Food Preparation and Nutrition - J309
4个单元 · 28个章节
免费的Food Preparation and Nutrition - J309学习笔记，专为Cambridge OCR GCSE (9-1)学生准备。下列每个章节都涵盖一个重点主题，附有例题与练习提示，可在 thinka 应用中延伸练习。
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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