AQA Level 1/Level 2 GCSE (9-1) in Food Preparation and Nutrition

campylobacter

Contamination from:

e-coli

listeria

other contaminated foods including the following raw foods: meat, poultry, eggs, seafood and vegetables

pests

salmonella

staphylococcus aureus.

the different sources of bacterial contamination

the general symptoms of food poisoning.

the main sources and methods of control of different food poisoning bacteria types

the main types of bacteria which cause food poisoning

the people cooking

waste food and rubbish

work surfaces and equipment

distinctive features and characteristics of cooking

eating patterns

equipment and cooking methods used

Food products from British tradition and two different cuisines.

presentation styles

Schools or colleges/students can select different cuisines to study Cuisine is defined as: ‘a style characteristic of a particular country or region where the cuisine has developed historically using distinctive ingredients, specific preparation and cooking methods or equipment, and presentation or serving techniques’.

traditional and modern variations of recipes.

'best before' and 'use by' dates

ambient storage

chilling: 0 to below 5°c

cooking: 75°c

correct use of domestic fridges and freezers

covering foods.

danger zone: 5 to 63°c

date marks

freezing: -18°c

reheating: 75°c

temperature control:

temperature danger zone

The food safety principles when buying and storing food.

caramelisation.

dextrinisation

dietary fibre.

effects of deficiency and excess

gelatinisation

main sources

related dietary reference values.

starch (polysaccharides)

sugars (monosaccharides/ disaccharides)

the functions

the scientific principles underlying these processes when preparing and cooking food

the working characteristics, functional and chemical properties of carbohydrates.

bone health (rickets and osteoporosis)

cardiovascular health (coronary heart disease (CHD) and high blood pressure)

dental health

how diet can affect health and how nutritional needs change in relation to:

iron deficiency anaemia

obesity

the major diet related health risks.

the relationship between diet, nutrition and health

Type 2 diabetes.

carbohydrate 50% (of which 45% from starches, lactose in milk and fruit sugars and a maximum of 5% from free sugars).

factors which affect the BMR, such as age, gender and PAL. Their importance in achieving energy balance.

fat 35% or less

protein 15%

the basal metabolic rate (BMR) and physical activity level (PAL) and their importance in determining energy requirements.

the percentage of recommended energy sources from nutrients:

the recommended percentage of energy intake provided by protein, fat and carbohydrates (starch and sugar).

celebration/occasion

cost of food

enjoyment

food availability

healthy eating

income

lifestyles

physical activity level (PAL)

preferences

seasonality

Students must be able to cost recipes and make modifications.

The following factors in relation to food choice:

time available to prepare/ cook.

time of day

To know and understand factors which may influence food choice.

effects of deficiency and excess

main sources

related dietary reference values.

saturated fats

the functions

unsaturated fats (monounsaturated and polyunsaturated).

aeration

emulsification.

plasticity

shortening

the scientific principles underlying these processes when preparing and cooking food

the working characteristics, functional and chemical properties of fats and oils.

carbon footprint.

environment issues related to packaging

environmental issues associated with food.

food waste in the home/ food production/retailers

organic foods

seasonal foods

sustainability eg fish farming

the reasons for buying locally produced food

transportation

British and international cuisines

Factors affecting food choice

Factors which influence food choice

Food choices

Food labelling and marketing influences

Sensory evaluation

This section requires students to demonstrate their knowledge and understanding of the following subject content:

food choice linked to food intolerances (gluten and lactose) and the following allergies: nuts, egg, milk, wheat, fish and shellfish.

food choice linked to the following ethical and moral beliefs: animal welfare, fairtrade, local produce, organic, Genetically Modified (GM) foods

food choice linked to the following religions and cultures: Buddhism, Christianity, Hinduism, Islam, Judaism, Rastafarianism and Sikhism

Food choice related to religion, culture, ethical and moral beliefs and medical conditions.

how food marketing can influence food choice eg buy one get one free, special offers, meal deals, media influences, advertising, point of sales marketing.

How information about food available to the consumer, including labelling and marketing, influences food choice.

how to interpret nutritional labelling

mandatory information included on food packaging in accordance with current European Union and Food Standards Agency (FSA) legislation

non-mandatory information: provenance, serving suggestions

consider nutritional needs and food choices when selecting recipes, including when making decisions about the ingredients, processes, cooking methods and portion sizes

consider the influence of lifestyle and consumer choice when developing meals and recipes

develop the ability to review and make improvements to recipes by amending them to include the most appropriate ingredients, processes, cooking methods and portion sizes

explain, justify and present their ideas about their chosen cooking methods to others

Food preparation and cooking techniques will be assessed through the non-exam assessment (NEA) element of the specification.

make decisions about which techniques are appropriate based on their understanding of nutrition, food, different culinary traditions and cooking and food preparation content in order to achieve their intended outcome. They should be able to carry out these techniques safely and combine them into appealing meals whilst evaluating the results.

manage the time and cost of recipes effectively

Students should be taught to:

use their testing and sensory evaluation skills, adjusting where needed, to improve the recipe during the preparation and cooking process

Change the taste and aroma through the use of infusions, herbs and spices, paste, jus, reduction.

How to change texture and flavour, use browning (dextrinisation, caramelisation) and glazing, add crust, crisp and crumbs.

How to taste and season during the cooking process.

Judge and modify sensory properties

Prepare ingredients and equipment Grease/oil, line, flour, evenly and with attention to finished product.

Presentation and food styling. Use garnishes and decorative techniques to improve the aesthetic qualities, demonstrate portioning, presenting and finishing.

Select and adjust cooking times Select and adjust the cooking process and length of time to suit the ingredient, for example to match the cut of meat, fish and alternatives.

Test for readiness Use a temperature probe, knife, skewer, finger or poke test, bite, visual colour check or sound to establish whether an ingredient or recipe is ready.

Weigh and measure Accurate measurement of liquids and solids.

Making a dough (bread, pastry, pasta) Use technical skills of shortening, gluten formation, fermentation (proving) for bread, pastry, pasta.

Shaping and finishing Roll out pastry, use a pasta machine, line a flan ring, create layers (palmiers) proving and resting, glazing and finishing, such as pipe choux pastry, bread rolls, pasta, flat breads, pinwheels, pizza and calzone.

Biological raising agent Use of yeast in breadmaking.

Chemical raising agents The use of self raising flour, baking powder, bicarbonate of soda.

Eggs as a raising agent Create a gas-in-liquid foam, whisking egg whites, whisked sponge.

Steam as a raising agent Use of steam in a mixture (choux pastry, batter).

Removal of heat Gelation: use a starch to set a mixture on chilling for layered desserts such as custard.

Use protein Set a mixture on heating such as denatured and/or coagulated protein in eggs.

Fruit and vegetables Bridge hold, claw grip, peel, slice, dice and cut into even size pieces (ie batons, julienne).

Meat, fish or alternatives Fillet a chicken breast, portion a chicken, remove fat and rind, fillet fish, slice evenly and accurately: raw and cooked meat and fish or alternatives (such as tofu and halloumi cheese).

Preparing fruit and vegetables Mash, shred, scissor snip, scoop, crush, grate, peel, segment, de-skin, de-seed, blanch, shape, pipe, blend, juice and prepare garnishes whilst demonstrating the technical skills of controlling enzymic browning, spoilage and preventing food poisoning (wash and dry where appropriate).

char/grill or toast.

Using the grill Use a range of foods, such as vegetables, meat, fish or alternatives such as halloumi, seeds and nuts;

Using the oven Baking, roasting, casseroles and/or tagines, braising.

Using equipment Use of blender, food processor, mixer, pasta machine, microwave oven.

Dry heat and fat based methods using the hob Dry frying, shallow frying, stir frying.

poaching.

Water based methods using the hob Steaming, boiling and simmering; blanching;

Prepare, combine and shape Roll, wrap, skewer, mix, coat, layer meat, fish and alternatives. Shape and bind wet mixtures (such as falafels, burgers, fish cakes or meatballs) whilst demonstrating the technical skill of preventing cross contamination and handling high risk foods correctly.

Emulsion Make an emulsion sauce such as a salad dressing, demonstrating an understanding of how to stabilise an emulsion.

How starch/liquid ratios affect viscosity.

Reduction Reduction sauce to show how evaporation concentrates flavour. Eg tomato pasta sauce, curry sauce, gravy, meat sauce (including meat alternatives such as mycoprotein and textured vegetable protein) to show how evaporation concentrates flavour and changes the viscosity of the sauce.

roux, all in one, blended, infused velouté or béchamel.

Starch based Sauce demonstrating starch gelatinisation such as:

How acids denature protein.

Marinades add flavour and moisture when preparing vegetables, meat, fish and alternatives.

Tenderise and marinate

how processing affects the sensory and nutritional properties of ingredients

loss of vitamins through heating and drying

primary and secondary stages of processing and production.

primary processing related to the: rearing, fishing, growing, harvesting and cleaning of the raw food material (milling of wheat to flour, heat treatment of milk, pasteurised, UHT, sterilised and micro- filtered milk)

secondary processing related to: how the raw primary processed ingredients are processed to produce a food product (flour into bread and/or pasta, milk into cheese and yoghurt, fruit into jams)

the effect of heating and drying on the sensory characteristics of milk.

Environmental impact and sustainability of food

Food and the environment

Food processing and production

Food production

Food Sources

Sustainability of food

Technological developments associated with better health and food production

This section requires students to demonstrate their knowledge and understanding of the following subject content:

Bacterial contamination

Buying and storing food

Food spoilage and contamination

Microorganisms and enzymes

Microorganisms in food production

Preparing, cooking and serving food

Principles of food safety

The signs of food spoilage

This section requires students to demonstrate their knowledge and understanding of the following subject content:

Carbohydrates

Cooking of food and heat transfer

Fats and oils

Fruit and Vegetables

Functional and chemical properties of food

Proteins

Raising agents

Selecting appropriate cooking methods

This section requires students to demonstrate their knowledge and understanding of the following subject content:

Why food is cooked and how heat is transferred to food

advantages and disadvantages of local produced foods, seasonal foods and Genetically Modified (GM) foods.

free range production

grown ingredients: fruits, vegetables and cereals reared ingredients: meat and poultry caught ingredients: fish an understanding of:

intensive farming

organic and conventional farming

sustainable fishing

where and how ingredients are grown, reared and caught.

Carbohydrates

Diet, nutrition and health

Energy needs

Fats

How to carry out nutritional analysis

Macronutrients

Making informed choices for a varied and balanced diet

Micronutrients

Minerals

Nutritional needs and health

Protein

This section requires students to demonstrate their knowledge and understanding of the following subject content:

Vitamins

Water

enzymic browning

oxidation.

the scientific principles underlying these processes when preparing and cooking food.

how to plan and modify recipes, meals and diets to reflect the nutritional guidelines for a healthy diet.

how to use current nutritional information and data eg food tables, nutritional analysis software to calculate energy and nutritional value.

how peoples’ nutritional needs change and how to plan a balanced diet for different life stages.

how to maintain a healthy body weight throughout life.

how to plan a balanced meal for specific dietary groups: vegetarian and vegan, coeliac, lactose intolerant and high fibre diets.

how to plan a balanced meal for specific dietary groups.

nutritional needs for the following life stages:

portion size and costing when meal planning.

the current guidelines for a healthy diet eg eatwell plate.

the current guidelines for a healthy diet.

young children, teenagers, adults and the elderly.

bacteria, yeasts and moulds are microorganisms

blanching of vegetables before freezing, use of acids to prevent enzymic browning.

control of enzymic action:

control of microorganism growth: temperature control, pH, water availability

enzymes are biological catalysts usually made from protein.

growth conditions for microorganisms: role of temperature, moisture, food and time

high risk foods

high risk foods: ready to eat moist foods, usually high in protein that easily support the growth of pathogenic bacteria and do not require any further heat treatment or cooking

the growth conditions for microorganisms and enzymes and the control of food spoilage

bacteria in yoghurt and cheese production.

moulds in the production of blue cheese

the use of microorganisms in food production.

yeasts to raise bread

calcium

effects of deficiency and excess

fluoride

iodine

iron

main sources

phosphorus.

related dietary reference values.

sodium (salt)

the functions

appropriate care with high risk foods

appropriate temperature control including:

clean work surfaces

correct cooking times

correct use of food temperature probes.

defrosting and reheating

personal hygiene

separate raw and cooked foods and use of separate utensils

The food safety principles when preparing, cooking and serving food.

Note: All temperatures and guidance in accordance with current Food Standards Agency (FSA) guidelines.

effects of deficiency and excess

low and high biological value proteins

main sources

protein alternatives eg textured vegetable protein (TVP), soya, mycoprotein and tofu.

protein complementation

related dietary reference values.

the functions

foam formation.

gluten formation

protein coagulation

protein denaturation

the scientific principles underlying these processes when preparing and cooking food

the working characteristics, functional and chemical properties of proteins.

biological (yeast).

chemical (baking powder, bicarbonate of soda, self- raising flours which produce carbon dioxide)

mechanical (whisking, beating, folding, sieving, creaming and rubbing in – all incorporate air into the mixture)

steam is produced when the water in any moist mixture reaches boiling point

the scientific principles underlying these processes when preparing and cooking food

the working characteristics, functional and chemical properties of raising agents.

dry methods: baking, roasting, grilling, dry frying

fat based: shallow frying, stir fry

how preparation and cooking affect the appearance, colour, flavour, texture, smell and overall palatability of food eg the use of marinades to denature protein.

how the selection of appropriate preparation and cooking methods can conserve or modify nutritive value or improve palatability:

Selection of appropriate preparation, cooking methods and times to achieve desired characteristics.

steaming, boiling, simmering, blanching, poaching, braising

water based:

controlled conditions required for sensory testing

discrimination tests:

evaluating a wide range of ingredients and food from Britain and other countries

evaluating how senses guide

grading tests: ranking, rating and profiling

how taste receptors and olfactory systems work when tasting food.

how to set up a taste panel

how to test sensory qualities of a wide range of foods and combinations.

Importance of senses when making food choices: sight, taste, touch and aroma

preference tests: paired preference, hedonic.

sensory testing methods

triangle.

availability of food

climate change

fairtrade

food waste.

Genetically Modified (GM) foods

global warming

insufficient land for growing food

problems of drought and flooding

Students must have an awareness of:

sustainability of food sources

the challenges to provide the world’s growing population with a sustainable, secure, supply of safe, nutritious and affordable high-quality food.

the impact of food and food security on local and global markets and communities.

cholesterol lowering spreads

folic acid and iron added to breakfast cereals

fortified foods: thiamin, niacin, calcium and iron added to white flour

health benefits of fortification

technological developments to support better health and food production including fortification and modified foods with health benefits and the efficacy of these.

the positive and negative aspects of Genetically Modified (GM) foods.

the positive and negative aspects of the use of additives: colourings, emulsifiers and stabilisers, flavourings, and preservatives

vitamins A and D added to fats and low fat spreads

enzymic action

enzymic action: ripening of bananas, browning of some fruits

mould growth

mould growth: eg on bread and cheese.

Recognise the signs of mould growth on foods

yeast action on fruits eg grapes, strawberries and tomatoes.

yeast action.

Antioxidant functions of vitamins

effects of deficiency and excess

Fat soluble

how preparation and cooking affects the nutritional properties of food.

loss of water soluble vitamins when cooking (B group and Vitamin C).

main sources

related dietary reference values

related dietary reference values.

the functions

The role of antioxidants in protecting body cells from damage.

vitamin A

vitamin C

vitamin C (ascorbic acid)

vitamin D

vitamin E

vitamin E.

vitamin K

Water soluble

functions of water to eliminate waste from the body, cooling and for digestion.

how much water/fluid is needed each day.

how water is lost from the body.

occasions when extra fluids are needed.

The importance of hydration and the functions of water in the diet.

conduction

convection

develop flavours

Food is cooked to:

give variety in the diet.

How heat is transferred to food through:

How preparation and cooking affect the appearance, colour, flavour, texture, smell and overall palatability of food.

improve shelf life

improve texture

make food safe to eat

radiation.

the different methods of heat transfer.

the reasons why food is cooked