GCSE

OCR GCSE Food Preparation & Nutrition Revision

Adaptive practice aligned to the Oxford, Cambridge and RSA Examinations specification. 8 topics, exam-style questions, and instant AI feedback.

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About OCR GCSE Food Preparation & Nutrition

OCR provides GCSE and A-Level qualifications with a strong academic heritage. Their specifications are developed in partnership with the University of Cambridge and are widely adopted across England.

GCSE Food Preparation and Nutrition covers the science of food, nutrition and health, food safety, food provenance, and practical cooking skills. You will learn about macronutrients and micronutrients, food science principles, and develop your ability to plan, prepare, and present dishes.

Topics in OCR GCSE Food Preparation & Nutrition

1 Nutrition & Health

2 Food Science

3 Food Safety & Hygiene

4 Food Provenance

5 Cooking Techniques

6 Meal Planning

7 Sensory Analysis

8 Food Investigation

Study Tips for OCR Food Preparation & Nutrition

Learn the functions of each macronutrient and micronutrient, including specific deficiency diseases. Know the difference between fat-soluble and water-soluble vitamins, and be able to explain how cooking methods affect nutritional content.

Practise high-skill techniques regularly — choux pastry, bread making, sauce making, filleting fish. Your practical assessment is judged on the complexity and skill of your dishes, so push beyond simple recipes.

Understand the science behind cooking processes. Know why bread rises (yeast fermentation producing carbon dioxide), why meat browns (Maillard reaction), and why sauces thicken (gelatinisation of starch). These come up repeatedly in the exam.

Create revision cards linking food sources to their nutrients. For example, know that red meat provides iron and B12, that citrus fruits provide vitamin C, and that dairy provides calcium and vitamin A.

Exam Tips for OCR Food Preparation & Nutrition

For the written exam, use correct scientific terminology. Writing about protein denaturation rather than proteins changing when heated demonstrates real understanding and earns higher marks.

When asked to plan a meal for a specific dietary need, show detailed nutritional reasoning. Explain which nutrients the person needs, which foods provide them, and how your preparation method preserves them.

In food safety questions, be specific about temperatures and times. Knowing that the danger zone is 5-63 degrees Celsius, or that chicken must reach 75 degrees Celsius core temperature, shows precise knowledge.

Frequently Asked Questions

How is GCSE Food Preparation and Nutrition assessed?

It is 50% written exam (1 hour 45 minutes) and 50% non-exam assessment. The NEA consists of two tasks: a food investigation (scientific experiment) and a food preparation assessment (three-hour practical exam where you prepare, cook, and present a menu).

Is GCSE Food just cooking?

No, there is a substantial theory component covering nutrition, food science, food safety, food provenance, and environmental issues. The written exam makes up half your grade, so you need to study the science as seriously as you practise cooking.

What do I cook in the practical exam?

You plan and cook a three-course meal or a selection of dishes in three hours. You choose the dishes yourself (with teacher guidance), so you can play to your strengths while demonstrating a range of high-level skills.

Is GCSE Food a good GCSE to have?

Yes, it is a rigorous qualification that combines science with practical skills. It is useful for food science, nutrition, and hospitality careers, and the scientific knowledge overlaps with Biology and Chemistry.