First and foremost, I would like to say that this is last year's
N-Level Question 2.
This question is slightly easier than Question 1.
Now back to this ah...
FOR TA.
Task
Analysis
2. Variety to the presentation of
food
<!--[if !supportLists]-->Ø
<!--[endif]-->How can cooking
methods can be combined to enhanced the food
presentation?
<!--[if !supportLists]-->Ø
<!--[endif]--> What are the garnishing
techniques?
<!--[if !supportLists]-->Ø
<!--[endif]-->Variety of
Ingredients?
<!--[if !supportLists]-->Ø
<!--[endif]-->What are the
nutrients contents in cereals?
3.
Cereals
<!--[if !supportLists]-->Ø
<!--[endif]-->What are the
examples of cereal products?
<!--[if !supportLists]-->Ø
<!--[endif]-->What are the
changes faced when cereals are cooked?
4. Selection of interesting
dishes
<!--[if !supportLists]-->Ø
<!--[endif]-->Interesting
techniques to serve food?
<!--[if !supportLists]-->Ø
<!--[endif]--> Ethnic/Fusion Dishes?
I've given the points where
will help you ring the bell. Find information that is somehow
related to this. Note that I did this question last year for N's.
The points here are what examiners are looking her, sort of.
Using that, please elaborate on the points in Research. The
more points you give, the more points you can get. But also, please
make sure that you search the relavant
information!
The Priority List is a guide for you, to let let you
know what you are supposed to do.
And if you still am not sure, find your FN teacher or
feel free to PM me.
NOTE : CEREALS = ROB MR WHEAT
Where
R = Rice
O = Oats
B = Barley
M = Maize (Corn)
R = Rye
Wheat
