Spanish Ingredients & Dishes - Food Preparation & Nutrition: AQA GCSE (2024)

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Traditional Spanish Ingredients and Dishes Traditional ingredients Traditional dishes Modern takes on traditional dishes Unlock your full potential with GoStudent tutoring

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Traditional Spanish Ingredients and Dishes

Here are some examples of traditional Spanish dishes and ingredients:

Traditional ingredients

Fruit and vegetables - aubergines, garlic, tomatoes, spinach, potatoes and peppers.
Meat and fish - ham, seafood, chicken and lamb.
Herbs and spices - paprika, saffron and parsley.
Beans and olive oil are also commonly used in cooking.

Traditional dishes

Paella (rice dish incorporating seafood and/or meat, stock and vegetables. Often cooked in bulk).
Empanadas (traditional pastries filled with meats and cheeses).
Chorizo (spicy sausage).
Queso Manchego (traditional Spanish cheese).
Gazpacho (cold tomato soup).
Tapas (selection of small dishes, such as patatas bravas, omelette and tortillas).
Churros (fried strands of dough).
Tortilla (Spanish omelette).

Modern takes on traditional dishes

Paella arancini.
Tandoori masala flavoured Spanish omelette.
Vegetarian/vegan paella.
Black sesame churros.

1Food Preparation Skills

1.1Food Preparation Skills

See Also

Traditional and unique food in Spain Mealtimes in Spain: Understanding How the Spanish Eat Spanish Spices ǀ Spanish Herbs Mexican Food vs Spanish Food: What Is the Difference? - El Pollo Norteño

1.1.1General Practical Skills1.1.2Knife Skills1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 2

3.1Cooking of Food & Heat Transfer

3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.3Raising Agents3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.4Spanish Cuisine

5.3Sensory Evaluation

5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 2

See Also

8 Popular Spanish Drinks that Everyone Needs to Try

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives

Jump to other topics

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 2

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.3Raising Agents3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.4Spanish Cuisine

5.3Sensory Evaluation

5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 2

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives

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Spanish Cuisine

Spanish Ingredients & Dishes - Food Preparation & Nutrition: AQA GCSE (2024)

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