Food Preparation and Nutrition

Preparing Tins, Trays and Equipment Correctly

Selecting the Right Cooking Time

Adjusting Cooking Time for Different Ingredients

Testing Food for Readiness

Using a Temperature Probe Correctly

Tasting and Seasoning During Cooking

Improving Flavour with Herbs, Spices and Infusions

Improving Texture with Browning and Glazing

Presentation, Garnishing and Food Styling

Bridge Hold and Claw Grip

Peeling, Slicing and Dicing Evenly

Cutting Batons and Julienne

Filleting Fish

Portioning Chicken

Removing Fat, Skin and Rind

Slicing Meat, Fish and Alternatives Evenly

Mashing, Shredding and Scissor Snipping

Scooping, Crushing and Grating

Segmenting, De-Skinning and De-Seeding

Blanching Fruit and Vegetables

Blending, Juicing and Piping

Preventing Enzymic Browning in Prepared Produce

Using the Grill Safely and Effectively

Baking in the Oven

Roasting in the Oven

Braising, Casseroles and Tagines

Using a Blender

Using a Food Processor

Using a Mixer

Using a Pasta Machine

Using a Microwave Oven

Steaming on the Hob

Boiling and Simmering on the Hob

Poaching on the Hob

Dry Frying, Shallow Frying and Stir Frying

Rolling, Wrapping and Skewering

Mixing, Coating and Layering

Shaping and Binding Wet Mixtures

Making a Roux Sauce

Making an All-in-One Sauce

Making a Velouté or Béchamel

Changing Sauce Thickness with Starch Ratios

Making a Reduction Sauce

Making and Stabilising an Emulsion

Tenderising with Acids

Marinating for Flavour and Moisture

Making Bread Dough

Making Pastry Dough

Making Pasta Dough

Gluten Formation in Dough

Fermentation and Proving

Rolling Out and Lining Pastry

Glazing and Finishing Dough Products

Eggs as a Raising Agent

Chemical Raising Agents

Steam as a Raising Agent

Yeast as a Biological Raising Agent

Setting Mixtures by Gelation

Setting Mixtures by Protein Coagulation

High and Low Biological Value Protein

Protein Complementation

Protein Alternatives: TVP, Soya, Mycoprotein and Tofu

Functions of Protein

Sources of Protein

Protein Deficiency

Protein Excess

Dietary Reference Values for Protein

Saturated and Unsaturated Fats

Monounsaturated and Polyunsaturated Fats

Functions of Fat

Sources of Fat

Fat Deficiency

Fat Excess

Dietary Reference Values for Fat

Starch as a Carbohydrate

Sugars: Monosaccharides and Disaccharides

Dietary Fibre

Functions of Carbohydrate

Sources of Carbohydrate

Carbohydrate Deficiency

Carbohydrate Excess

Dietary Reference Values for Carbohydrate

Fat-Soluble Vitamins

Vitamin A

Vitamin D

Vitamin E

Vitamin K

Water-Soluble Vitamins

Vitamin B1

Vitamin B2

Vitamin B3

Folic Acid

Vitamin B12

Vitamin C

Loss of Water-Soluble Vitamins During Cooking

Antioxidants and Body Cell Protection

Antioxidant Functions of Vitamins A, C and E

Calcium

Iron

Sodium

Fluoride

Iodine

Phosphorus

Functions, Sources and Deficiency of Minerals

Excess Mineral Intake and Its Effects

Dietary Reference Values for Minerals

Functions of Water in the Diet

Hydration and Fluid Balance

How Water Is Lost from the Body

Daily Fluid Requirements

When Extra Fluids Are Needed

Current Healthy Eating Guidelines

Using the Eatwell Guide

Portion Size in Meal Planning

Costing Meals and Portion Decisions

Nutritional Needs of Young Children

Nutritional Needs of Teenagers

Nutritional Needs of Adults

Nutritional Needs of Older Adults

Planning Meals for Vegetarians

Planning Meals for Vegans

Planning Meals for Coeliac Diets

Planning Meals for Lactose Intolerance

Planning Meals for High-Fibre Diets

Maintaining a Healthy Body Weight

Basal Metabolic Rate

Physical Activity Level

Factors Affecting Energy Needs

Energy Balance

Recommended Energy from Protein

Recommended Energy from Fat

Recommended Energy from Carbohydrate

Free Sugars and Health

Using Food Tables and Nutrition Data

Nutritional Analysis of Recipes

Modifying Recipes to Meet Guidelines

Diet, Nutrition and Health

Obesity and Diet

Coronary Heart Disease and Diet

High Blood Pressure and Diet

Bone Health: Rickets and Osteoporosis

Dental Health and Diet

Iron Deficiency Anaemia

Type 2 Diabetes and Diet

Cooking for Safety

Cooking for Flavour

Cooking for Texture

Cooking for Shelf Life

Cooking for Variety

Conduction

Convection

Radiation

How Heat Transfer Works in Real Cooking

Choosing the Best Cooking Method

Water-Based Cooking Methods

Dry Cooking Methods

Fat-Based Cooking Methods

Conserving Nutrients During Cooking

Improving Palatability Through Cooking

How Cooking Changes Appearance

How Cooking Changes Colour

How Cooking Changes Flavour

How Cooking Changes Texture

How Cooking Changes Smell

Protein Denaturation

Protein Coagulation

Gluten Formation

Foam Formation

Functional Properties of Protein in Recipes

Gelatinisation

Dextrinisation

Caramelisation

Functional Properties of Carbohydrates in Recipes

Shortening

Aeration

Plasticity

Emulsification

Functional Properties of Fats and Oils

Enzymic Browning

Oxidation in Fruit and Vegetables

Preventing Browning and Nutrient Loss

Chemical Raising Agents

Mechanical Raising

Steam as a Raising Agent

Biological Raising with Yeast

Functional Properties of Raising Agents

Bacteria, Yeasts and Moulds

Enzymes as Biological Catalysts

Conditions Needed for Microorganism Growth

Temperature and Microbial Growth

Moisture and Microbial Growth

Food Supply and Microbial Growth

Time and Microbial Growth

Controlling Microorganism Growth

pH and Food Preservation

Water Availability and Food Preservation

High-Risk Foods

Controlling Enzymic Action

Blanching Before Freezing

Preventing Enzymic Browning with Acids

Signs of Enzymic Spoilage

Recognising Mould Growth

Yeast Action in Food Spoilage

Microorganisms Used in Food Production

Mould in Blue Cheese Production

Yeast in Bread Making

Bacteria in Yoghurt Production

Bacteria in Cheese Production

Sources of Bacterial Contamination

Cross-Contamination from Raw Foods

Contamination from Work Surfaces and Equipment

Contamination from Food Handlers

Contamination from Pests

Contamination from Waste and Rubbish

Campylobacter

E. coli

Salmonella

Listeria

Staphylococcus Aureus

Symptoms of Food Poisoning

Food Safety When Buying Food

Food Safety When Storing Food

Freezing Temperatures

Chilling Temperatures

The Temperature Danger Zone

Safe Cooking Temperatures

Safe Reheating Temperatures

Ambient Storage

Correct Fridge and Freezer Use

Best Before and Use By Dates

Covering and Protecting Foods

Personal Hygiene in Food Preparation

Cleaning Work Surfaces Properly

Separating Raw and Cooked Foods

Using Separate Utensils

Safe Defrosting

Safe Reheating

Handling High-Risk Foods Safely

Using Food Probes Correctly

Serving Food Safely

Physical Activity Level and Food Choice

Celebration and Occasion Foods

Cost and Budget Limits

Preference and Enjoyment

Availability of Ingredients

Healthy Eating Priorities

Income and Spending Choices

Lifestyle and Convenience

Seasonality and Choice

Time of Day and Meal Choice

Time Available to Prepare Food

Costing Recipes

Modifying Dishes for Different Consumers

Religion and Food Choice

Buddhism and Food Choice

Christianity and Food Choice

Hinduism and Food Choice

Islam and Food Choice

Judaism and Food Choice

Rastafarianism and Food Choice

Sikhism and Food Choice

Ethical Food Choice

Animal Welfare

Fairtrade