Contents Food Preparation Skills
Prepare, Combine and Shape
4 5 6 7
Dough
8
Knife Skills
Fish Meat
Food Nutrition and Health
Protein and Fat Carbohydrate Vitamins
Minerals and Water Making Informed Choices Diet, Nutrition and Health
Food Science
Cooking of Food, Heat Transfer and Selecting Appropriate Cooking Methods
Proteins and Enzymic Browning Carbohydrates Fats and Oils Raising Agents
Food Safety
Microorganisms, Enzymes and Food Spoilage Microorganisms in Food Production Bacterial Contamination Buying and Storing Food Preparing and Cooking Food
Factors Affecting Food Choice
Food Choices
British and International Cuisines Sensory Evaluation Food Labelling Factors Affecting Food Choice
GCSE Food Preparation and Nutrition Workbook
Food Provenance
30 31 32 33 34
Food and the Environment Food Provenance and Production Methods Sustainability of Food Food Production Food Processing
Practice Exam Paper 2
35 52
Answers
69
Practice Exam Paper 1
9 10 11 12 13 14
15 16 17 18 19
20 21 22 23 24
25 26 27 28 29
Contents