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GCSE Food technology > Topic 3 (Nutritional needs when selecting recipes for different groups of people) > Flashcards

Topic 3 (Nutritional needs when selecting recipes for different groups of people) Flashcards

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GCSE Food technology (28 decks)

Topic 1 (The relationship between diet and health)

Topic 2 (Nutritional and dietary needs of different groups of people)

Topic 3 (Nutritional needs when selecting recipes for different groups of people)

Topic 4 (Energy balance)

Topic 5 (Protein (macronutrient))

Topic 6 (Fat (macronutrient))

Topic 7 (Carbohydrate (macronutrient))

Topic 8 (Vitamins (micronutrient))

Topic 9 (Minerals (micronutrient))

Topic 10 (Water)

Topic 11 (Nutritional content of the main commodity groups)

Topic 1 (FOOD PROVENANCE: Food source and supply)

Topic 2 (Food processing and production)

Topic 3 (Food security)

Topic 4 (Technological developments to support better health and food production)

Topic 5 (Development of culinary traditions (learners must study British cuisine and a minimum of TWO international cuisines)

Topic 6 (Factors influencing food choice)

Topic 1 (Food science)

Topic 2 (Sensory properties)

Topic 3 (Food safety)

Topic 1 (Knife skills)

Topic 2 (Preparation and techniques)

Topic 3 (Cooking methods)

Topic 4 (Sauces)

Topic 5 (Set a mixture)

Topic 6 (Raising agents)

Topic 7 (Dough)

Topic 8 (Judge and manipulate sensory properties)

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