GCSE Food Preparation and Nutrition AQA
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201 topics in 19 modules
☑️ Food preparation skills 16 topics
- General: Weigh and measure
- General: Prepare ingredients and equipment
- General: Select and adjust cooking times
- General: Test for readiness
- General: Judge and modify sensory properties
- Knife skills
- Preparing fruit and vegetables
- Use of the cooker
- Use of equipment
- Cooking methods (water based / fat based)
- Prepare, combine and shape
- Sauce making (starch based / reduction / emulsion)
- Tenderise and marinate
- Dough (making / shaping / finishing)
- Raising agents
- Setting mixtures (heat removal / using protein)
☑️ Food Nutrition 13 topics
- Macronutrients: protein
- Macronutrients: fats
- Macronutrients: carbohydrates
- Micronutrients: vitamins, fat-soluable
- Micronutrients: vitamins, water-soluable
- Micronutrients: minerals and trace elements
- Fibre and water
- Healthy eating guidlines
- Nutrional needs for different ages
- Diet related health problems
- Energy needs
- Nutritional analysis
- Planning meals for different groups
☑️ Food Science 9 topics
- Why food is cooked
- Heat transfer
- Cooking methods-water based
- Cooking methods-water and fat based
- Cooking methods-dry methods
- Changing properties: protein
- Changing properties: carbohydrates
- Changing properties: fats and oils
- Raising agents
☑️ Food Safety 5 topics
- Food spoilage
- Storing food
- Preparing safe food
- Food poisoning
- Uses of micro-organisms
☑️ Food Choice 6 topics
- Influences on food choice
- Cultural, moral and relegious food choices
- Food labeling
- Influences of marketing
- British and international cuisine
- Sensory tasting
☑️ Food Preperation Skills 6 topics
- Practical skills 1-6
- Practical skills 7-12
- Food preperation practice
- Non-exam assessment practice: research
- Non-exam assessment practice: cook
- Non-exam assessment practice: analyse
☑️ Food Commodities 24 topics
- Bread, Cereal, Grains: Value within the Diet
- Bread, Cereal, Grains: Features and Storage
- Bread, Cereal, Grains: Working Characteristics
- Bread, Cereal, Grains: Origins
- Fruit and Vegetables: Value within the Diet
- Fruit and Vegetables: Features and Storage
- Fruit and Vegetables: Working Characteristics
- Fruit and Vegetables: Origins
- Dairy: Value within the Diet
- Dairy: Features and Storage
- Dairy: Working Characteristics
- Dairy: Origins
- Meat, Fish and Eggs: Value within the Diet
- Meat, Fish and Eggs: Features and Storage
- Meat, Fish and Eggs: Working Characteristics
- Meat, Fish and Eggs: Origins
- Beans, Tofu, Nuts, Seeds: Value within the Diet
- Beans, Tofu, Nuts, Seeds: Features and Storage
- Beans, Tofu, Nuts, Seeds: Working Characteristics
- Beans, Tofu, Nuts, Seeds: Origins
- Butter, Oils, Sugar: Value within the Diet
- Butter, Oils, Sugar: Features and Storage
- Butter, Oils, Sugar: Working Characteristics
- Butter, Oils, Sugar: Origins
☑️ Macronutients 17 topics
- Definition
- Role in Human Nutrition
- Protein: Specific Function
- Protein: Main Sources
- Protein: Dietary Reference Values
- Protein: Consequences of Malnutrition
- Protein: Complementary Actions
- Fats, Oils, Lipids: Specific Function
- Fats, Oils, Lipids: Main Sources
- Fats, Oils, Lipids: Dietary Reference Values
- Fats, Oils, Lipids: Consequences of Malnutrition
- Fats, Oils, Lipids: Complementary Actions
- Carbohydrates: Specific Function
- Carbohydrates: Main Sources
- Carbohydrates: Dietary Reference Values
- Carbohydrates: Consequences of Malnutrition
- Carbohydrates: Complementary Actions
☑️ Micronutrients 17 topics
- Definition
- Role in Human Nutrition
- Fat Soluble Vitamins: Specific Function
- Fat Soluble Vitamins: Main Sources
- Fat Soluble Vitamins: Dietary Reference Values
- Fat Soluble Vitamins: Consequences of Malnutrition
- Fat Soluble Vitamins: Complementary Actions
- Minerals: Specific Function
- Minerals: Main Sources
- Minerals: Dietary Reference Values
- Minerals: Consequences of Malnutrition
- Minerals: Complementary Actions
- Trace Elements: Specific Function
- Trace Elements: Main Sources
- Trace Elements: Dietary Reference Values
- Trace Elements: Consequences of Malnutrition
- Trace Elements: Complementary Actions
☑️ Energy Requirements 15 topics
- Toddlers
- Teens
- Young Adults
- Middle Age
- Elderly
- Coeliacs
- Type 2 Diabetics
- Anaemics
- Cardiovascular Disease
- Nut or Lactose Intolerant
- Vegetarians
- Vegans
- Dietary Religious Beliefs
- BMR and PAL
- Coronary Heart Disease, Cholesterol, Liver Disease
☑️ Planning a Balanced Diet 13 topics
- Toddlers
- Teens
- Young Adults
- Middle Age
- Elderly
- Coeliacs
- Type 2 Diabetics
- Anaemics
- Cardiovascular Disease
- Nut or Lactose Intolerant
- Vegetarians
- Vegans
- Dietary Religious Beliefs
☑️ Nutritional Values 6 topics
- Calculate Energy and Nutritional Value of a Recipe
- Calculate Energy and Nutritional Value of a Meal
- Calculate Energy and Nutritional Value of a Diet
- Use Nutritional Info to Make Changes to a Recipe
- Use Nutritional Info to Make Changes to a Menu
- Use Nutritional Info to Make Changes to a Diet
☑️ Miscellaneous 7 topics
- How an Energy Balance Helps Maintain Healthy Body Weight
- Water: Dietary Value
- Dietary Fibre: Dietary Value
- Why Food is Cooked
- How Heat is Transferred through Conduction, Convection, Radiation
- Appropriate Cooking Methods for Different Foods
- Positive use of Micro-organisms in Food
☑️ Microbiological Food Safety Principles 9 topics
- Storage
- Date-Marks
- Mould Growth
- Signs of Food Spoilage
- Role of Temperature and pH
- Bacterial Cross-contamination
- Preserving Food
- Food Poisoning
- Food Wastage
☑️ Food Provenance 15 topics
- Grown food
- Where Foods Come From
- Food Miles
- Grown food - GM crops
- Packaging
- Reared food
- Caught food
- Sustainability of Food
- Food Security
- Waste food and packaging
- Food miles and carbon footprint
- Global food production
- Primary food processing
- Secondary food processing
- Food fortification and modification
☑️ Chosen International Cuisine 1 5 topics
- Features
- Characteristics
- Eating Patterns
- Traditional and Modern Variations
- Meal Structures and Menus
☑️ Chosen International Cuisine 2 5 topics
- Features
- Characteristics
- Eating Patterns
- Traditional and Modern Variations
- Meal Structures and Menus
☑️ Food Manufacturing 6 topics
- Primary Stages of Processing and Production
- Secondary Stages of Processing and Production
- Effects of Food Processing
- Technological Developments
- Positives and Negatives of Food Modification
- Additives
☑️ Factors Affecting Food Choice 7 topics
- Sensory Perception
- Tasting Panels
- Religion, Culture, Ethical Beliefs
- Medical Reasons
- Personal Choices
- Making Informed Choices
- Food Labelling and Marketing
Other GCSE Food Preparation and Nutrition exam boards
GCSE Food Preparation and Nutrition AQA Revision Content
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GCSE Food Preparation and Nutrition AQA - Food preparation skills - General: Weigh and measure Content Preview
Food preparation skills
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.
Question: What precautions should be taken when using measuring tools in order to maintain hygiene and avoid cross-contamination in food preparation?
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