Section B: Food (food provenance and food choice) - 5 Development of culinary traditions (learners must study British cuisine and a minimum of TWO international cuisines) — OCR GCSE Food Preparation and Nutrition
Teaching note based on the OCR specification.
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Section B: Food (food provenance and food choice) - 5 Development of culinary traditions (learners must study British cuisine and a minimum of TWO international cuisines) explained
Section B: Food (food provenance and food choice) - 5 Development of culinary traditions (learners must study British cuisine and a minimum of TWO international cuisines) covers 5 specification points, including Features and characteristics of individual… and Recognise traditional ingredients. Open a point below for its explanation and revision guidance.
Your focus
- Features and characteristics of individual cuisines
- Recognise traditional ingredients
- Understand religious or cultural factors affecting the cuisine
Show all 5 objectives
- Understand traditional cooking methods, presentation and eating patterns
- Recognise how the traditional recipes have been adapted to suit today’s society