NCFE LEVEL 1-2 FOOD + COOKERY

How the GCSE works.

• 60% Coursework / NEA ( 96 marks)

• 40% written exam

7 sections of the GCSE

• Health & Saftey

• Food Legislation

• Nutrients & Balanced Diets

• Food Choice

• Skills In Prep & Cookery

• Recipie Amendment

• Menu Planning

Lesson 1 - Introduction and Basics

In our firsts Food Technology lesson we covered how the course would work and the connotations with each colour chopping board. These were:

Red - Raw Meat

Blue - Fish & Seafood

Green - Fruit & Salad Vegetables

White - Dairy, Cereals & Bakery

Yellow - Cooked Meats

Brown - Vegetables & Root Vegetables

Purple - Allergys

We then went through a list of foods we would make this year and were told that Cheux Pastry would be the hardest dish. The first dish we will be making is Salt & Pepper chips.

Lessons 2/3 - Personal Hygene and Food Hygene

During these lessons we completed booklet work on Personal Hygene. Some key factors to note are having

• clean chef whites

• clean apron

• hair tied back

• clean areas

• utilising coloured chopping boards

• washing hands well

• not cooking whilst ill

We also went over food hygene such as keeping fridges below 5 degrees Celsius and avoiding cross contamination.