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ZIMSEC · O Level · Syllabus 4054

Food Technology and Design

6 topics6 with notes

Form 4Writing O Level finals this year?Revision mode: every Food Technology and Design past paper by year, with marking schemes, and a checklist of the whole syllabus.
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Form 1 1 topics

  1. Nutrition and nutrients Nutrients are substances in food that the body needs for energy, growth, repair and protection. Notes 1 PDF

Form 2 1 topics

  1. Meal planning and special diets Consider nutritional needs, age, activity, health, budget, season and availability of food, time and skills, cultural and religious beliefs, and appearance (colour, texture and flavour). Notes 1 PDF

Form 1 2 topics

  1. Food hygiene and safety Micro-organisms (bacteria, moulds, yeasts), enzymes in food, pests (flies, rats, cockroaches) and chemical contamination. Harmful bacteria include Salmonella (in eggs and poultry), E. coli and Staphylococcus (from hands). Notes 1 PDF
  2. Methods of cooking To make it safe (kill bacteria), easier to digest, more flavoursome and attractive, and to preserve it. Notes 1 PDF

Form 3 1 topics

  1. Food preservation and processing Preservation prevents or slows spoilage so food lasts longer. Notes 1 PDF

Form 2 1 topics

  1. Kitchen planning and food product development The work triangle links the stove, sink and fridge (or storage) for efficient movement. Good kitchens have ventilation, good lighting, easy-to-clean surfaces, enough storage and safe positioning of the stove away from doors. Notes 1 PDF