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Food Preparation and Nutrition - J309
4 sections available · 28 chapters available
Free Food Preparation and Nutrition - J309 study notes for Cambridge OCR GCSE (9-1) students. Each chapter below covers a key topic with worked examples and practice prompts you can take into the thinka app.
Nutrition
The relationship between diet and health
Nutritional and dietary needs of different groups of people
Nutritional needs when selecting recipes for different groups of people
Energy balance
Protein (Macronutrient)
Fat (Macronutrient)
Carbohydrate (Macronutrient)
Vitamins (Micronutrients)
Minerals (Micronutrients)
Water
Nutritional content of the main commodity groups
Food (food provenance and food choice)
FOOD PROVENANCE: Food source and supply
Food processing and production
Food security
Technological developments to support better health and food production
Development of culinary traditions (learners must study British cuisine and a minimum of TWO international cuisines)
Factors influencing food choice
Cooking and food preparation
Food Science
Sensory properties
Food safety
Skills requirements (preparation and cooking techniques)
Knife skills
Preparation and techniques
Cooking methods
Sauces
Set a mixture
Raising agents
Dough
Judge and manipulate sensory properties
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