Food Commodities

Designed for the advanced notice topics for EDUQAS GCSE Food Preparation and Nutrition but can be used in ‘normal’ teaching years and for other exam boards. Includes content for at least 4 hours of teaching and covers the following:
For:
bread, cereals, flour, oats, rice, potatoes, pasta
meat, fish, poultry, eggs
 
Learners need to know and understand:
the value of the commodity within the diet
features and characteristics of each commodity with reference to their correct storage to avoid food contamination
the working characteristics of each commodity, with reference to the skill group and techniques table listed in Appendix A, e.g. when subjected to dry/moist methods of cooking
the origins of each commodity

Includes recall and exam questions and a practical task to keep students engaged.