Gcse food tech - Study guides, Revision notes & Summaries

GCSE Food Tech Factors affecting food choice Exam Questions and Answers

GCSE Food Technology Exam Questions and Answers

GCSE Food Technology (Edexcel) Exam Questions and Answers

Sources of protein - ANSWER-meat, fish, cheese, eggs, nuts, seeds, beans Proteins are made of - ANSWER-amino acids We need to eat which amino acids - ANSWER-essential amino acids (EAA's) Why do we need protein - ANSWER-growth, repair, maintenance What are high biological value proteins? - ANSWER-contain all essential amino acids / EAA's What are low biological value proteins? - ANSWER-only contain some EAA's / essential amino acids What is protein complementation? - ANSWER-W...

Food Tech GCSE- Dairy Questions and Answers Already Passed How does the fat content in milk affect its texture and flavor? Higher fat content in milk contributes to a creamier texture and richer flavor, while lower fat content results in a lighter, less creamy taste. What is the role of rennet in cheese making? Rennet is an enzyme used to coagulate milk, causing it to separate into curds and whey, which is the first step in cheese production. Why is homogenization important for...

Carbohydrates are split into three types... - Sugar, Starch and Fibre. Sugar - Includes simple sugars( glucose and fructose) and double sugars (lactose and sucrose). Sugar is easier to digest than starch Starch - Starch is a complex sugar. It needs to be broken down by digestion before the energy can be used. Fibre - Fibre is another type of carbohydrate. Bran, fruit, beans and brown bread contain lots of fibre. Types of sugar in cooking... - Granulated sugar, Caster s...

GCSE Geography AQA (Physical) (2022/2023) Already Graded A Natural hazard A natural process which causes death, injury or disruption to humans, or destroy property and possessions. Natural disaster A natural hazard that has actually happened. Geological hazard Caused by land and tectonic processes. Meteorological hazard Caused by weather and climate. Hazard risk The probability that a natural hazard occurs. Vulnerability The more people that are in areas exposed to natural hazards, the grea...

Deep tendon reflexes are graded 0-4 which number is normal - 2 Number one cause of complex partial sz in adults - mesial temporal sclerosis ** boards gum hypertrophy and coarsening of foacial features are a side effect of - phenytoin FMRI - Maps language motor spikes and evaluates CBF eeg changes can be seen within of acute injury resulting in ischemia - 5 min a sz is characterized by sustained muscular contraction causing the body to assume a rigid position or a stereotyped posture is - to...

Everything you'll need for your GCSE Food Tech theory papers- including all the key topics broken down by module, definitions of key words and phrases, and tips on exam technique for answering essay-style questions!

All of the content students need for the Food Tech theory exam- including a glossary of key terms to impress the examiners. Practice exam questions are also included to make for effective revision.