Food Preparation and Nutrition GCSE EDUQAS

• Cooking and Food Preparation

  • Explain, Justify and Present Ideas about Chosen Recipes and Cooking Methods

  • Managing the Time/Cost of Recipes Effectively

  • Reviewing and Making Improvements to Recipes

  • Consider Nutritional Needs and Food Choices when Selecting Recipes

  • Consider the Influence of Lifestyle and Consumer Choice when Adapting/Developing Meals and Recipes

  • Presenting a Selection of Recipes

  • Cooking a Selection of Recipes

  • Preparation of Ingredients

  • Planning for Cooking a Single Dish/A Number of Dishes

  • How Information about Food is available to the Consumer

  • How to make Informed Choices about Food and Drink to Achive a Balanced Diet

  • The Range of Factors that Influence Food Choices

  • The Sensory Qualities of a Range of Foods and Combinations

  • How Sensory Perception Guides the Choices that People Make

• Diet and Good Health

  • Determining why, when and how to make Changes to Recipes, Meals and Diets

  • Calculating Energy and Nutritional Valuies of Recipes, Meals and Diets

  • Plan a Balanced Diet for Individuals with High Energy Needs

  • Plan a Balanced Diet for Individuals with Specific Lifestyle Needs

  • Plan a Balanced Diet for Individuals with Specific Dietary Needs or Deficiencies

  • Plan a Balanced Diet for a Range of Life-Stages

  • Recommend Guidelines for a Healthy Diet

  • Identify how Nutritioanl Needs Change due to Age, Lifestyle Choices and State of Health

  • BMR and PAL and their Importance in Determining Energy Requirements

  • How Nutrients Work in the Body

  • RDI for Individuals with Specific Lifestyle Needs

  • RDI for Individuals with Specific Dietary Needs or Deficiencies

  • RDI for a Range of Life-Stages

• Food Commodities

  • Butter, Oils, Margarine, Sugar, Syrup

  • Soya, Tofu, Beans, Nuts, Seeds

  • Meat, Fish, Poultry, Eggs

  • Milk, Cheese and Yoghurt

  • Fruit and Vegetables

  • Bread, Cereals, Flour, Oats, Rice, Potatoes, Pasta

• Food Spoilage

  • Food Wastage

  • Food Poisoning

  • Preservation/Keeping Foods for Longer

  • Types of Bacterial Cross-Contamination and their Prevention

  • The Role of Temperature, pH, Moisture and Time in the Control of Bacteria

  • The Signs of Food Spoilage

  • The Growth Conditions, Enzyme Action, Mould Growth and Yeast Production

  • The Importance of Date-marks, Labelling of Food Products

  • How to Store Foods Correctly

• Principles of Nutrition

  • Dietary Fibre (NSP)

  • Water

  • Trace Elements

  • Minerals

  • Fat Soluble Vitamins

  • Carbohydrates

  • Fats, Oils, Lipids

  • Protein

  • The Role of Macronutrients and Micronutrients in Human Nutrition

  • The Definition of Macronutrients and Micronutrients

• The Science of Food

  • How to Remedy Situations when Desired Results aren't Achieved

  • Reasons Why Particular Results may not Always be Achieved

  • Fruit/Vegetables - Enzymic Browning, Oxidation

  • Protein - Coagulation, Foam Formulation, Gluten Formation, Denaturation

  • Fats/Oils - Shortening, Aeration, Plasticity and Emulsification

  • Carbohydrates - Gelatinisation, Dextrinization

  • Positive Use of Micro-organisms

  • Selecting Appropriate Cooking Methods

  • Conduction, Convection and Radiation

  • Why Food is Cooked

• Where Food Comes From

  • Producing the Desired Effect using Additives

  • Technological Developments that Support Better Health and Food Production

  • How Processing Affects Properties of Ingredients

  • Secondary Stages of Processing and Production

  • Primary Stages of Processing and Production

  • Meal Structures: Presentation of Menus within Different Cultures

  • Traditional and Modern Variations of Recipes

  • Distinctive Features, Characteristics and Eating Patterns of Different Cuisines

  • Sustainability of Food

  • Impact of Packaging on the Environment vs the Value of Packaging

  • Food Miles

  • Food Origins