AQA GCSE Food Preparation and Nutrition

What this course covers

• Topic 1 - Food preparation skills

  • 1.1 - General practical skills
  • 1.2 - Knife skills
  • 1.3 - Preparing fruit and vegetables
  • 1.4 - Use of the cooker
  • 1.5 - Use of equipment
  • 1.6 - Cooking methods
  • 1.7 - Prepare, combine and shape
  • 1.8 - Sauce making
  • 1.9 - Tenderise and marinate
  • 1.10 - Dough
  • 1.11 - Raising agents
  • 1.12 - Setting mixtures

• Topic 2 - Food, nutrition and health

  • 2.1 - Macronutrients
  • 2.2 - Micronutrients
  • 2.3 - Nutritional needs and health

• Topic 3 - Food science

  • 3.1 - Cooking of food and heat transfer
  • 3.2 - Functional and chemical properties of food

• Topic 4 - Food safety

  • 4.1 - Food spoilage and contamination
  • 4.2 - Principles of food safety

• Topic 5 - Food choice

  • 5.1 - Factors affecting food choice
  • 5.2 - British and international cuisines
  • 5.3 - Sensory evaluation

• Topic 6 - Food provenance

  • 6.1 - Environmental impact and sustainability of food
  • 6.2 - Food processing and production

• Topic 7 - Food preparation and cooking techniques

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