WJEC GCSE Food and Nutrition: Student Book

INTRODUCTION 4 CONTENTS PART ONE THE WRITTEN EXAM 362 PART TWO NON-EXAMINATION ASSESSMENTS (NEAs) 386 GLOSSARY 428 INDEX 443 SECTION 1 SECTION 3 SECTION 4 SECTION 2 CORE KNOWLEDGE 7 COMMODITIES 175 ASSESSMENT 362 BASIC MIXTURES AND RECIPES 157 PRINCIPLES OF NUTRITION 8 DIET AND GOOD HEALTH 44 THE SCIENCE OF COOKING FOOD 68 FOOD SPOILAGE 84 FOOD PROVENANCE AND FOOD WASTE 96 CULTURES AND CUISINES 106 TECHNOLOGICAL DEVELOPMENTS 120 FACTORS AFFECTING FOOD CHOICE 134 CEREALS 176 FRUIT AND VEGETABLES 213 MILK, CHEESE AND YOGHURT 241 MEAT, POULTRY, FISH AND EGGS 261 BEANS, NUTS AND SEEDS, SOYA, TOFU AND MYCOPROTEIN 317 BUTTER, OIL, MARGARINE, SUGAR AND SYRUP 335 Cake making 158 Pastry making 160 Sauces 162 Batters 164 Whipped cream 165 Choux pastry 166 Bread 168 Shortcrust pastry 170 Flaky pastry 171 Tomato sauce 172 Roux sauce and gelatinisation 173 Setting 174