Final Food Practical for Year 11

Final Food Practical for Year 11


Alison Hanbury
Alison Hanbury
Final Food Practical for Year 11

The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment last week. 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 to meet the needs of a elderly person
  • Plan to make food that is high in iron
  • Plan to make 2 international; street food dishes

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.

Sophie Ward’s dishes met the needs of a elderly person – Shepherd’s pie served with rosemary plaited bread and broccoli

Vanilla cream filled choux pastry and topped with white and milk chocolate served with a raspberry coulis

Matthew Rutter made food that is high in iron – Spanish lamb with sherry, served with flatbread. Apple tart, chocolate brownie & mousse served with chocolate strawberries.

Abbie Jarvis made 3 high skilled Italian dishes dishes – Spinach and ricotta ravioli with focaccia and a Tiramisu

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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