Welcome to GCSE Food Preparation and Nutrition with WJEC EDUQAS Examination Board - PowerPoint Presentation

1. Welcome to GCSE Food Preparation and Nutrition with WJEC EDUQAS Examination BoardFood Preparation and Nutrition is an exciting and creative subject which covers practical cooking skills and a thorough understanding of nutrition and health, food provenance and the working characteristics of food ingredientsAt its heart, the qualification focuses on nurturing students practical cookery skills to give them a strong understanding and the importance of a balanced diet and part of a healthy lifestyle.Students learn through an engaging combination of broad based theory which is closely linked to regular practical experience to develop skills in preparation, nutrition, healthy and creative cooking.

2. GCSE Food Preparation and NutritionThe course comprises of six areas of study;Food preparation skillsFood nutrition and healthFood ScienceFood safetyFood ChoiceFood Provenance

3. GCSE Food Preparation and NutritionFood Preparation and nutrition equip students with the experience and knowledge to prepare ingredients to create high quality dishes. Students learn how to use a wide range of equipment and utensils safely and with confidence to the highest of hygiene and food safety standards.Food Nutrition and Health – At the heart of this course is the link between food, nutrition and health. Students develop a thorough understanding of the importance of a balanced diet, how to design and plan meals.Students will learn about the nutritional values of different foods and the health implications of an imbalance in the diet and the importance of exercise and the impact of lifestyle and social factors on public health.

4. How is the course assessed? Students are assessed through two Non Exam assessments NEA1 This is a Food Investigation task which gives them 15% of their final grade.NEA2 This task combines producing a written portfolio and a 3 hour practical examination where students showcase their skills to their highest levels. This is 35% of their final grade. Therefore these two tasks give an overall 50%.This is then followed by a written Examination at the end of Year 11 which is 50%Guidance and examples will be provided. In Year 10 students learn how to make high level challenging dishes to prepare them for GCSE practical examination.See examples of presentational skills for practical examination expected.

5. Aim:I chose to go to café rouge because it is a well known French restaurant that serves the traditional French food. I want to know what food they serve and how they should taste helping me understand what makes a good French dishI went to café rouge as my restaurant visit and I had all 3 courses ordering food that is similar to what I will be making in my final exam.For starter I ordered the soupe a l’oignon which is the typical onion soup that is served with bread. It tasted very nice and was full of flavour. The bread was served inside the soup which is a typical thing of this dish. There was quite a lot of soup served with a fair amount of bread as well. The presentation wasn’t the best and so I have been able to learn from this as I know what works. For my main I had the saumon which was very nice and presented very well. There wasn’t much on the menu that was similar to my main I will be making so this dish was the most similar. The salmon was cooked very well and was dressed with herbs making it look very nice. From this I was able to see what the salmon should taste like and how it should look to know it is cooked.For dessert I had the crème brulee which was very good. It was served with raspberry sorbet which was a very good accompaniment to the dish. It had a good brown colour to the top making the dish more appealing. it had a good texture with a set consistency. It was nice and sweet but not overly sweet. From it I was able to understand what makes a good crème brulee.From this restaurant visit I learnt that garnish and presentation is important to making a dish well. Just by adding something else like parsley makes a large difference. I also learnt how to present a crème brulee well and how it should taste. I was able to judge how crispy I think the top should be from trying one that was fairly crispy.5

6. Recipe trial 4method: Recipe:ButtermilkMixed herbslemon2 large tomatoesOlive oil300g '00' flour100g semolina4 free-range eggs150g spinach150g ricotta150g fresh breadcrumbs20g Parmesan, gratedEquipmentThree large bowlsOne medium bowlA vegetable knifeKitchen rollDepp fryerGreen vegetable chopping boardThis dish is deep fried ravioli with parmesan and tomato sauce. Ravioli is traditionally from the north of Italy from a region called Lombardia. Tomatoes are from the small town of San Marzano sul Sarno, near Naples, Italy, and were first grown in volcanic soil in the shadow of Mount Vesuvius. However this dish is popular in Lombardia. What went wellI am happy with the taste and texture of both the toasted ravioli and the tomato dipping sauce. The toasted ravioli was cooked all the way through making the inside soft from he ricotta cheese and the outside golden and crispy from the deep fryer. The tomatoes where diced well and represented a dipping sauce. ImprovementsTo improve this dish I will make the ravioli larger and serve less. I will make them twice the size and serve between 4-6 depending on how big they are. For presentation, I will lay them flat and slightly overlapping on a long thin rectangular plate. IssuesThe tomatoes and olive oil were both imported from abroad. So solve this issue I could buy locally sourced tomatoes and oil frim close neighbouring countries to try and reduce the air miles. The parmesan was also from Italy therefore I will need to buy this cheese from a company which produce their cheese in the UK. I started by putting butter milk into one bowl and breadcrumbs in another. I covered the ravioli in butter milk then let the excess drip off. Next I ensured the entire piece of pasta was covered in breadcrumbs. Once I covered all of the ravioli pieces I laid them flat on baking paper. I deep fried four at a time, once they were all cooked I patted them with kitchen roll to get rid of any extra grease and the sprinkled parmesan cheese on them. I began to dice the tomato therefore it will resemble a tipping sauce. I used two medium sized tomatoes and kept slicing and dicing them until the slices are too small to be halved.Once I have cut the tomatoes to my desired size, I added mixed herbs and oil. This added more flavour to the sauce and gives more of a liquid consistency. I had then cut a thin slice of lemon to give the dish a more appealing look. It also adds more flavour to the dish. 6

7. Recipe trial 1Here I chopped my veg using my advanced chopping skills for example the bridge holdHere I fried my onions in oil and cooked until golden brown.When I had all my veg in a pan prying I added tomato puree and mixed.Here I made stock and I added stock to increase flavour and to add more liquid to the soup.Finally I added soup pasta and simmered until cooked through.What went wellI think that the soup went well and it tasted delicious and everything was cooked.Improvements I think I could have improved by adding less garnish on the finished plate because it looked like I had overdone it.IssuesThe only issue I had was that I added way too much veg and I had to end up removing someEvaluationOverall I think that my dish went well. The texture of the dish was good and the soup was very flavoursome. The dish was well presented but I feel like I over did it by adding to much garnish.

8. GCSE Food Preparation and NutritionCareer OpportunitiesThe skills, knowledge and practice acquired during the two year course gives the student a qualification valuable for the first step towards further education courses and this course can open doors easily to fulfilling Careers in the Hospitality and Catering industry. Also in Health and Social Care.Think about choosing Food as an option Subject. Speak to me for further explanation and about textbooks as well.