Food Preparation and Nutrition Practical exam success

Food Preparation and Nutrition Practical exam success


Alison Hanbury
Alison Hanbury
Food Preparation and Nutrition Practical...

The Year 11 Food Preparation and Nutrition GCSE group completed their final food exam. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had to prepare 3 dishes in 3 hours that showed great technical skills. These skills included deboning a chicken, filleting a fish, julienne vegetables, pasta making, sauce making, preparing pastries or enriched breads.

 

The choice of briefs they could work with were.

 

 Plan, prepare, cook and present a range of healthy and nutritious dishes that would appeal to a family with a limited food budget.

Plan, prepare, cook and present a range of dishes to be sold in a café or restaurant that is promoting using fresh and seasonal ingredients.

Plan, prepare, cook and present a range of dishes that celebrate an event, occasion or festival from around the world.

 

The students were very nervous in the morning, laying out all the food needed and ensuring they had all of the equipment to hand. 3 hours in, they had produced some phenomenal, restaurant quality dishes.

 

The whole class performed so well and I am so incredibly proud of the hard work and effort that went into the day.

The Year 11 Food Preparation and Nutrition GCSE group completed their final food exam. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had to prepare 3 dishes in 3 hours that showed great technical skills. These skills included deboning a chicken, filleting a fish, julienne vegetables, pasta making, sauce making, preparing pastries or enriched breads.

The choice of briefs they could work with were.

 Plan, prepare, cook and present a range of healthy and nutritious dishes that would appeal to a family with a limited food budget.

Plan, prepare, cook and present a range of dishes to be sold in a café or restaurant that is promoting using fresh and seasonal ingredients.

Plan, prepare, cook and present a range of dishes that celebrate an event, occasion or festival from around the world.

The students were very nervous in the morning, laying out all the food needed and ensuring they had all of the equipment to hand. 3 hours in, they had produced some phenomenal, restaurant quality dishes.

The whole class performed so well and I am so incredibly proud of the hard work and effort that went into the day.

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