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 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.
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.
Below are a couple of the dishes that have been added into the recipe resource – together with the skill requirement and level.
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.
2. Preparation and techniques
3. Cooking methods
We hope you enjoy discussing and preparing our new dishes. Follow us @OCR_Food to share the dishes that your students create.
If you have any questions, you can email us at email@example.com, 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.
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.