Specification points

OCR GCSE Food Preparation and Nutrition J309

32 points in 4 topics, with OCR's codes and titles.

Codes and titles are read by a script from OCR's published specification and have not been checked by a person. What each point covers is in the specification itself: OCR’s specification.

A Nutrition

A.1 The relationship between diet and health
A.2 Nutritional and dietary needs of different groups of people
A.3 Nutritional needs when selecting recipes for different groups of people
A.4 Energy balance
A.5 Protein
A.6 Fat
A.7 Carbohydrate
A.8 Vitamins
A.9 Minerals
A.10 Water
A.11 Nutritional content of the main commodity groups

B Food (food provenance and food choice)

B.1 FOOD PROVENANCE: Food source and supply
B.2 Food processing and production
B.3 Food security
B.4 Technological developments to support better health and food production
B.5 Culinary traditions: British and international cuisines
B.6 Factors influencing food choice

C Cooking and food preparation

C.1 Food Science
C.2 Sensory properties
C.3 Food safety

D Skills requirements (preparation and cooking techniques)

D.1 Knife skills
D.2 Preparation and techniques
D.3 Cooking methods
D.4 Sauces
D.5 Set a mixture
D.6 Raising agents
D.7 Dough
D.8 Judge and manipulate sensory properties