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