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🧬 GCSE Food Preparation and Nutrition

AQA Pearson Edexcel OCR Eduqas

Complete revision notes for GCSE Food Preparation and Nutrition covering all topics across AQA, Edexcel, OCR, Eduqas specifications.

Food Preparation Nutrition — AQA (26 Topics)

FN1 Macronutrients FN10 Sensory Properties FN2 Micronutrients FN3 Balanced Diet FN4 Diet Related Health FN5 Nutritional Needs Life Stages FN6 Heat Transfer Cooking FN7 Functional Properties FN8 Raising Agents FN9 Food Preservation British British International Cuisine Cooking Cooking Techniques Different Foods Factors Factors Affecting Food Choice Food Food Hygiene Safe Practice Food Food Labelling Marketing Food Food Poisoning Food Borne Illness Food Food Preparation Skills Food Food Processing Technology Food Food Production Sustainability Food Food Safety Legislation Haccp Food Food Spoilage Microorganisms Food Food Waste Sustainability Nea Nea Task 1 Food Investigation Nea Nea Task 2 Food Preparation Special Special Diets Food Intolerance The The Food Industry

Food Preparation Nutrition — Pearson Edexcel (26 Topics)

FN1 Macronutrients FN10 Sensory Properties FN2 Micronutrients FN3 Balanced Diet FN4 Diet Related Health FN5 Nutritional Needs Life Stages FN6 Heat Transfer Cooking FN7 Functional Properties FN8 Raising Agents FN9 Food Preservation British British International Cuisine Cooking Cooking Techniques Different Foods Factors Factors Affecting Food Choice Food Food Hygiene Safe Practice Food Food Labelling Marketing Food Food Poisoning Food Borne Illness Food Food Preparation Skills Food Food Processing Technology Food Food Production Sustainability Food Food Safety Legislation Haccp Food Food Spoilage Microorganisms Food Food Waste Sustainability Nea Nea Task 1 Food Investigation Nea Nea Task 2 Food Preparation Special Special Diets Food Intolerance The The Food Industry

Food Preparation Nutrition — OCR (26 Topics)

FN1 Macronutrients FN10 Sensory Properties FN2 Micronutrients FN3 Balanced Diet FN4 Diet Related Health FN5 Nutritional Needs Life Stages FN6 Heat Transfer Cooking FN7 Functional Properties FN8 Raising Agents FN9 Food Preservation British British International Cuisine Cooking Cooking Techniques Different Foods Factors Factors Affecting Food Choice Food Food Hygiene Safe Practice Food Food Labelling Marketing Food Food Poisoning Food Borne Illness Food Food Preparation Skills Food Food Processing Technology Food Food Production Sustainability Food Food Safety Legislation Haccp Food Food Spoilage Microorganisms Food Food Waste Sustainability Nea Nea Task 1 Food Investigation Nea Nea Task 2 Food Preparation Special Special Diets Food Intolerance The The Food Industry

Food Preparation Nutrition — Eduqas (26 Topics)

FN1 Macronutrients FN10 Sensory Properties FN2 Micronutrients FN3 Balanced Diet FN4 Diet Related Health FN5 Nutritional Needs Life Stages FN6 Heat Transfer Cooking FN7 Functional Properties FN8 Raising Agents FN9 Food Preservation British British International Cuisine Cooking Cooking Techniques Different Foods Factors Factors Affecting Food Choice Food Food Hygiene Safe Practice Food Food Labelling Marketing Food Food Poisoning Food Borne Illness Food Food Preparation Skills Food Food Processing Technology Food Food Production Sustainability Food Food Safety Legislation Haccp Food Food Spoilage Microorganisms Food Food Waste Sustainability Nea Nea Task 1 Food Investigation Nea Nea Task 2 Food Preparation Special Special Diets Food Intolerance The The Food Industry

🧭 Board Differences

AQA

Component-based assessment with food-preparation NEA and theory components covering nutrition, food science, provenance and cooking skills. Eduqas's theory includes food SPOILAGE and preservation mechanisms — learn methods (freezing, canning, pickling) with the science behind each.

Pearson Edexcel

Component-based assessment with food-preparation NEA and theory components covering nutrition, food science, provenance and cooking skills. Eduqas's theory includes food SPOILAGE and preservation mechanisms — learn methods (freezing, canning, pickling) with the science behind each.

OCR

Component-based assessment with food-preparation NEA and theory components covering nutrition, food science, provenance and cooking skills. Eduqas's theory includes food SPOILAGE and preservation mechanisms — learn methods (freezing, canning, pickling) with the science behind each.

Eduqas

Component-based assessment with food-preparation NEA and theory components covering nutrition, food science, provenance and cooking skills. Eduqas's theory includes food SPOILAGE and preservation mechanisms — learn methods (freezing, canning, pickling) with the science behind each.

🧭 Board Differences

AQA

Component-based assessment with food-preparation NEA and theory components covering nutrition, food science, provenance and cooking skills. Eduqas's theory includes food SPOILAGE and preservation mechanisms — learn methods (freezing, canning, pickling) with the science behind each.

Pearson Edexcel

Component-based assessment with food-preparation NEA and theory components covering nutrition, food science, provenance and cooking skills. Eduqas's theory includes food SPOILAGE and preservation mechanisms — learn methods (freezing, canning, pickling) with the science behind each.

OCR

Component-based assessment with food-preparation NEA and theory components covering nutrition, food science, provenance and cooking skills. Eduqas's theory includes food SPOILAGE and preservation mechanisms — learn methods (freezing, canning, pickling) with the science behind each.

Eduqas

Component-based assessment with food-preparation NEA and theory components covering nutrition, food science, provenance and cooking skills. Eduqas's theory includes food SPOILAGE and preservation mechanisms — learn methods (freezing, canning, pickling) with the science behind each.

🎯 Coursework & NEA Guide

How it is assessed (AQA 8585; other boards similar — check): written exam ~50% plus two NEAs: NEA1 Food investigation (~15%) — a scientific experiment report — and NEA2 Food preparation task (~35%) — research, menu plan and a 3-hour practical.

Your NEA1 frame: hypothesis (testable, food-science based) → variables (independent, dependent, controls) → method with quantities and timings → results (table + graph) → analysis linking OUTCOMES to food science (gelatinisation, gluten formation, denaturation, emulsification, raising agents) → conclusion + evaluation. The science linkage is where the marks live.

Your NEA2 frame: research on the task's chosen area → select and justify 3 dishes (skill, link to brief, time feasibility) → time plan for the 3 hours (dovetailing oven/hob/chill stages) → final dishes photographed → nutritional/SENSORY analysis → cost and evaluation vs the brief.

Top pitfalls: NEA1 without controls; NEA2 dishes that are technically simple (no high-skill techniques on display); a time plan that ignores oven sharing; generic research cut and pasted from recipe websites.