Course Content
Practice module · Building a balanced packed meal
A complete three-lesson practice module: learn, apply and revise.
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1. Learn — Building a balanced packed meal
2. Apply — Building a balanced packed meal
3. Revise — Building a balanced packed meal
Course Orientation
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Subject Introduction
Syllabus Overview
Assessment Overview
Learning Resources
About the Preparation Course
Diagnostic Assessment: Exam Readiness and Food Skills
Paper guidance, whole-syllabus review, diagnostic specifications and a learning-plan framework for Cambridge IGCSE Food & Nutrition 0648.
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Introduction to the Diagnostic Section
Understanding Paper 1: Theory
Understanding Paper 2: Practical Test
How Marks, Objectives and Grades Work
Whole-Syllabus Refresher
Paper 1 Diagnostic: Theory
Paper 2 Diagnostic: Practical Planning and Cookery
Your Diagnostic Results and Learning Plan
Crash Course and Eligibility Assessment
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Nutritional terms
Nutritive value of food
Digestion and absorption
Meal Planning and Dietary Guidelines
Composition and Value of the Main Foods in the Diet
Cooking of Food
Convenience Foods
Basic Proportions and Methods of Making
Raising Agents
Food Spoilage and Hygiene
Food Preservation
Kitchen Planning
Kitchen Equipment
Kitchen Safety and First Aid
Module 01: Nutritional Terms
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Diet
Balanced diet
Metabolism
Malnutrition
Undernutrition
Overnutrition
Deficiency disease
Module 02: Nutritive Value of Foods
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Proteins
Carbohydrates
Fats
Vitamins
Mineral elements
Water
Sources and uses of food energy
Sources and functions of non-starch polysaccharide (NSP)/dietary fibre.
Module 03: Digestion and Absorption
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Digestion at each stage of the digestive system
Enzymes as catalysts in digestion
Role of bile in emulsifying fats
Absorption of nutrients
Module 04: Meal Planning and Dietary Guidelines
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Factors affecting food requirements
Planning and serving of family meals
Meals for different ages, occupations, cultures and religions
Special needs
Meals for special occasions, festivals, packed meals, snacks, beverages
Use of herbs, spices and garnishes
Attractive presentation of food
Terminology describing recommended dietary intakes
Use of nutritional tools
Module 05: Composition and Value of the Main Foods in the Diet
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Dairy Products
Eggs
Fish
Meat
Soya
Cereals: Maize, Millets, Oats, Rice and Wheat
Fruits and Vegetables
Pulses and Nuts
Fats and Oils
Module 06: Cooking of Food
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Heat Transfer: Conduction, Convection and Radiation
Moist-Heat Cooking Methods
Dry-Heat Cooking Methods
Microwave, Pressure and Slow Cooking
Reasons for Cooking Food
Sensory Properties of Food: Flavour, Taste and Texture
Effects of Heat on Proteins, Fats and Oils
Effects of Heat on Sugars, Starches and Vitamins
Food Changes During Cooking: Caramelisation, Coagulation and Dextrinisation
Browning Reactions: Enzymic Browning and the Maillard Reaction
Gelatinisation, Rancidity and Smoking Point
Preserving Nutritive Value During Preparation and Cooking
Economical Use of Food, Equipment, Fuel and Labour
Module 07: Convenience Foods
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Types of Convenience Foods
Dehydrated, Tinned and Frozen Foods
Ready-to-Eat and Cook-Chill Foods
Intelligent Use of Convenience Foods
Advantages and Disadvantages of Convenience Foods
Food Additives: Types and Functions
Food Packaging: Types and Materials
Advantages and Disadvantages of Food Packaging
Food Labels: Information and Its Importance
Module 08: Basic Proportions and Methods of Making
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Basic Proportions, Measurement and Recipe Balance
Biscuits, Cookies, Scones and Cakes
Creaming Method
Melting and One-Stage Methods
Rubbing-In Method
Whisking Method
Shortcrust Pastry
Flaky and Rough-Puff Pastries
Pouring and Coating Sauces
Roux and Blended Sauce Methods
Thin and Coating Batters
Sweet and Savoury Yeast Products
Module 09: Raising Agents
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Introduction to Raising Agents
Air as a Raising Agent
Carbon Dioxide as a Raising Agent
Water Vapour as a Raising Agent
Mechanical Methods of Introducing Air
Bicarbonate of Soda
Baking Powder
Yeast as a Biological Raising Agent
Choosing and Using Raising Agents in Mixtures
Module 10: Food Spoilage and Hygiene
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Causes and Signs of Food Spoilage
Enzymic Spoilage
Bacteria and Food Spoilage
Yeasts and Moulds
Personal Hygiene for Food Handlers
Safe Food Handling and Food Hygiene
Kitchen Hygiene and Preventing Cross-Contamination
Food Hygiene in Shops and Markets
Safe Food Storage at Home
Refrigeration and Temperature Control
Safe and Hygienic Waste Disposal
Module 11: Food Preservation
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Reasons and Principles of Food Preservation
Reasons and Principles of Food Preservation
Preservation by Heating: Canning and Bottling
Preservation by Dehydration
Preservation by Freezing
Chemical Preservation Using Sugar, Salt and Vinegar
Modified-Atmosphere Packaging
Food Irradiation
Milk Pasteurisation and Sterilisation
Production of UHT Milk
Evaporated, Condensed and Dried Milk
Use of Enzymes and Bacteria in Cheese Production
Use of Bacteria in Yoghurt Production
Comparing Food-Preservation Methods
Module 12: Kitchen Planning
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Planning an Efficient Kitchen
Organisation of Cooking Areas and Equipment
Kitchen Work Surfaces: Choice, Use and Care
Kitchen Flooring: Choice, Use and Care
Walls and Wall Coverings: Choice and Care
Kitchen Lighting
Kitchen Ventilation
Applying Kitchen-Planning Principles
Module 13: Kitchen Equipment
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Selecting, Using and Caring for Kitchen Equipment
Modern Cookers
Thermostatic and Automatic Time-Controlled Ovens
Microwave Ovens
Advantages and Disadvantages of Microwave Ovens
Slow Electric Cookers
Refrigerators and Freezers
Knives and Other Small Kitchen Tools
Pans and Cookware
Food Processors and Small Electrical Appliances
Electric Kettles
Safe Use, Cleaning and Maintenance of Kitchen Equipment
Module 14: Kitchen Safety and First Aid
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Potential Danger Areas in the Kitchen
Preventing Slips, Trips and Falls
Fire, Heat and Scalding Hazards
Knife, Equipment and Electrical Safety
General Kitchen Safety Precautions
First Aid for Burns and Scalds
First Aid for Cuts
First Aid for Electric Shock
First Aid for Fainting
First Aid for Shock
Responding to Kitchen Emergencies
Food & Nutrition 0648
Notes & Resources
Food and Nutrition 0648 About the Preparation Course.pdf
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