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Food Preparation and Nutrition - J309

4個單元

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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