Multicultural food
Overview
Understanding the source and functions of the main nutrients whilst preparing and using a range of kitchen equipment and ingredients safely.
Example Key Words
Macronutrients
Nutrients needed by the body in large amounts including fat, protein and carbohydrates.
Micronutrients
Nutrients needed by the body in small amounts including vitamin and minerals.
Cuisine
Style characteristics of a particular country or region e.g. cooking methods, ingredients, presentation.
Sensory Preception
The way we recognise flavour in food but combining taste, smell, feel and sight.
Food Miles
The distance the food has travelled from field or production to the customer’s plate.
Shortening
Using fat to produce a crumbly texture to baked products.