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GCSE Food technology
> Topic 3 (Cooking methods) > Flashcards
Topic 3 (Cooking methods) Flashcards
Study These Flashcards
Study These Flashcards
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)
