GCSE Food Preparation and Nutrition - PowerPoint Presentation

1. GCSE Food Preparation and Nutrition Food Preparation TaskPlan, prepare, cook and present a range of dishes from Asian culinary tradition. Present three final dishes.20 sides of A4 By ________________________Candidate Number___________________________________Centre Number_____________________________________NEA 2 – 35% of total GCSE grade20 hours / 20 single lessonsPractical work and written work add up to 20 hours in totalInclude as many COMPLEX food preparation skills as possible from the skills list in your 3 dishes 20 pages of A4 max1 – 3 hour Practical Exam written by Sarah Middleton Ashby School 1

2. Task: Plan, prepare, cook and present a range of dishes from the Mediterranean culinary tradition. Present three final dishes. Section A – Researching the task – analysing the key words and things I need to considerPlan – explain what you need to plan in terms of time, recipes, obtaining ingredients, written coursework, - produce a time plan of lessons for the full 20 hours / 20 lessonsPrepare – explain what you will need to prepare in advance of lessons for practical and written lessons in order to complete all of the work within the 20 hour allocationCook – explain which cooking methods you will use and need to show – conduction, convection and radiation explanations – include sous vide Present – explain how you will present your dishes / which presentation techniques you will use – research garnishing and decoration techniquesMediterranean cuisine – which countries are included in Mediterranean cuisine? What types of common ingredients / dishes are used / made? What is Mediterranean cuisine? Skills – which of the 12 food preparation skills will you include and how? (follow the practical skills checklist for NEA2 – 1) Research – Explain what types of research you will perform to learn more about Mediterranean cuisinewritten by Sarah Middleton Ashby School 2

3. Researching the taskAnalyse the task and consider the research you will need to carry out.The research will be focused on a:Dietary group ( vegans or pescatarian)Culinary traditions (Asian)written by Sarah Middleton Ashby School 3

4. Types of ResearchThis will depend on your task. You should try to include both primary and secondary sources:Questionnaires and interviews. This is a useful method to find out information from a target group. Eg: VegetariansIngredient investigation/ product testing. You may want to carry out some sensory analysis of ingredients: Curry sauce, ready meals , noodles etc…Market research. Similar to a questionnaire, but carried out by you alone. eg: analyse a range of Asian /Veg/ Pescetarian foods available in a supermarketMenu analysis. Analyse a menu from your chosen Asian country/ Vegan restaurant.written by Sarah Middleton Ashby School 4

5. Research for Asian CultureFind out traditional foods/ingredients/recipes from different Asian countries.Investigate herbs and spices used to flavour foodNutritional research into Asian diets.Find out a particular ingredient is made (eg noodles)Investigate different cooking techniques and methodsAnanalyse an Aisian menuwritten by Sarah Middleton Ashby School 5

6. Vegan/pescatarianDifferent types of vegetariansAlternative proteins to replace meat and fishNutritional guidelines for Vegetarians – Look at eat well plate and discus differences.Health benefits of a vegan/pescatarian dietAdvantages and disadvantages of dietInterview/questionnaire of vegan food choicesShop survey of dishes/ingredientsExperimental work bade on alternative proteinswritten by Sarah Middleton Ashby School 6

7. History of Food from the Mediterranean TurkeySpainThe Balearics ItalyGreeceCyprusFranceCroatiaCorsicaSardiniaMaltaSicily TunisiaIntroduction Include general information on the history of food from the Mediterranean. This must be detailed. Conclusion Concluding which ingredients, recipes and traditions and festivals you will include in your dishes Label the ingredients which are commonly used in each Mediterranean country / region for example Parma ham comes from ItalyLabel the recipes / dishes which are commonly made in each Mediterranean country / region for example carbonara comes from ItalyLabel any traditions, festivals or celebrations that come from your country / region and food which is commonly eaten at those events List the main types of religions that are followed in a selection of Mediterranean countries / regions mentioning the foods they have to avoid eating What are the main benefits to health of following the Mediterranean diet?written by Sarah Middleton Ashby School 7

8. What is Mediterranean cuisine? Explain the main characteristics of food / cooking in Mediterranean countries – Spanish – tapas and molecular gastronomy, French – Escoffier and nouvelle cuisine, Greek and Turkish – street food, meze, Italian – regional specialities, antipasti, pasta and breads, Tunisia – tagines.What is a Mediterranean diet? Research the health benefits of following a Mediterranean diet. Explain how and which types of vitamins and minerals (micronutrients) are provided in key ingredients. Explain how and which types of protein (HBV and LBV), carbohydrate (monosaccharides, disaccharides, polysaccharides, non starch polysaccharides), fats (essential fatty acids Omega 3 and Omega 6 (macronutrients) are provided by key ingredients. How do these benefit health? Is the fat mainly animal or vegetable sources based? How does this effect cholesterol in terms of HDL (High density lipoprotein) and LDL (Low density lipoprotein) amounts? What types of diseases and illnesses are preventable by following the Mediterranean diet? Explain the Eatwell guide and 5 a day. Explain government recommendations to diet to improve health. What do you eat on the Mediterranean diet? Please list some key ingredients and pictures of those ingredients.Eat in moderation? What types of foods should you eat in moderation – name some key ingredients with reasoning why include pictures of these.Religion? If following a particular Mediterranean countries religion how would this effect the types of food they can / cannot eat? How would you replace that food lost to ensure that the nutrition was to a good level?written by Sarah Middleton Ashby School 8

9. Research a minimum of two existing dishes from the Mediterranean dietResearch and explain the history of those dishes; how were they created?List the ingredients and how to make those dishes Explain any food science key terms / words you would use when making those dishes Include pictures from the internet of making those dishesExplain what key points you have found out from doing your research / all work completed on your previous pages of coursework – please list a minimum of 5 points. _________________________________________________________________written by Sarah Middleton Ashby School 9

10. Demonstrating technical skills: . Name of dish and picture Explanation of dishDish 1 Choux SwansPastry dish from France with a filling and often a topping.Dish 2Dish 3Dish 4Dish 5written by Sarah Middleton Ashby School 10

11. Name of dish and picture Explanation of dish and technical skills listed from the list of 12 skills and types of heat – conduction, convection or radiation Dish 11Dish 12Dish 13Dish 14Dish 15written by Sarah Middleton Ashby School 11

12. written by Sarah Middleton Ashby School 12Section B: Demonstrating technical skillsDish 1Name of dish:________________________How many does it serve?______________________Picture of dish – this is compulsoryCost per portion:______________Reasons for choice – explain why you chose this recipe and how it meets your research into Mediterranean food – food choice Sensory Profile – 5 people’s opinions Ingredients: Please list the ingredients used in your dish , food provenanceTechnical Skills: Please list the technical skills featured when making this dish from the 12 skills listed – please refer to the handout “Practical Skills Checklist NEA2 – 1”, include type of heat; conduction, convection or radiation.Tasting Panel: Please list 5 people’s comments / opinions about your dishPerson 1Person 2Person 3Person 4Person 5Picture must have your name + candidate number Nutrients GraphOverall Conclusion: Reflect and analyse the results of the sensory profile, tasting panel, nutrients graph, technical skills; offering recommendations for improvementPlease list which or the 5 key point in your research this dish covers

13. written by Sarah Middleton Ashby School 13Section B: Demonstrating technical skills Dish 2

14. written by Sarah Middleton Ashby School 14Section B: Demonstrating technical skillsDish 3

15. written by Sarah Middleton Ashby School 15Section B; Demonstrating technical skillsDish 4

16. written by Sarah Middleton Ashby School 16Section B; Demonstrating technical skillsDish 5

17. written by Sarah Middleton Ashby School 17Section C: Selecting dishes to make for the final menuDish 1Name of Dish_______________How many does it serve?_____Improvements: How would you improve or adapt this dish in the future if making it again?Ingredients: Please list the ingredients used In the dish Please list any cooking methods that you used to make the dish healthier and to preserve the nutritional content – water and fat soluble vitamins, no fat cooking etc.In gramsReasons for choice:

18. written by Sarah Middleton Ashby School 18Section C: Selecting dishes to make for the final menuDish 2Name of Dish:______________How many does it serve?______In grams Food Provenance and SMSC

19. written by Sarah Middleton Ashby School 19Section C: Selecting dishes to make for the final menuDish 3Name of dish_______________How many does it serve?______In grams

20. Time plan - for 3 dishes in 3 hours practical exam Dish one – colour coded in purple (write the name of the dish)Dish two – colour coded in green (write the name of the dish)Dish three – colour coded in orange (write the name of the dish)written by Sarah Middleton Ashby School 20Time Order or work / activity / process / step of the recipe - ensure you include the 12 technical skillsHealth and safety / extra information Photographs of step by step making ● 11am LIST MIS EN PLACE FIRST● Peel and chop an onion into a small dice or brunoise dice ● Ensure that you have washed your hands before chopping

21. written by Sarah Middleton Ashby School 21TimeOrder of work / activity / process / step of the recipe – ensure that you include the 12 technical skillsHealth and safety / extra informationPhotographs of step by step making ● 11am LIST MIS EN PLACE FIRST● Peel and chop an onion into a small dice or brunoise dice ● Ensure that you have washed your hands before chopping

22. written by Sarah Middleton Ashby School 22

23. written by Sarah Middleton Ashby School 23Section D and E: Final EvaluationsName of Dish:_____________ How many it serves: _______Overall comments on the flavour, presentation and finish of the dish Comments on the costing – how to improve Costing Comments on the nutrition – fats, vitamins, minerals, protein and carbohydrate – how to improve to make it healthier Improvements: a minimum of 5 bullet points listing how to improve the dish in the future Using the sensory testing charts – choose and insert one method to complete for this investigation – hedonic, preference, rating etc.Person ratingDish 1Person 1Person 2Person 3Person 4Person 5Dish 1

24. written by Sarah Middleton Ashby School 24Dish 2

25. written by Sarah Middleton Ashby School 25Dish 3

26. Photographs of your 3 dishes on a decorated table – photo is compulsory and must include your name and candidate number written by Sarah Middleton Ashby School 26

27. Bibliography Please list and include all specific website addresses used and any books with the title and author or journals / magazineswritten by Sarah Middleton Ashby School 27