Teaching guide: Skills for recipes
This resource maps individual recipes to the twelve skill groups outlined in the GCSE Food Preparation and Nutrition specification (8585).
The twelve skill groups
- Skill 1: General practical skills
- Skill 2: Knife skills
- Skill 3: Preparing fruit and vegetables
- Skill 4: Use of the cooker
- Skill 5: Use of equipment
- Skill 6: Cooking methods
- Skill 7: Prepare, combine and shape
- Skill 8: Sauce making
- Skill 9: Tenderise and marinate
- Skill 10: Dough
- Skill 11: Raising agents
- Skill 12: Setting mixtures
| Recipe | Skills | Techniques | Working characteristics, function and chemical properties |
|---|---|---|---|
| Soup with homemade savoury scones | 1, 2, 3, 4, 5, 6, 10, 11 |
| dextrinisation |
| Meat/vegetable casserole | 1, 2, 3, 4, 6, 8, 9 |
|
|
| Meat/halloumi/vegetable kebabs with dressing | 1, 2, 3, 4, 7, 8, 9 |
|
|
| Fish pie | 1, 2, 4, 5, 6, 8, 12 |
|
|
| Curries with chapatti/naan/paratha | 1, 2, 3, 6, 8, 9, 10 |
|
|
| Fish cakes with tartare sauce | 1, 2, 3, 4, 6, 7, 8 |
|
|
| Lasagne | 1, 2, 3, 4, 5, 6, 7, 8, 10 |
|
|
| Savoury roulade | 1, 2, 3, 4, 5, 6, 8, 11, 12 |
|
|
| Quiche | 1, 2, 3, 4, 5, 6, 10, 12 |
|
|
| Apple tart/tart tatin | 1, 2, 3, 4, 5, 10 |
|
|
| Savoury choux buns | 1, 2, 3, 4, 5, 6, 8, 10, 11, 12 |
|
|
| Fruit cheesecake/trifle | 1, 2, 3, 5, 7, 12 |
| gelatinisation |
| Fruit whisked sponge | 1, 2, 3, 4, 5, 11, 12 |
|
|
| Sun dried tomato palmiers | 1, 2, 4, 5, 7, 10, 12 |
|
|
| Pizza/calzone | 1, 2, 3, 4, 5, 8, 10, 11 |
|
|