← Food Preparation & Nutrition syllabus

EnglandFood Preparation & Nutrition

Area 1: Food commodities

5 dot points across 5 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

What are cereals, what foods come from them, and how are they used in cooking?

Cereals as a commodity group: wheat, rice, oats, maize and the products made from them (bread, flour, pasta), their nutritional value, working characteristics, and how they are grown, processed and stored.
A focused answer on cereals as a commodity group for Eduqas GCSE Food Preparation and Nutrition (C560), covering wheat, rice, oats and maize, the products made from them, their nutritional value, working characteristics in cooking, and how they are processed and stored.
9 min answer →

What do fruit and vegetables give us, and how do we keep their nutrients when preparing them?

Fruit and vegetables as a commodity group: their classification, nutritional value (vitamins, minerals, fibre), enzymic browning, how to minimise vitamin loss in preparation and cooking, and how they are stored.
A focused answer on fruit and vegetables as a commodity group for Eduqas GCSE Food Preparation and Nutrition (C560), covering their classification, nutritional value, enzymic browning, how to minimise vitamin loss during preparation and cooking, and how they are stored.
9 min answer →

What do meat, fish and eggs give us, how do they behave when cooked, and how are they handled safely?

Meat, fish and eggs as a commodity group: their nutritional value, types and cuts, working characteristics (coagulation, tenderising, the structure of an egg), and the food safety rules for handling these high-risk foods.
A focused answer on meat, fish and eggs as a commodity group for Eduqas GCSE Food Preparation and Nutrition (C560), covering their nutritional value, types and cuts, working characteristics such as coagulation and tenderising, the parts of an egg, and safe handling of these high-risk foods.
9 min answer →

What do milk, cheese and yoghurt give us, how are they made, and how do they behave in cooking?

Milk, cheese and yoghurt as a commodity group: their nutritional value, types and how they are produced (pasteurisation, cheese-making, fermentation), their working characteristics, and how they are stored safely.
A focused answer on milk, cheese and yoghurt as a commodity group for Eduqas GCSE Food Preparation and Nutrition (C560), covering their nutritional value, types, how they are produced (pasteurisation, cheese-making, fermentation), their working characteristics, and safe storage.
9 min answer →

What do alternative proteins, fats and sugars give us, and how do they behave in cooking?

Soya, tofu, beans, nuts and seeds, and the fats and sugars group (butter, oils, margarine, sugar, syrup): their nutritional value, as alternative proteins for plant-based diets, their working characteristics, and how they are used and stored.
A focused answer on the soya, tofu, beans, nuts and seeds group and the butter, oils, margarine, sugar and syrup group for Eduqas GCSE Food Preparation and Nutrition (C560), covering their nutritional value, role as alternative proteins, working characteristics in cooking, and storage.
9 min answer →