GCSE Exam GCSE Food Preparation and Nutrition

3.1.1. Skill 1: General practical skills

3.1.2. Skill 2: Knife skills

3.1.3. Skill 3: Preparing fruit and vegetables

3.1.4. Skill 4: Use of the cooker

3.1.5. Skill 5: Use of equipment

3.1.6. Skill 6: Cooking methods

3.1.7. Skill 7: Prepare, combine and shape

3.1.8. Skill 8: Sauce making

3.1.9. Skill 9: Tenderise and marinate

3.1.10 . Skill 10: Dough

3.1.11. Skill 11: Raising agents

3.1.12. Skill 12: Setting mixtures

3.2.1 Macronutrients

3.2.1.1 Protein

3.2.1.2 Fats

3.2.1.3 Carbohydrates

3.2.2. Micronutrients

3.2.2.1 Vitamins

3.2.2.2 Minerals

3.2.2.3 Water

3.2.3. Nutritional needs and health

3.2.3.1 Nutritional needs and health

3.2.3.2. Energy needs

3.2.3.3 How to carry out nutritional analysis

3.2.3.4 Diet, nutrition and health

3.3.1.1 Why food is cooked and how heat is transferred to food

3.3.1.2 Selecting appropriate cooking methods

3.3.2.1 Proteins

3.3.2.2 Carbohydrates

3.3.2.3 Fats and oils

3.3.2.4 Fruit and Vegetables

3.3.2.5 Raising agents

3.4.1.1 Microorganisms and enzymes Content:

3.4.1.2 The signs of food spoilage

3.4.1.3 Microorganisms in food production

3.4.1.4 Bacterial contamination Content

3.4.2.1 Buying and storing food

3.4.2.2 Preparing, cooking and serving food

3.5.1.1 Factors which influence food choice

3.5.1.2 Food choices

3.5.1.3 Food labelling and marketing influences

3.5.2 British and international cuisines

3.5.3 Sensory evaluation

3.6.1.1 Food Sources

3.6.1.2 Food and the environment

3.6.1.3 Sustainability of food

3.6.2.1 Food production

3.6.2.2 Technological developments associated with better health and food production

3.7 Food preparation and cooking techniques