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GCSE Food Preparation and Nutrition Eduqas (C560)
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Principles of nutrition
Macronutrients
Protein
Carbohydrates
Micronutrients
Vitamins
Minerals and trace elements
Water
Diet and good health
Energy requirements and plan balanced diets
Life stages
Dietary needs or nutritional deficiencies
Lifestyle needs
Calculate energy and nutritional values of recipes, meals and diets
Calculating energy and nutritional values
The Science of Food
The effect of cooking on food
Why food is cooked and how heat is transferred
Selecting appropriate cooking methods
The positive use of micro-organisms
The working characteristics, functional and chemical properties of food
Carbohydrates
Fats/Oils
Protein
Fruits and vegetables
Achieving results and remedying situations
Food spoilage
Bacterial contamination
Microorganisms, enzymes and signs of food spoilage
Preparing, cooking and serving food
Where food comes from
Food provenance
Food origins
Food and the environment
Sustainability of food
Food manufacturing
Food Production
Technological developments
Cooking and food preparation
Factors affecting food choice
Factors that influence food choices
Sensory perception and preference testing
Food Choices
Food labelling and marketing
Preparing and cooking techniques and developing recipes and meals
Plan, prepare, cook and serve
Develop recipes and meals
key:
Passed | Failed | Passed at a lower level | * This is an equivalent score which is calculated based on an attempt at a lower levelNote: For quizzes where the content is the same at all levels, your highest score is shown with no adjustment and no asterisk, no matter what level the attempt was made at. Whether it is a pass or a fail is determined by the passmark for your current level.
Disclaimer: you and your teacher are responsible for ensuring that you are covering the right information and to the right depth. We also recommend that you use an up-to-date copy of the specification from your examination board's website.