Ingredients Lists

• Year 9 Ingredients for Summer Term 2.pdf

List of Content

• Knowledge Organiser List.pdf

Knowledge Organiser

• 1.1.1 Protein.pdf
• 1.1.1 Protein foods.pdf
• 1.1.2 Fat.pdf
• 1.1.3 Carbohydrates.pdf
• 1.1.4 Vitamins.pdf
• 1.1.5 minerals.pdf
• 1.1.6 Water.pdf
• 1.2.1 Making informed food choices for a varied and balanced diet.pdf
• 1.2.2 Energy.pdf
• 1.2.3 How to carry out nutritional analysis.pdf
• 1.2.4 Diet, nutrition and health.pdf

• 2.1.1 Why food is cooked and how heat is transferred to food.pdf
• 2.1.2 Selecting appropriate cooking methods.pdf
• 2.2.1 Protein Functional and Chemical Properties.pdf
• 2.2.2 Carbohydrates functional and Chemical Properties.pdf
• 2.2.3 Fats and oils Functional and chemical properties.pdf
• 2.2.4 2.2.3 2.2.2 2.2.1 Functional and chemical properties of ingredients in recipies.pdf
• 2.2.4 Raising agents.pdf

• 3.1.1 Micro organisms and enzymes.pdf
• 3.1.2 Signs of food spoilage.pdf
• 3.1.3 Micro organisms in food production.pdf
• 3.1.4 Bacterial contamination.pdf
• 3.2.1 Buying and storing food.pdf
• 3.2.2 Preparing cooking and serving food.pdf

• 4.1.1 2 3 Factors affecting food choice.pdf
• 4.1.3 Food labelling and marketing influences.pdf
• 4.2.1 British and international cuisine.pdf
• 4.3.1 Sensory evaluation.pdf

• 5.1.1 Food sources.pdf
• 5.1.2 Food and environment.pdf
• 5.1.3 Sutainability of food.pdf
• 5.2.1 Processing and production.pdf
• 5.2.2 Technological developments.pdf

• Commodities.pdf