Booklet 2 Cakes : This refers to the topics we would like you to secure to reach National To explain the different methods used to make cakes and the outcomes obtained To explain the functions of the key ingredients used in cake To list the various ways that raising agents are used Identify the main function of sugar in cake To list the functions of fats and oils in cake To understand the difference between saturated and unsaturated fat To list the sources of fat in the diet Create spelling tests to practice key using the cookers and electric whisks. and independently To prepare the cakes in the correct manner, according to the recipe. To be able to spell correctly the key for the topic To list the ratios of key ingredients needed for the different methods of cake To explain how a raising agent works in cake To identify the different types of sugars and there uses. To explain faults that can occur during the of cakes To explain the difference between visible and invisible fats and list examples To identify the different cake methods from looking at the ratio and list of ingredients. when the cakes are cooked correctly To produce cakes of a consistently high quality.
Booklet 3 Pastry : This refers to the topics we would like you to secure to reach National To explain the different methods used to make pastry and the outcomes obtained To explain the functions of the key ingredients used in pastry To list the 3 types of carbohydrate in our diet Explain how the body uses carbohydrates using additives in food Genetically Modified food Explain the meaning of Organic foods Create spelling tests to practice key using the knives and cookers To roll out puff pastry, and use filo pastry and prepare vegetables in the correct manner To list the ratios of key ingredients needed for the different methods of pastry Explain how faults in pastry can be caused Explain the difference in energy release between starch and sugar List why additives are added to food using Organic foods To offer an opinion as to whether we should produce more GM and organic foods in supermarkets. To cut vegetables correctly so they are of a uniform size Demonstrate the of Suet pastry, shortcrust pastry and sweet shortcrust pastry. To produce products that are evenly glazed and of a similar size To produce pastry products that are correctly sealed with the filling intact.
Booklet 4 Chicken Products : This refers to the topics we would like you to secure to reach National List the 5 sauces used in food preparation. Explain how Roux, All-in-one and Blended sauces are made. Explain the functions of ingredients and faults and their causes for sauces To explain the function of protein in the diet To list high biological value (HBV) and low biological value (LBV) foods Explain the function and uses of eggs List the nutritional value of eggs in the diet. List the 6 ways that egg protein sets or coagulates List hand held and electrical examples of equipment and give examples of food products that can be made using them. Identify safety and hygiene rules for equipment To spell correctly the key for the topics Explain how each of the 5 sauce methods are made List the 3 thicknesses of sauces List the ratios of key ingredients used in sauce To explain how LBV and HBV foods can be combined to provide sufficient essential amino acids preparing food products and when handling raw chicken. using sharp knives, the food processor and cookers and independently To prepare and cut chicken, to prepare and roll pastry, to make fresh mayonnaise and dice or slice vegetables in the correct manner To cut vegetables correctly so they are of a similar size using the bridge or claw method To roll out pastry accurately and to the correct thickness. To produce products of a similar size
Explain the meaning of the Aeration, Emulsifying and Coagulation. To successfully prepare fresh mayonnaise, and pane chicken correctly. Booklet 5 Layered Fruit Dessert : This refers to the topics we would like you to secure to reach National Standard food components in food preparation To list a variety of standard food components that are readily used by the consumer. To explain how different processes and techniques enrobing, shaping and forming, finishing techniques, and tenderising are used to produce a successful quality product. To understand the dietary reference values and be able to explain why they are used To work out the traffic light symbols for a cheesecake product. To list why food labels are used and how they influence consumers food choice. To explain the purpose and potential problems of food labelling. To list the information that by law has to be present on a food label. To explain in detail the advantages and disadvantages of standard food components. To explain and list how the food standards agency uses a defined criteria to allocate the traffic light code of red, amber and green to products To explain what the results of the cheesecake traffic light symbols mean in terms of healthy eating To suggest what food labels should be by law and explain in detail mandatory information using sharp knives, electric whisks, food processors and using the oven and hob To prepare fruit in the correct manner using the bridge or claw method To whisk double cream to the correct thickness using a wire whisk To successfully make a pastry cream to the correct thickness To roll out pastry to the correct thickness and then use a cutter To cut fruits correctly so they are of a similar size using the bridge or claw method To successfully produce a dessert with distinct layers, demonstrating one or more of the finishing techniques. To produce products of a similar size
To demonstrate the use of a piping bag and nozzle to portion cream on the desserts and ensure a quality product