Food preparation and nutrition 8585
7セクション · 39チャプター
AQA GCSE の学習者向けの無料Food preparation and nutrition 8585学習ノート。各章のリンクから、要点・例題・練習問題への導線にアクセスできます。
Food preparation skills
General practical skills & use of equipment
Knife skills
Preparing fruit and vegetables
Use of the cooker & cooking methods
Prepare, combine, shape, tenderise and marinate
Use of equipment
Sauce making
Cooking methods
Dough and raising agents
Setting mixtures
Tenderise and marinate
Raising agents
Food, nutrition and health
Macronutrients: protein, fats and carbohydrates
Vitamins
Minerals and water
Balanced diet and energy needs
Diet, nutrition and health
Food science
Cooking of food and heat transfer
Proteins: functional and chemical properties
Carbohydrates: functional and chemical properties
Fats and oils: functional and chemical properties
Fruit and vegetables: enzymic browning and oxidation
Raising agents: functional and chemical properties
Food safety
Microorganisms, enzymes and food spoilage
Microorganisms in food production
Bacterial contamination and food poisoning
Buying and storing food safely
Preparing, cooking and serving food safely
Food choice
Factors influencing food choice
Religion, culture, ethical and dietary food choices
Food labelling and marketing
British and international cuisines
Sensory evaluation
Food provenance
Food sources: growing, rearing and catching
Food and the environment
Sustainability of food
Food processing and production
Technological developments, fortification and additives
Food preparation and cooking techniques
Food preparation and cooking techniques
読み終わった？AI問題で理解度をチェック
このトピックを今すぐ演習