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GCSE Exam GCSE Food Preparation and Nutrition
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