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Food Tech GCSE > Food provenance > Flashcards

Food provenance Flashcards

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Food Tech GCSE (29 decks)

Proteins pg 1/2

Carbohydrates 5/6

Vitamins- Fat Soluble pg 7

Vitamins- Water soluble pg 8

Minerals and trace elements pg9

Fibre and water pg10

Healthy Eating Guidelines pg11

Nutritional needs of different age groups pg 12/13

Diet-related health problems 14/15

Nutritional analysis pg18

Planning meals for Different groups pg20

TOPIC 2- Why Food is cooked pg 22

Heat transfer pg 23

Cooking methods-water based pg24

Cooking methods-water based and fat-based pg25

Cooking methods- dry methods pg 26/27

Changing properties- proteins pg28

Changing properties- Carbohydrates pg 29

Changing properties- fats and oils pg30/31

Raising Agents pg 32

food spoilage pg 34/35

storing food safely pg 36/37

Food safety glossary

Key words, heat transfer

Food provenance

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