1. A - Nutrition TOPIC PRE-REVISION POST- REVISION
RAG Rate
NOT CONFIDENT
GETTING THERE
CONFIDENT
Relationship between diet and health
Dietary needs of different groups
Nutritional needs when selecting recipes
Energy balance
Protein
Fats
Carbohydrates
Vitamins
Minerals
Water
Nutrients in food
YEAR 11 OCR FOOD PREPARATION & NUTRITION
Revision CHECKLIST

2. B - Food TOPIC PRE-REVISION POST- REVISION
Food provenance – food source and supply
Food provenance – food processing and production
Food security
Technological developments to support better health and food production
Development of culinary traditions
Factors influencing food choice
YEAR 11 OCR FOOD PREPARATION & NUTRITION
Revision CHECKLIST

3. C - Cooking and Food Preparation
YEAR 11 OCR FOOD PREPARATION & NUTRITION
Revision CHECKLIST
C - Cooking and Food Preparation
TOPIC
PRE-REVISION
POST- REVISION
Food science
Sensory properties
Food safety

4. D - Skills requirements
TOPIC
PRE-REVISION
POST- REVISION
Equipment
Knife skills
Preparation and techniques
Cooking methods
Sauces
Set a mixture
Raising agents
Dough
Judge and manipulate sensory properties
YEAR 11 OCR FOOD PREPARATION & NUTRITION
Revision CHECKLIST