Food Science: November Mock Paper Revision List

Vocabulary and topics from the student notice regarding the November mock paper, NEA1 coursework, and half-term revision list.

November mock paper

A full exam of 100 marks with a duration of 1hr 45 min, scheduled to take place alongside the start of NEA1 coursework.

NEA1 coursework

Coursework that begins alongside the administration of the 100-mark November mock paper.

Protein, amino acids and alternatives

A topic included on the revision list to be studied over the half term for the mock paper.

Food intolerances

A subject listed on the half-term revision list for the November mock exam.

Ingredient science and function in baking

A topic specified on the revision list covering the science and function of ingredients used in baking.

Macronutrient scienceGluten

A topic appearing on the half-term revision list for the upcoming mock paper.

Dextrinisation and caramelisation

Key terms explicitly listed on the revision list for students to review over half term.

Functional and chemical properties of ingredients in baking

A revision list topic covering the functional and chemical characteristics of baking ingredients.

Raising agents

A designated revision topic to prepare for the November mock paper.

Balanced diet

A core topic included on the half-term revision list.

Food poisoning bacteria

A topic identified on the revision list for review over the half term.

Pastirusation

A topic specified on the mock paper revision list to review over half term.