The range of foods and ingredients to be studied in ALL sections - The major commodity groups — OCR GCSE Food Preparation and Nutrition
Teaching note based on the OCR specification.
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The range of foods and ingredients to be studied in ALL sections - The major commodity groups explained
The range of foods and ingredients to be studied in ALL sections - The major commodity groups covers 10 specification points, including Bread, rice, potatoes, pasta and other starchy… and Bread, rice, potatoes, pasta, flour and….
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- Bread, rice, potatoes, pasta and other starchy foods
- Bread, rice, potatoes, pasta, flour and cereals (including wheat, oats, maize, barley, rye)
- Fruit and vegetables
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- Fresh, frozen, dried, canned and juiced fruit and vegetables
- Milk and dairy foods
- Milk, cream, cheese and yoghurt
- Meat, fish, eggs, beans and other non-dairy sources of protein
- Meat, fish, eggs, beans, nuts, seeds and alternative protein foods (Quorn®, soya: textured vegetable protein TVP®, tofu)
- Foods and drinks high in fat and/or sugar.
- Butter, margarine, spreads, plant oils, sugar and syrup.