Specification points

AQA GCSE Food preparation and nutrition 8585

50 points in 7 topics, with AQA's codes and titles.

Codes and titles are read by a script from AQA's published specification and have not been checked by a person. What each point covers is in the specification itself: AQA’s specification.

3.1 Food preparation skills

3.2 Food, nutrition and health

3.2.1 Macronutrients
3.2.1.1 Protein
3.2.1.2 Fats
3.2.1.3 Carbohydrates
3.2.2 Micronutrients
3.2.2.1 Vitamins
3.2.2.2 Minerals
3.2.2.3 Water
3.2.3 Nutritional needs and health
3.2.3.1 Making informed choices for a varied and balanced diet
3.2.3.2 Energy needs
3.2.3.3 How to carry out nutritional analysis
3.2.3.4 Diet, nutrition and health

3.3 Food science

3.3.1 Cooking of food and heat transfer
3.3.1.1 Why food is cooked and how heat is transferred to food
3.3.1.2 Selecting appropriate cooking methods
3.3.2 Functional and chemical properties of food
3.3.2.1 Proteins
3.3.2.2 Carbohydrates
3.3.2.3 Fats and oils
3.3.2.4 Fruit and Vegetables
3.3.2.5 Raising agents

3.4 Food safety

3.4.1 Food spoilage and contamination
3.4.1.1 Microorganisms and enzymes
3.4.1.2 The signs of food spoilage
3.4.1.3 Microorganisms in food production
3.4.1.4 Bacterial contamination
3.4.2 Principles of food safety
3.4.2.1 Buying and storing food
3.4.2.2 Preparing, cooking and serving food

3.5 Food choice

3.5.1 Factors affecting food choice
3.5.1.1 Factors which influence food choice
3.5.1.2 Food choices
3.5.1.3 Food labelling and marketing influences
3.5.2 British and international cuisines
3.5.3 Sensory evaluation

3.6 Food provenance

3.6.1 Environmental impact and sustainability of food
3.6.1.1 Food Sources
3.6.1.2 Food and the environment
3.6.1.3 Sustainability of food
3.6.2 Food processing and production
3.6.2.1 Food production
3.6.2.2 Technological developments associated with better health and food production