This document provides information about different food groups and cooking skills levels. It discusses the main food groups including meat and poultry, fish, pasta/rice/cereals, fruits and vegetables, and dairy products. For each group, examples are given and students are asked to complete activities testing their knowledge. The document also outlines high, medium, and basic level cooking skills and provides examples of dishes that require each skill level. Students are quizzed on various topics throughout the lesson plan to reinforce learning.

1. Presentation Food Groups Skills levels
Starter
In your revision books please write down all the different
food groups that you know, for example
Meat and Poultry
Fish
Pasta rice and other cereals
Fruit and vegetables
Dairy products
Dough products
Convenience products
Name at least four food Name at least six food Name all the food
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2. Presentation Food Groups Skills levels
Learning Objectives
• To understand the different food groups
•To understand the preparation methods
•To understand the different skills required
•To understand and identify high risk foods
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3. Presentation Food Groups Skills levels
The first thing we are going to look at the different skills and presentations
High level skills
• Pastry making
• Roux based sauces
• Meringues and pavlovas
• Meat and Fish cookery ( Using high risk foods )
• Decorated cakes and gateaux
• Rich yeast dough's
• Complex compliments and garnishes
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4. Presentation Food Groups Skills levels
Medium- level skills
• Basic bread dough's
• Simple cakes and biscuits
• Fruit and vegetable dishes showing knife skills for cuts
• Cheese cakes and similar desserts
• Simple basic sauces
• Puff pastry items that need shaping from r/m Pastry
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5. Presentation Food Groups Skills levels
Basic Level skills
•Assembling products from bought in produce
•Crumbles
•Sandwiches
•Pizza with ready- made bases
•Jacket Potatoes
•Simple salads
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6. Presentation Food Groups Skills levels
Presentation
What do we mean by this ?
Presentation is the overall finished appearance of a dish, and how it
looks to the eye.
We can do this through the use of
• Colour
• Decoration
• Garnish
• Texture
• Consistency
• Flavour and seasoning
• The temperature of the food and the correct serving dish
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7. Presentation Food Groups Skills levels
Meat and Poultry
Using your GCSE books please look at Page 37/38
Preparing different foods and look at the meat and poultry
section
Read the section on meat and poultry and make notes in you
revision books, then answer the Activity at the bottom of the
page
This activity must be completed in full by the end of the lesson !!
Name at least four food Name at least six food Name all the food
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8. Presentation Food Groups Skills levels
Fish
As we know and have discussed in the past we have
worked with fish and there are different
classifications
• Oily
Salmon, Tuna, Sardines, Mackerel...Etc
• White
Cod, Haddock, Whiting, Plaice, Sole, Coley..Etc
• Shell Fish
Prawns, Shrimps, Scampi, Crabs, Lobsters, Mussels
Oysters..Etc
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9. Presentation Food Groups Skills levels
Fish
Again please use your GCSE books and read the section
on fish page 38 and list all the classifications of fish, make
notes on what you have read then answer the Activity
questions at the bottom of the page
Again these must be answered in full !!
A work sheet has been provided to help you to answer
the questions
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10. Presentation Food Groups Skills levels
Fish
It explains in you books that the flesh of fish is made up of muscle and connective
tissue and because of this it allows the fish to be cooked very fast.
It is also very important to do quality checks on fish and these are
Fish Checks
• Fresh smell
•Bright red gills
•Clear eyes
•Plenty of scales
•Sea slime
• shell fish should have tightly closed shells
•Shell fish should also have a fresh smell
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11. Presentation Food Groups Skills levels
Activity
You have been asked to match the fish with the correct dish.
Plaice Chowder
Clams Moules marinieres
Tinned salmon Rollmops
King prawns Battered fish with chips
Cod Kedgeree
Smoked salmon Fish goujons
Herrings kebabs
Mussels Fishcakes
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12. Presentation Food Groups Skills levels
Pasta, rice and other cereals
The main cereals the we eat are as follows
•Grains which can be whole or crushed
•Flour to make pasta, bread, cakes, pastries, biscuits.....etc
•Breakfast cereals such as shredded wheat, weetabix, corn flakes, porridge and
sugar puffs.....etc
Flour is used a great deal in the catering industries and as we have discussed
different types of wheat produce different types of flour
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13. Presentation Food Groups Skills levels
Pasta, rice and other cereals
Strong flour is used for making
• Breads
• Pasta
• Pizza
Because it contains more GLUTEN
Soft flour is used for making
• Cakes
• Pastries
• Biscuits
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14. Presentation Food Groups Skills levels
Activity
What type of flour would you use for the following ?
• Iced Buns?
•Wholemeal bread rolls?
•Short crust pastry?
•Swiss roll?
•Fairy cakes?
•Scones?
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15. Presentation Food Groups Skills levels
Pasta, rice and other cereals
Rice and pasta make excellent alternatives to potatoes. Dried pasta, in particular, have
all the advantages of rice, this is because
•They are cheap to buy
•Easy to obtain
•Are easy to store
• They have a long shelf life
•They are easy to cook and cook quickly
•They have good nutritional values
•They can be used in many different ways
•And they come in a very large amount of shapes and sizes
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16. Presentation Food Groups Skills levels
Activity
Pasta come in many different shapes and sizes, e.g.. Spaghetti and ravioli.
Name Six other types:
•Acomo pepe- Tiny bead shapes
•Cannelloni- looks like tubes
•Capellini- very thin round pasta shapes
•Feltucine – flat wide strips
•Linguini – narrow flat pasta
•Spaghetti – long strings
•Tagliatelli – thin strips of ribbon pasta
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17. Presentation Food Groups Skills levels
Fruit and vegetables
Why are fruit and vegetables good in cooking?
•They are full of colour and flavour
• They hold lots of vitamins and nutrients
•Fruit is best eaten fresh why?
•Fruit can be eaten in other, forms what do you think these are?
Please take 10 minutes to write down how many other forms you can think of
Example: Dried?
You can look in you GCSE books for answers! Page 40
Once you have done this Please complete the Activity at the bottom of page 40
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18. Presentation Food Groups Skills levels
Vegetables and their classifications
What is meant by vegetable classifications ?
Please look at page 41 and read the information on all vegetables, copy the list of
vegetables with their examples and then complete the Activity at the bottom of the
page
Copy the pictures of the vegetables into your revision books and write the names of
each vegetable cut next to the picture you have drawn, you will then have 10 minutes to
revise these and we will have a short quiz.
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19. Presentation Food Groups Skills levels
Name at least four food Name at least six food Name all the food
groups groups groups

20. Presentation Food Groups Skills levels
Name at least four food Name at least six food Name all the food
groups groups groups

21. Presentation Food Groups Skills levels
Name at least four food Name at least six food Name all the food
groups groups groups

22. Presentation Food Groups Skills levels
Name at least four food Name at least six food Name all the food
groups groups groups

23. Presentation Food Groups Skills levels
Name at least four food Name at least six food Name all the food
groups groups groups

24. Presentation Food Groups Skills levels
Name at least four food Name at least six food Name all the food
groups groups groups