The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment before half term

This assessment is part of their NEA 2 which is worth 50% of the total GCSE this year. They had to prepare 2 dishes that showed great technical skills. These skills included deboning a chicken, filleting a fish, julienne vegetables, sauce making, preparing pastries or enriched breads.

They had a choice of briefs to work with.

This year they could have chosen to:

• Plan and make 2 dishes to meet the needs of a CVD patient
• Plan and make 2 dishes that show the Italian cuisine
• Plan and make 2 dishes to meet the needs of a small child

The students were very nervous at the start of the session, laying out all the food needed and ensuring they had all of the equipment to hand. 2.5 hours in, they had produced some phenomenal, restaurant quality dishes.

Louis Hill created Dish 1:Starter- Salmon and beetroot tartare served with avocado emulsion and homemade wholemeal bread

Dish 2: Main – Mackerel on a bed of Squash,sage and spinach ravioli, served with grilled stem broccoli and topped with a parsley and walnut pesto.

Annabel Fish: Dish 1: layered chocolate mousse. Accompaniment: french classic biscuit, whipped cream and raspberry coulis.

Dish 2: salmon wellington . Accompaniment: mini roast potatoes and carrots and long stem broccoli

Noah Haines: Dish 1: Spinach and ricotta tortellini with dry fried mushrooms and a bechamel sauce on a bed of rocket salad garnished with rosemary parsley and watercress.

Dish 2: Eton mess with vegan whipped cream, fresh strawberries and raspberries with a mixed berry coulis garnished with a fresh cut lemon and meringue.

Ilana Apolot-Rwego DISH 1: Hasselback potatoes served with a pan-basted chicken breast drizzled with a cream chicken and mushroom diane sauce with a side of honey-glazed carrots

DISH 2: A layered cheesecake with a homemade cinnamon oat cookie crumb and cream patisserie drizzled and layered with a mint blackberry coulis with tempered dark chocolate spoons and a sugar nest.

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