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Food Preparation and Nutrition
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Kies Leerjaar LSE
United Kingdom

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35 lessen Food Preparation and Nutrition

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Fat soluble vitamins

- Les met 10 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Packaging

- Les met 17 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Carbohydrates

- Les met 22 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Technological developments

- Les met 36 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Alternative proteins

- Les met 14 slides
Food Preparation and NutritionLower Secondary (Key Stage 3)

Packaging

- Les met 18 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

6 Fats

- Les met 16 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

2 Raising agents

- Les met 18 slides
Food Preparation and NutritionLower Secondary (Key Stage 3)

Primary and secondary processing - revision

- Les met 45 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Religious food rules

- Les met 17 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Food Preservation

- Les met 27 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Factors affecting food choice

- Les met 16 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Macronutrients - protein

- Les met 23 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Macronutrients - protein

- Les met 21 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Sensory analysis and perception

- Les met 22 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Packaging and labelling and preservation

- Les met 19 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Fats and sugars

- Les met 36 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Energy balance

- Les met 35 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Protected Geographical Indication, Protected Designation of Origin and Traditional Speciality Guaranteed in the UK

- Les met 14 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

The Science of Ingredients: Achieving Results through Working Characteristics and Properties

- Les met 22 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Food spoilage

- Les met 47 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

3 Food spoilage

- Les met 33 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

1 Recap Eatwell guide and 8 tips

- Les met 23 slides
Food Preparation and NutritionLower Secondary (Key Stage 3)

7 Minerals

- Les met 11 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Different dietary groups and special diets

- Les met 27 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

The effect of heating on food

- Les met 27 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Fruit and vegetables

- Les met 34 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Vitamins - water soluble

- Les met 11 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Cultures and cuisines

- Les met 45 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Food spoilage 2 - food preservation

- Les met 20 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE
Lower Secondary (Key Stage 3)Upper Secondary (Key Stage 4)