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GCSE Food Preparation and Nutrition WJEC
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GCSE Food Preparation and Nutrition WJEC
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GCSE Food Preparation and Nutrition WJEC
– Topics
Cooking and Food Prepraration
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