AQA GCSE Food Preparation and Nutrition
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51 study areas
Food preparation skills - Skill 1: General practical skills1 topic
Food preparation skills - Skill 2: Knife skills1 topic
Food preparation skills - Skill 3: Preparing fruit and vegetables1 topic
Food preparation skills - Skill 4: Use of the cooker1 topic
Food preparation skills - Skill 5: Use of equipment1 topic
Food preparation skills - Skill 6: Cooking methods1 topic
Food preparation skills - Skill 7: Prepare, combine and shape1 topic
Food preparation skills - Skill 8: Sauce making1 topic
Food preparation skills - Skill 9: Tenderise and marinate1 topic
Food preparation skills - Skill 10: Dough1 topic
Food preparation skills - Skill 11: Raising agents1 topic
Food preparation skills - Skill 12: Setting mixtures1 topic
Food, nutrition and health11 topics
- Food, nutrition and health1 objective
- Protein7 objectives
- Fats6 objectives
- Carbohydrates12 objectives
- Vitamins18 objectives
- Minerals10 objectives
- Water5 objectives
- Making informed choices for a varied and balanced diet9 objectives
- Energy needs7 objectives
- How to carry out nutritional analysis2 objectives
- Diet, nutrition and health9 objectives
Food science8 topics
Food safety8 study areas
Food choice6 study areas
Food provenance6 study areas
Food preparation and cooking techniques1 topic
Assessment and exam guidance
What Gets Top Grades
Knowledge & Understanding
Demonstrates comprehensive and accurate knowledge
- Uses correct subject-specific terminology
- Shows detailed understanding of concepts
- Makes accurate connections between topics
- Demonstrates depth beyond surface-level knowledge
Application
Applies knowledge effectively to new contexts
- Selects relevant knowledge for the question
- Adapts understanding to unfamiliar scenarios
- Uses examples appropriately
- Shows awareness of context
Analysis & Evaluation
Develops sophisticated analytical arguments
- Constructs logical chains of reasoning
- Considers multiple perspectives
- Weighs evidence to reach justified conclusions
- Acknowledges limitations and nuances
Key Command Words
Give a single fact or term
Name, select, or recognise
Set out main features briefly
Give an account of what something is like or what happens
Give reasons with developed cause→effect chains
State similarities AND differences (both required)
Examine in detail showing cause→effect→consequence chains
Weigh up BOTH sides, reach JUSTIFIED conclusion
Make judgments about importance with justification
Show formula→substitution→calculation→answer with units
Tips and common mistakes
Common Exam Mistakes
Pitfalls to avoid in your exams
- •Confusing high biological value (HBV) and low biological value (LBV) protein sources.
- •Failing to correctly identify the difference between saturated and unsaturated fats.
- •Misunderstanding the role of protein complementation in vegetarian diets.
- •Confusing the different types of carbohydrates (simple sugars vs complex starches).
- •Confusing denaturation with coagulation
- •Failing to explain the concept of protein complementation for vegetarian diets
- •Inability to link protein science to specific practical cooking skills
- •Confusing the functional properties of fats (e.g., aeration vs. shortening)
Top Examiner Tips
Expert advice for exam success
- •Use specific examples of food sources when answering questions about macronutrient intake.
- •Ensure you can explain the health implications of both deficiency and excess for each macronutrient.
- •Be prepared to apply knowledge of macronutrients to modify recipes for specific dietary needs, such as vegetarianism.
- •Link the theoretical knowledge of macronutrients to the practical skills of food preparation, such as using protein alternatives or reducing fat content.
- •Be prepared to explain how acids and heat affect protein structure
- •Ensure you can provide examples of protein alternatives and explain their use in recipes
- •Link theoretical knowledge of protein to practical skills like sauce making or meat preparation
- •Be prepared to explain how to modify recipes to reduce fat content, such as substituting frying with grilling or baking.
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