Section C Development of original dishes and timeplan Section C Page 1 Planning your new dishes and why Explain why you have picked the dish How does it fit the task you have picked ID: 916425
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Slide1
Section AResearch and identifying skills
Slide2Section CDevelopment of original dishes and timeplan
Slide3Section C
Page 1 –
Planning your new dishes and why.
Explain why you have picked the dish? How does it fit the task you have picked? How will you modify/change this dish?Is this dish challenging? How will you present this dish?Are there any skills you need to practise?Add images of ways you could present the dish
Section CPage 2 – Time planning (Time plan for exam, complete in hindsight if you have done your exam)Step by step guide to what you ‘will’ do during in the exam Include all safety/hygiene steps (cleaning tables…why?) State where your ingredients need to be stored (fridge/freezer) explain why.(basically write up what you did in the drop down day but as if you will do it) Write a list of all the equipment and ingredients you have used.
Answer these questions for each of the three dishes you will cook in your practical exam.
Work can be done in rough in the sheet or a spare piece of paper.
Typing up can also be completed at home.
Use these instructions to complete your time plan.
Work can be done in rough in the sheet.
Slide4Name:
Candidate No:
Centre Name:
PARKWOOD ACADEMYCentre No: 0000000Self evaluation:Dish 3:
Dish 2: Dish 1:
Slide5Name:
Candidate No:
Centre Name:
PARKWOOD ACADEMYCentre No: 0000000Time Plan: Dish 1:Dish 2:Dish 3:
Time Order of work Health and safety/special points.
Time
Order of work
Health and safety/special
points.
Equipment:
Ingredients:
Slide6Section D&EAnalysis of dishes, costing, nutritional analysis and photos.
Final evaluation.
Slide7Step 1 – Google ‘explore food’
select top option.
Step 2 – select Calculate a recipe.
Step 3 – type the name of your recipe in. Press start.
Step by step guide to Explore food
.
Step 4 – How to find ingredients.
Type name of ingredient in.
Select the ingredient you need from the list.
Enter weight of ingredient.
To add next ingredient repeat Step 4.
Step 5 – to finish the analysis select ‘View summery’
Step 6 – Change the number of portions to
12
Then press calculate.
Step 7 – select the orange ‘create label’ button.
Step 8 – type recipe name in again and press ‘create label’ .
Finished!
Copy information or print labels.
Slide8NEA 2 –
Food Preparation and Nutrition
Tuesday, 17 March 2020
Planners out
Top tips: tsp. = 5g/5ml
tbsp. = 15g/15ml
1 onion = 75g
1 garlic clove = 10g
1 pepper = 80g
1000g = 1kg
1000ml = 1l
Ingredient
Weight used
Cost
per 100g
Recipe cost (£)
Portion cost (£)
TOTALS
1. List the ingredients
2. Add quantity (e.g. 50g)
3.
Use a supermarket
website or ingredient chart
to find out the
cost per 100g or per item (eggs/pepper)
4
. Use the values to work out cost
.
5.
Divide the recipe cost by the number of servings to get the portion cost.
Remember:
A pinch – don’t bother adding.
1ml weighs 1 gram
1 tea spoon= 5g
1 tables spoon= 10g
Slide9Slide10Dish 1:
Are you pleased with this dish? How did you present it? How could it be improved? Did this dish challenge you?
Insert image here
Name:Candidate No:Centre Name: PARKWOOD ACADEMY.
Centre No: 0000000Sensory Analysis Nutritional Analysis use explore food to completeCopy nutritional table and label here. Costing
Taster
1
Taster 2
Taster 3
Taster 4
Total
Appearance
Texture
Taste
Aroma
What do your results tell you?
What was most popular and what was least popular? What improvements does you analysis suggest?
What do your results tell you?
Is this a balanced dish?
How could it be improved?
Cost of recipe :
Cost for each portion:
Are you pleased with the cost?
How could you make your dish more cost effective?
Ingredient
Weight used
Cost
per 100g
Recipe cost (£)
Portion cost (£)
TOTALS
Slide11Dish 2:
Are you pleased with this dish? How did you present it? How could it be improved? Did this dish challenge you?
Insert image here
Name:Candidate No:Centre Name: PARKWOOD ACADEMY.
Centre No: 0000000Sensory Analysis Nutritional Analysis use explore food to completeCopy nutritional table and label here. Costing
Taster
1
Taster 2
Taster 3
Taster 4
Total
Appearance
Texture
Taste
Aroma
What do your results tell you?
What was most popular and what was least popular? What improvements does you analysis suggest?
What do your results tell you?
Is this a balanced dish?
How could it be improved?
Cost of recipe :
Cost for each portion:
Are you pleased with the cost?
How could you make your dish more cost effective?
Ingredient
Weight used
Cost
per 100g
Recipe cost (£)
Portion cost (£)
TOTALS
Slide12Dish 3:
Are you pleased with this dish? How did you present it? How could it be improved? Did this dish challenge you?
Insert image here
Name:Candidate No:Centre Name: PARKWOOD ACADEMY.
Centre No: 0000000Sensory Analysis Nutritional Analysis use explore food to completeCopy nutritional table and label here. Costing
Taster
1
Taster 2
Taster 3
Taster 4
Total
Appearance
Texture
Taste
Aroma
What do your results tell you?
What was most popular and what was least popular? What improvements does you analysis suggest?
What do your results tell you?
Is this a balanced dish?
How could it be improved?
Cost of recipe :
Cost for each portion:
Are you pleased with the cost?
How could you make your dish more cost effective?
Ingredient
Weight used
Cost
per 100g
Recipe cost (£)
Portion cost (£)
TOTALS
Slide13NEA 2 –
Food Preparation and Nutrition
Tuesday, 17 March 2020
Planners out
Slide14Final evaluation for :
Dish 1:
Dish 2:
Dish 3: Insert image here of all dishes. Name:Candidate No:Centre Name: PARKWOOD ACADEMY
.Centre No: 0000000When identifying improvements please consider the following. How suitable the final dishes were related to the task. The improvements you would make and why. Sensory results The cost analysis Food provenance (where the ingredients are from) Nutritional analysis Technical skills and techniques Quality and finish (presentation) of the final dishes. Self evaluation: How did you find the task? Did it challenge you? Are you pleased with the success of the dishes? What aspect did you enjoy the most. What would you do differently next time?