Course overview - Spring Term
The focus of this term in Food Preparation and Nutrition for Cohort 10 their first mock NEA2 (Non-exam assessment 2) which is Food preparation. Learners will be given a set brief, and over 20 hours will complete a written piece of coursework and a number of practicals. Half term 1 focuses on Section A (research) and Section B (skills cooks).
The second half term continues NEA2, with the learners completing Section C (timeplan), Section D (3 hour final practical) and Section E (evaluation).
Key Concept:
Non-Exam Assessment 2 - Food preparation
Assessment Points:
Practical assessment will be completed through self-evaluation and teacher feedback on the skills being developed.
In addition, learners will complete topic study, quizzes and questions, where they will receive marks and feedback relating to their target grade.
Guidance:
Learners will receive guidance in a variety of ways. These include mid-point marking for their work, with feedback and guidance, to help with their re-drafting, and a final mark against the success criteria for the projects.. Teachers are constantly circulating the room during practicals and will be giving guidance and feedback to all learners, particularly focusing on H&S and their conduct around the food equipment and cooking skills.
Key Vocabulary:
General practical skills (weigh, measure, select, prepare); Knife skills (bridge hold, claw grip, peel, slice, dice, fillet, portion); Preparing fruit and vegetables (Mash, shred, scissor snip, scoop, crush, grate, peel, segment, de-skin, de-seed, blanch, shape, pipe, blend, juice and prepare); Use of the cooker (grill, oven, braise, bake, roast); Use of equipment (blender, food processor, mixer, pasta machine, microwave oven); Cooking methods (Steaming, boiling and simmering, blanching, poaching); Prepare, combine and shape (Roll, wrap, skewer, mix, coat, layer); Sauce making (starch based, reduction, emulsion); Tenderise and marinate (acids, denature, marinate, moisture, flavour); Dough (shortening, dextrinisation, roll, line, knead, prove); Raising agents (eggs, biological, steam, chemical); Setting mixtures (gelation, coagulation, protein, heat).