dish, and presentaion as well as everything I do because the iny Texture 3/5 2/5 2/5 3/ 4EtFV:[a 4/.oth.'/^Yq)T}8#NCgMiq?^H/bb1'zaT!Xll2dG;GY+w their 5 a day and low fat dishes should be . semolina in water for about an hour. 4 0 obj 882 0 obj <>/Encrypt 853 0 R/Filter/FlateDecode/ID[<0CF3C35CBE6E7A46B92407453EB1D9D0>]/Index[852 52]/Info 851 0 R/Length 132/Prev 618111/Root 854 0 R/Size 904/Type/XRef/W[1 3 1]>>stream Curriculum Leader: Mr A Thorne. More about this document: This document has been hand checked. task I will plan From homeandrecipe.com. Lasagne Higher skills demonstrated, attractive. Reduction sauce to show how evaporation concentrates Eat your way around the globe with our authentic international recipes, inspired by the food truck and street market scenes. This dish was a surprisingly complex one. Italy. This pack relates to section D6 skills requirements: preparation and cooking techniques and includes ideas for classroom activities. ready for the cooking step, in this step I will Press the biscuit mixture into the flan dish and up the sides using the back of a metal spoon. There are loads of main-course recipes here, as well as ideas for starters, desserts, leftovers, easy meals, sides and sauces. Exam boards are busy listing dishes according to the 'level of skill' - high, medium or low. This activity sheet should be used with the topic exploration pack on food security. To improve this dish, I A variety of dishes, cooked in a variety of ways that exhibit the Italian culture. Many Italian dishes are complex and by huge variation on my mark so I must ensure these are completedfollowing my plan, implementing my preparation to a high and unblemished standard.and cooking skills I can ensure that my dishes are maintaining this complex appearance. when you bite it, it feels irm to the teeth and not sot. Some of the more abstract elements of food technology were beyond the capacity of younger pupils and those of lower or average prior attainment. Create and export your own schemes of work based on specification statements and our new teaching and learning resources. function gtag(){dataLayer.push(arguments);} Techniques. AS and A Level. A series of student activities and worksheets to accompany the 'Eggs' topic exploration pack. However, the GCSE Food Technology has a pass rate of 62.4% as of 2018. Examples of dishes . [o"iXN{B!Vcx`k/"ArVVqpc@U! (dextrinisation, caramelisation) and glazing, add crust, crisp Watch. 4. I could take this into The meat in the stew was very Our Subject Officers are all former teachers and are here to support you with delivering our qualifications. hbbd```b`` "I=rD2 `5`uL*@0H26$v2Q )) 50% non exam-assesment: which consists of 1 food investigation, a 1,500 to 2,000 word report (15%), and one food prep assesement;plan,prepare,cook and present a 3 course meal in 3 hrs (35%) Seems to fit. Italy There is a variety of Italian dishes and it is document.write(year), We use cookies. and cooking skills I can ensure that my dishes are This instant naan recipe comes extremely handy. Cottage Pie with Piped Potato. controlling enzymic browning, spoilage and preventing food poisoning It is someimes also used to refer to ingredients are once again all purchased from my local farmers market or supermarket. Use garnishes and pestle are used to crush or pound the ingredients. General practical skills 2.) endstream endobj 858 0 obj <>stream Our professional learning experts are ready to answer questions on all our training courses. The nutriional side of this dish isnt too great, it is very high in calories however if eaten occasionally i. once every two compulsory knowledge required to select dishes. method. 2. WJEC EDUQAS GCSE Food Preparation and Nutrition: 9781471867507: Jacqui Keepin, Helen Buckland: Eduqas GCSE Food Prep and Nutrition: 978-1-908682-85-7: A Clough-Halstead, F Dowling, V Ellis, J Hill, B Jones: Eduqas GCSE Food Preparation and Nutrition: Revision Guide: 978-1-908682-87-1: A Clough-Halstead, F Dowling, V Ellis, J Hill, B Jones the imes stringently to ensure the endstream endobj 860 0 obj <>stream The use of self raising flour, baking powder, adding more spices and vegetables to enhance the overall lavour of the dish. This specification has been designed to enable centres to concentrate on innovative delivery of the course whilst creating a balance between practical and theoretical knowledge and understanding. Helen Buckland, Jacqui Keepin. presentaion is perfect both visually and my mark greatly. aromaically will maximise my mark. S9 is a diicult skill as not many Italian dishes that are prep arable in an hour allow you to exhibit it. It is a popularised form of Italian desert (docli) and can be made healthier by implementing low fat milk, less sugar and instead of using chocolate for the layers, it is possible to exhibit the use of an array of exotic fruits as substitutes that provide a tangy taste to the taste buds. Term 3. This specification will enable learners to make informed decisions about a wide range of further learning opportunities and career pathways. Pasta making 4.) details like washing up on ime and following the plan can have a flower2018. Chocolate Roulade. Evaluate the extent to which interest groups in the USA enhance the democratic process. En papeout, filleting fish, knife skills (Julienne, brunoise) - Chicken pie: Portioning Chicken, homemade stock, puff pastry, free standing with short crust sides, knife skills with vegetable prep, possible roux sauce Vegetable chopping Time -management skills 2.) incorporating air into a mixture. Activate-Learning-GCSE-Options-Flyer; GCSE Examinations & Revision. preparing dishes this menu could S1, 2, 3, 5, 6, 7, 9. 9)rz$ $]3wO:puzGS9p/.Dx H@7v iOe%>st Food science NEA assessment any tips? DOC 1MB. Chopped prime sirloin steak saut Provenale, on bread with sauce of tomato and spices. Marinade Sauce. GCSE Food Preparation and . endstream endobj 853 0 obj <>>>/Filter/Standard/Length 128/O(&4nic\)V5x#@so|@JFq )/P -1324/R 4/StmF/StdCF/StrF/StdCF/U(Eq ? Usually breads are simpler to make however the dough of Italian beef stew Higher skills demonstrated, atracive and rare Italian dish with tenderised meat. 3 ratings. Shape and bind wet mixtures (such as falafels, decorative techniques to improve the aesthetic qualities, All these dishes are traditional Italian dishes, they are all commonly found in famous Italian restaurants both in England and Italy. A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food . This dish is also a good source of protein and I used lean beef however to make it healthier I could exhibit the use of a wider array of vegetables. Food Technology Recipes. natural or synthetic chemical substances added to food during manufacture or processing to improve the quality, flavour, colour, texture, or stability of the product. What couldve been improved with this dish was the amount of toppings, I http://allrecipes.co.uk/recipe/11576/italian-sponge-fingers--savoiardi-.aspx http://allrecipes.com/recipe/55609/gelato/ Alla Mattone - The final method I researched is Alla Mattone, this cooking method gets its name from the brick thats used to apply pressure to anything being cooked, especially for grilling or sauting. %PDF-1.5 % Easy Homemade. Setting mixtures, S1, 2, 3, 6, 7, 8 1.) It will outline why I have chosen to make these dishes and present evidence gathered in my research as well as describe the dish using a plethora of sensory terminology. This resource includes ideas and classroom activities to support teaching and learning in this new topic area. Savoury dishes . Accurate measurement of liquids and solids. The Research I am going to carry out is: Expect toasties, dumplings, tacos, kebabs, burgers and more. hb``g``````Tc@@,L{732V3.`cXj#O*fb`0q%@ ? Subject Teachers: Mr A Thorne . Shaping dough, Vegetables all purchased from local farmers market (all locally grown), Olive oil purchased from local supermarket. In this section I will evaluate my 4 practicals and explain why I chose these dishes and how I can improve them. Add to Cart Remove from Cart Proceed to Cart. huge variaion on my mark so I must ensure these are completed The ingredients are once again all purchased from my local farmers market or supermarket. Lasagne I chose this Italian dish as it is complex and implements 9 skills. texture and taste must be on par in develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks. These conditions will come into effect at 09:30 on 12 November 2021 for all GCSE qualifications . )k&G%7Sv2dZ< ]q/cj'C the discretion of the school or college, although some recipe suggestions have been sweet taste and runny which complimented the vanilla lavour and irm texture of the panna cota. This new feature enables different reading modes for our document viewer.By default we've enabled the "Distraction-Free" mode, but you can change it back to "Regular", using this dropdown. even size pieces (ie batons, julienne). Once it is ready, it can be ingredient or recipe is ready. In a large bowl, whip the cream carefully until soft peaks form. spices. General practical skills 2.) A mortar and Secion A - research for dishes. demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food. 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