Food Preparation and Nutrition

    AQA
    GCSE

    Specification: 8585

    This subject will help you develop key knowledge and skills required for exam success.

    5

    Topics

    56

    Objectives

    0

    Exam Tips

    0

    Pitfalls

    Ready to practise?

    AI-powered quizzes tailored to your specification

    Start Practising

    Key Features

    • Master key concepts
    • Develop exam technique
    • Apply knowledge effectively

    Assessment Objectives

    AO1
    20%

    Demonstrate knowledge and understanding of food, cooking and nutrition

    AO2
    30%

    Apply knowledge and understanding of food, cooking and nutrition

    AO3
    30%

    Plan, prepare, cook and present dishes, combining appropriate techniques

    AO4
    20%

    Analyse and evaluate different aspects of food, cooking and nutrition, including food made by themselves and others

    What Gets Top Grades

    A*/Grade 9

    Knowledge & Understanding

    Demonstrates comprehensive and accurate knowledge

    • Uses correct subject-specific terminology
    • Shows detailed understanding of concepts
    • Makes accurate connections between topics
    • Demonstrates depth beyond surface-level knowledge

    Application

    Applies knowledge effectively to new contexts

    • Selects relevant knowledge for the question
    • Adapts understanding to unfamiliar scenarios
    • Uses examples appropriately
    • Shows awareness of context

    Analysis & Evaluation

    Develops sophisticated analytical arguments

    • Constructs logical chains of reasoning
    • Considers multiple perspectives
    • Weighs evidence to reach justified conclusions
    • Acknowledges limitations and nuances

    Key Command Words

    AQA
    State
    1 mark

    Give a single fact or term

    Identify
    1 mark

    Name, select, or recognise

    Outline
    2 marks

    Set out main features briefly

    Describe
    2-4 marks

    Give an account of what something is like or what happens

    Explain
    3-6 marks

    Give reasons with developed cause→effect chains

    Compare
    2-4 marks

    State similarities AND differences (both required)

    Analyse
    6-9 marks

    Examine in detail showing cause→effect→consequence chains

    Evaluate
    6-12 marks

    Weigh up BOTH sides, reach JUSTIFIED conclusion

    Assess
    6-12 marks

    Make judgments about importance with justification

    Calculate
    2-4 marks

    Show formula→substitution→calculation→answer with units

    Specification Topics

    5 topics

    Food provenance

    15 objectives

    Food science

    4 objectives

    Food safety

    12 objectives

    Food, nutrition and health

    10 objectives

    Food choice

    15 objectives

    Ready to master Food Preparation and Nutrition?

    Start practising with AI-powered quizzes tailored to your AQA GCSE specification.

    Get Started Free