By Revision Genie
Food Preparation Skills
Unit 1
Accurate Weighing and Measuring
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
Unit 2
Food, Nutrition and Health
What Nutrients Do in the Body
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
Unit 3
Food Science
Why We Cook Food
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
Mechanical Raising
Biological Raising with Yeast
Functional Properties of Raising Agents
Unit 4
Food Safety
Food Spoilage and Why It Happens
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
Unit 5
Food Choice
What Influences Food Choice
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
Local Produce
Organic Food
Genetically Modified Foods
Medical Conditions and Food Choice
Gluten Intolerance and Coeliac Needs
Lactose Intolerance
Nut Allergy
Egg Allergy
Milk Allergy
Wheat Allergy
Fish Allergy
Shellfish Allergy
Food Labelling: Mandatory Information
Food Labelling: Non-Mandatory Information
Provenance on Packaging
Serving Suggestions on Packaging
Interpreting Nutritional Labelling
Marketing and Food Choice
Special Offers and Meal Deals
Media and Advertising Influence
Point-of-Sale Marketing
British Cuisine
Features of a Traditional British Dish
Modern Variations of British Dishes
International Cuisine 1
International Cuisine 2
Ingredients Linked to Different Cuisines
Equipment Used in Different Cuisines
Cooking Methods Used in Different Cuisines
Eating Patterns in Different Cuisines
Presentation Styles in Different Cuisines
Sensory Evaluation and Food Choice
Sight, Taste, Touch and Aroma
Taste Receptors and the Olfactory System
Paired Preference Testing
Hedonic Testing
Triangle Testing
Ranking Tests
Rating Tests
Profiling Tests
Setting Up a Taste Panel
Controlled Conditions for Sensory Testing
Testing the Sensory Qualities of Foods
Using Sensory Results to Improve Dishes
Unit 6
Food Provenance
Food Provenance and Why It Matters
Where Ingredients Are Grown
Where Ingredients Are Reared
Where Ingredients Are Caught
Fruit, Vegetables and Cereals as Grown Foods
Meat and Poultry as Reared Foods
Fish as a Caught Food
Organic Farming
Conventional Farming
Free-Range Production
Intensive Farming
Sustainable Fishing
Local Food: Advantages and Disadvantages
Seasonal Food: Advantages and Disadvantages
Genetically Modified Food: Advantages and Disadvantages
Food and the Environment
Seasonal Eating and Sustainability
Fish Farming
Food Transportation
Organic Food and Environmental Impact
Why Consumers Buy Locally Produced Food
Food Waste in the Home
Food Waste in Production and Retail
Packaging and Environmental Issues
Carbon Footprint of Food
Food Security
Feeding a Growing Population
Safe, Nutritious and Affordable Food Supply
Climate Change and Food Supply
Global Warming and Food Supply
Sustainability of Food Sources
Land Shortages for Food Production
Food Availability Around the World
Fairtrade and Global Communities
Drought, Flooding and Food Supply
Food Waste and Food Security
Primary Food Processing
Rearing, Fishing, Growing and Harvesting
Cleaning Raw Food Materials
Milling Wheat into Flour
Heat Treatment of Milk
Pasteurised Milk
UHT Milk
Sterilised Milk
Micro-Filtered Milk
Secondary Food Processing
Flour into Bread and Pasta
Milk into Cheese and Yoghurt
Fruit into Jam
How Processing Changes Nutritional Value
Vitamin Loss Through Heating
Vitamin Loss Through Drying
How Heating Changes the Sensory Properties of Milk
Fortification for Better Health
Modified Foods with Health Benefits
Cholesterol-Lowering Spreads
Fortified White Flour
Fortified Breakfast Cereals
Vitamins Added to Fats and Spreads
Food Additives: Colourings
Food Additives: Emulsifiers and Stabilisers
Food Additives: Flavourings
Food Additives: Preservatives
Benefits and Drawbacks of Additives
Benefits and Drawbacks of Genetically Modified Foods
Unit 7
NEA and Exam Application
What the Written Exam Assesses
Multiple Choice Exam Technique
Extended Question Exam Technique
Task 1 Food Investigation Overview
Choosing a Food Investigation Question
Writing the Research Section
Planning a Fair Practical Investigation
Recording Results with Tables, Charts and Photos
Analysing Investigation Results
Evaluating a Hypothesis
Applying Findings to Food Preparation
Task 2 Food Preparation Assessment Overview
Researching a Practical Brief
Selecting Dishes for a Final Menu
Demonstrating Technical Skills Across Dishes
Writing an Effective Time Plan
Planning for Food Safety in the NEA
Cooking Three Dishes in Three Hours
Presenting Final Dishes Professionally
Sensory Evaluation of Final Dishes
Nutritional Analysis of Final Dishes
Costing Final Dishes
Suggesting Improvements to Final Dishes