AQA · GCSE
Your journey to excellence inFood Preparation and Nutrition
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Start with the first Food Preparation and Nutrition lesson.
Accurate Weighing and Measuring
1Accurate Weighing and MeasuringRead next2Preparing Tins, Trays and Equipment CorrectlyRead next3Selecting the Right Cooking TimeRead next4Adjusting Cooking Time for Different IngredientsRead next5Testing Food for ReadinessRead next6Using a Temperature Probe CorrectlyRead next7Tasting and Seasoning During CookingRead next8Improving Flavour with Herbs, Spices and InfusionsRead next9Improving Texture with Browning and GlazingRead next10Presentation, Garnishing and Food StylingRead next11Bridge Hold and Claw GripRead next12Peeling, Slicing and Dicing EvenlyRead next13Cutting Batons and JulienneRead next14Filleting FishRead next15Portioning ChickenRead next16Removing Fat, Skin and RindRead next17Slicing Meat, Fish and Alternatives EvenlyRead next18Mashing, Shredding and Scissor SnippingRead next19Scooping, Crushing and GratingRead next20Segmenting, De-Skinning and De-SeedingRead next21Blanching Fruit and VegetablesRead next22Blending, Juicing and PipingRead next23Preventing Enzymic Browning in Prepared ProduceRead next24Using the Grill Safely and EffectivelyRead next25Baking in the OvenRead next26Roasting in the OvenRead next27Braising, Casseroles and TaginesRead next28Using a BlenderRead next29Using a Food ProcessorRead next30Using a MixerRead next31Using a Pasta MachineRead next32Using a Microwave OvenRead next33Steaming on the HobRead next34Boiling and Simmering on the HobRead next35Poaching on the HobRead next36Dry Frying, Shallow Frying and Stir FryingRead next37Rolling, Wrapping and SkeweringRead next38Mixing, Coating and LayeringRead next39Shaping and Binding Wet MixturesRead next40Making a Roux SauceRead next41Making an All-in-One SauceRead next42Making a Velouté or BéchamelRead next43Changing Sauce Thickness with Starch RatiosRead next44Making a Reduction SauceRead next45Making and Stabilising an EmulsionRead next46Tenderising with AcidsRead next47Marinating for Flavour and MoistureRead next48Making Bread DoughRead next49Making Pastry DoughRead next50Making Pasta DoughRead next51Gluten Formation in DoughRead next52Fermentation and ProvingRead next53Rolling Out and Lining PastryRead next54Glazing and Finishing Dough ProductsRead next55Eggs as a Raising AgentRead next56Chemical Raising AgentsRead next57Steam as a Raising AgentRead next58Yeast as a Biological Raising AgentRead next59Setting Mixtures by GelationRead next60Setting Mixtures by Protein CoagulationRead next
What Nutrients Do in the Body
1What Nutrients Do in the BodyRead next2High and Low Biological Value ProteinRead next3Protein ComplementationRead next4Protein Alternatives: TVP, Soya, Mycoprotein and TofuRead next5Functions of ProteinRead next6Sources of ProteinRead next7Protein DeficiencyRead next8Protein ExcessRead next9Dietary Reference Values for ProteinRead next10Saturated and Unsaturated FatsRead next11Monounsaturated and Polyunsaturated FatsRead next12Functions of FatRead next13Sources of FatRead next14Fat DeficiencyRead next15Fat ExcessRead next16Dietary Reference Values for FatRead next17Starch as a CarbohydrateRead next18Sugars: Monosaccharides and DisaccharidesRead next19Dietary FibreRead next20Functions of CarbohydrateRead next21Sources of CarbohydrateRead next22Carbohydrate DeficiencyRead next23Carbohydrate ExcessRead next24Dietary Reference Values for CarbohydrateRead next25Fat-Soluble VitaminsRead next26Vitamin ARead next27Vitamin DRead next28Vitamin ERead next29Vitamin KRead next30Water-Soluble VitaminsRead next31Vitamin B1Read next32Vitamin B2Read next33Vitamin B3Read next34Folic AcidRead next35Vitamin B12Read next36Vitamin CRead next37Loss of Water-Soluble Vitamins During CookingRead next38Antioxidants and Body Cell ProtectionRead next39Antioxidant Functions of Vitamins A, C and ERead next40CalciumRead next41IronRead next42SodiumRead next43FluorideRead next44IodineRead next45PhosphorusRead next46Functions, Sources and Deficiency of MineralsRead next47Excess Mineral Intake and Its EffectsRead next48Dietary Reference Values for MineralsRead next49Functions of Water in the DietRead next50Hydration and Fluid BalanceRead next51How Water Is Lost from the BodyRead next52Daily Fluid RequirementsRead next53When Extra Fluids Are NeededRead next54Current Healthy Eating GuidelinesRead next55Using the Eatwell GuideRead next56Portion Size in Meal PlanningRead next57Costing Meals and Portion DecisionsRead next58Nutritional Needs of Young ChildrenRead next59Nutritional Needs of TeenagersRead next60Nutritional Needs of AdultsRead next61Nutritional Needs of Older AdultsRead next62Planning Meals for VegetariansRead next63Planning Meals for VegansRead next64Planning Meals for Coeliac DietsRead next65Planning Meals for Lactose IntoleranceRead next66Planning Meals for High-Fibre DietsRead next67Maintaining a Healthy Body WeightRead next68Basal Metabolic RateRead next69Physical Activity LevelRead next70Factors Affecting Energy NeedsRead next71Energy BalanceRead next72Recommended Energy from ProteinRead next73Recommended Energy from FatRead next74Recommended Energy from CarbohydrateRead next75Free Sugars and HealthRead next76Using Food Tables and Nutrition DataRead next77Nutritional Analysis of RecipesRead next78Modifying Recipes to Meet GuidelinesRead next79Diet, Nutrition and HealthRead next80Obesity and DietRead next81Coronary Heart Disease and DietRead next82High Blood Pressure and DietRead next83Bone Health: Rickets and OsteoporosisRead next84Dental Health and DietRead next85Iron Deficiency AnaemiaRead next86Type 2 Diabetes and DietRead next
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Why We Cook Food
1Why We Cook FoodRead next2Cooking for SafetyRead next3Cooking for FlavourRead next4Cooking for TextureRead next5Cooking for Shelf LifeRead next6Cooking for VarietyRead next7ConductionRead next8ConvectionRead next9RadiationRead next10How Heat Transfer Works in Real CookingRead next11Choosing the Best Cooking MethodRead next12Water-Based Cooking MethodsRead next13Dry Cooking MethodsRead next14Fat-Based Cooking MethodsRead next15Conserving Nutrients During CookingRead next16Improving Palatability Through CookingRead next17How Cooking Changes AppearanceRead next18How Cooking Changes ColourRead next19How Cooking Changes FlavourRead next20How Cooking Changes TextureRead next21How Cooking Changes SmellRead next22Protein DenaturationRead next23Protein CoagulationRead next24Gluten FormationRead next25Foam FormationRead next26Functional Properties of Protein in RecipesRead next27GelatinisationRead next28DextrinisationRead next29CaramelisationRead next30Functional Properties of Carbohydrates in RecipesRead next31ShorteningRead next32AerationRead next33PlasticityRead next34EmulsificationRead next35Functional Properties of Fats and OilsRead next36Enzymic BrowningRead next37Oxidation in Fruit and VegetablesRead next38Preventing Browning and Nutrient LossRead next39Chemical Raising AgentsRead next40Mechanical RaisingRead next41Steam as a Raising AgentRead next42Biological Raising with YeastRead next43Functional Properties of Raising AgentsRead next
Food Spoilage and Why It Happens
1Food Spoilage and Why It HappensRead next2Bacteria, Yeasts and MouldsRead next3Enzymes as Biological CatalystsRead next4Conditions Needed for Microorganism GrowthRead next5Temperature and Microbial GrowthRead next6Moisture and Microbial GrowthRead next7Food Supply and Microbial GrowthRead next8Time and Microbial GrowthRead next9Controlling Microorganism GrowthRead next10pH and Food PreservationRead next11Water Availability and Food PreservationRead next12High-Risk FoodsRead next13Controlling Enzymic ActionRead next14Blanching Before FreezingRead next15Preventing Enzymic Browning with AcidsRead next16Signs of Enzymic SpoilageRead next17Recognising Mould GrowthRead next18Yeast Action in Food SpoilageRead next19Microorganisms Used in Food ProductionRead next20Mould in Blue Cheese ProductionRead next21Yeast in Bread MakingRead next22Bacteria in Yoghurt ProductionRead next23Bacteria in Cheese ProductionRead next24Sources of Bacterial ContaminationRead next25Cross-Contamination from Raw FoodsRead next26Contamination from Work Surfaces and EquipmentRead next27Contamination from Food HandlersRead next28Contamination from PestsRead next29Contamination from Waste and RubbishRead next30CampylobacterRead next31E. coliRead next32SalmonellaRead next33ListeriaRead next34Staphylococcus AureusRead next35Symptoms of Food PoisoningRead next36Food Safety When Buying FoodRead next37Food Safety When Storing FoodRead next38Freezing TemperaturesRead next39Chilling TemperaturesRead next40The Temperature Danger ZoneRead next41Safe Cooking TemperaturesRead next42Safe Reheating TemperaturesRead next43Ambient StorageRead next44Correct Fridge and Freezer UseRead next45Best Before and Use By DatesRead next46Covering and Protecting FoodsRead next47Personal Hygiene in Food PreparationRead next48Cleaning Work Surfaces ProperlyRead next49Separating Raw and Cooked FoodsRead next50Using Separate UtensilsRead next51Safe DefrostingRead next52Safe ReheatingRead next53Handling High-Risk Foods SafelyRead next54Using Food Probes CorrectlyRead next55Serving Food SafelyRead next
What Influences Food Choice
1What Influences Food ChoiceRead next2Physical Activity Level and Food ChoiceRead next3Celebration and Occasion FoodsRead next4Cost and Budget LimitsRead next5Preference and EnjoymentRead next6Availability of IngredientsRead next7Healthy Eating PrioritiesRead next8Income and Spending ChoicesRead next9Lifestyle and ConvenienceRead next10Seasonality and ChoiceRead next11Time of Day and Meal ChoiceRead next12Time Available to Prepare FoodRead next13Costing RecipesRead next14Modifying Dishes for Different ConsumersRead next15Religion and Food ChoiceRead next16Buddhism and Food ChoiceRead next17Christianity and Food ChoiceRead next18Hinduism and Food ChoiceRead next19Islam and Food ChoiceRead next20Judaism and Food ChoiceRead next21Rastafarianism and Food ChoiceRead next22Sikhism and Food ChoiceRead next23Ethical Food ChoiceRead next24Animal WelfareRead next25FairtradeRead next26Local ProduceRead next27Organic FoodRead next28Genetically Modified FoodsRead next29Medical Conditions and Food ChoiceRead next30Gluten Intolerance and Coeliac NeedsRead next31Lactose IntoleranceRead next32Nut AllergyRead next33Egg AllergyRead next34Milk AllergyRead next35Wheat AllergyRead next36Fish AllergyRead next37Shellfish AllergyRead next38Food Labelling: Mandatory InformationRead next39Food Labelling: Non-Mandatory InformationRead next40Provenance on PackagingRead next41Serving Suggestions on PackagingRead next42Interpreting Nutritional LabellingRead next43Marketing and Food ChoiceRead next44Special Offers and Meal DealsRead next45Media and Advertising InfluenceRead next46Point-of-Sale MarketingRead next47British CuisineRead next48Features of a Traditional British DishRead next49Modern Variations of British DishesRead next50International Cuisine 1Read next51International Cuisine 2Read next52Ingredients Linked to Different CuisinesRead next53Equipment Used in Different CuisinesRead next54Cooking Methods Used in Different CuisinesRead next55Eating Patterns in Different CuisinesRead next56Presentation Styles in Different CuisinesRead next57Sensory Evaluation and Food ChoiceRead next58Sight, Taste, Touch and AromaRead next59Taste Receptors and the Olfactory SystemRead next60Paired Preference TestingRead next61Hedonic TestingRead next62Triangle TestingRead next63Ranking TestsRead next64Rating TestsRead next65Profiling TestsRead next66Setting Up a Taste PanelRead next67Controlled Conditions for Sensory TestingRead next68Testing the Sensory Qualities of FoodsRead next69Using Sensory Results to Improve DishesRead next
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Food Provenance and Why It Matters
1Food Provenance and Why It MattersRead next2Where Ingredients Are GrownRead next3Where Ingredients Are RearedRead next4Where Ingredients Are CaughtRead next5Fruit, Vegetables and Cereals as Grown FoodsRead next6Meat and Poultry as Reared FoodsRead next7Fish as a Caught FoodRead next8Organic FarmingRead next9Conventional FarmingRead next10Free-Range ProductionRead next11Intensive FarmingRead next12Sustainable FishingRead next13Local Food: Advantages and DisadvantagesRead next14Seasonal Food: Advantages and DisadvantagesRead next15Genetically Modified Food: Advantages and DisadvantagesRead next16Food and the EnvironmentRead next17Seasonal Eating and SustainabilityRead next18Fish FarmingRead next19Food TransportationRead next20Organic Food and Environmental ImpactRead next21Why Consumers Buy Locally Produced FoodRead next22Food Waste in the HomeRead next23Food Waste in Production and RetailRead next24Packaging and Environmental IssuesRead next25Carbon Footprint of FoodRead next26Food SecurityRead next27Feeding a Growing PopulationRead next28Safe, Nutritious and Affordable Food SupplyRead next29Climate Change and Food SupplyRead next30Global Warming and Food SupplyRead next31Sustainability of Food SourcesRead next32Land Shortages for Food ProductionRead next33Food Availability Around the WorldRead next34Fairtrade and Global CommunitiesRead next35Drought, Flooding and Food SupplyRead next36Food Waste and Food SecurityRead next37Primary Food ProcessingRead next38Rearing, Fishing, Growing and HarvestingRead next39Cleaning Raw Food MaterialsRead next40Milling Wheat into FlourRead next41Heat Treatment of MilkRead next42Pasteurised MilkRead next43UHT MilkRead next44Sterilised MilkRead next45Micro-Filtered MilkRead next46Secondary Food ProcessingRead next47Flour into Bread and PastaRead next48Milk into Cheese and YoghurtRead next49Fruit into JamRead next50How Processing Changes Nutritional ValueRead next51Vitamin Loss Through HeatingRead next52Vitamin Loss Through DryingRead next53How Heating Changes the Sensory Properties of MilkRead next54Fortification for Better HealthRead next55Modified Foods with Health BenefitsRead next56Cholesterol-Lowering SpreadsRead next57Fortified White FlourRead next58Fortified Breakfast CerealsRead next59Vitamins Added to Fats and SpreadsRead next60Food Additives: ColouringsRead next61Food Additives: Emulsifiers and StabilisersRead next62Food Additives: FlavouringsRead next63Food Additives: PreservativesRead next64Benefits and Drawbacks of AdditivesRead next65Benefits and Drawbacks of Genetically Modified FoodsRead next
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What the Written Exam Assesses
1What the Written Exam AssessesRead next2Multiple Choice Exam TechniqueRead next3Extended Question Exam TechniqueRead next4Task 1 Food Investigation OverviewRead next5Choosing a Food Investigation QuestionRead next6Writing the Research SectionRead next7Planning a Fair Practical InvestigationRead next8Recording Results with Tables, Charts and PhotosRead next9Analysing Investigation ResultsRead next10Evaluating a HypothesisRead next11Applying Findings to Food PreparationRead next12Task 2 Food Preparation Assessment OverviewRead next13Researching a Practical BriefRead next14Selecting Dishes for a Final MenuRead next15Demonstrating Technical Skills Across DishesRead next16Writing an Effective Time PlanRead next17Planning for Food Safety in the NEARead next18Cooking Three Dishes in Three HoursRead next19Presenting Final Dishes ProfessionallyRead next20Sensory Evaluation of Final DishesRead next21Nutritional Analysis of Final DishesRead next22Costing Final DishesRead next23Suggesting Improvements to Final DishesRead next