British Cuisine (AQA GCSE Food Preparation & Nutrition)

British cuisine

• Cuisine can be defined as:

A style characteristic of a particular country or region where the cuisine has developed historically using distinctive ingredients, specific preparation and cooking methods or equipment, and presentation or serving techniques

Features and characteristics of cooking

• British cuisine is traditionally reliant on a balance of carbohydrates, protein and vegetables

• Ingredients that are grown in Britain might include:

  • Staple foods, such as:

    • potatoes

    • meat

    • fish

    • poultry

    • flour

    • eggs

    • butter

  • Seasonal ingredients which are only produced in Britain at certain points in the year include:

    • vegetables e.g. onions, leeks, sprouts

    • fruits e.g. strawberries, tomatoes, apples, plums

• Traditional dishes made in Britain may vary between regions but are often hearty, comforting meals which feature simple flavours

  • scones

  • meat pies

  • Victoria sandwich cake

  • Lancashire hot pot

  • fish and chips

  • Cornish pasties

  • roast dinners

  • fruit crumble

Equipment, preparation and cooking methods

• Traditional preparation and cooking techniques are covered in more detail in Topic 1

  • Examples of preparation techniques include filleting, mashing, grating or blending

  • Examples of cooking techniques include roasting, baking or barbecuing

• Commonly used equipment in Britain includes:

  • casserole dishes

  • baking trays and tins

  • roasting tins

  • ovens

  • air fryers

Image by Freepik

Presentation and serving techniques

• Food is often presented in sections on a plate with carbohydrate, protein and vegetable options in separate areas

• Sauce may be drizzled on top, or presented in a separate container or mini jug

• A salad garnish or similar may be added to decorate the plate

• Sweet treats, such as cakes, biscuits or scones are presented on a smaller plate or tiered cake stand

Eating patterns