Food Studies: Assessment of Practical Coursework

There are five areas of practice.

Assignments will be common to Higher and Ordinary levels.
A list of six assignments will be sent to schools as follows:
Area A - two assignments
Areas B,C,D and E - one assignment from each area.
Students are required to complete five assignments as follows:

• Area A - one assignment
• Area B - one assignment
• Area C - one assignment
• Area D - one assignment
• One other assignment from either Area A or Area E.

AREA OF PRACTICE A: APPLICATION OF NUTRITIONAL PRINCIPLES

In this area of practice students are expected to apply their knowledge of nutritional principles to the planning of menus for various age groups. Students are expected to apply their nutritional knowledge to the planning of special diets for people with special needs, adapting common dishes to those needs.

REQUIREMENTS:

• Meeting the nutritional need of various age groups through menu planning
• Planning for the nutritional needs of special diets or modified diets
• Definition and requirements of specific diets
• Suitable dishes or modified dishes
• Understanding of the cooking method and principles involved in making the dish
• Understanding of the essential points in making the dish
• Problems encountered in making the dish and possible solutions
• Preparation, costing, and equipment
• Evaluation and recommendations
• Safety and hygiene points

Reference: Nutrients for the PC, Version 1.04, Hampshire
Microtechnology Centre, Farnham, England.

AREA OF PRACTICE B: FOOD PREPARATION AND COOKING PROCESSES

• The main function of this area of practice is to encourage students to acquire new skills and show progression from Junior Certificate standard. It is also intended to encourage them to make use of and evaluate modern items of equipment where these improve the efficiency of the task in hand. They would also be expected to have a working knowledge of the chosen items of equipment including selection, use, care, and safety factors. They should be able to make recommendations regarding the efficiency of the equipment for specific tasks.

REQUIREMENTS FOR NEW SKILLS OR EQUIPMENT: (EACH POINT MAY NOT BE RELEVANT TO BOTH):

• Progression from Junior Certificate standard of work
• Suitable dish or dishes
• Brief description of the item of equipment, with regard to selection, use, working principle, care, and safety
• Suitable dishes illustrating improved efficiency using this equipment
• Understanding of the essentials in making a dish using the equipment
• Understanding of the cooking method and principles involved in making the dish
• Problems encountered in making the dish and proposed solutions
• Preparation, costing, and equipment
• Evaluation and recommendations
• Safety and hygiene points

AREA OF PRACTICE C: FOOD TECHNOLOGY

In this area of practice students are required to study simple food-processing procedures that can be carried out in the home as well as commercially. They should compare and evaluate home-made products and commercial products using comparative testing. They should also study suitable packaging for products.

REQUIREMENTS:

• Brief description of the method of processing or preservation
• Suitable foods for the chosen method
• Basic instructions for carrying out the method, including the underlying principles
• Understanding of the essential points in carrying out the process
• Comparative study of home-made and commercial
• Study of packaging where relevant
• Problems encountered in making the dish and possible solutions
• Preparation, costing, and equipment
• Evaluation and recommendations
• Safety and hygiene.

AREA OF PRACTICE D: DISHES ILLUSTRATING THE PROPERTIES OF A FOOD

• In this area of practice students are expected to understand the underlying properties of foods that enables its use in particular dishes. They should also have an understanding of the scientific principles as applied in the making of specified dishes.

REQUIREMENTS:

• Definition of a particular property
• Suitable dishes illustrating that property
• Understanding of cooking method and the scientific principle involved
• Understanding of how the principle is applied in making a dish
• Understanding of the essential points in making the dish
• Problems encountered in making the dish and possible solutions
• Preparation, costing, and equipment
• Evaluation and recommendations
• Safety and hygiene points.

Reference: Brian A. Fox and Allan G. Cameron. Food
Science, Nutrition and Health (sixth edition), London:
Edward Arnold, 1995.

AREA OF PRACTICE E: COMPARATIVE ANALYSIS INCLUDING SENSORY EVALUATION

The aim of this area of practice is to help students to critically evaluate dishes and to develop some of the skills and language of sensory analysis. They should be encouraged to familiarise themselves with triangle tests, rating tests, and ranking tests. The presentation of results should include histograms, pie charts and star diagrams where appropriate.

REQUIREMENTS:

• Description of the intended testing technique, its aims and possible outcomes
• Dishes appropriate to the testing or evaluation techniques
• Simple description of the testing process used, including essential equipment
• Understanding of the essential points in making a dish or dishes
• Problems encountered in making the dish and possible solutions
• Preparation, costing, and equipment
• Evaluation and recommendations
• Safety and hygiene points.

Possible tasks

1. Group project on product development , including concepts such as design criteria and quality assurance
   e.g. a range of simple sandwiches for the school canteen
   a range of biscuits for a cake sale
2. Comparative testing of recipes for the same dish
   e.g a vegetarian version of a traditional dish recipes for Lasagne
   Brown Bread
3. Recipe development
   e.g. savoury breads
   ice cream
4. Comparative testing of various versions of the same product
   e.g. home-made, chilled, frozen
   home-made, chilled, canned

Reference: Jenny Ridgwell. Tasting and Testing-skills in
Technology. London: Ridgwell Press, 1993.
www.ridgwellpress.co.uk

SAMPLE ASSIGNMENTS FOR AREAS OF PRACTICE

Area of practice A Application of Nutritional Principles
Special requirements (dietary, economical and practical) should be considered when planning meals for the elderly.
Identify and elaborate on some of thses considerations under the above three headings.
Bearing in mind these requirements, investigate a range of main courses suitable for lunch for two elderly people.
Prepare, cook and serve two of the main courses you have identified.
Evaluate the assignment in terms of (a) implementation and (b) the specific requirements of the assignment.

Area of practice B Food Preparation and Cooking Processes
Microwave cookers are very useful where family members have a busy schedule combining running a home and a career.
Research the types and the uses of modern microwave cookers.
Investigate a number of dishes and/or foods suitable for cooking, using a microwave. Indicate how the principle of microwave cooking applies in each case.
Prepare, cook and serve two dishes or foods that you have investigated.
Evaluate the assignment in terms of (a) implementation (b) ease of use and convenience and (c) palatability of the food.

Area of practice C Food Technology
Pickling preserves fruit and vegetables by increasing acidity.
Investigate the different types of home pickling and list a number of fruits and / or vegetables suitable for each type.
In relation to pickling describe the principles involved. Identify some of the possible problems that may arise and suggest possible solutions.
Prepare, and pot two varieties of pickle.
Evaluate the assignment in terms of (a) implementation (b) versatility and uses, and (c) practicability.

Area of practice D Properties of Food
The coagulation of eggs has a wide variety of culinary uses.
Define the property coagulation. Investigate its application in the making of sweet and savoury dishes.
Select two dishes and explain how the principle of coagulation is used when preparing and cooking each dish. Prepare, cook and serve the selected dishes.
Evaluate the assignment in terms of (a) implementation (b) success in applying the cooking principles.

Area of practice E Comparative Analysis
The variety and quality of commercially prepared soups are constantly being extended and improved.
Investigate and identify three different types of convenience soups available in your local supermarket.
Prepare two types of convenience soup (soups with the same flavour).
Using a triangle test, compare the soup in terms of texture and saltiness. Carry out a preference test among the students in your class to determine the preferred option.
Evaluate the assignment in terms of (a) implementation and (b) the overall effectiveness of the tests carried out.