OCR · GCSE

Your journey to excellence inFood Preparation and Nutrition

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Balanced Diet and Health

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Dietary Guidelines

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Diet-Related Health Issues

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Nutritional Needs by Life Stage

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Food Allergies and Intolerances

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Macronutrients: Protein, Fat, Carbohydrate

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Micronutrients: Vitamins and Minerals

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Water and Fibre

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Energy Balance and BMR

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Modifying Recipes for Nutrition

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Food Sources: Growing, Rearing, Catching

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Sustainability and Ethical Issues

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Primary and Secondary Food Processing

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Food Preservation Methods

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Food Security and Fairtrade

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Technological Developments in Food

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Culinary Traditions: British and International

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Factors Affecting Food Choice

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Food Labelling and Marketing

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Reasons for Cooking Food

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Heat Transfer Methods

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Impact on Nutrition and Sensory Properties

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Functional and Chemical Properties of Ingredients

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Sensory Analysis and Testing Panels

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Food Safety: Bacteria and Spoilage

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Storing, Preparing, and Serving Food Safely

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Knife Skills

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Preparation Techniques

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Cooking Methods: Water-Based and Dry Heat

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Making Sauces

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Setting Mixtures

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Using Raising Agents

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Dough Preparation and Techniques

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Manipulating Sensory Properties

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Food Presentation and Styling

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Food Investigation Task

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Scientific Principles of Food Preparation

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Food Preparation Task

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Planning and Execution of Dishes

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Evaluation and Analysis of Results

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