Food Preparation Skills

Food Preparation Skills

Skill 1: General Practical Skills

Skill 2: Knife Skills

Skill 3: Preparing Fruit & Vegetables

Skill 4: Use of the Cooker

Skill 5: Use of Equipment

Skill 6: Cooking Methods

Skill 7: Prepare, Combine & Shape

Skill 8: Sauce Making

Skill 9: Tenderise & Marinate

Skill 10: Dough

Skill 11: Raising Agents

Skill 12: Setting Mixtures

Food, Nutrition & Health

Macronutrients

Macronutrients: Protein

Macronutrients: Fats

Macronutrients: Carbohydrates

Micronutrients

Vitamins

Minerals

Water

Nutritional Needs & Health

Varied & Balanced Diet

Life Stages & Dietary Groups

Energy Needs

Nutritional Analysis

Diet, Nutrition & Health

Food Science

Cooking of Food & Heat Transfer

Cooking of Food

Heat Transfer & Food

Cooking Methods

Functional & Chemical Properties of Food

Properties of Food: Protein

Properties of Food: Carbohydrates

Properties of Food: Fats & Oils

Fruit & Vegetables

Raising Agents

Food Safety

Food Spoilage & Contamination

Microorganisms & Enzymes

Food Spoilage

Microorganisms in Food Production

Bacterial Contamination

Principles of Food Safety

Buying & Storing food

Preparing, Cooking & Serving Food

Food Choice

Factors Affecting Food Choice

Factors Which Influence Food Choice

Food Choices

Food Labelling & Marketing Influences

British & International Cuisines

British Cuisine

International Cuisine

Sensory Evaluation

Sensory Evaluation

The Biology of Tasting

Food Provenance

Environmental Impact & Sustainability of Food

Food Sources

Food & the Environment

Sustainability of Food

Food Production

Technology, Health & Food Production