GCSE food preparation and nutrition
Specification at a glance
There are six main subjects that are covered food and preparation:
-Section One, Food preparation skills
-Section two, Food, nutrition and health
-Section three, Food science
-Section four, Food safety
-Section five, Food choice
-Section six, Food provenance
Food Nutrition & Health
-Students must know the highs and lows biological value proteins.
-Protein complementation alternatives. For example, textured vegetable protein, soya and tofu.
What Students must know and Understand
-Effect of deficiency and excess
-related dietary and reference values
Suggested Application and Food Preparation Skills
-Modify recipes for vegetarians
-Knife skills for meat, fish or their alternatives
-How acids denature and coagulate protein
-Make a bolognese sauce using meat or a meat alternative such as soya.
Summary of assessment
Skill One, Food Preparation Skills
Weighing and measuring
- some recipes, contain metric [grams] and some use imperial [ounces].
Skill 2, Knife skills
-Filleting knives, thin, flexible narrow blade used to fillet fish.
-Cook's knife, large general use knife deep blade used for cutting, chopping slicing and dicing
-Bread Knife, a large knife with a serrated blade which is used to slice bread, cakes and pastries.
-Carving Knife, a long thin bladed knife used to cook meats and cold meats.
-Paring knife/ vegetable knife, a small multi purpose knife, mainly used for slicing and dicing
-Corer, is used remove the core from fruit, such as apples, pears and pineapples.
-Peeler, is used to take off outside skin of fruit for example, apple skin or or the outside of carrots.
Skill 3: Preparing fruit and vegetables
-Fruit and veg are edible plants
-Key Terms in preparation