GCSE Assessment Support (NEAs)

8-10 hours3 tasks issued in September of Year 11

Task 1 – Food investigation (15%)

  • Written or electronic report (1,500–2,000 words)
  • Including photographic evidence of the practical investigation
  • Explains findings of investigation
  • Skills assessed - based on scientific principles (how and why):
  • Establish a hypothesis/predict an outcome ( a statement which can be proved or disproved)
  • Research
  • Investigating – record results
  • Analysis and evaluation (explain how the results can be applied in practical food preparation and cooking).

Ideas for activities/mock briefs:

1.Investigate the different ways to tenderise red meat

Some cuts of meat benefit from tenderising during preparation and/or cooking. Investigate the chemical and functional properties of using a tenderiser and the different methods that can be used to achieve a tender meat dish.

Plan an investigation to compare meat that is prepared and cooked using:

  • A natural tenderiser (e.g. enzymes from fruit)
  • A commercial pre-prepared tenderiser
  • Mechanical methods – cutting, pounding, mincing.

Planning points

  • Use of a control sample (meat that has not been tenderised)
  • Same size and shape meat cubes
  • Cooking time and temperature
  • Surface contact of tenderiser
  • Length of application.

Chemical/functional

  • Tenderisers contain enzymes
  • Enzymes break down proteins
  • Must be in contact with meat surface to tenderise – cutting/pounding/mincing/stirring
  • If left too long will affect the texture of the meat
  • Enzymes become denatured if subjected to high temperatures
  • Increases fluid loss.

Analysis and evaluation

  • Benefits of using tenderising methods
  • Relationship to methods of cooking used for different cuts of meat.

2.Investigate the effect of different cooking methods on red meat

Cooking can make tough meat tender and tender meat tough. Investigate the scientific principles that underpin the cooking of red meat and the eating quality of the finished dish.

Plan an investigation to compare and evaluate cooking small quantities of red meat (beef, lamb or pork) using different methods of cooking, for example:

  • A ‘tough’ cut – grilled, stewed, casseroled, braised, roasted
  • A ‘tender’ cut – as above
  • Does the length of time that a piece of meat is left to ‘rest’ affect its texture and tenderness?

Planning points:

  • Weight and size of sample
  • Accurate cooking times
  • Devise tests for cooked samples ,eg sensory evaluation tests.

Chemical/functional

  • Why we cook meat – safety, easier to chew, digestible, increase flavour
  • Structure and why it affects choice of cooking method
  • Changes – collagen to gelatin, muscle fibres, coagulation, shrinkage
  • Loss of fluid – water, fat, soluble B vitamins
  • Flavour changes – browning reactions.

Analysis and evaluation

  • Relationship of cuts of meat to cooking method
  • Sensory/eating qualities
  • Personal taste/likes/dislikes
  • Effect of cooking on meat.

Resources and sources of information

All about meat - the All about meat resources provide up-to-date, accurate and clear information and teaching resources on red meat. These have been designed to support Key Stage 3 and Key Stage 4 students.

There are seven modules available:

  • This is meat–an introduction to the structure and composition of meat
  • Meat types and cuts–a summary of the different types of meat cuts and suitable cooking techniques
  • Meat storage and preparation– key information on shelf life, safety and hygiene, methods of heat transfer and the changes meat undergoes when being cooked
  • Meat and the consumer–insight into the key considerations made by consumers when buying red meat
  • Meat and health– basic nutrition information and the role of red meat in the diet
  • Livestock farming and meat production in England and Wales–an overview of livestock farming for meat production
  • All about me–an introduction to the 8 tips for healthy eating

Downloadable posters

  • Using your senses and supporting PPT presentation along with sensory evaluation worksheets–
  • The art of food presentation and styling and supporting PPT presentation –
  • Food provenance on your doorstep –
  • Eating nose to tail –
  • Know your red meat (beef, lamb and pork)–
  • Food skills and cooking techniques–

GCSE support area

The GCSE support area on provides a wide range of activities, resources, worksheets and PowerPoints relevant to the new Food Preparation and Nutrition GCSE.

Useful websites

–The official BritishMeatnutritioneducationsite

  • Eat Welsh Lamb and Beef website–
  • Simply Beef and Lamb website –
  • Love Pork website –
  • Livestock and Meat Commission (Northern Ireland) website –