1. Plate model
The British Nutrition Foundation provide detailed information about the Balance of Good Health, and facts about food and ingredients, on their website at

2. Who needs what and why?

3. Animal or vegetable?

4. Animal products

5. Types of fruit

6. Vegetables

7. Uses of sugars

8. Uses of coagulation

9. Match them up

10. Spot the mistakes

11. Exam Practice – higher tier
A variety of ingredients can be sourced by the caterer
Discuss the implications of using organic and local food commodities to the head chef of a new restaurant [12]
You should probably spend 15% of your time (about minutes) answering this question as it is worth 15% of the total marks (12 out of 80)

12. Is organic better?

13. Exam Practice – foundation tier
Many people suggest that organic foods taste better and are healthier to eat than non-organic foods
a) State 2 other advantages of using organic
ingredients [2]
Suggest 2 reasons why a chef may prefer not to use organic ingredients [2]
You should probably spend no longer than 5 minutes answering this question - it is worth 5% of the total marks
(4 out of 80)

14. Local or imported?

15. Exam Practice – foundation tier
2. Explain why the chef of a new restaurant may
decide to source the majority of his ingredients
locally [6]
You should probably spend about 8 or 9 minutes answering this question - it is worth 7.5% of the total marks (6 out of 80)

16. Is organic better?

17. Local or imported?

18. Material properties

19. What’s it made of?

20. Production charts

21. Production charts