AQA GCSE Food Preparation and Nutrition

Skill 1 General Practical Skills

• Weighing and Measuring Free
• Preparing Ingredients and Equipment Pro
• Selecting and Adjusting Cooking Times Pro
• Testing for Readiness Pro
• Judging and Modifying Sensory Properties Pro

Skill 2 Knife Skills

• Fruit and Vegetables Pro
• Meat, Fish and Alternatives Pro

Skill 3 Preparing Fruit and Vegetables

• Preparation Techniques Pro

Skill 4 Use of the Cooker

• Using the Grill Pro
• Using the Oven Pro

Skill 5 Use of Equipment

• Using Kitchen Equipment Pro

Skill 6 Cooking Methods

• Water-Based Hob Methods Pro
• Dry Heat and Fat-Based Hob Methods Pro

Skill 7 Prepare, Combine and Shape

• Preparing and Shaping Mixtures Pro

Skill 8 Sauce Making

• Starch-Based Sauces Pro
• Reduction Sauces Pro
• Emulsion Sauces Pro

Skill 9 Tenderise and Marinate

• Tenderising and Marinating Pro

Skill 10 Dough Preparation and Finishing

• Dough Making Pro
• Shaping and Finishing Dough Pro

Skill 11 Raising Agents

• Eggs as a Raising Agent Pro
• Chemical Raising Agents Pro
• Steam as a Raising Agent Pro
• Biological Raising Agents Pro

Skill 12 Setting Mixtures

• Setting by Removal of Heat Pro
• Setting with Protein Pro

3.2.1 Macronutrients

• 3.2.1.1 Protein Free
• 3.2.1.2 Fats Pro
• 3.2.1.3 Carbohydrates Pro

3.2.2 Micronutrients

• 3.2.2.1 Fat-Soluble Vitamins Pro
• 3.2.2.1 Water-Soluble Vitamins Pro
• 3.2.2.1 Antioxidant Functions of Vitamins Pro
• 3.2.2.2 Dietary Minerals Pro
• 3.2.2.3 Water and Hydration Pro

3.2.3 Nutritional Needs and Health

• 3.2.3.1 Choices for a Balanced Diet 2 notes
  • Healthy Diet Guidelines and Meal Planning Pro
  • Planning for Life Stages and Dietary Groups Pro
• 3.2.3.2 Energy Needs Pro
• 3.2.3.3 Carrying Out Nutritional Analysis Pro
• 3.2.3.4 Diet, Nutrition and Health Pro

3.3.1 Cooking of Food and Heat Transfer

• 3.3.1.1 Reasons for Cooking and Heat Transfer Free
• 3.3.1.2 Selecting Cooking Methods Pro

3.3.2 Functional and Chemical Properties

• 3.3.2.1 Protein Properties Pro
• 3.3.2.2 Carbohydrate Properties Pro
• 3.3.2.3 Fats and Oils Properties Pro
• 3.3.2.4 Fruit and Vegetable Properties Pro
• 3.3.2.5 Raising Agents Properties Pro

3.4.1 Food Spoilage and Contamination

• 3.4.1.1 Microorganisms and Enzymes Free
• 3.4.1.2 Signs of Food Spoilage Pro
• 3.4.1.3 Microorganisms in Food Production Pro
• 3.4.1.4 Bacterial Contamination Pro

3.4.2 Principles of Food Safety

• 3.4.2.1 Buying and Storing Food Pro
• 3.4.2.2 Preparing, Cooking and Serving Food Pro

3.5.1 Factors Affecting Food Choice

• 3.5.1.1 Influences on Food Choice Free
• 3.5.1.2 Dietary, Cultural, and Ethical Choices Pro
• 3.5.1.3 Labelling and Marketing Influences Pro

• 3.5.2 British and International Cuisines Pro

• 3.5.3 Sensory Evaluation Methods Pro

3.6.1 Environmental Impact and Sustainability

• 3.6.1.1 Food Sources Free
• 3.6.1.2 Food and the Environment Pro
• 3.6.1.3 Sustainability of Food Pro

3.6.2 Food Processing and Production

• 3.6.2.1 Food Production Stages Pro
• 3.6.2.2 Food Technology and Fortification 2 notes
  • Modified and Fortified Foods for Better Health Pro
  • Food Additives and Genetically Modified Foods Pro