This 7 page workbook takes food preparation GCSE students through different aspects of the general practical skills which they are required to demonstrate at GCSE, i.e. preparing ingredients and equipment, selecting and adjusting cooking times, testing for readiness, judging and modifying sensory properties.
This is an ideal resource for learners to complete in class or as revision, homework or cover work.
Tasks include matching pictures to skills areas, applying thinking and knowledge, explaining applications of skills, discussing and explaining ingredients, equipment and skills involved in completing a recipe (couscous), a research task and finally a reflection task on how to adapt a recipe to a variety of restrictive diets.
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