GCSE Food Preparation and Nutrition AQA

This subject is broken down into 201 topics in 19 modules:

  1. Food preparation skills 16 topics
  2. Food Nutrition 13 topics
  3. Food Science 9 topics
  4. Food Safety 5 topics
  5. Food Choice 6 topics
  6. Food Preperation Skills 6 topics
  7. Food Commodities 24 topics
  8. Macronutients 17 topics
  9. Micronutrients 17 topics
  10. Energy Requirements 15 topics
  11. Planning a Balanced Diet 13 topics
  12. Nutritional Values 6 topics
  13. Miscellaneous 7 topics
  14. Microbiological Food Safety Principles 9 topics
  15. Food Provenance 15 topics
  16. Chosen International Cuisine 1 5 topics
  17. Chosen International Cuisine 2 5 topics
  18. Food Manufacturing 6 topics
  19. Factors Affecting Food Choice 7 topics
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  • 19
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  • 201
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  • 71,792
    words of revision content
  • 9+
    hours of audio lessons

This page was last modified on 28 September 2024.

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Food Preparation and Nutrition

Food preparation skills

General: Weigh and measure

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General: Weigh and measure

Weighing and Measuring: Fundamentals

  • Weighing ingredients is essential for consistency, flavour balance and achieving correct yield in food preparation.
  • Different ingredients should be weighed using different types of scales (digital, spring) depending on their state (solid, liquid, small quantities).
  • Liquid measurements should be taken at eye level using graded measuring jugs.
  • Ingredients like flour should be weighed using a flat surface and should be levelled off for accuracy.

Spoons and Cups

  • Spoon measures are used for small quantities of ingredients like spices, flavourings, baking powder, etc.
  • Spoon measures include teaspoon (tsp), tablespoon (tbsp), which follow a specific measurement (5ml, 15ml respectively).
  • Cup measures are another popular form of measuring ingredients, especially in American recipes.
  • A standard cup measure equates to 240ml (8 fl oz).

Portion Control

  • Portion control reflects precise weighing and measuring and is an essential skill for both health and cost reasons.
  • In a professional setting, this ensures customers receive uniform size and quality.
  • Over-portioning leads to waste and potentially higher costs, while under-portioning may leave consumers unsatisfied.

Preparation for cooking

  • Pre-weighing and measuring ingredients prior to cooking, also known as mise en place, ensures a smoother, more efficient cooking process.
  • For certain cooking methods such as baking, accurate weighing and measuring are essential to achieve the desired end product.
  • It also reduces the chance of leaving out an ingredient or not using the correct quantity.

Techniques for Accuracy

  • Use electronic scales for precision and ease.
  • Always use correct measuring utensils and ensure they are level for accurate measurements.
  • When using scales, always ensure they are zeroed or tared before adding the item to be weighed.
  • Avoid guessing measurements, as this can lead to inconsistent results.

Health and Safety

  • Always clean measuring tools before and after their use to prevent cross-contamination.
  • Be mindful of potential allergens when sharing measuring tools among different ingredients.
  • Avoid touching the inside of measuring spoons or cups with your hands to maintain hygiene.
  • Follow food safety guidelines when measuring raw meat or fish and other potentially high-risk foods.

Course material for Food Preparation and Nutrition, module Food preparation skills, topic General: Weigh and measure

Food Preparation and Nutrition

Micronutrients

Fat Soluble Vitamins: Consequences of Malnutrition

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Fat Soluble Vitamins: Consequences of Malnutrition

Section 1: What are Fat-Soluble Vitamins

  • Fat-soluble vitamins are a group of micronutrients which require fat in the diet for absorption. They include vitamins A, D, E, and K.

  • These vitamins are stored in body's fatty tissues and liver. This means they do not need to be consumed everyday as the body can release them when needed.

  • An important characteristic of fat-soluble vitamins is that they can accumulate in the body, which can be beneficial, but can also lead to toxicity if too much is consumed.

Section 2: Consequences of Fat-Soluble Vitamin Deficiency

  • Vitamin A - Deficiency can lead to night blindness, impaired immune response, and dry skin. In severe cases, it can also cause total blindness.

  • Vitamin D- Lack of this vitamin can lead to rickets in children (bone deformities) and osteomalacia in adults (soft bones), as it is essential for absorption of calcium & phosphate from the gut.

  • Vitamin E- Although deficiency is rare, it can result in neurological problems due to poor nerve conduction.

  • Vitamin K - Insufficient amounts can cause bleeding and bruising as it is necessary for blood clotting.

Section 3: Consequences of Fat-Soluble Vitamin Excess

  • Vitamin A - Excess of this vitamin can cause nausea, irritability, reduced appetite, and even hair loss. Over long-term, it can also lead to jaundice, confusion, and dizziness.

  • Vitamin D - Overconsumption can lead to high levels of calcium in the blood, causing nausea, constipation, abnormal heart rhythm or even kidney stones.

  • Vitamin E - High doses can cause nausea, diarrhea, and cramping. Over long-term, it can interfere with the body's ability to clot blood, leading to an increased risk of bleeding.

  • Vitamin K - Excess of this vitamin can compromise the effectiveness of anti-clotting medication.

Section 4: Achieving Balance

  • It's important to consume a balanced diet containing appropriate amounts of fat-soluble vitamins to avoid both deficiencies and excesses.

  • The majority of people can get all the fat-soluble vitamins needed from their diet. Supplements should only be used under medical supervision.

  • Food sources of these vitamins include oily fish, milk, cheese, eggs, and green leafy vegetables. These should be consumed in balance with the rest of the diet.

Course material for Food Preparation and Nutrition, module Micronutrients, topic Fat Soluble Vitamins: Consequences of Malnutrition

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