Year 10 GCSE Food Preparation and Nutrition

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1 Year 10 GCSE Food Preparation and Nutrition AQA GCSE Food Preparation and Nutrition (Subject Code8585) None Exam Assessment ASSESSMENT of GCSE Weighting 50% Task 1: Food investigation (30 marks) 15% of GCSE Students' understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task. Task 2: Food preparation assessment (70 marks) 35% of GCSE Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Summer Written exam paper 1 hour 45 minutes 100 marks 50% of GCSE Questions: Multiple choice questions (20 marks) Five questions each with a number of sub questions (80 marks Topics covered: 1.Food, nutrition and health 2.Food science 3.Food safety 4.Food choice 5.Food provenance 50% Component 2: NEA Assessment) Task 1: Food investigation (30 marks /15%) Students understanding of the working characteristics, functional and chemical properties of ingredients will be assessed. A written report of 1,500 to 2,000 with supporting photographic evidence is needed. Marking criteria Section Criteria Maximum marks A Research 6 B Investigation 15 C Analysis and evaluation 9 Total 30 Task details set on 1 st September of year 11 Task 2: Food preparation assessment (70 marks /35%) Students knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of 3 dishes within a single period of no more than 3 hours, planning in advance how this will be achieved. A report of no more than 20 sides of A4, including photographic evidence. Marking criteria Section Criteria Maximum marks A Researching the task 6 B Demonstrating technical skills 18 C Planning for the final menu 8 D Making the final dishes 30 1

2 E Analyse and evaluate 8 Total 70 3 tasks set each year on 1 st Nov. One of life stage, one of specific dietary requirement, one on an international cuisine Practical lessons. The practical lesson are planned to allow the students the opportunity to develop the skills and knowledge needed to complete the practical elements of the controlled tasks. Whenever a student has a practical lesson they will have a week s notice of what they will need to bring in to school, the details of exactly what they need to bring to school will have been recorded in their planner- the teacher will also put the information onto SIMS. Below is a summary of the ingredients that the school can provide for each practical. Students do not have to buy any of the ingredients from school, however we do try to make practical lessons accessible for all and reduce any inconvenience for those who buy the ingredients for the students, therefore whenever possible we try to help, hence the list below. When students complete the practical lessons/exam for their controlled tasks they will all make different food therefore they need to bring in their own ingredients at this time- they will always have at least 1 week s notice of when these ingredients will be needed. Year 10 Food preparation and nutrition. Sept 2017-July 2018 Recipe Cost School provides Students provide Rich Short crust pastry into 2 batches g plain flour; 25g caster sugar; 150g butter; 1 egg Spiced apples encroute (Covered in previous costing for pastry) 2 teaspoons lemon juice; 2 teaspoon Demerara sugar; ½ teaspoon of cinnamon 25g sultanas ;1 egg (for glazing) 2 eating apples Pear Bourdaloue tin pears halves in natural juice; 60g caster sugar; 60g SR flour; 60g Sunflower margarine; 1 egg; 2 tablespoons apricot jam (for glazing) Calzone (Base) Calzone filling g Whole wheat strong flour; 150g White strong flour; 1 (7g) sachet of fine dried yeast; 1 teaspoon sugar; ½ teaspoon salt.; 1 tablespoon olive oil; 1 egg; 125ml warm water. (covered 1 clove garlic in 1 teaspoon olive oil previous ½ teaspoon mixed herbs costing Pinch of salt and pepper. 2 1 small onion 1 small tin tomatoes (chopped) ½ fresh pepper 4 mushrooms

3 for dough) 3 basil leaves Milk for glazing 75g grated mozzarella cheese Fresh Pasta 50p 90g strong flour, 1 egg Ragout Sauce leek; 1 carrot 1 onion; 1 stick of celery; 1 stock cube Pinch of mixed herbs and salt; 1 tablespoon of tomato puree;1 teaspoon of sugar 1 teaspoon of oil Meat balls 60p 50g fresh breadcrumbs (1 slice bread); 1 egg 1 clove garlic; 2 tablespoon fresh chopped mixed herbs (or 2 teaspoons dried mixed herbs) Ravioloi TBD Panna cotta 1 95g caster sugar 1 teaspoon vanilla paste 55ml milk 4 teaspoons powdered gelatine Sicilian lemon biscuits French stuffed chicken thighs Vegetable gougere (in pairs) Vegetable gougere part 2 (in pairs) Chicken or beef or Quorn stir-fry g butter 40g caster sugar 90g plain flour 40g semolina 1 lemon (zest) 1.00 each (or 1.50 if you buy our cheese) 1.00 each TBD Stage 1: Gougere (choux pastry) 105g plain flour Salt and pepper ½ teaspoon mustard powder 85g butter 220ml water 3 eggs Stage 2: Vegetable filling (with roux veloute sauce) 50g peas 1 carrot 1 small white onion ½ pint vegetable stock 30g butter 20g plain flour Salt and pepper 1.20 ½ onion 1 carrot 3 1 tin of chopped tomatoes 400g Minced beef Optional Mozzarella pearls 1 pint double cream 250 mixed berries 55g strong cheddar cheese 50g fine green beans 2 mushrooms 1 small white onion 50g grated cheddar cheese ½ pepper 50g mushrooms

4 with noodles 50g bean sprouts Chicken/beef/vegetable stock cube 50g noodles 1 teaspoon oil 1 teaspoon corn flour 100ml water 2 teaspoon light soya sauce Salt and pepper to season Roulade g Caster sugar 50g Plain flour 25g cocoa powder 3 medium sized eggs 3 tablespoons black cherry jam 1 teaspoon vanilla bean Chicken Cordon Bleu Bite size meringues nest Enriched bread dough for Mediterranean bread Mediterranean bread filling paste g plain flour 1 egg 50g breadcrumbs 1 tbsp sunflower oil Pinch of salt and pepper eggs 100g caster sugar ½ tsp. Cornflour ½ tsp. white wine vinegar Optional extras are just that, no student has to use meat in any recipe. 1 chicken breast or 150g stir fry beef 125ml double cream 1 skinless, boneless chicken breast 15g gruyere cheese 1 slice of smoked ham 125ml double cream 100g strawberries g strong flour 1 sachet of yeast 1 tsp sugar ½ tsp salt 100ml milk 40g margarine - Baking parchment 1 red onion 1 pepper Basil 6 cherry tomatoes 1 clove of garlic 1 courgette Main course 1 - Main course 2 Healthy Eating 1 Healthy eating 2 For every practical lesson students will need to bring-in a clean apron or chef whites and suitable container to take home their food. If they have long hair they will need a hair band. Students are not allowed to wear nail varnish in practical lessons and will be asked to remove it before cooking if they are wearing it 4

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