← Food Preparation & Nutrition syllabus

WalesFood Preparation & Nutrition

Area 1: Food commodities

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

What are bread, cereals, flour and potatoes, what do they give us in the diet, and how do they behave when cooked?

Bread, cereals, flour and potatoes as a food commodity group: their nutritional value, the value of starchy carbohydrates in the diet, the main types, their working characteristics, and how they are stored.
A focused answer to the WJEC Food Preparation and Nutrition commodity group on bread, cereals, flour and potatoes, covering their place as starchy staples, the nutrients they supply, the main types, their working characteristics in cooking and how to store them.
9 min answer →

What are fats, oils and sugars used for in cooking, what do they do to the diet, and what are their working characteristics?

Butter, oils, margarine, sugar and syrup as a food commodity group: their value and risks in the diet, the main types, working characteristics such as shortening, aeration and caramelisation, and storage.
A focused answer to the WJEC Food Preparation and Nutrition commodity group on fats, oils and sugars, covering their value and the health risks of eating too much, the main types, their working characteristics such as shortening, aeration and caramelisation, and storage.
9 min answer →

What do fruit and vegetables give us in the diet, how are they classified, and how should they be prepared, cooked and stored to keep their value?

Fruit and vegetables as a food commodity group: their nutritional value, the five-a-day message, how they are classified, enzymic browning, how preparation and cooking affect vitamin C, and storage.
A focused answer to the WJEC Food Preparation and Nutrition commodity group on fruit and vegetables, covering their nutrients and the five-a-day message, classification, enzymic browning, how preparation and cooking affect vitamin C, and how to store them.
9 min answer →

What do meat, fish, poultry and eggs give us in the diet, how are they classified, and how must they be cooked and stored to be safe?

Meat, fish, poultry and eggs as a food commodity group: their nutritional value as HBV protein foods, classification, working characteristics such as protein coagulation, the functions of eggs, and safe cooking and storage of these high-risk foods.
A focused answer to the WJEC Food Preparation and Nutrition commodity group on meat, fish, poultry and eggs, covering their value as HBV protein, classification, working characteristics, the many functions of eggs, and the safe cooking and storage of these high-risk foods.
10 min answer →

What do milk, cheese and yoghurt give us in the diet, what types are there, and how do they behave when cooked and stored?

Milk, cheese and yoghurt (dairy) as a food commodity group: their nutritional value, the main types, heat treatment of milk, working characteristics such as coagulation, and safe storage.
A focused answer to the WJEC Food Preparation and Nutrition commodity group on dairy foods, covering the nutrients in milk, cheese and yoghurt, the main types, heat treatments such as pasteurisation, working characteristics including coagulation, and safe storage of high-risk dairy foods.
9 min answer →

What do soya, tofu, beans, nuts and seeds give us in the diet, and why are they important for vegetarian and vegan diets?

Soya, tofu, beans, pulses, nuts and seeds as a food commodity group: their nutritional value as plant protein foods, protein complementation, their value in vegetarian and vegan diets, and their use and storage.
A focused answer to the WJEC Food Preparation and Nutrition commodity group on soya, tofu, beans, pulses, nuts and seeds, covering their value as plant protein foods, biological value and protein complementation, their role in vegetarian and vegan diets, and their uses and storage.
9 min answer →