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AQA GCSE Food Preparation and Nutrition Second Edition
US$ 41.99
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Description
Contents
Reviews
Language
English
ISBN
9781036005825
Cover
Title Page
Copyright Page
Contents
Introduction
How to use this book
Section 1 Food preparation skills
Skill 1 General practical skills
Skill 2 Knife skills
Skill 3 Preparing fruit and vegetables
Skill 4 Use of the cooker
Skill 5 Use of equipment
Skill 6 Cooking methods
Skill 7 Preparing, combining and shaping
Skill 8 Sauce making
Skill 9 Tenderising and marinating
Skill 10 Dough
Skill 11 Raising agents
Skill 12 Setting mixtures
Section 2 Food, nutrition and health
2.1 Macronutrients
2.2 Micronutrients
2.3 Nutritional needs and health
Section 2 Practice questions
Section 3 Food science
3.1 Cooking of food and heat transfer
3.2 Functional and chemical properties of food
Section 3 Practice questions
Section 4 Food safety
4.1 Food spoilage and contamination
4.2 Principles of food safety
Section 4 Practice questions
Section 5 Food choice
5.1 Factors affecting food choice
5.2 British and international cuisines
5.3 Sensory evaluation
Section 5 Practice questions
Section 6 Food provenance
6.1 Environmental impact and sustainability of food
6.2 Food processing and production
Section 6 Practice questions
Section 7 Preparing for assessment
7.1 Non-exam assessment
7.2 The written exam
Answers to Practice questions
Acknowledgements
Glossary
Index
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