in the examination
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