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Food and Nutrition Y9

Food and Nutrition Y9

Syllabus

Subject Board Qualification Link Split
Food & Nutrition GCSE Food and Nutrition

Fertile Questions

What qualities does an airline meal need?

• What is the function of yeast in baking?
• Why is gluten important for the structure of bread?
• How can layering ingredients improve the quality of the product?
• How can colour improve the appeal of different dishes?
• What are the benefits of different types of industrial production?
• How can we use temperature to determine food is safe to eat?

How can I experiment with food?

• How can the finish of a product be improved using a piping bag?
• Why is sauce making an important part of cookery?
• What is a roux/béchamel and how are they used in different dishes?
• How can we use a specification to ensure a quality outcome?
• How can we trial products to ensure precision, creativity and accuracy?

What is the impact of different dietary needs?

• What needs to be considered when planning meals for a vegetarian?
• What is the impact of different dietary needs?
• What are the reasons why people are vegetarian?
• What needs to be considered when planning meals for young children?
• How should food be presented to make it interesting and appealing to children?
• What factors need to be considered when planning meals for the elderly?
• How can we develop recipes to ensure that dietary needs are met?
• What advice should be given to a pregnant woman regarding diet?
• Are we what we eat?
• What nutrients are essential for the unborn baby?
• How can we ensure that the unborn baby receives all the essential nutrients for healthy development?
• What needs to be considered when preparing meals for a coeliac?
• What needs to be considered when planning meals for a diabetic?
• What factors have contributed to an increase in obesity in this country?
• How can we ensure food is interesting and appealing but has a controlled number of calories?
• What cultural factors should be considered when planning food?

What qualities does a finger buffet need?

• How might pastry be used in a finger buffet?
• What properties do pastries have and how might they be used in different contexts?
• How can temperature affect the properties of pastry?
• How can colour improve the appeal of dishes made with pastry?
• What are the benefits of different types of pastry?
• How can we ensure excellent hygienic working practice when making pastry?
• What health and safety factors must be considered when planning a finger buffet?
• Are there any cultural factors that need to be considered when planning an event?

How can I experiment with food?

• How does the provenance of foods affect the profit margins and quality of products?
• How can we use the 6rs to ensure we are reducing our carbon footprint within the industry?
• How can we recycle within the catering industry?
• Are there any ways we can reduce waste in Catering?
• What steps can be taken to source ingredients from fair trade suppliers?
• What other environmental factors need to be considered when planning menus?
• How does cost and nutrition influence how we plan menus?