GCSE Food Preparation and Nutrition Eduqas

This subject is broken down into 74 topics in 7 modules:

  1. Food Commodities 6 topics
  2. Principles of Nutrition 10 topics
  3. Diet and Good Health 13 topics
  4. The Science of Food 10 topics
  5. Food Spoilage 9 topics
  6. Where Food Comes From 12 topics
  7. Cooking and Food Prepraration 14 topics
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  • 7
    modules
  • 74
    topics
  • 26,938
    words of revision content
  • 3+
    hours of audio lessons

This page was last modified on 28 September 2024.

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Food Preparation and Nutrition

Food Commodities

Bread, Cereals, Flour, Oats, Rice, Potatoes, Pasta

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Bread, Cereals, Flour, Oats, Rice, Potatoes, Pasta

Bread and Cereal Products

  • Bread is a staple food prepared from a dough of flour and water, usually by baking.
  • Cereal products carry a very high nutritional value as they contain large amounts of vitamins (especially B vitamins) and minerals.
  • They are rich in carbohydrates, providing energy for the brain and muscles and contributing to the daily calorie intake.
  • The dietary fibre in these commodities aids digestion and controls the cholesterol level, and perspectives on the type of fibre can vary.
  • Types of bread include white, brown, wholemeal, sourdough, rye, and granary, each having its distinct preparation methods and nutritional values.

Flour and Oats

  • Flour is a powder made by grinding raw grains, roots, beans, or nuts, used for making many different foods.
  • There are different types of flour - whole grain, brown, white, bread flour, pastry flour. Each type affects the taste, texture, and nutritional content of the baked product.
  • Oats are whole grain food, known for their high fibre content and ability to lower cholesterol.
  • Oats are versatile and can be used in a variety of dishes from porridge to cakes, providing a unique flavour and texture.
  • Both oats and flour undergo various stages of processing and refining which impacts the final product and its nutritional value.

Rice and Potatoes

  • Rice is a staple food for a large part of the world's human population. It comes in white and brown varieties, rich in carbohydrates and fibre respectively.
  • Potatoes provide a good source of vitamins C and B, potassium, and fibre. They can be prepared in various forms - boiled, roasted, mashed, or as chips.
  • Both rice and potatoes can be categorised as complex carbohydrates, providing slow-release energy, thus keeping the body full and satisfied for a longer period.

Pasta

  • Originating from Italy, pasta is typically made from durum wheat, water or eggs. It comes in various shapes and sizes.
  • Pasta is high in carbohydrates and provides a slow-release of energy. Whole wheat pasta contains a good amount of fibre.
  • It is a highly versatile ingredient, complimenting a wide range of sauces, meats, and vegetables.
  • Fresh pasta and dried pasta have different cooking times and absorb sauces differently due to their texture.

Remember, choosing whole grain versions of these commodities will provide a higher amount of fibre and retain the nutritional benefits usually lost in the refinement process.

Course material for Food Preparation and Nutrition, module Food Commodities, topic Bread, Cereals, Flour, Oats, Rice, Potatoes, Pasta

Food Preparation and Nutrition

The Science of Food

Reasons Why Particular Results may not Always be Achieved

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Reasons Why Particular Results may not Always be Achieved

Reasons Why Particular Results May Not Always Be Achieved

Ingredient Variations

  • Different ingredients have varying properties which can impact the final result of a dish. For example, the fat content in a type of cheese can affect its melting point and texture.

  • Ingredients may have differing densities or water content, which can affect the cooking time and result in different outcomes.

  • Substituting ingredients can have a major effect on the final product. A different type of flour, for example, could affect the texture or rise of a baked product.

Cooking Methods

  • Different methods of cooking (e.g., baking, boiling, frying) manipulate ingredients in distinct ways, which can yield differing results.

  • The temperature used during cooking can greatly impact the final outcome. High heat may cause food to cook too quickly on the outside whilst remaining raw in the middle.

  • The cooking time plays a critical role in achieving desired results. Overcooking can lead to loss of nutrients and undesirable textures, whilst undercooking can result in raw and unsafe food.

Cooking Equipment

  • The type of equipment used could also affect the final result. For instance, a conventional oven might give a different result compared to a fan oven due to how they distribute heat.

  • Using the wrong vessel size (e.g., using a small pan for a large quantity of ingredients) can cause uneven cooking or spills.

  • Cleanliness of equipment can inadvertently add contaminants or flavours to the food being prepared, altering the intended outcome.

Skills and Techniques

  • The cook's precision and consistency in following the recipe steps and measurements greatly determine achieving the desired result.

  • The cook's palate and seasoning also play a role. Salting to taste, for instance, might vary between cooks.

  • The outcome also relies on the attention and timing. If tasks like whisking and stirring aren't carried out continuously or adequately, it could lead to undesired results.

Understanding and managing these variables is crucial to ensuring consistent and desirable results in food preparation.

Course material for Food Preparation and Nutrition, module The Science of Food, topic Reasons Why Particular Results may not Always be Achieved

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