AQA GCSE Food Preparation and Nutrition
Hodder Education (Verlag)
978-1-4718-6364-6 (ISBN)
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Exam Board: AQA
Level: GCSE
Subject: Food & Nutrition
First Teaching: September 2016
First Exam: June 2018
Develop your students' knowledge and food preparation skills for the new GCSE; approved by AQA, this title caters to all ability levels, offers detailed assessment guidance and draws on the expertise of the UK's leading Hospitality and Catering publisher*.
- Ensures your students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations of all subject content and simple definitions of key words
- Helps students apply their understanding of food, nutrition and healthy eating with engaging and cost-effective practical food preparation and cooking activities throughout
- Supports all abilities and learning styles with varied activities that aid progression, including extension activities to challenge more able learners
- Prepares students for Non-Exam Assessment with guidance on the Food Investigation and Food Preparation Assessment
*According to the Educational Publishers' Council statistics
Bev Saunder (Author) Bev Saunder is an experienced food teacher who has taught in both the independent and state sector. She works for a major examination body and has authored a range of resources for food and nutrition teachers and students at Key Stage 3, GCSE and A level. Bev has previously worked in the hospitality and catering industry. Yvonne Mackey (Author) Yvonne Mackey is an experienced food teacher and is currently Head of Food and Nutrition at The Royal Masonic School for Girls in Hertfordshire. She has worked in both the state and independent sectors in the UK and Middle East. Yvonne has extensive examining experience, having developed specifications for GCSE Food Preparation and Nutrition and having worked as an NEA adviser, GCSE Lead Assessment Writer and Lead Examiner. She has co-authored textbooks for GCSE and Key Stage 3 Food, Preparation and Nutrition and WJEC Level 1/2 Vocational Award in Hospitality and Catering. Most recently, she has also co-authored a food and nutrition textbook for the international market.
Acknowledgements How to use this book Introduction to AQA GCSE Food Preparation and Nutrition Section 1 Food Preparation Skills Skill 1 General practical skills Skill 2 Knife skills Skill 3 Preparing fruit and vegetables Skill 4 Use of the cooker Skill 5 Use of equipment Skill 6 Cooking methods Skill 7 Preparing, combining and shaping Skill 8 Sauce making Skill 9 Tenderising and marinating Skill 10 Dough Skill 11 Raising agents Skill 12 Setting mixtures Section 2 Food, Nutrition and Health Topic 2.1 Macronutrients Topic 2.2 Micronutrients (and water) Topic 2.3 Nutritional needs and health End of section practice questions Section 3 Food Science Topic 3.1 Cooking of food and heat transfer Topic 3.2 Functional and chemical properties of food End of section practice questions Section 4 Food Safety Topic 4.1 Food spoilage and contamination Topic 4.2 Principles of food safety End of section practice questions Section 5 Food Choice Topic 5.1 Factors affecting food choice Topic 5.2 British and international cuisines Topic 5.3 Sensory evaluation Topic 5.4 Food labelling and marketing End of section practice questions Section 6 Food Provenance Topic 6.1 Environmental impact and sustainability of food Topic 6.2 Food processing and production End of section practice questions Section 7 Preparing for Assessment Topic 7.1 Non-exam assessment Topic 7.2 The written exam Glossary Index
| Erscheinungsdatum | 05.05.2016 |
|---|---|
| Sprache | englisch |
| Maße | 212 x 274 mm |
| Gewicht | 1260 g |
| Themenwelt | Schulbuch / Wörterbuch |
| ISBN-10 | 1-4718-6364-6 / 1471863646 |
| ISBN-13 | 978-1-4718-6364-6 / 9781471863646 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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