Food and nutrition igcse book
On the day of the Planning Session for the Practical Test, each candidate is given the specific test chosen for them and three carbonised Preparation Sheets: Page 1 Plan of Work Page 2 Time Plan Page 3 Shopping List Page 1 Plan of Work Candidates list the names of the dishes they have chosen in the correct order to answer the question set! Appearance Note the following points: attractive presentation; tasteful garnishing and decorating; cleanliness of dishes; cleanliness of tablecloth; correct use of doilies and dish papers; suitable simple flower arrangement. Each dish chosen should incorporate one or more of the above skills or processes! Knowledge of the correct oven temperature and the positioning of each dish in the oven is expected.Introduction 1. Economy of Fuel Use should be made of residual heat whenever possible! Mix flour, yeast and salt. No use of apple corer, peeler and flour dredger.
Generally, an eBook can be downloaded in five minutes or less All markings in bold have been written in by the teacher e. Abd and Diet The Word of Wisdom contains the Lord's outline of the kinds of food that provide good nutrition. These points will influence the mark awarded.
Jelang Zainuddin Fickri. Candidates should be seen to be testing consistencies and making appropriate adjustments. If the assigned test requires the preparation and serving of a selection of dishes, each dish should be served individually. Recipe books may be used during the planning, but frequent reference to them is to be avoided during the practical test.
Whip until thickens. Garnishes and decorations must be included. Table quite tidy. Information on health issues, quality and research relating to eg.
Complete IGCSE Food and Nutrition Syllabus
For complaints, use another form. Study lib. Upload document Create flashcards. Documents Last activity. Flashcards Last activity. Add to
Serving 5 marks The following points should be noted: the sequence of serving a meal the correct temperature for serving food the temperature of the fiod dishes the size of the serving dish in relation to the amount of food served. Allow extra time to compensate for length of cut. It can, however. Riche Lim?
Courses are available all over the UK as well as online. Each dish will be judged on: Quality Taste Appearance? The question paper and one copy of the plan and list will be returned to you by the Examiner at the beginning of the practical test. Test completed on time.