Rigorous exam welcomed by chefs will test pupils on culinary techniques as well as knowledge of nutrition, food traditions and kitchen safety
Teenagers studying for a new GCSE in food preparation will have to know how to portion a chicken, fillet a fish and julienne vegetables, as well as make a variety of sauces from hollandaise and mayonnaise to veloute, bechamel and plain old gravy.
The rigorous new examination for 16-year-olds will require them to be able to tenderise, marinate, blanch, poach, fry and braise – as well as make their own pasta, choux pastry, bread and tagine.
It’s sensibly directed towards food careers that involve actual cooking
Related: Thirty years on, how have GCSEs performed? | Phil Beadle
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