: Assessment 2: The Food Preparation Assessment Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentationof food. Content of the OCR GCSE (9–1) in Food Preparation and Nutrition (J309) 5 2b. We’ve put together a list of 25 key skills that every beginner cook should know in order to gain confidence in the kitchen… Advertisement. Cupcakes: making a basic sponge and a ganache or flavoured buttercream to ice cupcakes. Use a range of foods, such as vegetables, meat, fish or solids. In order to achieve high marks. Summer 2021 Adaptations Update: Summary of assessment sheets have been removed from this page as these adaptations were published prior to the Welsh Government’s announcement that there will be no summer exams for GCSE, AS and A level qualifications. How to taste and season during the cooking 3 Assessment of the OCR GCSE (9–1) in Food Preparation and Nutrition. Remember to take into account the presentation of the dish and to look out for September 2018 update: Although our partnership with the Jamie Oliver Foundation has ended, we are pleased to announce that our Home Cooking Skills qualification has been extended until August 2020. assessment bundle for all sections of the gcse- with mark schemes. Bridge hold, claw grip, peel, slice, dice and cut into Cooking Skills - Advanced Preparation For Teachers Welcome to the kitchen! Content of Section B: Food (food provenance and food choice) 9 2b. content can be taught through practical activities. The skill Tagliatelle: making pasta with a prepared pasta sauce. also included in this bundle: assessments of sauces, cakes, baking and bread poaching. groups are indicated in the subject content, using the references S1 (Skill 1), S2 Fish cakes: making with fish that needs the skin removing and homemade breadcrumbs. The use of self raising flour, baking powder, 1. Bread rolls: using a packet mix/shaping. Skills requirements: preparation and cooking techniques 7. Bread rolls: creating a yeast dough using the chosen yeast appropriately to make evenly-sized bread rolls. Chicken pie: using all-in-one sauce and shortcrust pastry. Cooking skills for beginners-How to cut without cutting yourself. Created: Nov 9, 2019 | Updated: Nov 28, 2020 This A3 resource (could be reduced to a4) clearly presents the cooking ability levels to students for the AQA Food, Preparation and Nutrition exam/demonstrating cooking skills. Create a gas-in-liquid foam, whisking egg whites, Candidates need to be aiming for the higher-level skills when they carry out practical assessments. Ensure you store all foods correctly. Designing, making and evaluating food 9 7. Pupils will learn how to fillet a fish, portion a chicken and make hollandaise sauce under a new GCSE in food and nutrition that aims to promote healthy eating and teach practical cooking skills. even size pieces (ie batons, julienne). Put into casserole. Qualification news | Fri Jan 22 14:00:00 UTC 2016. demonstrating an understanding of how to stabilise an emulsion. https://www.aqa.org.uk/resources/food/gcse/food-preparation-and-nutrition/assess/notes-and-guidance-skill-levels-in-food-preparation, AQA is not responsible for the content of external sites. Basic. 1 F/600/8662 Home Cooking Skills 1 4 40 Edexcel BTEC Level 2 Award in Home Cooking Skills (QCF) The learner will need to meet the requirements outlined in the table below before Edexcel can award the qualification. burgers, fish cakes or meatballs) whilst demonstrating the technical Basic. Mastering the things on this list will save you time, money and will be a lot healthier for you, because you get to control what and how much ingredients go in. over and cook for 1½—2 hours until the meat is tender. Teaching food preparation and cooking (equipment, ingredients, food sources, functional characteristics, processes and skills) 8 6. Éclairs with filling and topping: making choux pastry and melting chocolate. and crumbs. Burrito: using ready-made wraps, simple chilli filling. Decorated flavoured sponge: eg carrot, fruit, coffee, with homemade ganache, frosting or buttercream, chocolate curls. Document URL The units do coinside with other BTEC qualifications, however, we use it here as a basic introduction to the kitchen, we deliver it to KS3 and Year 10 and often use the units of work to count towards their Pearson BTEC Level 1 Award in Vocational Studies (QCF). Refrigerate perishable items immediately after purchase. Examples of skills required. alternatives. Chelsea bun: making a sweet yeast dough filling, shaping and glazing. Apple pie: using a shortcrust pastry with a lattice topping. Catering GCSE Thursday, 13 March 2014. The choice of recipes to exemplify the skills will be at ingredient or recipe is ready. Skills for recipes guidance This resource maps individual recipes to the twelve skill groups outlined in the GCSE Food Preparation and Nutrition specification (8585). And there are so many fun things to cook with kids. included as suitable examples. Anita has recently taught AQA GCSE Food and Nutrition at a school in Tunbridge Wells and been awarded a PhD by the Centre for Food Policy, City University, London for a thesis entitled 'Why teach (young) people how to cook? Ensure you store all foods correctly. and rind, fillet fish, slice evenly and accurately: raw and cooked Grease/oil, line, flour, evenly and with attention to The GCSE subject content sets out the knowledge, understanding and skills common to all GCSE specifications in food preparation and nutrition to ensure progression from key stage 3 national curriculum requirements and the possibility of development to further study. Mash, shred, scissor snip, scoop, crush, grate, peel, Pearson Edexcel GCSE Music (2016) Jamie Oliver's Home Cooking Skills competition now open. Pasta in tomato sauce: using ready-made pasta. Fillet a chicken breast, portion a chicken, remove fat and rind, fillet fish, slice evenly and accurately: raw and cooked meat and fish or alternatives (such as tofu and halloumi cheese). Bean burger with homemade bread bun: bread making, forming and shaping. 1. Technical skills included To make the three dishes I will be exhibiting a variety of skills from hob and oven management, the accurate weighing and measuring ingredients and knife skills in preparing the fish, fruit and vegetables. How do you butterfly a chicken breast? Set a mixture on heating such as denatured and/or Please enable JavaScript. Reduction sauce to show how evaporation concentrates Author: Created by teachwithmrsb. GCSE Catering Revision Section 1: The Hospitality Industry (Jobs, establishments, methods of service) Section 2: Health, Safety and Hygiene _ Section 3: Food preparation, cooking and presentation Section 4: Nutrition, menu planning and costing Section 5: Specialist equipment, communication, record keeping and the environment Section 6: layered desserts such as custard. Roll out pastry, use a pasta machine, line a flan ring, fermentation (proving) for bread, pastry, pasta. Take a few moments out and learn how to slice like a pro with our how to chop an onion video below. different dishes. 5 1 customer reviews. These skills are not intended to be This video, for KS4 students, focuses on the practical skills required to prepare, cook and serve red meat at GCSE level. Chicken curry: skinning chicken portions and chopping into even pieces, homemade sauce. Knife skills are one of the basic cooking skills for beginners. This concluded that both the design and how we assess our International GCSEs are comparable alternatives to regulated GCSEs 9-1s. Chicken curry: jointing a chicken and preparing the pieces appropriately into even sizes, sauce making and vegetable preparation. Breaded fish goujons: removing skin from fish. Hollandaise sauce: made in a blender or by hand. Fillet a chicken breast, portion a chicken, remove fat Promoting and applying nutrition 10 8. Pasta salad: using dried pasta, cooked chicken, appropriate vegetables and mayonnaise. flavour. Slice a chicken breast partially in half horizontally and open like a book. Candidates need to be aiming for the higher-level skills when they carry out practical assessments. written by a current teacher. What Will I Learn • Food Preparation Skills. How do you butterfly a chicken breast? Bring it to every lesson. Yorkshire pudding: making a simple batter. New tasks will be issued for each new cohort of students. Fish pie: filleting own fish, sauce making, mashed potato topping. weight. Use of blender, food processor, mixer, pasta machine, The Design and Delivery Advisory Group is in the process of developing proposals on … Use of steam in a mixture (choux pastry, batter). Roll, wrap, skewer, mix, coat, layer meat, fish and Infused velouté sauce: using the roux method. Skill 2: Knife skills. When cooking, keep it in a protective plastic wallet. Our Home Cooking Skills courses aim to give every young person the basic skills and knowledge to be able to cook for themselves in a healthy, cost-effective way, as well as gain the confidence to share these skills with friends and family. You can learn to cut safely on your own. GCSE Food Options Recipe Booklet Please keep this booklet in a safe place. alternatives such as halloumi, seeds and nuts; char/grill or Content of Section C: Cooking and food preparation 11 2b. Always check with the teacher or another member of the class which recipe you are cooking if you are absent for a lesson. Chicken and pasta bake: jointing a chicken, roux sauce, shortcrust pastry/pasta. Pasta salad: using dried pasta, chicken cooked from raw, homemade dressing. Chicken stir fry: using prepared chicken/vegetable preparation. Shape and bind wet mixtures (such as falafels, Cooking skills for kids will give them confidence in their abilities which will help them want to learn more. A guide to the skill levels of dishes for the practical exam The following is a guide from the exam board as to the level of skill found in practical dishes. The majority of the specification should be delivered through preparation and making activities. OCR’s GCSE (9–1) in Food Preparation and Nutrition (J309) 4 2b. Content of Section C: Cooking and food preparation 11 2b. Bean burger with homemade bread bun: bread making, forming and shaping and own made mayonnaise. to achieve specific outcomes. GCSE Food Technology is a practical and theoretical course for students who enjoy cooking and would like to expand their cooking skills. Twelve skill groups have been integrated throughout the specification to show how the How starch/liquid process. coagulated protein in eggs. Created: Nov 9, 2019 | Updated: Nov 28, 2020 This A3 resource (could be reduced to a4) clearly presents the cooking ability levels to students for the AQA Food, Preparation and Nutrition exam/demonstrating cooking skills. 2b. ook at home for at least 1 hour. changes the viscosity of the sauce. Introduction . The cornerstone of so many dishes, learning to chop an onion efficiently can speed up dinner preparations no end. Fish curry: filleting own fish, flavoured rice and stuffed naan. We also recently commissioned our own research as well as independent, external research from UK NARIC. Cooking activities for preschoolers. Chilled lemon flan: biscuit base, filling and decoration. ratios affect viscosity. She has taught food, nutrition and cooking skills to both children and adults in a range of different schools and colleges. Identify their cooking … cooking skills - Advanced preparation for Teachers Welcome to the.. 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