← Food Preparation & Nutrition syllabus

EnglandFood Preparation & Nutrition

Area 6: Cooking and food preparation

6 dot points across 6 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

How does food become contaminated, and how do we handle food safely to prevent food poisoning?

Bacterial contamination and food safety: the main food-poisoning bacteria, sources and symptoms, cross-contamination, the conditions bacteria need, the key temperatures, and safe buying, storing, preparing, cooking and serving of food.
A focused answer on bacterial contamination and food safety for Eduqas GCSE Food Preparation and Nutrition (C560), covering the main food-poisoning bacteria, sources and symptoms, cross-contamination, the conditions bacteria need, the key temperatures, and safe food handling from buying to serving.
11 min answer →

What practical skills and cooking methods do you need to prepare and cook food well?

Cooking and preparation skills: knife skills and preparation techniques, water-based, dry and fat-based cooking methods, how cooking affects nutrients, and choosing the right method and equipment for a dish.
A focused answer on cooking and preparation skills for Eduqas GCSE Food Preparation and Nutrition (C560), covering knife and preparation skills, water-based, dry and fat-based cooking methods, how cooking affects nutrients, and choosing the right method and equipment for a dish.
9 min answer →

What makes people choose the food they do, how is food sensory-tested, and what does a food label tell us?

Food choice, sensory evaluation and labelling: the factors that affect food choice, sensory testing methods, food labelling law and nutrition information, and how marketing and packaging influence what we buy.
A focused answer on food choice, sensory evaluation and labelling for Eduqas GCSE Food Preparation and Nutrition (C560), covering the factors that affect food choice, sensory testing methods, food labelling law and nutrition information, and how marketing and packaging influence buying.
10 min answer →

Why does food go off, and how do preservation methods make it last longer?

Food spoilage and preservation: the signs and causes of spoilage (micro-organisms, enzymes, moisture, warmth), date marks, and how preservation methods such as chilling, freezing, drying, canning, vacuum packing and using acid, salt or sugar extend shelf life.
A focused answer on food spoilage and preservation for Eduqas GCSE Food Preparation and Nutrition (C560), covering the causes and signs of spoilage, use-by and best-before dates, and how preservation methods such as chilling, freezing, drying, canning, vacuum packing and using acid, salt or sugar extend shelf life.
9 min answer →

How are microorganisms used to make food, and what jobs do enzymes do in food?

Micro-organisms and food production: the useful roles of bacteria, yeast and mould in making bread, yoghurt, cheese and other foods, fermentation, and the action of enzymes in food (ripening and enzymic browning).
A focused answer on micro-organisms and food production for Eduqas GCSE Food Preparation and Nutrition (C560), covering the useful roles of bacteria, yeast and mould in making bread, yoghurt and cheese, fermentation, and the action of enzymes in ripening and enzymic browning.
9 min answer →

What are the two Eduqas NEA tasks, and how do you plan, carry out and write them up well?

The non-exam assessment: Assessment 1 the Food Investigation (15%) using fair-test experiments and a written report, and Assessment 2 the Food Preparation Assessment (35%) planning, preparing, cooking and presenting three dishes, and how each is structured and marked.
A focused answer on the Eduqas GCSE Food Preparation and Nutrition (C560) non-exam assessment, covering Assessment 1 the Food Investigation (15%) and Assessment 2 the Food Preparation Assessment (35%): what each involves, fair testing, planning and time management, and how each is structured and marked.
11 min answer →