Food Preparation and Nutrition

Balanced Diet and Health

Dietary Guidelines

Diet-Related Health Issues

Nutritional Needs by Life Stage

Food Allergies and Intolerances

Macronutrients: Protein, Fat, Carbohydrate

Micronutrients: Vitamins and Minerals

Water and Fibre

Energy Balance and BMR

Modifying Recipes for Nutrition

Food Sources: Growing, Rearing, Catching

Sustainability and Ethical Issues

Primary and Secondary Food Processing

Food Preservation Methods

Food Security and Fairtrade

Technological Developments in Food

Culinary Traditions: British and International

Factors Affecting Food Choice

Food Labelling and Marketing

Reasons for Cooking Food

Heat Transfer Methods

Impact on Nutrition and Sensory Properties

Functional and Chemical Properties of Ingredients

Sensory Analysis and Testing Panels

Food Safety: Bacteria and Spoilage

Storing, Preparing, and Serving Food Safely

Knife Skills

Preparation Techniques

Cooking Methods: Water-Based and Dry Heat

Making Sauces

Setting Mixtures

Using Raising Agents

Dough Preparation and Techniques

Manipulating Sensory Properties

Food Presentation and Styling

Food Investigation Task

Scientific Principles of Food Preparation

Food Preparation Task

Planning and Execution of Dishes

Evaluation and Analysis of Results