GCSE Four examples of students' work to help you understand

how different marks are achieved and how to interpret the

FOOD
marking criteria.

PREPARATIO Version 1.0 24 May 2017

N AND EXAMPLE
NUTRITION STUDENT
(8585)
NEA TASKS
Food preparation tasks and
commentaries

Food preparation task

Example folder 1
GCSE Food Preparation and Nutrition

Plan, prepare, cook and present a

range of dishes, using a variety of
skills, which are a good source of fibre
and would appeal to teenagers.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

Task: Plan, prepare, cook and present a range of dishes, using a variety of skills, which are a good
source of fibre and would appeal to teenagers. Present three final dishes.

Researching the task

For this task I will have the opportunity to plan and make a wide range of different dishes that
would appeal to teenagers. The dishes I make must be a good source of fibre to answer the task.
To enable me to understand the task I will consider all the key words and decide what research I
will need to carry out to help me select the dishes I will make.

Prepare: make (dishes or a meal) ready for Analysis

cooking or eating. I will prepare a range of
dishes, all of which include complex skills in the Fibre: is an important part of a healthy
preparation process. These skills will be carried balanced diet as it prevents many
throughout the skills trial and final dishes. diseases and is good for a healthy
Present: to show or display. If I want to achieve digestive system. I will ensure the dishes
the best outcome possible, I must offer the most
are rich in fibre, and do research into
pleasing of dishes for the target market. At first,
ingredients. I have some background
visually and aromatically, but also texturally and
taste-wise. A professional finish will be essential. knowledge related to fibre but this is an
area I will need to research further.
 Plan: design or make a plan. My plan will be fully Teenagers. Most teenagers will eat a variety of
food not always healthy and balanced. I want the
Cook: prepare (food, a dish, or a meal) by
dishes I make to have a good source of fibre yet
mixing,
be appealing and interesting to young people. I
combining, and cooking the ingredients. I will use
will need to be creative in the choice of dishes. I
appropriate seasoning to ensure the dish has
will not be planning a meal I will create dishes.
most desirable sensory qualities. I have
developed into a good and organised cook
throughout my course I would now like to Appeal: be attractive or
showcase the skills I have learnt and make new interesting. My dishes must all follow this, and be
dishes using lots attracted to the specified target market:
teenagers.
descriptive, and specific. My time plan will be of
the highest quality. I will follow the time plan in
the cooking sessions. I will need to be very
organised when cooking particularly when I make
the final three dishes on the day of the
assessment.

Skills: Techniques used

effectively to achieve a certain
outcome. I will use complex
skills to make my products
show my ability as well as
being to the highest standard.
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Variety: diverse in type. I will experiment with my
skills when cooking in order to exhibit a wide
range of skills. I will make and test many different
dishes.
of processes.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

Research
After analysing the task I can now plan the research which I will need to carry out and understand
before I start to select dishes. The research I will need to do is:
▪ Background research into what fibre is and which foods are rich in fibre ▪
Health implications of insufficient fibre
▪ Why teenagers need fibre in their diets.
▪ Which ingredients are good sources of fibre?
▪ Dietary needs of the life stage: teenagers

What is fibre?
Fibre and where it’s found.
Dietary fibre- dietary fibre is a group of substances in plant foods which cannot be digested by the
human digestive enzymes. Fibre is an important part of a healthy balanced diet. It can prevent
diabetes, heart disease, weight gain and some cancers and it can also improve digestive health.
There are two types of dietary fibres: soluble and insoluble.
Soluble fibre- soluble fibre slows down the digestion and absorption
of
carbohydrates and so then helps to control blood sugar levels which
help to stop the body feeling hungry. Soluble fibre can also reduce
the
risk of coronary heart disease as it reduced blood cholesterol levels.
You can source soluble fibre from oats, peas, beans, lentils, barley and
most type of fruit and vegetables e.g. apples, sprouts, banana
Insoluble fibre- insoluble fibres are considered gut-healthy fibre because
they have a laxative effect and add bulk to the diet, helping prevent
constipation. This helps the gut to work successfully.
Some example of foods different containing insoluble fibre is pasta,
wholemeal bread and flour, brown rice and some fruits and
vegetables.
∙ Dietary fibre is found in cereal foods, including bread, beans,
lentils,
fruit and vegetables
∙ It cannot be broken down by human digestive enzymes
∙ In the UK most people do not eat enough fibre (the average intake is
12.8g/day for women and 14.8g/day for men). The recommended average intake for adults is
30g per day.
∙ A low fibre intake is associated with constipation and some gut diseases such as bowel cancer ∙
A high fibre diet can help reduce cholesterol, reduce the risk of diabetes and can help protect
against overweight
(BNF http://www.nutrition.org.uk/nutritionscience/nutrients/dietary-fibre.htm)

Why do Teenagers Need Fibre?

Due to the high intake of fast food, or carbonated soft drinks,
young
people aged 9-18 consume too little fibre, on average. Fibre has
been seen to improve cardiovascular health, amongst digestive
system effectiveness and other more widely-known benefits.
Functions of fibre
‐ Is needed for the digestive system to function properly
‐ May help prevent various bowel disorders including
constipation, diverticular disease, bowel cancer, appendicitis
and haemorrhoids
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

‐ Can help people to control their body weight because high fibre foods are filling.
High fibre foods are contained within the green and yellow group of the eatwell plate.

How Much Fibre do Teenagers Need?

Fibre is an important part of a healthy balanced diet. It can help prevent heart disease, diabetes,
weight gain and some cancers, and can also improve health. However, many people don't get
enough fibre. On average, most people in the UK get about 14g of fibre a day. You should aim for
at least 30g a day. For children it is recommended the average amount of dietary fibre per day
should be:
∙ 2-5-year-olds: about 15g
∙ 5-11-year-olds: about 20g
∙ 11-16-year-olds: about 25g
∙ 16-18-year-olds: about 30g
 (British Nutrition Foundation 2015)
Food rich in fibre:
Lentils
Mango
Lima
beans

All-Bran
Whole-wheat
Pear Barley
Brussel Sprouts
Carrot Popcorn
Oatmeal
Where is fibre
Green Peas found?
Broad beans

Avocado
Peach Turnip Spinach Flax seeds
Almonds
Field beans
Broccoli Apricots
Banana Aubergine

∙ Beans. All beans are good, whether baked beans, beans like kidney beans in chilli or beans in
salads. Half a tin of baked beans (200g) is 7g of fibre.
∙ Wholegrain and wholemeal. Skip white bread and pasta, look out for wholegrain and
wholemeal on the labels.
∙ Brown or wholegrain rice. White rice doesn't offer as much fibre.
∙ Pulses. As well as beans, chickpeas and lentils are full of fibre, high in protein and low fat. ∙
Mycoprotein (e.g. Quorn) is low in fat high in protein and high in fibre
∙ Nuts. Almonds, pecans, and walnuts have more fibre than other nuts.
∙ Jacket potato - the skin is the important bit. A small baked potato
has 3g fibre.
∙ Dried fruit. Dried fruit offers a fibre-full snack. A 50g portion of
dried figs is 4g fibre.
∙ Bran based cereal and other healthy cereal options. To count as
high-fibre food, it has to contain at least 6g of fibre per 100g.
A
30g bowl of bran flakes delivers 4g of fibre.
∙ Porridge. Porridge is made from oats which are a great source of
fibre.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

∙ Fruit and veg. At least 5-a-day portions. A medium-sized apple alone is 2g fibre.
http://www.webmd.boots.com/healthy-eating/high-fibre-food
Analysis
Fibre needs to be incorporated in high amounts, as this is what teenagers need substantial
amounts of but are missing out by half! This can be included within many different ingredients, in
the two main forms of fibre: soluble and insoluble. Fibre is vital through the teenage years because
it improves the effectiveness of the digestive system and balancing blood sugar levels.
Incorporating various vegetables, such as turnip and beans: fruits such as pear and mango,
various beans and whole wheat bread dishes can increase fibre intake without consciously doing
so. The British Nutrition Foundation has in 2015 increased the amount of fibre suggested for
teenagers to 25g per day.

Selecting Dishes
Possible Dishes: After carrying out my research I now have some ideas about the type of
ingredients to include in my dishes for teenagers. I will now start to consider the dishes I could
make. I will need to make some modifications to increase the fibre content.

Lemon Drizzle Cake

As well as containing fibre
in the wholemeal flour,
lemon drizzle cake also
show skills in the form of
the creaming method and
glace icing

Irish beef Stew

Vegetables contain
the fibre while correct
seasoning and
making a sauce and
vegetable
preparation show
skills.
rich.
Chicken Stir Fry
Tagliatelle
The vegetables have
Pasta is high in fibre, and skilfully challenging to
high
do, meaning it demonstrates a skill variety.
soluble fibre content,
Different
while sauce making,
sauces and fillings could be created.
again, is a skill needed
to
successfully execute this
dish.

Cous cous
Seasoning is key for
sensory aspects, while
the chickpeas are fibre
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nutrient. Cake making is the main skill, as it
makes the bulk. Decoration skills can be
included.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1
bean chilli
The chilli
contains a
various amount of different
beans therefore is high in fibre.

Mushroom and lentil

burger
This product will be high in fibre
as the burger its self contains
lentils, which are a great source
of soluble fibre. If you wanted
you could also use whole grain
flour for the bread, this would
increase the amount of fibre in
the dish. Oat and
Flaxseed
bread
Flaxseed and
oats are both fibre
rich, while the
Sausage plait bread making is a
A skill that is needed to make skill to
the sausage plait is the ability to demonstrate in
make rough puff this product
pastry.

Lentil Curry
Lentils are high in fibre, as
are curry side dishes.
Sauce making is the skill
demonstrated with this
dish.
Hearty black
 vegetables that
could be added to Cheese and broccoli quiche
the product. In This product includes some
addition, making the fibre as it contains broccoli.
soup: blending and Making the shortcrust pastry is
forming to the right a skill I will be using.
viscosity, is a
complex skill.

Butternut Squash
Soup
The butternut
squash contains
fibre, as well as any
potatoes or Wholemeal pasta with
Vegetable and bean casserole
The broccoli and
wholemeal pasta will increase
the fibre levels in the dish. The
skill needed in the
preparation of this dish will be
to make the wholemeal pasta.
Bean casserole is high in fibre due to the fact it
contains various vegetables, for example the
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involved in this making process for example
dicing and chopping the vegetable and also
making the sauce for the casserole.

broccoli and feta

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GCSE Food Preparation and Nutrition – Preparation task – Example
folder 1

Vegetable
bake
This dish is high in fibre as it
contains various vegetable. When
making this product the skill will be
to dice and chop the vegetables
and to make the pasta using a
pasta machine. I will also make a
tomato and roux sauce.
 Dried fruit Avocado, raspberry and lentil
Chelsea buns salad
The dried fruit in the This dish will be high in fibre as it
Chelsea buns contain high contains lentils and avocado. When
fibre. A skill that will be making the salad I will need to use
needed to be used in the chopping and dicing skills.
process of making this dish
would be making and
rolling out the dough.

Demostrating technical skills

Recipe 1: Mushroom Tagliatelle

Reasons for choice: I chose this dish because the pasta and
the sauce can be high in fibre when wholemeal variations are
used. In addition, making pasta and the sauce is a complex skill
that I would be demonstrating. The dish is original and would
appeal to the teenage market. There are many ways the dish

could be developed.
Ingredients: 500g mixed mushrooms sliced, 25g dried porcini, 1
Onion, A clove of garlic, 10ml Olive Oil, Parsley, 50g Parmesan,
200g
Pasta flour, 2 Eggs.
Skills: Making pasta is an extremely complex skill: rolling the
dough out
to the correct thickness, forming the correct shapes, making sure the
dough is smooth. In addition, seasoning the dish and cooking the
mushrooms when incorporating all the accompaniments takes care and consideration. A sauce
also needs to made
Sensory evaluation:
It was important to test the tagliatelle in terms of the sensory
characteristics. The appearance scored 17/20. The tasting panel
liked
the contrasting appearance of the pasta and the sauce. The basil
was a
good garnish. The purpose of this skills test was to test homemade
pasta as this is
Tast Tast Tast Tast Total
er 1 er 2 er 3 er 4

Appearanc 4 5 4 4 17
e
 Texture 4 4 5 5 18

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Taste 4 4 3 3
something I have not made before. The texture
scored 18 out of 20. The tasting panel were very
Aroma 3 2 4 4 complimentary about the

texture; explaining that it was light and much better than shop bought pasta. I hope to use fresh
pasta as part of my final menu. To increase the fibre I will use a blend of wholemeal flour. The taste
scored only 14 out of 20. The panel thought the pasta was a little bland and could have more
flavouring such as chilli to give a more appetising overall flavour. When using fresh pasta I will
need to ensure that I use strong flavours in the sauce.

Recipe 2: Lemon Drizzle Cake

Reasons for choice: I chose this dish because the flour
contains
some fibre (but it could have been richer with some
substitutions
made). In addition, the sweeter taste is more appealing for
the
teenage market, which is often branded with the ‘sweet tooth’. As
well as the taste, the bright colours are attractive for this market.
Ingredients: Ingredients 225g unsalted butter, softened, 225g
caster sugar, 4 eggs, grated zest 1 lemon, 225g self-raising flour,
juice 1½ lemons, 85g caster sugar,
Skills: Making the cake uses the creaming method. This means using different methods of
stirring, folding. In addition, beating the eggs and incorporating the other ingredients in the best
possible way. I will also make a glace icing as additional skill.
Sensory evaluation:
The lemon drizzle cake was a success with the tasting panel. I made this produce to practise my
cake making skills and presentation techniques. I intend to develop this recipe into a cake that

Tas
Tas includes more fibre. The appearance of the cake
scored 16/20. The drizzling of the glace icing
Appearanc 4 5 3 4 worked really well and gave a contrast of colour
e and is a technique I would like to use again. The
aroma scored 18/20. The use of lemon provided
Texture 4 4 5 5
a citrus flavour which worked very well. The
Taste 4 4 5 5 lemon juice also

Aroma 5 5 4 4
added to the cake to make it moist. Cakes can be dry and I would like to create a recipe that has a
moist texture when I produce the final product.

Recipe 3 – Vegetable bake with a crumble topping

Reasons for choice: I chose to produce this dish as it
contains an
array of different sources of fibre for example it contains mixed
chopped nuts, mushrooms and wholemeal bread crumbs. The
dish I
created had a coulouful and appealing appearrence so
therefore it
would appeal to teenagers.
Ingredients:
6 small red onions, quartered, 400g sweet potatoes, cut into 3cm
chunks, 2 tbsp olive oil , 1 garlic clove, crushed , 2 tsp fresh thyme
leaves , 2 large courgettes, cut into 3cm slices , 100g baby button mushrooms, 350g plum
tomatoes, quartered lengthways.
Crumble: 75g wholemeal flour, 25g butter, cooled and diced, 40g fresh
wholemeal breadcrumb, 40g Parmesan.
Practical skills: There is a variety of pratical skills, for example: chop
and dice the vegetables, successfully rub the flour and the butter
together so
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

that you can create a dry crumby topping. Two sauces are also needed including a tomato and
roux sauce.
Sensory evaluation:
The vegetable crumble was well received by the tasting panel. They liked the combination of the

Tast Tast Tast Tast To

er 1 er 2 er 3 er 4 tomato ragu sauce and the roux sauce. The
texture received the highest marks with 17/20.
Appearanc 4 3 3 3 1The combination of three layers worked well and
e the crunchy and crumble topping blended well
with the moist tomato layer. The taste only
Texture 4 4 4 5 1
scored 12/20 the panel thought it was a little
Taste 3 3 3 3 1bland and needed something to had a richer
flavour. I would like to make a lasagne
Aroma 3 2 3 4 1
based dish for my final product and will use pasta and a roux sauce but will consider how I can
intensify the flavour.

Recipe 4: Savoury Rolls

Reasons for choice: I chose the savoury rolls because they are
very popular with teenagers and I thought it would be a good
dish to
try to increase the fibre and reduce the fat.

Skills: I will be making my own rough puff pastry by

making a dough and then rolling and folding to create
the
layers in the pastry. This will make the pastry flaky.
Ingredients: Ingredients 225g strong plain flour, ·
150g
butter / block fat (or 75g butter/ block fat and 75g lard),
2.5g salt, · Cold water to mix (approximately 100mls),
200g roasted vegetables (onion, mushrooms, pepper and
courgette), 75g cheese
Sensory testing: The savoury rolls were very e
popular with the testing panel. Scoring highly for
all elements, especially taste at 18/20. I enjoyed Texture 4
making rough puff pastry but realise
that to achieve the desired texture it will be Taste 4
difficult to reduce the fat. This recipe will also be
Aroma 4
difficult to incorporate for fibre.

Appe

Selecting the dishes to make for the final menu:

Banana Bread: I have chosen banana bread as an adaption of a lemon drizzle cake. The lemon
drizzle cake worked really well and I am pleased I have developed my cake making skills. The
cake was not high in fibre, which the task did specify. The banana bread will offer a higher
nutritional content, as well as still being appealing for the teenage market. In addition, bread is
more skilfully challenging than the lemon drizzle loaf. This is why it is better than the lemon drizzle,
in all aspects. I will include a topping of lemon flavoured icing to add to the sensory characteristics.
Ingredients: Butter, caster sugar, large eggs, self-raising flour, baking powder, very ripe bananas,
icing sugar, dried banana chips.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

Skills and methods: Creaming method, glace icing, lining a tin

Roasted vegetable lasagne: I have chosen this, adapted from the tagliatelle that I made. The
tagliatelle, while offering some fibre and flavour, left much to be desired in that area. The
mushroom sauce did cater for teens, but roasted vegetables are more desirable and more
nutritious in all areas, specifically fibre. I will be making my own pasta and including a roux sauce
and tomato reduction. I have decided not to add a topping to this recipe but serve it with a side
salad.
Ingredients: Peppers, aubergines, olive oil, tomato sauce, 200g ‘oo’ flour, white sauce, mozzarella,
cherry tomatoes
Skills and methods: layering, sauce making, pasta making, and knife skills: vegetables.

Bean casserole with wholemeal and tomato bread: I have chosen to use this dish as it is more
complex and challenging than the savoury crumble as it allows me to use a larger range of
different skills. This dish is more suited to the task as it has a higher amount of fibre rich
ingredients. The wholemeal bread with sundried tomatoes will be a source of an insoluble fibre
and the bean and the beans and the other vegetable would be the source of a soluble fibre. I will
try to use locally produced ingredients to reduce food miles.
Ingredients: Olive oil, celery sticks, carrots, leeks, garlic cloves, white wine, chopped tomatoes,
lemon, vegetable stock, borlotti beans, cannellini beans.
Skills and methods: When preparing the vegetables I will be using dicing and chopping skills.
When I am making the bread I will have to use a kneading, shaping proving skills to ensure the
bread rises successfully. There are two different methods that I will be using casseroling and
baking.
Time plan for the final dishes:
Key:
Banana bread Specialist Equipment: Pasta
Bean casserole and sun dried extrusion machine Food processor
tomato bread Roasted vegetable
lasagne

Time Order of work: Activity/method/processes Health and Safety/Extra

information

10:00 Mise en place: Personal hygiene: Tie hair

Organise work space, collect ingredients back, Wear a clean apron.
and equipment. Wash hands with antibacterial
Weigh ingredients for all recipes soap. Kitchen hygiene:
Wash all vegetables Clean surface with sanitizer.
Pre-heat oven to 200° C for roasted Check equipment is clean,
vegetables Grease and line a loaf tin Food safety: Check all
Cut and slice peppers, onion and courgettes ingredients are not past the
to the same size pieces. best before or use by date
Chop the vegetables: celery, leeks, carrots High risk ingredients (dairy)
and garlic. stored 0° to below 5°C in the
Chop sundried tomato and basil refrigerator prior to making the
Grate cheese dish. Use a green chopping
board for vegetables to
prevent cross contamination.
Weigh ingredients: Use digital
scales for accuracy

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10.20 Make bread: Measuring jug: mix yeast, warm Use a flour dredger for
water and sugar. Mixing bowl mix salt and table Oiled cling film for
flour. Mix together and then knead for 10 proving.
minutes until smooth and stretchy. Add
chopped sun dried tomatoes. Shape. Prove
bread dough (double in size). Cover and Clean work area
leave to proof.

10.35 Slice aubergines Green chopping board to

Coat peppers, onion, courgette and prevent cross contamination.
aubergines with the olive oil, season well. Vegetables to be even sizes
Roast in the oven until caramelised. to allow for even roasting.

10:40 Make pasta using eggs and flour. Mix together Insert blade into the food
using a food processor for speed. Knead until processor.
smooth. Roll out the pasta. Place in pasta Roll pasta dough until the
extrusion machine roll until correct thickness is number 2 setting for
achieved. Start at a high setting and work correct thickness.
down. Cut into sheets and leave to dry. Cover pasta when drying
Boil water for pasta to avoid contamination

10.50 Clean down surfaces and wash equipment.

11.00 Remove roasted vegetables from the Use a slotted spoon to
oven. Cook pasta sheets for the lasagne remove the pasta from
in boiling water. boiling water. Stir the sauce
Make white sauce using roux method. Add in order to avoid lumps
the grated cheese once the sauce has forming ensuring a
thickened. smooth sauce and full
gelatinisation.

11.10 Cream the butter and sugar until light and Crack egg into a separate
fluffy; add the eggs with a little flour, folding in bowl. Dispose of egg shells
the remaining flour. Fold in the baking immediately
powder and chopped bananas. Pour mixture
into the tin and bake
Add to loaf tin and bake for 40 - 50 minutes

11.20 Remove bread from proving oven and glaze Remove cling film before
with egg and bake for 15 minutes baking. Oven 220° C for the
bread

11.20 Layer the lasagne: Arrange a layer of Visual check: even layering.
vegetables on the bottom, then pour a third of The lasagne sheets should
the tomato sauce. Top with a pasta sheet, not be exposed as this will
drizzle with a quarter of white sauce. Repeat cause them to be a hard
three times. Spoon remaining white sauce and dry
over the pasta; scatter the mozzarella over texture.
the top.

11.25 Clean down and wash equipment.

11.35 Heat the oil in a saucepan on medium heat. Visual check all soil has
Add the chopped celery and carrots and stir been removed from the
while cooking – 7-8 minutes. leeks – food safety risk.
Check bread – should sound hollow then Be careful with knives: use
tapped on the bottom. the claw grip and bridge
hold

11.45 Prepare the stock Wash lemons to remove

Add the leeks, stir in the garlic and some any resins etc.
stock. (Reduce the sauce)
Zest the lemon

11.55 Tip in the tomatoes, lemon zest and season Use an oven glove when
well. Add remainder of stock, bring to the handling hot objects
boil

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Simmer rapidly, stirring occasionally.

12.00 Remove banana bread and ensure it’s Use oven gloves to remove
cooked through by inserting a skewer and the banana bread from the
seeing it come out clean. Cool in the tin. oven. Visual check: the
sponge is golden and
cooked through.
12.05 Stir in the beans. Wash beans to remove
Remove the banana bread from the tin, any toxins
place onto a cooling rack Hold the pan handle
when stirring in the
beans
The tin may still be hot,
wear oven gloves

12.10 Clean down and washing up equipment

12:15 Bake the lasagne for 30-40 minutes Use oven gloves when lifting
Remove casserole from the heat and stir in the casserole.
oregano, thyme and lemon juice.
Re-season.

12:20 Mix the icing sugar with 2tsp water Gradually add icing sugar to
prevent the icing becoming
too thin.

12:30 Drizzle the icing across the top of the cake

and decorate with banana chips

12.40 Prepare side salad for the lasagne: slice Use a green chopping board
tomatoes and pepper. Wash salad
leaves

12.45 Remove from the oven. Use oven gloves in order

Garnish all dishes: to ensure to not get
burnt.
Check temperature of
dishes should be 75°C.
Wash and sterilise the food
probe before and after use.

12.55 Present all dishes

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

Presentation of the final menu.

Task: Plan, prepare, cook and present a range of dishes, using a variety of skills,
which are a good source of fibre and would appeal to teenagers. Present three
final dishes.
 Final dishes:Roasted vegetable lasagne
Three bean casserole and sundried tomato bread Banana
loaf with glace icing
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England and Wales (number 3644723). Our registered address is AQA, Devas Street, Manchester M15 6EX.
GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

Analyse and evaluate

Banana bread loaf
When making the banana bread loaf, I utilised my cake
making skills. For example, I creamed the butter and the
sugar, fold in the flour and eggs, mashed banana and
 baking powder. The eggs did not curdle due to adding the
eggs slowly and with the flour. The skills I needed were
varied. In addition, for decoration, I drizzled the icing sugar
and glace icing across the cake, which proved to have a
professional and aesthetically pleasing finish for the
product. I served it on slate with some dried banana chips,
which looked appealing for teenagers.

Sensory testing
The strongest areas for my product were the e
appearance and the flavour, which scored 18 out
of a possible 20. The appearance was described Texture 5
as artistic and the flavour was of banana, but was
not overpowering. The addition of the glace icing Taste 4
added a sweet flavour to the bread but this was
Aroma 3
balanced with the addition of

Appea
lemon juice. Texture scored a total of 18/20. The texture was liked because of the moist texture
produced from the banana. The banana on the surface also added a crisp texture. The wholemeal
flour can sometimes make sponges a little dry the banana prevented this. Aroma scored just one
more point, at 14.

The banana bread wasn’t the

healthiest in terms of the fibre
content, despite it being
healthier than the alternative
lemon drizzle
cake. It had less sugar
added. It
had a high saturated fat
content
highlighted in red with 41% of
the
RI. This was due to the
butter.
The fibre content was lower
than
I expected, considering that I had
included wholemeal self-raising
flour. In addition, the bananas
should have increased the fibre
content significantly. One portion
for a child (teenager) would
contain 1.5g of the fibre intake.
In order to reduce the sugar
content, I could have used a sugar substitute or reduced the amount of sugar I used in the recipe.
As bananas are naturally quite sweet. I could also not add glace icing and just add a nut topping.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

Costing
For a dish of this sort, it’s reasonably
priced. The whole loaf costs £2.01 and
an
individual portion sits at just 20p.

Improvements
▪ Increase the fibre content - this could be achieved by adding dried fruit such as dates, raisins. ▪
Reduce the saturated fat content by changing to a vegetable fat rather than butter. ▪ Consider
serving the bread with a sauce or custard to make it more like a dessert. ▪ Use a British grown
fruit, apples, to reduce food files by not importing ingredients
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

Bean casserole served with a bread roll

When making this, my skills were bread making and
shaping, preparing vegetables and the method of
casseroling and sauce reduction. I allowed my dish to
simmer for 30 minutes. To present my dish I have
decorated with parsley. The finish being minimal but was
effective as the appearance scored high in the sensory
evaluation.

Sensory testing
This dish was well liked by the sensory testers, Appearanc 3 4 4 4 15
scoring a total of 63/80. The appearance was e
praised and the taste and texture were described
as appealing. The vegetables softened well, but Texture 5 3 2 4 14
still offered an air of ‘crunch’ to the dish the score
of 14/20 was good. Texture was, however, the Taste 4 5 3 5 17
lowest scoring due to the fact that another texture
Aroma 4 5 4 3 15
was required. The vegetables complemented each
other in colour, taste and texture.
Tast Tast Tast Tast Tota
er 1 er 2 er 3 er 4 l

The bread roll accompanied the dish really well and the addition of sundried tomatoes was good
and the teenagers liked the chewy texture. The bread was used to soak up the reduced tomato
sauce.
Nutritional analysis
The casserole (when served with
wholemeal bread) has a high nutritional
value. It provided 425 calories of
energy. It
was fairly low in sugar and fat content and
achieved a green rating from the traffic
light. In terms of the fibre content, it scored
very highly. For the average adult, it
contained 65% of the RDI per portion, and
100% for children – not teenagers. The
dish had a good proportion of protein 18g
which is required for growth and repair.
The only issue was, however, it had a fairly
high salt concentration this is because of
the stock, plus the additional seasoning in
both the casserole and the bread. This
could be addressed if I made my own stock
and used herbs to flavour it rather than
adding salt.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

Costing: In addition, the dish was economical to make,

just £1.45 per portion, and £8.70 to make the whole
dish. The use of seasonal vegetables or home grown
vegetables could reduce the cost further and reduce
food miles.

Improvements
▪ I was not totally satisfied with the appearance and
think
the bean casserole could be further improved with a
topping such as wholemeal savoury scones or a
dumpling.
▪ The bread was popular but I could develop the shaping
to make it more sophisticated. I could also carry out
further research into breads from other countries e.g.
focaccia or ciabatta.

Roasted vegetable lasagne

To give the roasted vegetable lasagne an overall appetising

 and appealing
appearance, I
have added a
small side salad
and a small
amount of parsley
on top. This gives
the dish a vibrant
colour combination. The cheese also melted producing a
golden brown and crisp topping. The roasted vegetables
caramelised and were sweet and soft.
Sensory testing
served six people so this works out that for one
Overall, the roasted vegetable lasagne scored
Tast Taster Taster Tast
er 1 2 3 er 4
quite highly on all four categories.
The highest scoring category was the
Appearanc 4 5 3 4 appearance, 16/20. I believe this was because
e of the different finishing techniques used. The
topping of the mozzarella cheese created a
Texture 4 4 4 3 golden, crisp topping and the side salad with
Taste 3 4 3 3

Aroma 4 5 3 3

the garnish of parsley added a bold colours to the

dish. The texture scored 14/20 the textures were
soft and blended well together. The homemade
pasta had an excellent texture and was liked by
the tasting panel. To improve the dish I would
possibly develop the pasta further for example I
could add additional flavours to improve the
taste. For example I could use sundried tomato,
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Costing: The overall cost of the roasted Page 18
vegetable lasagne was £4.53. The whole dish
England and Wales (number 3644723). Our registered address is AQA, Devas Street, Manchester M15 6EX.
GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

portion it only ended up costing £0.76. This is quite economical for a dish which is so high in fibre.

Nutritional analysis
The dish is high in fibre. For a teenager in one portion there is 8.2g her daily fibre intake. This high
amount is good for a healthy balanced diet. As
 a result of using aubergine, mushrooms and
wholemeal pasta the dish provides a significant
amount of fibre

The roasted vegetable lasagne when

compared against the traffic light coding scores
well for salt with only 7%of the RI for a child.
The fat content is amber with 24% of the RI.
This is a balanced dish with a good source of
energy and protein.

Improvements.
▪ I could add more protein to the dish by adding meat or fish.
▪ I could develop an original topping instead of the mozzarella cheese this would make the dish
more original.
▪ I could flavour the pasta, including chilli or pesto to add to the taste of the dish. ▪ I
could consider a more complex salad with a dressing to add to the skill complexity.

Final evaluation
The dishes I have produced are not intended
to be
eaten has part of a complete meal. If they
were
however eaten throughout a day they would
provide 24.7g of fibre. This is just short of the
30g
recommended in a day. The teenager would
still
need to eat foods containing fibre during the
day,
like at breakfast. In order to consume their RDI of
fibre. This is a very good content in combination
because it means teenagers would have a
balanced meal, taking on nearly enough fibre for
the day. The remaining fibre would be consumed
by eating high fibre cereals at breakfast, eating
fruits with a high fibre content or eating cereal bars as snacks. Alternatively, I could use
mycoprotein e.g. Quorn, as this is low in fat and has a high protein and fibre content. The dishes I
made have a high fibre content as I used ingredients which are high in fibre: for example I used
wholemeal flour when making the pasta and the bread rolls. I have also incorporated vegetables
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AQA Education (AQA) is a registered charity (number 1073334)
England and Wales (number 3644723). Our registered address is AQA, Devas Street, Manchester M15 6EX.
GCSE Food Preparation and Nutrition – Preparation task – Example folder 1

that contain a large quantity of fibre, for example aubergine and mushrooms. I found out which
ingredients were high in fibre as part of my research and implemented these in my dishes. I believe
I met the requirements of the task and produced three skilled products within the three hours.

In order to exhibit more skills, and present a more complex dishes, I could use more advanced
finishing techniques, such as plaiting the bread roll rather that leaving it in a basic, spherical shape.
In addition, I could flavour the pasta, or adapt the lasagne by adding different layers. I could have
incorporated a fish, as filleting the fish is a complex skill. The teenagers that tasted the dishes were
very pleased with the results.

Bibliography
www.nutrition.org.uk/nutritionscience/nutrients/dietary-fibre.htm
www.webmd.boots.com/healthy-eating/high-fibre-food

Rickus et al (2016) (2016) AQA GCSE Food Preparation and Nutrition, Hodder
Tull, A ; Littlewood G (2016) AQA GCSE Food Preparation and Nutrition, Illuminate
Ridgwell Nutrition and Costing package.
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Page 22

Food preparation task

Example folder 2
GCSE Food Preparation and Nutrition

Plan, prepare, cook and present a

range of dishes from the
Mediterranean culinary tradition.
Present three final dishes.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2

Task: Plan, prepare, cook and present a range of dishes from the Mediterranean culinary tradition.
Present three final dishes.

Section A: Researching the task – analysing the key words and things I need to consider:

Plan – I need to think about which dishes I am going to make so that I show a wide range of
practical skills. I will need to write a plan for making my final three dishes.

Prepare – I need to prepare all of my ingredients for the dishes I am going to make. I need to
prepare dishes for the skills trial and also for the final dishes.

Cook – I need to show that I can cook the dishes using the appropriate methods, skills and
techniques.

Present – I need to present the dishes that I have made so that they look as attractive as possible.
They should all have a good quality finish to make them look appetising and make people want to
eat them.

Mediterranean cuisine – this means food from the countries around the Mediterranean Sea. This
includes countries such as France, Italy, Spain, Greece Cyprus and Turkey. There are lots of
interesting dishes which could be made. For example, lasagne, calamari with garlic mayonnaise,
cheese soufflé, risotto, Quiche Lorraine, spaghetti Bolognese, crème caramel, panna cotta.

Skills – I need to show that I can use a range of practical skills to produce dishes which look
attractive and are relevant to the task. When making my dishes I will try to show case lots of high
level skills to get more marks.

Research:

The research I need to carry out for this task:

The map below shows the countries of the Mediterranean region:

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What is Mediterranean cuisine?

Mediterranean cuisine is the food from the lands around the Mediterranean Sea and its
preparation. This area broadly follows the distribution of the olive tree, which provides one of the
most distinctive features of the region's cooking, olive oil.

What is a Mediterranean diet?

A typical Mediterranean diet includes lots of vegetables, fruits, beans, cereals and cereal products,
for example wholegrain bread, pasta and brown rice. It also contains moderate amounts of fish,
white meat and some dairy produce.

It is the combination of all these elements that seems to bring health benefits, but one of the key
aspects is the inclusion of healthy fats. Olive oil, which is a monounsaturated fat, is most commonly
associated with the Mediterranean diet but polyunsaturated fats are also present in nuts, seeds
and oily fish.

Research into the traditional Mediterranean diet has shown it may reduce our risk of developing
conditions like type 2 diabetes, high blood pressure (hypertension) and raised cholesterol, which
are all risk factors for heart disease. Researchers have also found that people who closely follow a
Mediterranean diet may live a longer life and be less likely to put on weight.

What do you eat on the Mediterranean diet?

Vegetables, fruits, nuts, seeds, legumes, potatoes, whole grains, breads, herbs, spices, fish,
seafood and extra virgin olive oil.
Eat in Moderation: Poultry, eggs, cheese and yogurt. Don't eat: Sugar-sweetened beverages,
added sugars, processed meat, refined grains, refined oils and other highly processed foods.
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Traditional Margherita Pizza

According to popular tradition, during a visit to Naples by Queen Margherita of Savoy, wife of King
Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife created a pizza resembling the
colours of the Italian flag, red (tomato), white (mozzarella) and green (basil). They named the pizza
after the Queen i.e. Margherita.

Regardless of the real origins of this pizza recipe, all we know for sure is that Raffaele Esposito's
version for Queen Margherita was the one that made it popular. Since then it has grown into one of
the most recognisable symbols of Italian food culture in the world.

Since 2009, Pizza Margherita is one of the three Pizze Napoletane with an STG (Specialità
Tradizionali Garantite - Traditional Guaranteed Specialty) EU label together with the Marinara
(garlic and oregano) and the Margherita Extra (mozzarella di Bufala Campana DOP, fresh basil and
tomatoes).

You need to have a 3mm thick disk of dough with a 1-2cm high crust. No other working tools other
than the hands of the pizzaiolo are allowed, no rolling pin or mechanical press machine, and it
needs to be cooked in a wood-brick oven at 485°C for about 90 seconds.

Making the dough:

Mix flour, water, salt and yeast. Pour a litre of water into a dough making machine, dissolve 50- 55g
of salt, add 10% of the total amount of flour you are planning to use, then dissolve 3g of yeast, and
start mixing gradually adding the remaining 1.8kg flour until the dough reaches the desired texture
and consistency, defined as "Il Punto di Pasta", smooth to the touch and very extensible.

Rising:
Let the dough rest on a marble slab or a wooden surface for 2 hours covered with a damp cloth
and then divide into individual ball-shaped portions of 180g each.

Set aside in a container to rise for a second time for 4-6 hours at room temperature.

Rolling:
Use your hands and with a round motion roll out the dough on a marble slab covered with flour
until it becomes 3mm thick with a 1-2cm edge.

Filling:
Take about 60g to 70g of chopped tomatoes and using a wooden spoon place in the center of the
disk of dough. With a spiralling motion, spread the tomato over the surface. Then add a pinch of
salt on the tomatoes, 80g to 100g of DOP buffalo mozzarella, cut into strips and some basil leaves.
Again with a spiralling motion starting from the centre, add 4g to 5g of extra virgin olive oil.
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Cooking:
Cook in a wood-brick oven at a temperature between 450C° to 480C°, rotating the position of the
pizza frequently to make sure the heat is spread evenly.

What have I found out from doing this research?

∙ Mediterranean diets are very healthy as they contain lots of fresh fruit and vegetables. ∙
 There is a wide range of Mediterranean foods which are easily available in this country ∙
There are a wide range of traditional breads available from the Mediterranean region ∙
Pasta is a staple food of Italy and this is used in a wide variety of dishes
∙ Pizza is a traditional dish of Italy and can be served with a variety of interesting toppings.

Demonstrating technical skills

After carrying out my research I now need to consider some possible dishes that I could make for
this task. There are lots of things I could do but here is a selection.
Cauliflower au This is a typical French dish. It shows the skills of
preparing vegetables, sauce making, use of the hob to
gratin boil the cauliflower and the oven to bake the au gratin.

This could also be adapted to include other vegetables

e.g. broccoli or to include fish e.g. haddock mornay.

Risotto Risotto is an Italian savoury rice dish. This shows the

skills of cooking methods and use of the hob. It can be
easily adapted to include a variety of flavours e.g.
mushroom, peas, prawn.

Tagliatelle Tagliatelle is an Italian dish. It is strips of pasta, which can

be flavoured, with a creamy sauce. This shows the skills of
making pasta, use of a pasta machine and use of the hob.
It can easily be adapted to include different flavours e.g.
ham, mushroom, salmon.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2
French onion This is a classic French dish. The addition of French bread
with melted cheese on top makes this particularly
soup appetising. It shows the skills of preparing vegetables,
caramelising the onions, frying, boiling and grilling.

Paella This is a popular Spanish dish. This shows the skills of

using the hob, preparing the fish used. There are
different varieties of paella e.g. using just fish, using
rabbit or using chicken.
 Moussaka This is a Greek dish made from minced lamb layered
with sliced potato and aubergine. It shows a range of
skills e.g. sauce making, preparing vegetables, baking.

Lasagne This is a popular Italian dish traditionally made with beef

mince. Other meats can be used e.g. minced turkey. It
can also be easily adapted to a vegetable version. It uses
the skills of making a Bolognese sauce, a roux sauce,
baking and preparing vegetables.

Spaghetti This is a popular Italian dish using a Bolognese sauce,

spaghetti and garnished with grated Parmesan cheese.
Bolognese It shows the skill of using the hob and basic equipment.
Home-made spaghetti could be used to show more skill.

Cheese soufflé This is a classic French dish made using eggs and cream.
It shows the general practical skills.

Pizza This is a versatile Italian dish. It can have a variety of

different bases e.g. stuffed crust, deep pan, thin and
crispy. There are a wide variety of toppings that can be
used e.g. cheese and tomato, pepperoni, seafood.

This shows the skills of dough making, baking and

preparing vegetables.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2
Pana cotta This is an Italian chilled dessert of set cream. Different
flavours can be added to the cream e.g. vanilla,
chocolate. This is lovely served with a fruit coulis. It
shows the skills of setting mixtures and preparing fruits if
the coulis is made.
 Crème caramel This is a chilled French dessert which has liquid caramel
and a set egg mixture. This shows the skills of
caramelising sugar and setting the egg mixture.

French apple flan This is a French pastry dish which uses shortcrust pastry
base, pureed apple topped with apple slices. This is then
glazed with apricot jam to give a shiny finish. This dish
shows the skills of preparing fruit, cooking methods,
dough making.

Tiramisu This is an Italian chilled dessert made from chocolate,

eggs, sugar and flavoured with coffee. It shows the skills
of using equipment.

Tarte au citron This is pastry based dessert with a lemon filling. It shows
the skills of making shortcrust pastry, setting the filling and
baking.

Section B Demonstrating Technical Skills

Recipe 1 Trout en papillote

Reasons for choice: I have chosen this dish as it allows me to show the skill of filleting a fish. En
papillote is a French style of cooking - it means cooked in parchment. It is a nutritious dish as it
uses fish and vegetables and the method of cooking is very healthy as no fat s used.

Ingredients:

2 carrots cut into batons, 3 celery sticks cut into batons, 6 tablespoons of white wine vinegar
2 whole trout cut into fillets, Basil leaves, Juice of 1 lemon.
Garnish: Watercress
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2

Skills: Filleting the whole fish is a complex skill, chopping the carrots and celery into batons shows
skill. Adding the correct seasoning will also be important.
Sensory evaluation

Tender
1
Peppery
watercress

Vinegary
flavour Crunchy
0

Colourful
trout
5

Citrus
4 carrots

flavour Soft celery

3
2

Crispy
salad

The tasting panel liked the trout en papillote – they said it tasted very fresh and they liked the
balance of the textures – tender fish, vegetables with some “bite”. They also commented on the
flavour to say that they liked the lemon and basil flavours in the sauce. The dish looked appetising
– the pink colour of the trout and the bright colour of the vegetables helped to make this dish look
attractive.
vegetables The lemon
Lovely fish with
This is a adds lots of
flavoursome
lovely dish. flavour to the
Tender fish vegetables
Very colourful dish
with soft
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2

Recipe 2 Minestrone soup with flavoured bread rolls

The reason why I have chosen this is because the minestrone soup is from Italy. The skills I will
use to make this dish are bread making, preparing vegetables, use of the hob and oven. The
dishes will provide valuable nutrients such as carbohydrate from the pasta and the bread. The
vegetables will provide useful vitamins and contribute to your five a day. Both are economical
dishes.

Ingredients:
For the soup: 2 carrots chopped, 6 celery sticks chopped, 3 courgettes, 6 garlic cloves, 2 onions
chopped, 1 handful of flat leaf parsley, 2 potatoes, 1 tin of chopped tomatoes, 1 tablespoon of
tomato puree, 100g Parmesan cheese, 200g streaky bacon, 1 bouquet garni, 750mls of vegetable
stock, 100g spaghetti.

For the bread rolls: 250g strong plain flour, 1 tablespoon of dried yeast, pinch of salt, 6 olives, 1
tablespoon of oil, 2 sundried tomatoes.

Skills: Preparing vegetables, use of the hob, dough making, shaping, glazing.

Golden
brown
bread
bacon
Tomatoey
5
flavour
(soup)
Soft
4
Soft
vegetables
spaghetti
3
2
Tender
 1 olive
flavour…
Light

Thin soup
0

Strong
texture

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2

Recipe 3 Ratatouille

Reasons for choice: This is a typical French dish which uses a range of Mediterranean
vegetables. This is a nutritious dish which makes a valuable contribution to your five a day. It is also
a very colourful dish.

Skills: By making these dishes I will be showing the following skills - preparing vegetables, use of
the hob.

Ingredients: 2 large aubergines, 4 small courgettes, 1 red pepper, 1 yellow pepper, 5 tablespoons
of oil, small bunch of basil, 1 medium onion, 3 garlic cloves, 1 tablespoon of red wine vinegar.
 Soft onion
5
Tender 0
celery

Chunky
sauce
flavours

Fresh
flavour Colourful
Crunchy
4
Soft
peppers
3
2
1

Tomatoey
aubergines

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2
and a very range of fresh
attractive dish vegetables
A colourful Good balance
dish – perfect of vegetables
for lunch to sauce
This dish
contains a
Strong flavours

Recipe 4 French apple tart

Reasons for choice: This is a French pastry dish. It looks very attractive.

Skills: pastry making, baking, preparing fruits.

Ingredients:
For the pastry: 250g plain flour, 175g butter, 1 egg,

For the filling: 900g cooking apples, 2 tablespoons water, 4 tablespoons of apricot jam, 50g
sugar, grated rind of a lemon, 2 eating apples 1 tablespoon of lemon juice, apricot jam to glaze.

Sensory evaluation

Melt in
the
mouth
pastry
4 Golden
Sweet 3 brown
2 pastry
Balance 1
of filling 0 Smooth
to apple
pastry puree

Shiney Colourf
topping ul
5 Crunchy apple
slices
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GCSE Food Preparation and Nutrition – Preparation task – Example
 folder 2

Golden brown soft with a vibrant very smooth of filling and

pastry, with a short red colour. and not too topping to
texture. The apple sweet. pastry
sauce was Good balance
The apples were

Section C: Selecting dishes to make for the final menu:

Focaccia

Reasons for choice: I have chosen this as it is a Mediterranean style bread from Italy. It follows
the theme of bread from the demonstrating technical skills. It can be flavoured with a variety of
different ingredients e.g. rosemary, olives, sun dried tomato, balsamic onion, cheese, cherry
tomato, pesto or mozzarella. This bread makes a great accompaniment to anti pasti and salads.

Ingredients: 500g strong plain flour, pinch salt, sachet of fast action dried yeast, 2 tablespoons of
olive oil, 2 large red onions, handful of rosemary sprigs, 1 tablespoon sea salt.

Skills: Dough making, baking, caramelising onions.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2
 Golden
brown
Improvements:
Caramelised onions
5
4 Light dough
Balance of 3
topping to 2
1 Rosemary
0 flavour

bread

Soft onions Salty

Even texture

I was very pleased with the focaccia. The added salt on the top added flavour, but some people
thought it was a little bit too salty.

Creamy Haddock gratin

Reasons for choice:

Ingredients: 300mls milk, 1 onion, 1 bay leaf, 2 strips lemon peel, 450g fresh haddock, 40g butter,
25g plain flour, 50g Gruyere cheese, ½ teaspoon English mustard, 3 tablespoons double cream,
seasoning, 25g breadcrumbs, 15g Gruyere, ½ teaspoon parsley

Skills: Sauce making, using a food processor to make breadcrumbs, infusing a sauce, baking, use
of the hob, vegetable preparation.

Sensory testing

Crunchy
topping
Balance of
Strong crust to fish
mustard
012345 Creamy
flavour…
sauce
Lemon
flavour Tender
Soft onion haddock
golden
brown
sauce
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GCSE Food Preparation and Nutrition – Preparation task – Example

folder 2

Moussaka:

Reasons for choice: This is a popular Greek dish. I have already made ratatouille and so this is
dish would show an alternative use of some of the vegetables used for this.

Ingredients: 2 aubergines, 750g lamb mince, 1 onion, 2 garlic cloves, 1 teaspoon dried oregano, 1
½ teaspoons of dried mint, 2 bay leaves, 1 cinnamon stick, 1 tablespoon plain flour, 400g tinned
chopped tomatoes, 2 tablespoons tomato puree, 7 tablespoons olive oil, 500g potatoes, 50g
spread, 50g plain flour, 400mls milk, teaspoon nutmeg, 25g grated parmesan, 1 egg.

Skills: Sauce making, vegetable preparation, baking, use of the hob.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2

Golden
brown
Time plan for final
dishes Key:
topping
Focaccia
Moussaka
Creamy haddock Tender
Well gratin minced
flavoured Smooth sauce 5 lamb
meat 4
sauce
3
Soft
2 aubergines
Soft potato 1
0

Balance of
layers

Creamy sauce

Time Order of Health and

work/Activity/Processes safety/Extra
information
 Mise en place Personal hygiene: Tie
Organise work space, hair back, wear clean
collect ingredients and apron, make sure hands
equipment. are
cleaned with
Weigh all ingredients. antibacterial soap,
Kitchen hygiene: Make
Pre heat top oven to sure work surfaces are
clean, make sure
200°C. Pre heat main oven equipment is clean
Food safety: Make sure
to 180°C all ingredients are in use
by/ best before date. High
risk foods (lamb mince,
cheese, milk) stored in
fridge at 0 to below 5°C
until needed. Use green
chopping board for the
vegetables and a blue
board for the fish to
prevent cross
contamination.
Weigh ingredients: use

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2
electronic scales for
accuracy.
9.00 Focaccia: Make red The water needs to be
onion and rosemary warm to activate the
focaccia: yeast.

Make the basic dough –

place flour, yeast, olive
oil and a pinch of salt in
a
mixing bowl. Kneading develops the
gluten in the strong
Add most of the plain flour.
lukewarm water.

Mix together to form a

soft dough. Add more Oil the cling film to stop
water if needed. the dough sticking to it.

Tip the dough onto a lightly

floured table and knead for
10 minutes until the dough
is smooth and elastic.
9.15
Place the dough back in
the mixing bowl and This removes the water
cover with cling film. from the aubergine by a
process of osmosis.
Leave the dough to rise
(prove) in a warm place
until it has doubled in
size.

Moussaka: Slice the

aubergine and place the
slices in a colander.
Sprinkle with salt and
leave to drain for 10
minutes.

9.25 Chop the onions, peel Use a green chopping

and crush the garlic. board for the vegetables
to prevent cross
Heat the oil in a frying contamination.
pan and add the lamb
mince, onion, garlic,
oregano, mint, bay
leaves, and cinnamon.

Fry for 10 minutes until the

meat and the vegetables
are golden brown.

9.35 Stir in 1 tablespoon of flour Cook until the sauce

to thicken the sauce and has thickened. Stir
add the seasoning. with a
wooden spoon.
Add the tomatoes and
Taste to check that the
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2
tomato puree, bring seasoning is correct.
the mixture to a
simmer.
Simmer for 30 minutes
- check at 10.05

9.45 Rinse the salt off the

aubergine slices by
running under cold
water. When all the salt
has been removed, pat
dry with kitchen towel.

9.55 Heat 3 tablespoon of oil in Cook until soft.

a frying pan and fry the
aubergine for 2-3 minutes
on each side. Add more
oil of necessary.

Once soft and brown,

remove from the pan,
drain on kitchen paper
and keep on one side.

10.05 Make white sauce for Cover the sauce with cling
moussaka: film in order to stop a skin
forming until you are ready
Make a roux sauce sauce to use the sauce.
– place the fat in a sauce
pan and melt on a low
heat. Add
the flour and cook until the
mixture is thick. Slowly add
the milk a little at a time.
Stir until the sauce
thickens. And coats the
back of a wooden spoon.

Remove from the heat

and add the beaten egg.

10.15 Clean down work

surfaces and any
equipment.

10.30 Go back to the focaccia Tin should be 25x35 cm

dough. When it has
doubled in size, knock it
back and stretch it to fit in
a greased Swiss roll tin.
Leave it to prove again
for about 25 minutes.

10.20 Clean work surface and

 any equipment.

10.25 Gratin: In a shallow This will infuse the milk

saucepan add the milk, and give it a good
onion bay leaf and lemon flavour.
peel.

Cut the haddock into two Cut the fish on a blue

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 2
pieces. chopping board to
prevent
cross-contamination.
Place the fish – skin side
down in the pan and bring When fish will look
to a gentle simmer on a opaque and start to
medium heat. flake when it is cooked.

Cook for 5-6 minutes.

Leave to cool slightly.
 10.35 Moussaka: Slice on a green
Thinly slice the potatoes. chopping board.

When the lamb mixture

is cooked, assemble
the
moussaka.

Place 1/3rd of the meat

sauce into a shallow
heatproof dish.

Cover with a layer of

sliced potatoes and a
layer of the cooked
aubergine.

Repeat the layers twice

more making sure you Make sure that there is
finish with a later of enough sauce to cover
aubergine. the top of the
moussaka.
Pour a layer of the white
sauce over the top –
make sure it is evenly
spread.

Sprinkle with grated

parmesan cheese.
Moussaka should be
ready at 11.30
Slice a tomato and place
in down the middle of
When cooked the
the
moussaka should be
moussaka as a garnish.
golden brown and piping
hot.
Bake for 45 minutes until
the topping is golden
Use a temperature probe
brown.
to check that the core
temperature is 75°C.

10.45 Clean work surface and

any equipment.

AQA Education (AQA) is a registered charity (number 1073334) and a company limited by guarantee registered in
Page 40
England and Wales (number 3644723). Our registered address is AQA, Devas Street, Manchester M15 6EX.
GCSE Food Preparation and Nutrition – Preparation task – Example folder 2
10.55 Focaccia: Slice the Slice on a green
onions thinly for the chopping board.
focaccia.
Do not overcook the
Gently fry until soft and onions as they will cook
just turning golden more when in the oven.
brown.

Spread the cooked

onions over the top of
the dough and scatter
the rosemary sprigs
over the top.

Press your fingers into the

dough to make dimples.
Drizzle the remaining oil
over the dough and Focaccia should be ready
scatter over the sea salt. at 11.35.

Bake for 30 minutes in the

top oven. The bread
should be golden brown
when
cooked.

When cooked leave to

cool and cut into
squares.

11.05 Clean work surface

and equipment.

11.15 Gratin: Make the Make sure the food

breadcrumbs for the processor is clean to avoid
topping in a food cross contamination. Make
processor. Chop the sure that the lid is closed
parsley and grate 15g properly. It should also be
Gruyere cheese. Mix on a flat surface when
these together and leave using.
in a bowl until the gratin is
ready.
 11.20 Drain the fish in a Roux sauce thickens by a
colander and collect the process called
milk in a measuring jug gelatinisation.
or bowl.

Remove the onion,

lemon peel and bay
leaf. Keep stirring to avoid
lumps in the sauce.
Melt the butter in a
saucepan and stir in the
flour using a wooden
spoon until the mixture is
thoroughly
combined.

Remove the pan from the

heat and slowly add the
warm milk. Keep stirring
the mixture.

AQA Education (AQA) is a registered charity (number 1073334) and a company limited by guarantee registered in
Page 41
England and Wales (number 3644723). Our registered address is AQA, Devas Street, Manchester M15 6EX.
GCSE Food Preparation and Nutrition – Preparation task – Example folder 2
 Return the pan to the heat It should be thick enough
and bring the sauce to a to coat the back of a
simmer and continue to stir wooden spoon when it is
until the sauce is smooth ready.
and thick.

Add the grated gruyere,

mustard and cream.
Cook over a low heat
for 2-3
minutes – keep stirring.

Season with salt and

pepper.

Flake the fish into

chunky pieces.

Add fish to the cooked

sauce and heat very
gently to warm it through.

Place the sauce mixture

in the heatproof dish.

Sprinkle the When cooked the

breadcrumbs, parsley breadcrumbs should be
and grated cheese golden brown. Test the
mixture on top of the fish core temperature with a
mixture, food probe to make sure
the core temperature is
Bake for 25 minutes until 75°C.
golden brown and the
filling is bubbling
underneath.

Garnish with a slice of

lemon.

11.45 Clean all work surfaces

and wash any dirty
equipment.

12.00 Present all dishes.

Section D and E: Final evaluations:

Focaccia - I was very pleased with my focaccia. It had a very light even texture. The golden brown
colour made it look very appealing. The caramelised onions added a lovely flavour and the soft
texture complimented the light bread dough. The added rosemary improved the flavour and added
more colour. There was just the right amount of topping on the bread
 and a company limited by guarantee registered in
Page 42

AQA Education (AQA) is a registered charity (number 1073334)

England and Wales (number 3644723). Our registered address is AQA, Devas Street, Manchester M15 6EX.
GCSE Food Preparation and Nutrition – Preparation task – Example folder 2

The focaccia was very inexpensive to make, with a total cost of the ingredients was £1.05, which
works out as 13p per portion.

This bread could be made using a variety of flavours eg olive, rosemary, onion, cheese.

Improvements: This bread was slightly salty and we need to cut down on the amount of salt we
eat, as it can cause high blood pressure. I could have used wholemeal flour to increase the fibre
content. Other than that I was happy with this dish.

Creamy haddock gratin – This dish had a very good balance of textures. The crunchy breadcrumb
and cheese topping complimented the creamy sauce and the tender fish. The balance of topping to
filling was just about right. There was a good range of flavours in this dish – the lemon n the sauce
was very nice and the parsley added a strong herby flavour as well as adding colour.
 The total cost of ingredients for this
dish came to £3.41, which is 85p per portion.
Improvements: This was quite an economical dish to make. I had most of the ingredients available
which helped to reduce the cost. Making breadcrumbs out of the bread which was near its best
before date was good use of this ingredient rather than wasting it. I could reduce the cost even
further by not using the cream or by using a cheaper cut of fish eg Pollock. This dish did have an
amber warning on the food label for the amount of fat. This could be reduced by using lower fat
milk for the sauce and not adding any cream and also by using a polyunsaturated fat for the sauce.
and a company limited by guarantee registered in
Page 43

AQA Education (AQA) is a registered charity (number 1073334)

England and Wales (number 3644723). Our registered address is AQA, Devas Street, Manchester M15 6EX.
GCSE Food Preparation and Nutrition – Preparation task – Example folder 2

Moussaka – the appearance was very good and made the moussaka look very appetising. The
sauce was a little bit floury in flavour – I could have cooked this out a little bit more when making
the roux. The potato and aubergine layers were very soft and had absorbed the flavours of the
lamb sauce which made it taste very nice. I garnished the moussaka with slices of tomato to add
more colour. The baking of the moussaka made the topping a lovely golden brown colour. When I
served the moussaka you could clearly see the different layers.

The moussaka was the most expensive dish I made, costing a total of £9.81 for the ingredients,
which is £2.45 per portion.

Improvements: This dish was quite expensive to make. However if I could buy the vegetables
when in season, this would help to reduce the cost. It does have some amber traffic light warnings
on the label to show that this dish contains quite a lot of fat, particularly saturated fat. This can
cause obesity and heart disease. It also contains quite a high amount of salt, which can cause high
blood pressure.

AQA Education (AQA) is a registered charity (number 1073334) Page 44

and a company limited by guarantee registered in
England and Wales (number 3644723). Our registered address is AQA, Devas Street, Manchester M15 6EX.
GCSE Food Preparation and Nutrition – Preparation task – Example folder 2

Bibliography

Recipes:

Bread rolls - www.bbcgoodfood.com/recipes

Chantilly cream - www.food.com/recipe/chantilly-cream-creme-chantilly
Creamy haddock mornay - www.bbc.co.uk/food/recipes/creamy_haddock_gratins (Hairy Bikers
recipe)
Red onion Focaccia with rosemary – www.bbcgoodfood.com/recipes
French apple flan - www.deliaonline.com
Minestrone soup – www.bbc.co.uk/food/recipes/healthy_minestrone_soup (Tom Kerridge recipe)
Moussaka - www.bbc.co.uk/food/recipes/moussaka (Hairy Bikers recipe)
Ratatouille - www.jamieoliver.com/recipes/vegetables-recipes/classic-ratatouille

General research:
Two greedy Italians by Carluccio and Contaldo
www.eatingwell.com/health
www.history.com/news/hungry-history/a-slice-of-history-pizza-through-the-ages
www.nhs.uk
www.thefreshloaf.com
https://en.wikipedia.org
 and a company limited by guarantee registered in
Page 45

AQA Education (AQA) is a registered charity (number 1073334)

England and Wales (number 3644723). Our registered address is AQA, Devas Street, Manchester M15 6EX.
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Page 47

Food preparation task

Example folder 3
GCSE Food Preparation and Nutrition

Plan, prepare, cook and present a

range of dishes, using a variety of
skills, which are a good source of fibre
and would appeal to teenagers.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3

Task: Plan, prepare, cook and present a range of dishes, using a variety of skills, which are a good
source of fibre and would appeal to teenagers. Present three final dishes.

Section A: Researching the task

For this task I will have to plan and make a wide range of different dishes that would teenagers
would like. The recipes I make must include fibre. To answer the task, I need to: 1. Find out
what fibre is.
2. Which foods have lots of fibre in them.
3. Find out what fibre food teenagers are likely to eat.
4. Look at ingredients which are a good source of fibre.
5. Think about all the food preparation skills I could try to
include in the dishes I make.
6. Plan my three final practical really well to get a good
mark.

Research I need to do
∙ Look in text books to find out all about fibre
∙ Look on the internet
∙ Carry out a survey to find out which foods teenagers would
 like to eat that includes fibre.
∙ Look in recipe books and the internet to find a range of
recipes.
∙ Find out how much fibre teenagers should be eating.

What is fibre?
Dietary fibre is found in the cell walls of vegetables, fruits, pulses and cereal grains. The dietary
fibre cannot be broken down by the digestive system so passes through the intestine, absorbing
water and increasing in bulk. The process helps to strengthen the muscles of the intestine and
push out undigested foods. (Rickus et al, Food Preparation and Nutrition, Hodder).

Fibre is important to keep your bowels healfy. When fibre passes through your bowels it absorbs
lots of water and increases the bulk of any waste material that leaves your body. This makes your
poo softer and easier to pass. A high fibre diet will prevent constipation. It can also prevent some
cancers, diabetes 2.

When you eat foods which are high in fibre, you feel fuller for longer. This can reduce the snacking
and can help people keep to a good weight. When a diet is low in fibre it can mean a lack of fruit
and vegetable in the diet.

Sources of dietary fibre

There are two types of dietary fibre – insoluble and soluble.
Insoluble passes through the body mostly unchanged as it is undigested. It absorbs water and
swells, resulting in a bulkier stool.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3

Soluble fibre slows down digestion and helps to control blood sugars.
Vegetables such as Nuts and seeds.
Soluble fibre Insoluble fibre potatoes, broccoli
and carrots.
Oats Wholegrain foods

Nuts Brown rice

Peas, beans and lentils Wheat bran How much dietary fibre do we need?
Fruits such as prunes, Fruit and
bananas, apples, vegetable skins
plums
 2-5 year olds 15g

5-11 year old 20g

11-16 year olds 25g

16 year olds and older 30g

Finding out what fibre dishes teenagers would like?

I asked teenagers a number of questions these are my results.
Which type of savoury meal would you like? What type of dessert would you like?
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Pasta Bread Rice Pastry Type of dish Cake Flan Cheesecake Muffins
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3
 vegetetarian dish?
What flavours are popular?
Garlic

Would you prefer a high fibre

Either 30%
Chilli
35%
Meat

Vegetarian
20% Herb
15%

Spicy
0 2 4 6 8 10 12 ▪ Use peppers, onions and mushroom
▪ Dessert to be based on muffins.

I will include some vegetarian dishes.

Selecting my high fibre dishes.

Chilli Herb Spicy Garlic

From asking the questions I will look for

dishes that: ▪ Include bread, pasta and
pastry
▪ Are spicy and include chilli
Wholemeal flavoured breads

Chelsea buns

Fibre
dishes
Vegetable
chilli

Wholemeal
pasta salad Banana bread

Vegetable
casserole
Lasagne with
Risotto with wholemeal pasta
brown rice

Stuffed
peppers
 muffins
Fruit loaf
Minestrone
soup

Apricot

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3
Stuffed peppers Vegetable preparation / tomato sau

Apricot muffins Batter

The skills I will use:

Dish Skills
Section B: Demonstrating technical skills
Wholemeal pasta Vegetable preparation/m
salad a dressing

Fruit loaf Creaming method – cak

Banana bread Making a batter – cakes

Vegetable chilli Vegetable preparation

Minestrone soup Preparing vegetables / k

Vegetable casserole Preparing vegetables / c

Chelsea buns Bread making / dough /

Flavoured bread Bread making / shaping

Risotto Vegetable preparation /

Lasagne Sauce making / vegetab

Recipe 1: Flavoured breads.

Reasons for choice: It has fibre in the Skills: Mixing, kneading, shaping
wholemeal flour and I like adding flavours and proving.
to bread
 Ingredients My photograph
250g Wholemeal flour
125 ml Water
10g Fresh yeast
1 tsp sugar
½ tsp salt
50g cheese

Sensory analysis
My mum said the bread looked lovely
Taster
Taster
Taster
Taster
Total
and it could be sold in a bakery it
1
2
3
4
scored 18 for appearance. The seeds
looked good. The texture was a bit dry
Appearance 5 5 4 4 18
and this was because of the healthy
Texture 3 4 4 3 14
flour I used. The taste scored 18
because the cheese was strong. The
Taste 4 5 4 5 18
egg stuck the seeds on the top. I think
it could have more flavour. The tomatoes made it look even better.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3
Recipe 2: Stuffed peppers

Reasons for choice: Teenagers like bright Skills: Boiling pasta, cutting
coloured dishes. Pasta and vegetables vegetables, grated cheese.
include some fibre.

Ingredients My photograph
3 peppers
100g wholemeal pasta
50g cheese.
50g breadcrumbs
50g sweetcorn.
Parsley
 Sensory analysis
The peppers were brightly coloured
Taster
Taster
Taster
Taster
Total
and looked like traffic lights. The
1
2
3
4
tasters liked the bright colours. I used
parsley as a decoration. The taste
Appearance 4 4 4 4 16
was low scoring 10 out of 20. They
Texture 3 3 3 3 12
didn’t taste of much and needed
flavour. I could add a different type of
Taste 2 3 2 3 10
cheese or some other flavour like chilli.

Recipe 3: Vegetable chilli with pasta

Reasons for choice: I am making this Skills: Boiling pasta, cutting

because it will be suitable for vegetarians. vegetables, making a tomato
There will be some fibre in the vegetables. I
like chilli because it is spicy. Teenagers like
hot and spicy food. Pasta is a carbohydrate
and it will give you energy.
sauce.

Ingredients My photograph
1 chilli
100g pasta
1 onion
1tbsp tomato puree
1 can tomatoes
8 mushrooms
Parsley

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3
Sensory analysis
I couldn’t get wholemeal pasta so I had
Taster
Taster
Taster
Taster
Total
to use plain pasta. The chilli looked
1
2
3
4
nice with the red sauce and the
parsley. It scored 15/20. The chilli
Appearance 4 4 3 4 15
sauce only scored 11/20 for taste. It
Texture 4 4 3 3 14
needed more chilli to add a spicy
flavour. The texture scored 14/20
Taste 3 3 2 3 11
because the pasta was over cooked.
The sauce was a little bit sloppy. I could make lots of changes to make this better.

Recipe 4: Muffins

Reasons for choice: I wanted to make Skills: Mixing, dividing the mixture.
something sweet and muffins were popular
in my questionnaire.

Ingredients My photograph
2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
200g golden caster sugar
400g self-raising flour
100g sultanas

Sensory analysis
The muffins were sweet and this was
Taster
Taster
Taster
Taster
Total
because of the sugar and the sultanas.
1
2
3
4
The taste scored 18/20. The texture
scored 15 the muffins didn’t rise as
Appearance 3 4 3 4 14
much as I hoped they would. I think
 Texture 4 4 4 3 15
they need more baking powder added.
The muffins were not very healfy
Taste 5 4 4 5 18
because of the high amount of sugar
and fat. They could have had more fibre added by using different flour.

Review of technical skills

I have used lots of skills in my dishes including: vegetable preparation, making bread, making a
sauce and making a batter for the muffins. I have also had good portion control. I am going to use
some of these skills in the choice of the final dishes.
I have discussed with my teacher the dishes I made and are going to use these skills in the making
of my final dishes. I need to think carefully about how I can add more fibre to the dishes.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3

Section C: Selecting the final dishes

I have decided to make for my three hour practical assessment the following dishes.

Spicy tomato soup with sun dried tomato bread rolls

I made bread in the technical skills section. I am going to make
bread shapes and a soup to go with the bread. This will add
more
skill and will be a nice dish.

Ingredients: 250g Wholemeal flour, 125 ml Water, 10g Fresh

yeast, 1 tsp sugar, ½ tsp salt, 50g sundried tomatoes.
Can tomatoes, 1 chilli, I onion, stick celery, 1 potato, I dessert spoon
tomato puree.

Technical Skills: Bread making: mixing, kneading, shaping, finishing. Vegetable preparation and
knife skills and use of a liquidiser.

Nutrition: Carbohydrates in the bread. Vitamin C in the tomatoes. The fibre will be in the
wholemeal bread and vegetables in the soup.

Cooking methods: Boiling and baking

Chilli pasties
I don’t think I had many skills in the making section so I will use the
chilli
recipe but add some Quorn to increase the protein and fibre. I will
also
make the chilli into a pasties using wholemeal pastry.
Ingredients: 200g quorn, I onion, vegetable stock, 6 mushrooms. 200g
wholemeal flour, 100g vegetable fat, 2 tbsps water.

Technical Skills: Making short crust pastry, shaping, glazing, vegetable preparation and knife
skills.

Nutrition: Carbohydrates in the bread. Protein in the quorn. The fibre will be in the wholemeal
flour used to make the pastry.

Cooking methods: baking

Muesli muffins
I want to add more fibre to the muffins. These were popular and
were a
suggestion in my research. I will add dried fruits to increase the
fibre.

Ingredients: 125g self-raising wholemeal flour, 125 dark muscy

sugar,
125 butter, 2 eggs, 75g prunes, 75g jumbo oats, 75g dried apricots, 1
tbsp milk, 1 teaspoon vanilla

Technical Skills: Making a batter, portion control.

Nutrition: The fibre will be in the wholemeal flour and the dried fruits. The sugar is a carbohydrate
and gives energy.

Cooking methods: baking

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3

Planning for the final menu

❖ Spicy tomato soup with bread rolls
❖ Chilli pasties
❖ Muesli muffins.
Time Order of work Food safety

Mise en place: Weigh ingredients for Personal hygiene: Tie hair

all recipes. back, Wear a clean apron.
Grease tray for pasties. Wash hands. Food safety: Put
Wash all vegetables. all chilled
Put my ingredients on a white tray. ingredients in the refrigerator.
Clean surface with sanitizer.
Check equipment is not dirty

9.00 Make bread: Mix yeast, warm water and Use a flour dredger for table.
sugar. In a mixing bowl mix salt and flour. Mix Be careful when using the knife
together and then knead. Add chopped sun and chopping.
dried tomatoes. Knead then shape. Cover
and leave to rise.
 9.15 Make soup: Green chopping board for
Chop onion and celery and fry in a pan. Peel vegetables. Don’t touch your eyes
and chop the carrot and potato add to pan. when chopping a chilli.
Chop chilli.

9.45 Make stock. Add stock and tomatoes to the Be careful with boiling water.
pan and heat for 20 minutes.
Add egg wash and seeds. Put the bread in Use oven gloves.
the oven and bake for 15 minutes.

9.50 Clean down surfaces and wash equipment.

10.10 Liquidise the soup until smooth. Check the flex in not hanging
over the worktop.

10.15 Make the chilli. Have the hob on a low heat.

Cut the onion and fry. Add sliced mushrooms. Check the mushrooms are
Add quorn and stock. Cook for 15 minutes not mucky.

10.30 Make the pastry. Add flour and butter to food Wash worktop before rolling ou.
processor and whiz. Add water. Bring together
and then roll out. Cut into circles.

10.40 Add a tablespoon of filling to each circle. Wet the Check the edges are
edges with egg and press edges together with a pressed down properly.
fork. Glaze and bake for 20 minutes.

11.00 Make muffins. Preheat the oven to 180°C. Check the bowl is clean.
Cream the butter and sugar together in a
bowl. Add eggs and mix.

11.05 Chop the prunes and apricots. Fold in the flour and Don’t overfill the paper
add the milk and vanilla. Fold in the prunes, oats cases. Clean the tray
and apricots. Fill the cases. Cook for 15 minutes
until they have risen.

11.30 Take out of oven Use an oven glove when

Wash up my equipment handling hot objects. Check the
muffins are cooked.

12.00 Present the dishes. Add parsley.

Section D: My final dishes.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3

Pictures of the skills I am using:

Bread making
Liquidising the soup

Pastry making

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3

The final dishes

Section E Analyse and Evaluate
High Fibre Meal

Nutritional Analysis
I have put all the ingredients of my three dishes into a nutrition analysis package and it
has worked out all the nutrients
in the meal for one person
and how healfy it is.
∙ There are no red
traffic lights so the
meal is not too high in
anything.
∙ There is 53% of the
amount of fibre
needed, 8g per
portion, this is very
good. The fibre will be
in the wholemeal flour
and all the vegetables.
∙ There is an amber
warning for saturated
fat with 65% for a
child. Too much
saturated fat has been
linked to heart
problems. The
saturated fat will be in
the butter.
∙ There is a good
amount of protein 72%
of the RI this is
needed for growth and repair.
∙ There is 38% of the RI of salt.
∙ The amount of sugar is low at 24%

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3
 Costing

The total cost of making the meal

was £4.71

Sensory analysis: Soup and Bread

The tasting panel thought the soap and
Taster
Taster
Taster
Taster
Total
bread was very good scoring 56/60.
1
2
3
4
They liked the appearance of the soup
saying it was bright and appetising.
Appearance 4 5 5 5 19
The bread was a good shape and the
Texture 5 5 4 4 18
poppy seeds was a
good finish. The
Taste 5 5 4 5 19
soup has a lovely
taste and scored 19/20. The soup was spicy and a rich tomato flavour. The
texture of the bread was a little dry and scored 18/20. The soup was smooth.
I used a liquidises

Improvements
∙ Change the shape to a plait to make it more interesting.
∙ Add cheese to the bread to make it moist.
∙ Add more vegetables to increase the fibre in the soup.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 3
Sensory analysis: Chilli pasties

The chilli pasties looked very good and they did not leak open. The quorn had
a good flavour
15/20.
Taster
Taster
Taster
Taster
Total
The texture was a bit
1
2
3
4
dry only scoring
15/20. The filling
Appearance 5 4 3 4 16
could be moister. I
Texture 4 4 4 3 15
was pleased they
had fibre in them.
Taste 3 4 4 4 15
They were even sizes.

Improvements
∙ Add a sauce, like gravy, to the filling to make it more moist
∙ Make them into different shapes e.g. slice
∙ Add some meat in the filling.

Sensory analysis: Muesli muffins

I was very pleased with the taste and
Taster
Taster
Taster
Taster
Total
texture of the muffins they scored 20
1
2
3
4
and 17. The texture was soft and
moist. Adding the dried
Appearance 5 4 5 3 17
fruit and the prunes
Texture 5 5 5 5 20
made the muffins moist
that the original ones.
Taste 4 4 4 5 17
They were a nice colour
but a bit plain. They didn’t rise as much as I was expecting. They were sweet
and delicious. They had lots of fibre.

Improvements
Use different dried fruits like banana or apple.
Add a topping so make them look better.
Bibliography
Rickus et al (2016) (2016) AQA GCSE Food
Preparation and Nutrition, Hodder Tull, A ;
Littlewood G (2016) AQA GCSE Food
Preparation and Nutrition, Illuminate Ridgwell
Nutrition and Costing package.

Page 60

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and a company limited by guarantee registered in
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Page 62

Food preparation task

Example folder 4
GCSE Food Preparation and Nutrition

Plan, prepare, cook and present a

range of dishes, using a variety of
skills, which would be suitable for
vegetarians. Present three final
dishes.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4

Section A: Researching the task.

It is important to understand the instructions in the task; I will have to research the dietary group of
vegetarians and the variety of dishes that are appropriate for a healthy lifestyle. The analysis of
the following key words will help form a decision for the technical skills and final dishes to make.
Key words

Plan It is important to plan this task very carefully, in particular how to

manage the specific time and word limit. The final three dishes will
require a very detailed dove tailed time plan to allow me to show my
skills to the best advantage.

Prepare I need to demonstrate as many of the complex skills I have learnt

and use them to create dishes suitable for vegetarians to eat.

Cook It is important to consider all the appropriate sensory characteristics

and combine all the functions and working characteristics of the
ingredients to create a high quality finish.

Skills I will demonstrate many complex technical skills through a wide variety
of dishes these will be to the highest standard.

Vegetarians I will research the variety of foods, nutritional needs in order to make
informed choices regarding the balanced diet of the vegetarian dietary
group.I will consult the eat well guide to ensure all the food groups are
in the correct proportion.

As a result of considering the key terms I will undertake the following research to assist in my
decision making.

different
types of
vegetarian
diets
 as social
group.

nutritional
profile of a

vegetarians
protein diet
alternaives
for
vegetarians

protein
complementation

vegatarians
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4

What do different types of vegetarians eat?

There are different types of vegetarians but all vegetarians avoid eating meat, many avoid animal
by-products such as gelatine and most will also avoid eating fish and seafood as well.
∙ Lacto-vegetarians (eat dairy products but not eggs, poultry, meat or seafood) ∙
Ovo-vegetarians (eat eggs but not dairy products, poultry, meat or seafood) ∙ Lacto-ovo
vegetarians (eat eggs and dairy products but not poultry, meat or seafood) ∙ Pescetarian
(eat fish, eggs and dairy products but not poultry or meat)
∙ Vegan (do not eat any products of animal origin, including honey)

As long as a varied diet is consumed, vegetarian and vegan diets can provide all the nutrients
needed to be healthy (with the exception of vitamin B12 in strict vegan diets). However, there are
some nutrients that are harder to get from a vegetarian or vegan diet, either because plants foods
contain smaller quantities than animal products or because they are less easily absorbed by the
body. The main nutrients to consider for vegetarians and vegans are iron, selenium, vitamin B12
and omega-3 fatty acids.
Most vegans and vegetarians get enough protein from their diets. However, it is important to
consume a range of different proteins to make sure you get enough of all of the essential amino
acids. Amino acids are the building blocks of protein and essential amino acids are those that the
body cannot make itself and so are needed from the diet. Vegans and ovo-vegetarians may also
need to make sure they are getting enough calcium, especially when breastfeeding as
requirements for calcium increase during this time. Non-dairy sources of calcium include calcium
fortified soya, nut, rice and oat drinks, bread, dried fruit, dark green leafy vegetables, pulses and
sesame seeds.
Eating a wide variety of foods is the key to getting the right amount and variety of protein. This is
because most plant food proteins have a low content of one or more of the essential amino acids
needed by the body. It is important to get a variety of these essential amino acids at the same time
to help the body to grow, develop and repair. By eating a variety of plant proteins, vegetarians can
optimise your protein intake.
Protein complementation:
These foods are all good sources of protein, it is important to include a mixture of these in the diet
each day, and vary the types chosen:
∙ Pulses (such as lentils and beans)
∙ Nuts and seeds
∙ Eggs Soya and soya products such as tofu
∙ Mycoprotein, sold as Quorn
∙ Wheat proteins, such as cereals, bread, rice
and maize
∙ Milk and dairy products

Soya and quinoa contain good amounts of all the essential amino acids and are known as
complete sources of protein. However, most other vegetarian sources of protein do not contain all
the essential amino acids, these are known as low biological value foods. By combining different
types of protein foods at the same meal (known as protein complementation), it is possible to get
enough of all of the essential amino acids and create high biological food dishes. For example,
cereal foods and beans and pulses have different proportions of amino acids and so by combining
cereals with pulses e.g. rice and beans, we can get enough of all the essential amino acids.
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4

Quorn is a useful ingredient for vegetarians (it is not suitable for vegans as it contains egg) as it
has a similar texture to meat and is great as a meat substitute.
The following Healthy eating tips for vegans and vegetarians provide a useful check list when
considering the vegetarian diet and forms the basis of the nutritional profile.

Some examples of protein complementing foods include:

∙ Beans on toast
∙ Rice with lentil dhal
∙ Vegetable soup with lentils or barley and bread
∙ Bean chilli served with rice or tortillas
∙ Couscous with spicy chickpea stew
∙ Houmous and pitta bread
 ∙ Base meals on starchy carbohydrates such as bread, rice, pasta, potatoes or noodles.
Where possible opt for wholegrain varieties and choose breakfast cereals which are
fortified with vitamin B12.
∙ Try to include lots of fruits and vegetables in the diet by incorporating them into main meals
and snacks. Aim for at least 5 portions of different fruits and vegetables each day. ∙ If they eat
milk and dairy products, try to include moderate amounts of these in the diet. Low fat yogurts
and reduced fat cheeses are excellent sources of calcium. If you do not eat dairy products, try
to include soya, nut, oat or rice milks which have been fortified with calcium and vitamin D.
∙ Try to include plant-based sources of protein in your diet, such as nuts, tofu and soya
products – soya mince is a versatile ingredient that can be used to make lots of dishes
including spaghetti bolognaise and vegetarian chilli. Beans, pulses, Quorn and eggs are
also great sources of protein. Remember you also get protein from grains such as wheat
and quinoa.
∙ Eat a range of protein foods as each of them contains different varieties and proportions of
the essential amino acids. By choosing foods with complementary proteins such as pulses
and cereal foods, you can ensure you get a supply of all of the amino acids your body
needs to stay healthy.
∙ When consuming iron from plant sources, include fruits or a glass of fruit juice
containing vitamin C to increase absorption.
∙ Try to use some oils in your cooking which are sources of omega-3 such as flaxseed,
walnut or rapeseed oil, or consume walnuts or eggs if you eat them.
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GCSE Food Preparation and Nutrition – Preparation task – Example
 folder 4

Analysis of the dietary group:

The research indicates that Vegetarian diets can meet all the recommendations for nutrients. The
key is to consume a variety of foods and the right amount of foods to meet the calorie needs. The
food group recommendations for age, sex, and activity level need to be considered to get the
right amount of food and the variety of foods needed for nutrient adequacy. Nutrients that
vegetarians may need to focus on include protein, iron, calcium, zinc, and vitamin B12. Many
vegetarians are socially aware, hence the growing trend. Considerations of food provenance are
as important as the nutritional considerations.

Selecting possible dishes: Following consideration of vegetarians diets I have decided to select
dishes suitable for Lacto-ovo vegetarians, as they consume eggs and dairy products, which are
high biological value. There is greater opportunity to demonstrate complex skills illustrating the
functions and working characteristics. It is unlikely that this group will have any dietary
deficiencies, as they are able to eat a wide range of food products. It will be important to include
plant foods, which are high in iron. Iron from plants is more difficult to absorb in the body and
needs to combined with vitamin C for greater absorption efficiency.
Possible dish Selection criteria Skill check list

This lasagne would show Complex skill making

and meet the criteria for pasta Roux sauce
extra iron as this contains Vegetable preparation.
spinach, the lasagne
contains the starch, it could
be served with
additional vegetables.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4
 A good variety of textures Complex pastry rough puff
and vegetable protein. The or flaky pastry.
rough puff pastry will Vegetable preparation
provide a good basis to
hold the vegetables. It will
be possible to add a wide
variety of different
texture and flavours

Tart tatin using flaky pastry Complex pastry rough puff

or rough puff pastry. Could or flaky pastry.
be sweet or savoury. Has a Vegetable preparation
mosit topping and flaky
texture.

The pancakes/wraps Batter mixtures, sauce

are stuffed with a preparation.
variety of Garnishing.
cheese, herbs and
vegetables. They could
have a different type of
sauce. It is a rich dish high
in nutrients.

This vegetarian quiche Vegetable preparation,

illustrates a good use of the shortcrust pastry, lining
protein foods suitable for a flan rings, setting of
lacto ovo vegetarian, it filling
would be possible to requiring careful cooking.
include other vegetables
e.g sweet potato and
different alternative
protein foods and also
make individual portions.

This fruity choux paste choux pastry, whipping

dessert would provide the cream, fruit preparation.
target group with a range
of micro nutrients, protein
form cream and
demonstrate a complex
skill.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4
 A good bread can be a Bread making shaping
basis for vegetarian diet, or
used as an
accompaniment.
The bread can combine
a variety of flavours,
textures and other
proteins e.g
cheeses.

Stuffed vegetables provide Vegetable preparation

a good basis to
demonstrate skills of
flavor texture and
presentation. This is a
complex dish to achieve a
good finish. It requires a
great deal of accuracy.

Section B Demonstrating Technical skills:

Dish 1: making of pasta, vegetable stuffing, shaping of pasta

Dish 2: tomato and caramelised onion tart tartin
Dish 3: choux buns and chocolate sauce
Dish 4: mini asparagus quiche

Key for sensory testing grid:

A=Appearance
B = texture
C = taste
D = Aroma
Recipe and ingredients Reasons skills Equipment Sensory testing
for choice

Pasta is a Making Pasta ABCD

very pasta, using machine, 4543
nutritious the pasta Pans for 4432
dish, machine sauces, 4553
containing creating 3544
complex correct 15 19 16 12
carbohydrat thickness, The pasta was
e and Roux sauce, successful with
protein. ragu sauce. the panel, the
The Vegetable presentation of
addition of preparation. the lasagne was
quorn as a Cooking to good, the
HBV protein the correct texture
Ingredients: for source for consistency. produced a high
crumble topped the score,
lasagne: vegetarian illustrating that
pasta: target it was well
200g 00 pasta flour group. made and
The use of cooked for the
a rich correct
 tomato
and red
pepper ragu

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4
2 eggs will add amount of time.
1 tsp olive oil good The filling was in
200g quorn mince, 1 flavour and good layers and
large onion, 1 tin of texture. as it was cooked
tomatoes in tomato The pasta and had a good
juice, vegetable stock, sheets will rich flavour the
red pepper, fresh basil. need to fresh pasta did
200g fresh bread be very not overcook.
crumbs. 200ml milk ( thin. The The crispy
infused with celery, toasted crunchy topping
carrot onion and bay breadcrum was a
leaf for b topping success with
béchamel sauce), 25 g adds panel, but they
butter, 25g plain flour, texture and thought it could
50g cheese. crunch, it have some
sits onto of colour from fresh
the herbs etc.
cheesy
béchamel
sauce.
 This dish I made my Pastry ABCD
could be own rough guide, 5554
very puff Vegetab 5543
popular with pastry, le knife, 4554
vegetarians, making the frying 4544
it is an dough, pan 18 20 18 15 A
attractive resting, the Lined very popular dish,
dish and folding and cake tin. it scored highly on
demonstrat rolling to all the criteria.
es lots of develop The smell was
complex crispy excellent
skill. The layers. particularly when
flavours of Vegetables the cheese was
the require added
caramelis careful The texture
ed preparation scored highly as
vegetable to ensure it was very flaky
s consistency and crisp with a
add a of sweet/savoury
richness to appearance. caramelised
the dish Caramelising topping. It turned
of the onions, out very well, it
care not to was attractive.
burn. It would be
possible to add
further
ingredients to
the pastry to
change the
flavour, e.g
Ingredients:tomato and herbs, cheese.
caramelised onion tart
tartin:
225g strong
plain flour
75g hard
stork fat and 75g trex
1 tsp lemon juice,
pinch salt
Cold water to mix
1 tbs olive oil, 1 clove
garlic,5 plum
tomatoes,pkt small
cheery tomatoes, 1
large onion, 1 tsp sugar,
1 tsb olive oil, 25g
butter. Fresh thyme,
30g grated parmesan
cheese.

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4
 A complex Making of Pan,
skill, which roux for the balloon
can choux whisk,
incorporate paste, vegetab
some completing le
different the pastry knives
nutrients cooking to
and the correct
textures. consistency.
The choux Piping of the
paste paste.Whippi
requires ng of cream
specific and
Choux buns, stuffed attention re preparation
with fruit, cream and adding the of the
coated in chocolate egg and fruits.
sauce. adding Chocolate
Ingredients: more air. sauce is rich
60g strong plain flour The and
50g butter raising gent completes
2 medium eggs is mainly the dish.
150ml water steam but
200ml double cream additional
or thick natural foam
yoghurt creation in
Raspberries, the egg
strawberries protein
blueberries helps the
150ml milk, 1tsb cocoa, pastry to
1 tbs golden syrup, rise and
10g give it
butter. characterist
Suitable for vegetarians. ic crispy
thin
shell.

Suitable for Mixing, Digital

vegetarian rolling and scales,
and resting the pan,
demonstrat pastry vegetabl
es another prevent es knife,
set of shrinkage grater, jug
skills. The Baking the
careful cases blind
preparation for 15mins
of the to
pastry, to ensure no
create a soggy
crisp light bottoms.
short Blanching the
texture. asparagus.
Created by
the
plasticity
of the fats
used. An
Cheese and Aspragus attractive
nutritious
individual quiche: dish,
shortcrust pastry: incorporati
200g plain flour, 25g ng all the
stork and 25g trex. 2 essential
eggs,
125ml milk, 75g
cheese, asparagus,
seasoning.

A B C D

5 4 5 4

5 5 4 5

4 4 5 4

5 5 4 4

19 1

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The panel rated the choux buns highly in all of
the criteria. It was very
attractive, the colour combination of dark
chocolate and red berries was good. The pastry The panel were very positive about the quiche,
was very crisp and all were of an even size. The they looked very
combination of appetising, the
cream and natural yoghurt gave a pastry was short and crisp, no soggy bottoms at
sharpness which was well liked. all.
The flavour of the cheese
A B C D complimented the asparagus which did not sink
into the egg mixture.
5 4 5 4
The filling
coagulated evenly Page 71
5 5 4 5

5 4 5 4

5 5 5 4
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4
nutrients. to form an egg gel.

Section C: Selecting the final dishes: justification:

Mushroom, Nut Spinach and Fruit Tartlets,
and Prune Ricotta Ravioli Crème Patisserie,
Jalousie with roasted Fruit and
tomato and red Flavoured
pepper sauce Arrowroot glaze
Technical skills Rough puff pastry, Pasta making, sauce Shortcrust pastry,
vegetable prep, making and baking blind
tasting and thickening, flavourful gelatinisation of
testing, shaping stuffing, glaze,
dough. vegetable prep coagulation/gelatinisati
on of filling, setting
mixtures. fruit
preparation.

Nutrition Good source of Complex All macronutrients,

macronutrients, high carbohydrates and vitamin C in fruit sugars,
in B vitamins and HBV protein. free
iron sources for Rich source of Iron sugars,
target and B vitamins.
group, complex Carotenoids Vit A &
carbohydrates Vit C also in sauce
and fibre, and stuffing.
protein
complementation.

Ingredients Ingredients: Ingredients: 200g 00 Ingredients: 250 g

225g strong pasta flour, 2 eggs, 1 plain flour , plus extra
plain tsp olive oil, 150g
for
flour75g,hard stork ricotta cheese, 400 g
fat and 75g trex 1 spinach leaves, 1 dusting,50 g icing
tsp egg, grated nutmeg, sugar,125g unsalted
lemon juice ( black pepper. 2 cold butter , grated
stengthens the cloves of garlic 6
orange rind, 1 large
gluten), pinch salt roasted plum
cold water to mix tomatoes, 300g free-range egg , cold
strong plain flour roasted red water, 4 egg
high gluten content peppers, 4 tbs olive yolks,60g caster
for good oil, 150ml water, veg
sugar,25g plain flour,2
flakes75g green stock, fresh basil,
lentils, (protein) 1 black tsp cornflour,280ml
tbs sunflower oil, pepper, 75ml milk,
(EFA’s and vitamin double cream (to vanilla paste. 2tsp
D) 1 small thicken
arrowroot, 125ml orange
leek,100g sauce)
mushrooms,75g juice pre heated to
chopped nuts,75g destroy enzymes,
pitted chopped strawberries, blue
prunes,( good berries, peach.
variety of vitamins
C,A,B
minerals iron,
fibre, natural
sugars) and 25g
fresh bread
crumbs, ( to help
bind) 2 eggs,
seasoning
fresh herbs
coriander. Egg
wash

Cooking methods Conduction, Simmering, roasting, Baking blind, blending

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convection, steaming in sauce, sauce making,
simmering, microwave to
sweating veg, minimise vitamin C
loss

Food provenance Uses natural Italian origin, A European dish,

ingredients, it could opportunity to incorporating
be possible to buy consider fair trade traditional recipes
organic or fair and organic and finishing
trade ingredients produce. Locally techniques. Consider
sourced vegetables local produce if possible
for fruits, eggs.

Sensory A crispy, light Rice flavoured sauce Short, crisp pastry

properties flavourful pastry, to complement the complemented by
encasing a rich creamy filling and soft rich creamy filling.
sustaining filling, pasta Crunchy fruit layer
packed with and smooth glaze.
flavour and good
textures

Portion size 6 2 4

I have chosen to make the following dishes as they enhance the technical skills which I have
already demonstrated in the technical skills.
∙ Mushroom, Nut and Prune Jalousie
∙ Spinach and Ricotta Ravioli with roasted tomato and red pepper sauce
∙ Fruit Tartlets, Crème Patisserie, Fruit and Flavoured Arrowroot glaze

Mushroom, Nut and Prune Jalousie

This dish was chosen as it demonstrates a different use of the rough puff pastry which was very
successful. The shaping rolling and cutting of the jalousie demonstrates further skills in pastry
manipulation. The filling required very precise vegetable preparation and a good balance of
flavours and textures creating a good taste experience. The addition of the egg allows the filling to
set a little to prevent the finely chopped filling from escaping when the dish is cut open due to
coagulation of the egg.

Spinach and Ricotta Ravioli with roasted tomato and red pepper sauce I made pasta in the
technical skills I have chosen to make it again but this time develop a more complex skill by stuffing
ravioli. The flavour combination of tomato and pepper ragu was very good. I have therefore
decided to make fresh roasted tomato and roasted red pepper sauce to accompany the ravioli. The
filling will be soft and combined with iron rich spinach give a full flavour. A dish, which provided the
vegetarian with HBV protein. Addition skills include roasting of vegetables, stuffing of the pasta,
and careful cooking of the pasta to maintain texture, blending and thickening of the sauce.

Fruit Tartlets, Crème Patisserie, Fruit and Flavoured Arrowroot glaze

I have chosen to make a sweet version of the shortcrust pastry, which was very successful in the
technical skills, this will require baking blind as the cases will be cold before the crème filling is
added. This is a more challenging recipe as the use of sugar can alter the texture and cooking
time. The making of the crème patisserie filling is complex but provides a good base for the fruit
layer. The careful precision of the fruit preparation will be essential. The gelatinised arrowroot
glaze will be flavoured with orange juice, which will be cooked before adding, as it will cause retro
degradation of the sauce thickness due to the reaction of the acid on the arrowroot starch.
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Section C: Time plan for final dishes:

Time Order of Work Health, Safety and
additional comments.

Mise en place: organise self, work space and Personal hygiene, hair,
collect all equipment and place ingredients onto nails, apron,
trays. Wash vegetables. Work station: sanitise
the table, check all
equipment clean.
Put any high risk food into
fridge, check dates on
packets for past use by.
Use digital scales for
accuracy.

9.00 Preheat oven to gas 7. Use pastry guides for

Weigh out ingredients for rough puff pastry, sift flour accuracy of rolling.
and salt, cut up fat into 1 cm cubes, add to flour
coat, add mixture of lemon juice and very cold
water, mix to dough. Roll and fold 3 times, wrap in
cling film place in fridge for 20 mins

9.15 Prepare vegetables for jalousie filling, use bridge Green chopping board to
and claw grip, finely dice, fry gently in oil until prevent cross
tender, simmer lentils in stock (20 mins until soft, contamination. Bridge and
strain). Chop small dice onions for tomato sauce claw grip, small dice.
set aside. Add chopped prunes to vegetable mix, Peelings onto paper towel
season, cool and mix in egg mixture. and straight into bin
Use food processor to make fine bread crumbs add
to mixture, allow to cool fully. Insert blade carefully into
Strain and add lentils. processor. Visual check
Coat tomatoes and peppers in oil put in oven to for fineness.
roast for pasta sauce.
Clean surfaces, wash up.

9.35 Make sweet short crust pastry rubbing in method, Use round bladed knife to
fine breadcrumbs, add orange rind, bind with water mix pastry keep cool.
and egg mix. Cut into 4, roll out and line individual
oiled flan tins. Place in fridge for 20mins Cut around flan cases
Wash up. leaving 2 cms pastry lip to
line tin. Do not remove
before chilling
 9.50 Remove rough puff pastry from fridge, cut into 2. Use of pastry guides for
Roll out each using pastry guides to approx. consistency.
30cmsx 40cms. Fold one piece into quarters place
on backing tray and unfold so it lies in the centre of
the tray. Fold the other piece of pastry length ways
and cut 1cm cuts across the fold, leaving a boarder
of 2cms. Remove roasted tomatoes and peppers
from oven, cool.
Place cooled filling to pastry on tray, leaving a 2.5 Only dampen one edge as
cm boarder. Dampen one edge only egg mixture, two will not stick.
unfold and place cut piece of pastry onto of mixture
seal. Knock up the edges to allow hot air of oven to
penetrate the layer quicker, crimp around pastry

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4
edges. Place in hot oven for 25-30mins, top
shelf. Wash surfaces.

10.10 Remove shortcrust pastry cases from fridge, trim Using a small vegetable
off excess pastry, put small fork marking on base knife remove excess
of cases to prevent lifting, line with greaseproof pastry, before putting
paper and baking beans. Place onto baking tray paper and beans for blind
put in oven middle/bottom shelf. baking.

10.20 Make pasta: in food processor, eggs and flour, Check processor, use pasta
knead, place through pasta machine, fold and re machine on highest to
roll each time, reducing thickness, final sheet rolling lowest setting finishing on
through on number 4. number 4.
Cut into 2 cover with oiled cling film to prevent
drying out.

10.40 Place spinach in bowl, cover with pierced cling Wash spinach, use tea
film and 1 tbs water put in microwave cook for 1 towel to squeeze water
min, on high squeeze to remove any excess from
water. Cool. spinach.
Check jalousie and remove from oven. Place on
cooling tray. Remove greaseproof paper & beans
from cases, finish of on top shelf for 7mins to
brown and crispen pastry. Use oven gloves for oven

10.50 Make spinach-filling, mix with ricotta cheese Use pastry guide to ensure
season with pepper and nutmeg. even distances for pasta
Place piece of pasta on tabletop put small filling
teaspoonfuls of mixture at 6cm intervals, egg
wash around mixture.
Remove pastry cases from oven.
Place another sheet of pasta on top, use pasta
wheel and cur out ravioli. Use pastry guide to
ensure straight lines, place pasta on try to dry
slightly before cooking. Clean surfaces and wash
up.
 11.05 In a pan, gently sweat the onions for the tomato Low heat, don’t want onions
sauce in 2 tbs olive oil. Skin the roasted tomatoes to burn, discard roasted veg
and peppers, chop up. Add to softened onions, with skins.
vegetable stock, cover pan to prevent too much
evaporation of water simmer for 15mins.

11.15 Make crème patisserie, heat the milk beat eggs and Separate eggs, freeze
sugar until pale and slightly thickened, whisk in the whites for later use.
mixed sieved flours, add to the hot nearly boiling Must stir continuously to
milk. Whisk/stir all the time to prevent lumps until prevent lumps, milk be just
full gelatinisation has taken place below boiling to prevent
100 ⁰C Cook for 1min to remove any flour taste. early coagulation of egg,
Flavour with ½ tsp vanilla paste. Cover with cling but ensure the beginning of
film to prevent skin and cool. the
gelatinisation process? Egg
will bind with starch to
prevent over cooking.

11.25 Remove tomato sauce from heat, add torn basil Keep immersion blender
leaves, use immersion blender and blitz until immersed when in use.
smooth, add cream while still warm to achieve the
correct consistency, taste and season.

11.30 Place sweet pastry tartlets onto plate, pipe filling with Gently remove from tins when

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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4
cooled patisserie crème. cool.
Carefully slice strawberries and peach Green board, care with
arrange delicately on top of crème. knives bridge and claw.
Squeeze orange, heat juice in pan, blend arrowroot
with 1 tbs cold water, add to orange juice with 1 tsp Must heat juice to
sugar. Bring to the boil stir figure of 8 to prevent prevent retro gradation
lumps, it should coat the back of the spoon. Cover of the
for 2-3 mins until steam has stopped. gelatinisation process. Stir
Wash dishes and surfaces. all the time.

11.40 Put pan of water onto boil with 1tbs of olive oil. Keep lid on

11.45 Coat pastry cases with arrowroot glaze. Use small spoon to
ensure even coating

11.50 When water is simmering add half of the ravioli and Only cook small amount at
cook for 3mins, remove with slotted spoon onto a time or pasta will
bowl, cook remainder of ravioli serve with hot become soggy, remove
tomato sauce and garnish with basil. with slotted spoon.
Wash up clean surfaces

12.00 Present all dishes

Section D: The final dishes

Jalousie:
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GCSE Food Preparation and Nutrition – Preparation task – Example folder 4

Stuffed Fresh Pasta and Roasted Tomato and Red pepper Sauce:
 Sweet pastry Fruit Tartlets.

Plan, prepare, cook and present a range of dishes, using a variety of skills, which would be
suitable for vegetarians. Present three final dishes.
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The final 3 dishes

 ∙ Mushroom, Nut and Prune Jalousie
∙ Spinach and Ricotta Ravioli with roasted tomato and red pepper sauce ∙
Fruit Tartlets, Crème Patisserie, Fruit and Flavoured Arrowroot glaze

Section E: Analysis and Evaluation:

Mushroom, Nut and Prune Jalousie

Suitable for lacto-ovo vegetarians, the
complex
skill making rough puff pastry and creating a
nutritious and tasty filling which included
many
skills.
Sensory descriptors indicate it was very
enjoyable dish, with flaky pastry, rich filling
full of
flavour. The combinations lentils and nuts
which
are full of protein, containing essential amino
acids, in addition protein complementation
creating HBV through lentil, vegetable and pastry
combination.

Sensory Evaluation:
The crispness and flakiness of the pastry
Mushroom, nut and prune Jalousie were the strongest result. The pastry was
10 full of flavour, as shown by the high scores
flaky pastry on the
10
tasters. The would be good
filling could to possibly add
Series1 Series2
3 have been tomatoes to
Series3 Series4 nutty
moister, the add a moister
peppery 4 6
profile test. The combination of texture.
8 overall the lentils and
6 appearance nuts also giving
4 6 was also very a good flavour
2 9 good as proved to be
moist filling
agreed by all slightly dry, it
crisp
0
attractive fruity
9

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flaky pastry 9 10 9 10
crisp 8 9 9 8
nutty 7 6 5 5
fruity 5 6 4 3
attractive 9 9 9 9
moist filling 6 4 6 4
peppery 4 3 4 4

The nutritional analysis of this dish

highlights that it is suitable for lacto
–ovo
vegetarians. Protein content
supplied
mainly by the lentils and nuts supply
13g
per portion, which is 24% of RI for
men
and 55% for children. This dish
contributes significantly to the daily
intake. The protein comes from a
plant
source therefore it requires vitamin
C in
order to aid the absorption of iron
which
the dish provides.
However I would suggest that the
dish
was served with either fresh spinach and
watercress salad or another vegetable
rich in both vitamin C and iron.
The pastry does provide a high fat
content which could be modified by
using a lower fat alternative e.g filo. The
fibre content is high and the sugar
content low. This dish does fall within
the recommended energy from nutrients.
The energy content per portion is high
this is due mostly to the pastry.

This dish is well priced

total £3.13, an individual
portion is 0.52p which is
very good for a high
protein, energy dense
food.
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Suggestions for creative improvements:

∙ Reduce the total fat content by changing the pastry to filo.
∙ Add further ingredients which provide extra vitamin C and iron, these could be served as an
accompaniment. An example will be add spinach to filling serve with orange and watercress
salad.
∙ Reduce the portion size

Spinach and Ricotta Ravioli with roasted tomato and red pepper sauce

This dish provided a complete meal for target group,

it is both attractive and appetising. It is time
consuming to make the fresh pasta, but takes very
little time to cook. The sauce had a great deal of
flavour, the combination of roasted peppers and
tomatoes provide both a rich colour and smooth
creamy sauce. The cream added a shine to the
sauce and allowed the correct consistency to be
achieved.
The pasta held the filling in place.

Sensory Testing:
Spinach & Ricotta Ravioli, roasted
tomato & pepper sauce.

creamy

Series1
rich
Series2 tomato
Series3 filling flavour

Series4 roasted
pepper soft pasta
good filling
flavour attractive
combina… 0246810
raviloi
colourful
smooth
 sauce

The evidence from the tasting panel shows that

they thought the ravioli was full of flavour, it could have had a richer tomato sauce but the roasted
red pepper was good and had a strong flavour. The pasta was well cooked and attractive. The
sauce was smooth and tasty.

The overall dish scored highly mainly 10’s from each taster. Garnishing with fresh basil added
extra colour.
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