1. Where to find information Food Safety and Hygiene
 Eduqas GCSE Food Preparation and Nutrition – Revision Programme
Topic area
Revision Focus
Where to find information
Food Safety and Hygiene
First work out how to revise – Copying, mind maps past papers etc find out which works best for you a quick google search will give you ideas or look at BBC bitesize link
Food Spoilage - Definition and its cause and affect.
Storing food safely – Temperatures, dry storage methods Best before and use by dates
Preparing food Safely – Cross contamination sources and definition, safety and hygiene procedure
Food Poisoning – Symptoms, main types of bacteria, ways to control
BBC bitesize how to revise page link below
Digital textbook pages
CGP Revision guide page including revision questions
Year 10 Class notes
Food Nutrition 1
For all nutrients - What is it ,what does it do in body and what are the affects of excess and deficiency of nutrient.
Protein –. LDV, HDV and alternative sources.
Fats – Chemical make up of saturated and un saturated, omega 3 and 6 differences & source
Carbohydrate – Mono, di and polysaccharides example and explanation. Glycaemic index
Vitamins – Fat soluble, water soluble, vitamins and trace know the differences effect of cooking on vitamins – mainly water soluble
Fibre & Water – sources, recommended intake
CGP Revision guide page 1-10 including revision questions on pg 22
Digital textbook pages

2. Where to find information
Topic area
Revision Focus
Where to find information
Food Nutrition 2
Healthy Eating Guidelines – Key points of the eat well guide what are they how does it help us. Food labels what do they show us and how do they help.
Nutritional Analysis –Macro nutrients and how to work out energy value, use of software to input information. How to modify recipes when we know values
Needs of age groups –. Review the 5 stages of life and the nutritional requirements for each one know what is needed and why.
Diet related health issues– can you give a description of the 5 main diseases and explain the cause and problems that occur
Energy needs – BMR and PAL - explain and how to calculate how should our energy be made up links to Nutritional analysis
Meal planning – Costing, Control portion size, link to age needs and health issue above, Intolerance/allergies & ethical/moral
CGP Revision guide page including revision questions on pg 22
Digital textbook pages
Year 10 Class notes
Science of Food 1
Why Food is Cooked – be able to explain the 5 reasons we cook food and give examples of these 5 points
Heat transfer – explain the 3 ways that heat can transfer this maybe diagram or explanation, link to food points not Science
Cooking methods Water, Fat and Dry methods – For all be able to give and recall examples of each cooking method and the effect of this on the food that is prepared (i.e. vitamin loss in water based). Link these methods to heat transfer too which is being used
CGP Revision guide page including revision questions on pg 35
Digital textbook pages

3. Where to find information
Topic area
Revision Focus
Where to find information
Science of Food 2
Changing Properties
Protein – Denaturing what is it how does it effect food then link this to coagulation. Foams what are they used for and how there created. Gluten what is it, its use in bread and dough. how is it created.
Carbohydrate – Gelatinisation how to thicken liquid process (key temperature) examples. Dextrinization process and example. Caramelisation – process, examples and the stages Soft, Crack, Hard and caramel.
Fats and Oils – Aeration, Shortening Plasticity and Emulsion, explain the process and give examples link to the food science element and explain what is happening and why
Raising agents and Microorganisms – explain the 4 types of raising products and explain the scientific processes. Link some of the above to Yeast, mould or bacteria that are used in food give examples and explain there use.
CGP Revision guide page including revision questions on pg 35
Digital Textbook pages 72-81
Year 10 Class notes
Where food comes from 1
Grown Food – the difference between Intensive, organic and Genetically modified, describe and give advantages/disadvantages.
Reared & Caught food – Factory Farmed VS Free range, explain and give examples . Fishing methods explain the differences and there affects discuss sustainability of all processes
Waste and Packaging - why do we waste food review the reasons what have producers and retailers done to help make change, how do we reduce waste and save money. What is packaging made from give examples what impact does it have on the environment
Food Miles & carbon footprint – how are food miles calculated and can this be attributed to the CO2 emissions. How can we reduce air miles looking at local produce.
CGP Revision guide page including revision questions on pg 59
Digital Textbook pages

4. Where to find information Factors affecting food choice
Topic Area
Revision Focus
Where to find information
Where food comes from 2
Global Food production- be able to discuss Climate change impact on food, Food Poverty what it is and how it affects and food security.
British and international cuisine – Regional food and some examples, reinvention of classics . Be also able to recall and explain other cuisines from a range of countries
Primary and secondary processes – be able to explain the primary process of each commodity how this affects sensory and nutritional properties, be able to discuss and give examples of a range of secondary processes
Food Fortification and modification – be able to explain the main use of fortification and how products are modified, discuss and give examples of additives use in food and there disadvantages
CGP Revision guide page including revision questions on pg 59
Digital Textbook – pages
Year 10 Class notes
Factors affecting food choice
Factors that affect choice – be able to discuss the wide ranging factors that affect diet including Lifestyle, choice, religion, health and allergy/intolerances. Give examples and for and against.
Food Labelling – be able to explain the compulsory and voluntary requirements of labels and why they are so important. What are the Regulations can you remember them
Marketing – what influences our food choices be able to give examples and justify them/explain them
Sensory Testing – what is it how can we ensure unbiased results
CGP Revision guide page including revision questions on pg 69
Digital Textbook pages

5. Where to find information Fruit and vegetables (plus herbs and spices)
Topic Area
Revision Focus
Where to find information
Cereals
What are cereals -be able to explain the basic structure of cereal grains, why they are referred to as staple foods and their nutritional value
Wheat, rice, maize, oats barley and rye– explain the primary process of each cereal how this affects sensory and nutritional properties, be able to discuss and give examples of a range of secondary processes
Bread– be able to explain the secondary processing of wheat into bread, key ingredients and functions, varieties of bread, importance of yeast and the science of bread making
Pasta– be able to explain the secondary processing of wheat into pasta (small, medium and large scale methods), varieties of pasta and how to store and cook pasta
Digital Textbook – pages
Practice questions page 208
Year 10 Class notes
Fruit and vegetables (plus herbs and spices)
Types of vegetables -be able to explain the different groups of vegetables with examples
Types of fruits– be able to explain the different groups of fruits with examples
Nutritional value– be able to explain the benefits of eating fruits and vegetables and nutrients provided
Choosing, storing and using fruit and vegetables– be able to explain what to consider when choosing fruit and vegetables, how storage and cooking affects the nutritional content and uses of fruit and vegetables in cooking
Herbs and spices- be able to explain the variety available and their characteristics and uses
Digital Textbook – pages
Practice questions page 235

6. Where to find information
Topic Area
Revision Focus
Where to find information
Milk, Cheese and Yoghurt
Milk– explain the primary processing of milk from cows, goats and sheep (ewes) to make it safe
Nutritional value of milk
Types of milk– be able to explain the secondary processing of milk - pasteurised, homogenised, sterilised, UHT, evaporated, condensed, dried and how each type of milk should be stored
Alternatives to cows milk- be able to give examples and explain why some people may choose them
Cheese, yoghurt and cream– be able to explain the secondary processing of milk to make these products, varieties of cheese, yoghurt and cream and their uses in cooking
Digital Textbook – pages
Practice questions page 256
Year 10 Class notes
Meat, Poultry, Fish and Eggs 1
Types of meat and poultry -be able to explain the different groups and types of each, including offal with examples of their uses in cooking
Nutritional value– be able to explain the nutrients provided by eating meat and poultry
Choosing, storing and using meat and poultry– be able to explain what to consider when choosing meat and poultry, safe storage and cooking to prevent food poisoning
Composition of meat- be able to explain the structure of meat and its effect on flavour, colour and texture
Methods of cooking- be able to explain methods suitable for cooking meat and poultry, the effect of heat and different ways to tenderise meat
Processing of meat- be able to explain how meat is processed into sausages, ham, bacon etc
Digital Textbook – pages
Practice questions page

7. Where to find information Meat, Poultry, Fish and Eggs
Topic Area
Revision Focus
Where to find information
Meat, Poultry, Fish and Eggs 2
Types of fish-be able to explain the different groups and types of each with examples of their uses in cooking
Nutritional value– be able to explain the nutrients provided by eating oily fish and white fish
Choosing, storing and using fish– be able to explain what to consider when choosing fresh fish, safe storage and cooking to prevent food poisoning
Preparation of different types of fish- be able to explain the filleting and preparation of fish before cooking
Methods of cooking- be able to explain methods suitable for cooking fish
Processing and preservation of fish – be able to explain different preservation and processing methods
Digital Textbook – pages
Practice questions page
Year 10 Class notes 3
Types of egg farming -be able to explain the four different types with advantages and disadvantages, British Lion Mark and egg printing and sizes
Structure of eggs- be able to explain the structure of meat and its effect on flavour, colour and texture
Nutritional value– be able to explain the nutrients provided by eating eggs
Methods of cooking and functions- be able to explain methods suitable for cooking eggs, the effect of heat on eggs and different functions of eggs in food preparation and cooking
Choosing, storing and using eggs– be able to explain what to consider when choosing eggs, safe storage and cooking to prevent food poisoning and what happens during preparation
Digital Textbook – pages

8. Where to find information Soya, Tofu and Mycoprotein
Topic Area
Revision Focus
Where to find information
Beans, Nuts and Seeds
Types of peas, beans, nuts and seeds-be able to explain the different groups and types of each with examples of their uses in cooking, understand the term pulses to describe peas, beans and lentils
Nutritional value– be able to explain the nutrients provided by eating pulses, nuts and seeds
Cooking, storing and using pulses, nuts and seeds– be able to explain what to consider when for safe storage and cooking to prevent food poisoning
Nut allergies- be able to explain the causes and symptoms
Processing seeds – be able to explain the secondary processing of seeds into oil (e.g. Sunflower)
Digital Textbook – pages
Practice questions page 330
Year 10 Class notes
Soya, Tofu and Mycoprotein
What are alternative proteins-be able to explain the different types
Nutritional value– be able to explain the nutrients provided by eating soya, tofu and mycoprotein (Quorn)
Processing – be able to explain the secondary processing of soya beans into milk alternative, textured vegetable protein (TVP) and tofu and the processing of mycoprotein into Quorn
Digital Textbook – pages

9. How to Revise / Linked Task / Notes
Topic Area
Revision Focus
How to Revise / Linked Task / Notes
Butter, Oil and Margarine
Types of fats and oils-be able to explain the different groups and types of each with examples of their uses in cooking
Nutritional value– be able to explain the nutrients provided by fats and oils
Chemical structure of fats– be able to explain the chemical structure of different types of fats
Hydrogenation of fats- be able to explain the advantages and disadvantages
Reducing fat in the diet- be able to explain why and how
Functions and properties– be able to explain different functions and properties of fats and oils
Digital Textbook – pages
Practice questions page 360
Year 10 Class notes
Sugar, Syrup and Sweeteners
Types of sugar and syrup -be able to explain the primary processing of sugar cane or sugar beet to produce sugar, the different types of sugar and the different types of syrup including honey
Artificial sweeteners– be able to explain the types and uses of artificial sweeteners
Chemical structure of sugars– be able to explain the chemical structure of different types of sugars
Glycaemic Index- be able to explain the meaning of hidden sugars, extrinsic (free sugars) added to foods and the health implications
Reducing sugar in the diet- be able to explain why and how
Functions and properties– be able to explain different functions and properties of sugar and other sweeteners in food preparation and cooking
Digital Textbook – pages

10. How to Revise / Linked Task / Notes Practical skills and Consolidation
Topic area
Revision Focus
How to Revise / Linked Task / Notes
Practical skills and Consolidation
Review practical skills and be able to give examples of how these are used
Carry out revision practice with past papers and previous work
Consolidate all learning done so far
CGP Revision guide page and 81-82
Digital Textbook pages
Year 10 Class notes
Practice exam questions