Name: My Revision Notes: NCFE Level 1/2 Technical Award in Food and Cookery
Price: 17.99 USD
ISBN: 9781398378827

Hodder Education

Helen Buckland

My Revision Notes: NCFE Level 1/2 Technical Award in Food and Cookery

US$ 17.99

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Description

Contents

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Set students on track to achieve the best grade possible with My Revision Notes.

Our clear and concise approach to revision will help students learn, practise and apply their skills and understanding. Coverage of key content is combined with practical study tips and effective revision strategies to create a guide that can be relied on to build both knowledge and confidence.

My Revision Notes for NCFE Level 1/2 Technical Award in Food and Cookery will help students:
- Consolidate knowledge with clear, concise and relevant content coverage, based on what examiners are looking for
- Extend understanding with our regular 'Now Test Yourself', tasks and answers
- Improve technique through our increased exam support, including exam-style practice questions, expert tips and examples of typical mistakes to avoid
- Identify key connections between topics and subjects with our 'Making Links' focus and further ideas for follow-up and revision activities
- Plan and manage a successful revision programme with our topic-by-topic planner, new skills checklist and exam breakdown features, user-friendly definitions and glossary

Language

English

ISBN

9781398378827

Cover

Title Page

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Assessment breakdown

Written exam

Non-exam assessment (NEA)

1 Health and safety relating to food, nutrition and the cooking environment

1.1 Safe and hygienic working practices relating to the individual and the cooking environment

1.2 Potential hazards and risks in the cooking environment

1.3 Hazard Analysis and Critical Control Point (HACCP)

1.4 Minimising risk in the cooking environment

1.5 Safe and hygienic working practices when using cooking equipment and utensils

2 Food legislation and food provenance

2.1 The Food Standards Agency and food safety legislation

2.2 Food provenance

2.3 Food transportation

2.4 Food processing

2.5 Food manufacturing

3 Food groups, key nutrients and a balanced diet

3.1 Food groups

3.2 The components of a balanced diet

3.3 Nutrients

3.4 Nutrient imbalances

3.5 Fibre

3.6 Nutritional requirements for different groups of people

3.7 Food-related health conditions

3.8 Nutritional information on food labels

4 Factors affecting food choice

4.1 Social factors

4.2 Environmental factors

4.3 Seasonality

5 Food preparation, cooking skills and techniques

5.1 Key stages and the purpose of a recipe

5.2 The characteristics and function of ingredients

5.3 Preparation skills

5.4 Cooking techniques

5.5 Cooking methods

5.6 Presentation skills

6 Recipe amendment, development and evaluation

6.1 Recipe amendment

6.2 Evaluating completed dishes

7 Menu and action planning for completed dishes

7.1 Interpreting a customer brief

7.2 Menu planning

7.3 Action planning

7.4 Evaluate the planning and outcome of completed dishes against the requirements of a customer brief

Glossary

Index

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