3.2.2.1 Water-Soluble Vitamins — AQA Food Preparation and Nutrition 8585

Identify the water-soluble vitamins: the B group (B1 thiamin, B2 riboflavin, B3 niacin, folic acid, B12) and vitamin C (ascorbic acid).
Describe the functions and main dietary sources of water-soluble vitamins.
Analyze the effects of deficiency and excess of water-soluble vitamins, and state their dietary reference values.
Explain how the preparation and cooking of food leads to the loss of water-soluble vitamins.
Apply water-based cooking methods on the hob (steaming, boiling, simmering, poaching) to minimize vitamin loss.
Demonstrate knife skills by cutting fruit and vegetables into even-sized pieces, such as batons and julienne.

Water-Soluble Vitamins