WJEC EDUQAS GCSE Food Preparation and Nutrition
Hodder Education (Verlag)
978-1-4718-6750-7 (ISBN)
Level: GCSE
Subject: Food Preparation
First Teaching: September 2016
First Exam: June 2018
Engage your students in all aspects of food and nutrition with this book that will develop their knowledge and understanding, improve their practical food preparation and cooking skills and prepare them for assessment of the new WJEC EDUQAS Food Preparation and Nutrition GCSE.
- Ensures your students understand subject content with accessible explanations of all concepts, including simple definitions of key words
- Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout
- Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners
- Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks
- Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
Helen Buckland is an experienced GCSE examiner and teacher, having delivered Food and Nutrition to GCSE level for many years. Before retraining as a teacher, she worked in the hotel and catering industry. Jacqui Keepin is a Principal Examiner, an experienced GCSE and A Level Food teacher and a trained chef. She is currently Head of Technology and teacher of GCSE Food at a large school in Dorset.
Section 1: Food commodities
Chapter 1: Food commodities
Section 2: Principles of nutrition
Chapter 2: Macronutrients and micronutrients
Section 3: Diet and good health
Chapter 3: Energy requirements of individuals
Chapter 4: Plan balanced diets
Chapter 5: Calculate energy and nutritional values of recipes, meals and diets
Section 4: The science of food
Chapter 6: The effect of cooking on food
Chapter 7: Food spoilage
Section 5: Where does our food come from?
Chapter 8: Food provenance
Chapter 9: Food manufacturing
Section 6: Cooking and food preparation
Chapter 10: Factors affecting food choice
Chapter 11: Preparation and cooking techniques
Chapter 12: Developing recipes and meals
Section 7: Non-exam assessment: food preparation and nutrition in action
Chapter 13: Assessment 1: The food investigation assessment
Chapter 14: Assessment 2: The food preparation assessment
Section 8: The written examination: principles of food preparation and nutrition
Chapter 15: The written examination: principles of food preparation and nutrition
| Erscheinungsdatum | 05.05.2016 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 212 x 274 mm |
| Gewicht | 890 g |
| Themenwelt | Schulbuch / Wörterbuch |
| ISBN-10 | 1-4718-6750-1 / 1471867501 |
| ISBN-13 | 978-1-4718-6750-7 / 9781471867507 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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