Prepare, combine and shape Roll, wrap, skewer, mix, coat, layer meat, fish and alternatives and shape and bind wet mixtures whilst demonstrating the technical skill of preventing cross contamination and handle high risk foods correctly Tenderise and marinate How acids denature protein and marinades add flavour and moisture to vegetables, meat, fish and alternatives Select and adjust a cooking process Select and adjust the cooking process and length of time to suit the ingredient Weigh and measure Accurate measurement of liquids and solids Preparation of ingredients and equipment Grease/oil, line, flour, evenly and with attention to finished product Use of equipment Use a blender, food processor, mixer and microwave Water based methods using the hob Steaming Boiling and simmering Blanching Poaching Skill GroupTechniquesRecipe suggestions How do recipes fit in with key nutrition messages? Dry heat and fat based methods using the hob Dry frying Pan (shallow frying) Stir frying Using the grill Char Grill Toast Using the oven Baking Roasting Casseroles and/or tagines Braising Make sauces Make a blended white sauce (starch gelatinisation) to demonstrate understanding of viscosity, liquid/starch ratios, convection/conduction and agitation Make a reduction sauce to demonstrate how evaporation concentrates flavour and changes viscosity Make an emulsion sauce to demonstrate the technical skills of how to make a stabilised emulsion Set a mixture – removal of heat (gelation) Use starch to set a mixture on chilling for layered desserts Set a mixture – heating - coagulation Use protein to set a mixture on heating Use of raising agents Use egg (colloid foam) as a raising agent – create a gas in liquid foam Use chemical raising agents Use steam in a mixture Make a doughShortening, gluten formation, fermentation for bread, pastry, pasta Skill GroupTechniques Recipe suggestions How do recipes fit in with key nutrition messages? Shaping and finishing a dough Roll out pastry, use a pasta machine, line a flan ring, create layers, proving/resting Test for readiness Use a temperature probe, knife/skewer, finger or ‘poke’ test, ‘bite’ visual colour check or sound Judge and manipulate sensory properties How to taste or season Use infusions, herbs, spices, paste, jus, reduction How to change texture and flavour, use browning (dextrinisation) and glazing, add crust, crisp and crumbs Presentation, food styling and portioning In studying food preparation and nutrition, students must: Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. Develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks. Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health. Consider the nutritional needs and food choices when selecting recipes, including when making decisions about the ingredients, processes, cooking methods and portion sizes. Make decisions about which techniques are appropriate based on their understanding of nutrition. Students must also demonstrate knowledge and understanding of: Appropriate cooking methods to conserve or modify nutritive value or improve palatability. How preparation and cooking affects the sensory and nutritional properties of food. How to make informed choices about food and drink to achieve a varied and balanced diet, including awareness of portion sizes and costs The range of foods and ingredients studied in sections B and C of the food preparation and nutrition GCSE should come from major commodity groups and reflect the recommended guidelines for a healthy diet. Food groups include:  Bread, cereals, flour, oats, rice potatoes, pasta  Fruit and vegetables (fresh, frozen, dried, canned and juiced)  Milk cheese and yogurt  Meat, fish, eggs, soya, tofu, beans, nuts and seeds  Butter, oil, margarine, sugar and syrup © British Nutrition Foundation Food preparation and nutrition GCSE Skill Group TechniquesRecipe suggestions How do recipes fit in with key nutrition messages? Knife skills Meat, fish and alternatives - fillet a chicken breast, portion a chicken, remove fat and rind, fillet fish, slice raw and cooked meat and fish or alternatives evenly and accurately Fruits and vegetables - bridge hold, claw grip, peel, slice, dice and cut into even size pieces Prepare fruits and vegetables Mash, shred, scissor snip, scoop, crush, grate, peel, segment, de-skin, de-seed, blanch, shape, pipe, blend, juice and prepare garnishes whilst demonstrating the technical skills of controlling enzymic browning and spoilage and preventing food poisoning Key nutrition messages: 1.Base your meals on starchy foods – aim for wholegrain varieties where possible 2.Eat lots of fruit and vegetables – at least 5 portions a day 3.Eat more fish – aim to eat 2 portions of fish a week, one of which should be oily 4.Cut down on saturated fats and sugar 5.Try to eat less salt – no more than 6g a day for adults 6.Get active and try to be a healthy weight 7.Don’t get thirsty – drink plenty of water (6-10 glasses – young people, 8-10 glasses – adults) 8.Don’t skip breakfast