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Multicultural food


Understanding the source and functions of the main nutrients whilst preparing and using a range of kitchen equipment and ingredients safely.

Example Key Words


Nutrients needed by the body in large amounts including fat, protein and carbohydrates.


Nutrients needed by the body in small amounts including vitamin and minerals.


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.


Using fat to produce a crumbly texture to baked products.

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