OCR GCSE Food Preparation and Nutrition (J309) skills and NEA (Section D) overview quiz quiz

15%

35%

50%

100%

500 to 800 words

1000 to 1200 words

3000 to 4000 words

1500 to 2000 words

No more than three hours

Just one single hour in total

Exactly two hours and no longer

A whole school day from morning

Doing each separate dish completely from start to finish before starting the next one

Overlapping tasks so you prepare one dish while another cooks, chills or proves

Cooking everything you need together at once in just one single large pan

Writing out your whole time plan in a special and very particular order

Cleaning and tidying up the whole kitchen area thoroughly after you have finished cooking

Presenting and arranging the finished food attractively on a serving plate

Tasting and seasoning the food repeatedly as you go along while cooking

Preparing and weighing all ingredients and equipment before you start cooking

To make it a fair test, so the result is caused only by the variable you changed

To deliberately make the whole investigation take a great deal longer than it needs to finish

To use up much less equipment and far fewer ingredients during the test

Simply because doing the investigation that way is generally a lot more fun

Opening a tin of soup

Making laminated (flaky) pastry

Assembling a salad from washed leaves

Pouring cereal into a bowl

Pile up as much food as you possibly can onto the serving plate

Always use a bright red plate whatever the dish happens to be

Balance colour and add a relevant garnish, with clean plate edges

Serve absolutely all of the food completely cold every single time

Saying only that the finished dish was nice and tasted quite good

Refusing to taste it at all and just looking at how it appears

Comparing it only to a shop-bought version of the very same kind of dish you made

Judging it against the brief and by sensory analysis, with specific improvements

Knife skills, sauces, dough, raising agents and setting mixtures

Photosynthesis, respiration, osmosis, diffusion and active transport

Salmonella, E. coli, listeria and other food-poisoning bacteria

Protein, fat, carbohydrate and the other main nutrient groups