Culinary Traditions – Teacher’s Notes

The questions and tasks are based on the requirements for the main GCSE Food Preparation and Nutrition (Sept 2016) specifications.

AQA To know and understand food products from British tradition and two different cuisines.Students should have the opportunity to prepare and cook recipes from a range of countries and cuisines, using different equipment and cooking methods.Skills demonstrated will be relevant to the task selected and demonstrate food preparation and cooking skills across groups (Skills 1 to 12).

OCR Development of culinary traditions (learners must study British cuisine and TWO international cuisines). Features and characteristics of individual cuisines.Points to cover: recognise traditional ingredients, understand religious or cultural factors affecting the cuisine, understand traditional cooking methods, presentation and eating patterns, recognise how the traditional recipes have been adapted to suit today’s society.

WJEC Learners should have a theoretical and practical working knowledge and understanding of the development of culinary traditions in British and international cuisine.All learners should have the opportunity to explore and gain knowledge of foods and recipes from at least two international countries (these countries are at the discretion of the centre and do not have to significantly differ from the UK.) To include: the distinctive features, characteristics and eating patterns of

different cuisines traditional and modern variations of recipes to include variations of

recipes to include changing use of food commodities, changes to nutritional guidelines, and use of modern cooking methods and or equipment

meal structures: presentation of menus within different cultures

Cuisine is defined as: ‘a style characteristic of a particular country or region where the cuisine has developed historically using distinctive ingredients, specific preparation and

cooking methods or equipment, and presentation or serving techniques’.

Further information, resources and recipes can be found on the Meat and Education website www.meatandeducation.com

You will also find a poster about Food provenance on your doorstep in the downloads area of the resources section of the website - http://bit.ly/1JtoMM9

This area of work provides many opportunities to engage the learners through practical preparation and skill development to create and present a range of dishes representative of British and the two selected cuisines.

Aspects that could be included:

Traditional and local ingredients – there may be useful links here to consider environmental issues, sustainability, ethical food sourcing and supply.

Preparation and cooking methods – opportunities to investigate and use (if appropriate) traditional equipment and cooking methods

Characteristics and eating patterns/meal structures – why these characteristics/patterns are established, reflect on lifestyles changes and the effects on traditions

Food presentation and styling – traditional and modern Dietary and healthy eating advice – compare advice given and effect on eating patterns Traditional verses modern recipes – adaptations and modifications, changing use of

commodities, use of modern equipment Consumer influences and expectations – globalisation of food products, services and the

effect on consumption (e.g. the globalisation of ‘fast food’ chains) of traditional dishes

Resources available:

International cuisines - activity Traditional verses modern – what has changed? All in the presentation Meal structures and patterns

These downloadable posters can be found in the downloads area of the resources section of Meatandeducation.com - http://bit.ly/1JtoMM9

Learner activities:

1. International cuisines

The learners are introduced to the concept of international cuisines and are invited to select a country/region to study in more detail. You may wish to edit the selection to make it appropriate for your learners or to narrow the choice.

Points for discussion: History, geography, economics, and religion influence the food choices, methods of food

preparation, and the food culture of people – why? Attitudes and values about foods are rooted in society and culture and are often passed

down through the generations – why does this happen? How do these change over time and why? There are many factors affect food choices around the world – what are they? E.g.

o Climate and terrain – cuisine is often based around what is grown in the areao Living patternso Food availabilityo Folklore and beliefso Religious beliefs and family traditionso Economic and political status – what examples?o Resources – storage, accessibility, preservationo Knowledge and skillso Cultural heritage – often linked to food

2. Old or new?

The learners are asked to compare a traditional and modern recipe for the same dish. They will identify the reasons for changes that may have taken place, examples may include:

o Consideration of dietary advice, healthier eating o Wider variety of alternative ingredients availableo Use of ready-made componentso Change in lifestyle e.g. less time for cooking traditional mealso Loss of personal food preparation and cooking skillso Increased cost of ingredientso Personal preference

Discuss the advantages and disadvantages with the learners. Use some examples that they will be familiar with from their own experience and culture. If time allows the learners may work in pairs to produce the two dishes and then to carry out a sensory analysis of the finished dishes.

3. All in the presentation

4. Meal structures and patterns