Inspiring students to create dishes from across the world
01 November 2022
Lisa Winnington - Subject Support Co-ordinator
We have recently updated our recipe resource for our GCSE Food Preparation and Nutrition qualification to reflect cultures across the world. In this blog I give some background on the resource and introduce a couple of the newly featured dishes.
Our recipe resource
Our Skills and techniques topic pack includes a range of savoury and sweet dishes which together cover all the skills and techniques listed in section D of the specification. Within each recipe, a range of skill levels are used, and an overall skill rating – high, medium or low – has been assigned to each dish.
You’ve been asking us to include a more diverse range of recipes and we are pleased to let you know we have updated our list of dishes.
Changes to our list of dishes
The new resource include genuine dishes from the Caribbean, Asia, Africa, Eastern Europe and South America. Among the new recipes are masala paneer from India, Ukrainian borsch, bobotie from South Africa, and pork and coconut curry noodle soup from the Philippines.
Our updated resource provides an opportunity for teachers and students to talk about their chosen dishes, strengthening relationships and exposing students to a wide range of recipes from different cultures.
It will allow students who are already familiar with recipes from a range of different cultures and countries worldwide to see familiar ingredients and dishes allowing them to perfect their skills and techniques.
A more diverse list of recipes will also give the opportunity to stretch and challenge students who are already familiar with western European food by introducing them to recipes that they are less familiar with.
The recipe list can be shared with, and given to, students to enhance their engagement with the course and the recipes that they chose to create.
Our aim is that this resource will be updateable – encouraging more conversations with our teachers and students about their chosen dishes.
We hope our diverse range of recipes will help students to see how they could cook dishes that display their talents and heritage as well as give them exposure to a wide range of recipes to stretch and challenge their skills.
Examples of our new dishes
Below are a couple of the dishes that have been added into the recipe resource – together with the skill requirement and level.
Borsch from Ukraine – overall skill level medium
Skills group
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Techniques
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1. Knife skills
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Peel, grate/chop all the vegetables.
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2. Preparation and techniques
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Heat a large pan over medium to high heat and add 2 tablespoons of oil.
Add grated beetroot and sauté for 10 minutes, stirring occasionally.
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| 2. Preparation and techniques |
Add stock - made up or use a mix of vegetable stock cubes with ½ litre water. Add sliced potatoes and carrots. Cook for 10-15 minutes or until easily pierced with a fork.
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| 3. Cooking methods |
While potatoes are cooking, heat a large skillet/frying pan over a high/medium heat. Add 2 tablespoons of oil.
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| 2. Preparation and techniques |
Add chopped celery, onion, and bell pepper. Sauté, stirring occasionally until softened and slightly golden. (7-8 minutes).
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2. Preparation and techniques
3. Cooking methods
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Add 4 tablespoons of sauce (can make fresh to include additional skills) and stir fry for 30 seconds. Transfer to saucepan to continue cooking with the potatoes.
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| 2. Preparation and techniques |
When potatoes and carrots are soft, add a can of cannellini beans with their juice, 2 bay leaves, 2-3 tablespoons of white vinegar, 1 tsp salt, ¼ tsp black pepper, 1 pressed garlic clove, and 2 tablespoons of chopped dill.
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8. Judge and manipulate sensory properties
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Simmer for 2-3 minutes. Season to taste and add more seasoning as required. Serve with sour cream and sourdough grain bread.
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Masala Paneer from India – overall skill level medium
Skills group
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Techniques
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1. Knife skills
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Slice the onions and tomatoes. Put frying pan or skillet on medium heat.
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3. Cooking methods
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Add 1 tablespoons of butter and add the onions, when the onions turn brown at the edges add the tomatoes and 100 ml water and cook them until soft. |
| 2. Preparation and techniques |
Let the mixture cool and then blend this mixture into a puree like consistency.
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| 3. Cooking methods |
Using the same frying pan/skillet, add the other tablespoon of butter, add the coriander powder and the chilli powder and the puree of onion and tomato.
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6. Judge and manipulate sensory properties
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Add the cubed cottage cheese and 125 ml water and cook for a further 3-4 minutes. Taste for seasoning and add as required.
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We hope you enjoy discussing and preparing our new dishes. Follow us @OCR_Food to share the dishes that your students create.
Stay connected
If you have any questions, you can email us at food@ocr.org.uk, call us on 01223 553998 or tweet us @OCR_Food. You can also sign up to subject updates and receive up-to-date email information about resources and support.
About the author
Lisa is a Subject Support Co-ordinator and has worked for Cambridge University Press & Assessment in various roles since 2000, most recently in Compliance. Lisa is responsible for a range of subjects including law, citizenship and the Extended Project Qualification.