Food Preparation & Nutrition study guides

An overview of the food preparation skills (Section D) and the non-exam assessment in OCR GCSE Food Preparation and Nutrition (J309), mapping the skill requirements, the Food Investigation Task (NEA 1) and the Food Preparation Task (NEA 2), planning and time management, and presentation and evaluation.

An overview of the food provenance and food choice content (Section B) in OCR GCSE Food Preparation and Nutrition (J309), mapping food provenance and production, food and the environment, sustainability and food security, factors affecting food choice, food labelling and marketing, British and international cuisines, and sensory evaluation, and how they are examined.

An overview of the food safety content in OCR GCSE Food Preparation and Nutrition (J309), mapping microorganisms and enzymes, the signs of food spoilage, bacterial contamination and food poisoning, buying and storing food, and preparing, cooking and serving food safely, and how they are examined.

An overview of the food science content in OCR GCSE Food Preparation and Nutrition (J309), mapping why food is cooked and heat transfer, the cooking methods, the functional and chemical properties of proteins, carbohydrates, fats, oils, fruit and vegetables, and raising agents, and how they are examined.

An overview of the nutrition content (Section A) in OCR GCSE Food Preparation and Nutrition (J309), mapping the macronutrients, micronutrients, water and fibre, energy needs and BMR, the nutritional needs of different groups, and diet-related health problems, and how they are examined.