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AQA GCSE Food Preparation & Nutrition

AQA GCSE Food Preparation & Nutrition

ISBN 9781471863646
Edition 1
Publication Date
Publisher Cengage
Author(s)
Overview
Acknowledgements How to use this book Introduction to AQA GCSE Food Preparation and Nutrition 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 Topic 2.1 Macronutrients Topic 2.2 Micronutrients (and water) Topic 2.3 Nutritional needs and health End of section practice questions Section 3 Food Science Topic 3.1 Cooking of food and heat transfer Topic 3.2 Functional and chemical properties of food End of section practice questions Section 4 Food Safety Topic 4.1 Food spoilage and contamination Topic 4.2 Principles of food safety End of section practice questions Section 5 Food Choice Topic 5.1 Factors affecting food choice Topic 5.2 British and international cuisines Topic 5.3 Sensory evaluation Topic 5.4 Food labelling and marketing End of section practice questions Section 6 Food Provenance Topic 6.1 Environmental impact and sustainability of food Topic 6.2 Food processing and production End of section practice questions Section 7 Preparing for Assessment Topic 7.1 Non-exam assessment Topic 7.2 The written exam Glossary Index
Overview
Acknowledgements How to use this book Introduction to AQA GCSE Food Preparation and Nutrition 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 Topic 2.1 Macronutrients Topic 2.2 Micronutrients (and water) Topic 2.3 Nutritional needs and health End of section practice questions Section 3 Food Science Topic 3.1 Cooking of food and heat transfer Topic 3.2 Functional and chemical properties of food End of section practice questions Section 4 Food Safety Topic 4.1 Food spoilage and contamination Topic 4.2 Principles of food safety End of section practice questions Section 5 Food Choice Topic 5.1 Factors affecting food choice Topic 5.2 British and international cuisines Topic 5.3 Sensory evaluation Topic 5.4 Food labelling and marketing End of section practice questions Section 6 Food Provenance Topic 6.1 Environmental impact and sustainability of food Topic 6.2 Food processing and production End of section practice questions Section 7 Preparing for Assessment Topic 7.1 Non-exam assessment Topic 7.2 The written exam Glossary Index

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