Gcse cookery coursework
Some attempt to select appropriate equipment. Students must include photographic evidence of the final dishes. This demonstrates the execution of technical skills and processes to a good standard. The final three dishes show some appropriate finishing techniques such as garnishing and decoration and are presented to a good standard.
Food technology past papers gcse
Very good evidence of time management. Section C: Planning for the final menu 8 marks As a result of demonstrating technical skills, students will provide explanation for the final three dishes related to eg ingredients, processes, technical skills, nutrition, food provenance, cooking methods and portion size. You will also need to carry out a detailed product dissassembly of a similar product before you begin your development section. Flavoured bread rolls technical skills shown: bread making: kneading, shaping. Students will select three dishes to make which allow them to showcase their technical skills to make for their final menu. Good knowledge of nutrition is demonstrated. Selects and uses appropriate equipment with some accuracy. Very good knowledge of nutrition is demonstrated. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved. The final three dishes show some appropriate finishing techniques such as garnishing and decoration and are presented to a good standard. The time plan will include accurate timings, reference to food safety, relevant and accurate dovetailing.
Students will be rewarded for the use of a range of technical skills and the quality of outcomes achieved. Medium demand Remove the skin from a filleted fish and there is some waste. Basic lowest mark band Use ready-made pasta in the making of a dish but demonstrate other processes in the dish eg slicing meat.
This demonstrates the execution of technical skills and processes to a basic standard. A useful way to present this information is as a moodboard.
Nea task 2
A useful way to present this information is as a moodboard. A questionnaire is usually composed of a series of questions that are put to a number of people. Section D: Making the final dishes 30 marks Students will prepare, cook and present a menu of three dishes within a single period of no more than three hours. The application of food safety principles will be credited and assessed when making the final dishes Section D. The three final dishes show complexity and challenge. Evidence of sensory testing with little or no analysis. Clear links should be evident from analysing the data and information when reviewing the completed work.
based on 107 review