GCSE Food & Cookery - Revision

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Specific strategies

• Space learning (little and often).
• Flash cards with key terms and key questions.
• Exam questions in various ways: open book, closed book, read question, find/ review information, complete timed question and timed closed book.
• Mind maps.
• FOR ALL – use mark schemes to assess and improve.

Revision areas

• 1.1 Balanced diet: to include portion control, water intake and dietary fibre, RI/GDAs etc
• 1.2 Nutrients: macro (carbohydrates, fats, proteins), micro (vitamins A, B group, C and D), minerals (iron and calcium), source, function, deficiency
• 1.3 Groups of people: age (babies and toddlers, pre-schoolers, children, teenagers, adults, older) gender, activity level, health conditions (lactose intolerance, nut allergy, coronary heart disease, vegans)
• 1.4 Healthy eating advice: current UK government guidelines on e.g. fat, sugar, salt, fibre, and fruit and vegetables.
• 1.5 Nutritional information: e.g. fat content, calories content, serving size
• 1.6 Recommendations: including current healthy eating advice, individual requirements for a balanced diet, RI/GDAs
• 2.1 Recipe: e.g. cooking method, ingredients, portion size, serving suggestion, cost
• 2.3 Other factors: e.g. taste, texture, moisture, appeal, appearance