ECZ · GCE Exam Companion
GCE Food and Nutrition
Theory and practical planning across nutrition, food preparation, hygiene, equipment and economical meal provision.
The papers
Paper 1
Theory
The held papers have a compulsory short-answer section worth 40 marks and a section of six longer questions, from which four are answered for 60 marks. Questions require explanations, meal choices and applied food science.
Paper 2
Practical test, written planning practice
The practical references begin with a 90-minute planning session for an assigned test, including dishes, ingredient quantities, a combined list and an ordered work plan. The 2016 cooking session lasts two and a half hours and the 2017 session three hours; here practical skills are rehearsed through written planning questions, not a replacement for supervised cooking.
Topics
How often each topic came up across the 5 GCE papers from 2016 to 2021 that we studied. Start with the topics that come up most.
- 1. Nutrients and Digestion FreeIn 3 of 5 papers
- 2. Meal Planning and Special DietsIn 5 of 5 papers
- 3. Food Commodities and Their UsesIn 5 of 5 papers
- 4. Heat Transfer and Cooking MethodsIn 5 of 5 papers
- 5. Flour Mixtures and SaucesIn 5 of 5 papers
- 6. Food Hygiene and PreservationIn 5 of 5 papers
- 7. Kitchen Equipment and FuelIn 5 of 5 papers
- 8. Food Purchasing and BudgetingIn 3 of 5 papers
Bright Minds practice questions in the GCE style, not official ECZ examination questions.