1. FOOD PREPARATION AND NUTRITION REVISION NOTES
AQA
GCSE FOOD PREPARATION AND NUTRITION Course Code: 8585
Past papers: new spec so no past papers
Can use old spec Food Technology, Hospitality and Catering and Food and Nutrition papers
Unit 1
Written Paper
50% of total marks
1hr45mins
100 marks
Candidates answer all questions
in two sections
Section A – Multiple choice 20 marks
Section B – range of long, medium and short answer questions 80 marks
Unit 2
Non Exam Assessment 50% of total marks
NEA 1 Food Investigation Task – 15% 10 hours
NEA 2 Food Preparation task – 35% 20 hours

2. How to achieve 8/9 in Food Preparation and Nutrition
UNIT 2
Non Exam, Assessment 50%
Attend all NEA practical lessons so you don’t miss out
Meet the deadlines set for all NEA tasks
Respond to all teacher feedback (written & oral)
Draft and redraft until you have gained as many marks as possible
Evaluate your work against the specification throughout
Utilise a range of high level practical skills e.g. choux pastry, sauce making, homemade pasta, finishing and decoration
Your NEA1 report and NEA2 folder must communicate your ideas and thought concisely and spelling, punctuation & grammar must be excellent
UNIT 1
Exam (50% of marks)
When revising do not simply read your notes over and over again. Use the revision techniques you have been shown
Use past questions to revise
Take questions from the revision wall on the YR 11 revision board in GA5; have a go; get them marked
At the beginning of every theory lesson you will be given an exam question. Start this as soon as you enter the room
Use the exemplar exam answers when revising
Create revision notes using brainstorm activities, visual aids, prompt cards
After the mock exam analyse the questions you performed the least well in and focus on these for your revision

3. SUCCESS CRITERIA UNIT 1 Exam
Detailed knowledge of nutrition and health & safety
Detailed understanding of food science – link to NEA1
Understanding of functions & properties of ingredients
Detailed data analysis
Reasoned judgements
Sound knowledge of SMSC – the wider issues surrounding food production and marketing
Extended writing
Excellent spelling, punctuation and grammar
UNIT 2 Non Exam Assessment
Detailed knowledge
Research skills
Thorough analysis
Reasoned decisions
Planning
Accuracy
Precision
Modelling & modification
High level Practical skills
Detailed evaluation & testing
Justification
Communication skills

4. Use your CPP revision guide
EXAMINATION
1.5 hours
There are 2 sections
You answer all questions in both sections
Section A – multiple choice 20 questions
Section B – relates to all you have learned over the two years of study
Each question states a suggested time to be taken – use this time but don’t spend longer. Come back to questions if you have time at the end
One of the questions will be data analysis
One question will be extended writing
The quality of spelling, punctuation and grammar will be marked
Remember to use the revision wall in GA5 ‘Take one, have a go, get it marked’
At the beginning of every theory lesson you will be given an exam question. Start this as soon as you enter the room
An exemplar paper by a past student is on central resources. See how they achieved high marks
Use your CPP revision guide
Breakdown of marks
Section A marks
Section B marks
TOTAL marks

5. COMMAND WORDS USED IN GCSE FOOD EXAMS
WHAT IS IT ASKING YOU TO DO?
Analyse
Separate information into different components and identify their characteristics.
e.g. Analyse the data in the table to identify which product would be the healthiest for a teenager.
Describe
Set out characteristics
e.g. Describe one way of improving each pizza.
Discuss
Present relevant points
e.g. Discuss why preservatives may be used to help produce quality food products.
Explain
Set out purposes or reasons
e.g. Explain how Computer-Aided Design (CAD) could be used during the development of the biscuit product and its packaging.
Identify
Name or otherwise characterise
e.g. Using the chart below, identify the quality control checks that will take place when making the biscuit product in the test kitchen.
State
Express in indisputable terms
e.g. State two ingredients that could be used together for a low fat and high protein filling for a jacket potato.
Exam Tips
Read every question carefully and follow instructions
Take note of all commands in bold font i.e. two
Make sure you have a pen, pencil, ruler, eraser a calculator in the exam room
Work through using the timings given even if you haven’t finished a section. Then go back if you need to re answer any questions

6. NON EXAM ASSESSMNENT (NEA1 AND NEA2)
It is your responsibility to attend ALL NEA practical sessions to ensure maximum marks are available
It is your responsibility to take as many photos for evidence of your work. Use your laminated name label

7. NEA 1 Food Investigation Task 15% – Meringue and Egg Foams

8. NEA 2 Food Preparation Task – TBC by exam board
Section A Research the task (6 marks)
carry out relevant research and analysis related to the: life stage, dietary group or culinary tradition
analyse the task by explaining the research requirements
identify a range of dishes e.g. by mind-mapping, or using annotated images
select and justify a range of technical skills to be used in the making of different dishes.
Section B Demonstrating Technical Skills (18 marks)
demonstrate technical skills in the preparation and cooking of three to four dishes. Refer to the Food preparation skills section of the specification
select and use equipment for different technical skills in the preparation and cooking of selected dishes. Food safety principles should be demonstrated when storing, preparing and cooking
identify the technical skills within each dish. Photographic evidence will be needed to authenticate the technical skills.

9. NEA 2 Food Preparation Task – TBC by exam board
Section C Planning for the final menu (8 marks)
produce a detailed time plan for the production of the final three dishes including appropriate techniques. Within the plan, food safety principles will be demonstrated when storing, preparing, cooking and presenting the final dishes
justify the appropriateness of the final dishes in terms of e.g. technical skills, nutrition, ingredients, cooking methods, food provenance, sensory properties and portion size
demonstrate appropriate use of the 3 hours to dovetail tasks to prepare, cook and present the final three dishes
not repeat any dishes from the 'demonstrating technical skills' stage when making their final menu.
Section D Making the final dishes (30 marks)
selection and use of equipment for different technical skills in the preparation and cooking of the final three dishes knowledge and application of food safety principles (including temperature control) when storing, preparing, cooking and presenting the final three dishes
selection, knowledge and use of ingredients when producing different dishes
appropriate use of the 3 hours to demonstrate: technical skills, processes and the use of equipment
execution of a range of technical skills with accuracy
good judgement with regard to cooking times and methods and the sensory properties of each dish
organisation and good planning using the time plan and linking tasks within the 3 hours
a range of finishing techniques to produce a high standard of presentation of the final dishes.

10. CATCH UP AND INTERVENTOION
NEA 2 Food Preparation Task – TBC by exam board
Section E Analyse and evaluate (8 marks)
record and analyse the sensory properties (taste, texture, aroma and appearance) of the three final practical dishes
carry out nutritional analysis of the three final dishes
analyse the cost of the three final dishes.
Make sure you have bought these from Mrs Trowers. Use them to revise, they have easy to read information and lots of practice exam questions
CATCH UP AND INTERVENTOION
There are catch up sessions in GA5 every lunch time and Wednesdays pm. Here you can access ICT , print work and seek advice.