Example year 8 Design Task - PowerPoint Presentation

Slide1

Example year 8 Design Task

Lucy Reece

RisottoSlide2

BriefA new Italian restaurant is about to open in Torquay which wants to feature regional Italian food. They have asked you to submit a possible risotto dish with your own twist. You are to design a risotto variation using the risotto recipe on page

472 of Cookery the Australian Way 8th edition. You are able to use packaged rice to attractively present your risotto. Because this is a new contemporary restaurant, they would like the dish to show this from the traditional recipe and for you to put your own modern ‘twist’ into the dish. For ease of reading the recipe they would still like it to be re-presented in the style of the Cookery the Australian Way. The owner of the restaurant is from Milan and has always strongly believed in using local and seasonal produce. He expects you to reflect this in your dish. You are serving 2 people for a light Italian lunch.Slide3

SpecificationsConstraints:Must base recipe using the risotto recipe on page 472 of Cookery the Australian Way 8th edition.You are able to use packaged rice to attractively present your

dish.Re-written in the style of the Cookery the Australian Way.Must use local and seasonal produce.Dish must serve 2 people.

Considerations:

Time

Equipment available

SkillsSlide4

Evaluation CriteriaHow was the recipe based on the risotto recipe on page 472 of Cookery the Australian Way 8th edition?How was local and seasonal produce used in the dish?How was the dish prepared to ensure if served 2

people?How was the dish prepared to ensure it was completed on time?Slide5

ResearchWhat food is in season for summer?

Asparagus

Turnips

PumpkinSlide6

ResearchLocal produce for Western AustraliaWest Australian Boneless Saddletail Snapper Fillets

http://www.bannisterdowns.com.au/milk

http://www.harveycheese.com.au/Slide7

Ideas- researchIngredients for Option 1:

Ingredients for Option 2:What Option you have chosen and why:

Chicken stock

olive oil

brown onions

Risotto Rice

thyme leaves

milk

chicken thigh fillets

pumpkin

garlic cloves

Parmesan

Fish stock

olive oil

brown onions

Risotto Ricethyme leaveswhite wineSaddle tale snapper fillets Asparagusgarlic clovesHarvey

– blue cheese

I have decided to make option 2.

This option uses the Asparagus for seasonal and shows

off the local produce by using snapper and blue cheese which are the ‘hero’ of the recipe. Using the Fish stock as well will ensure the flavor of fish throughout the dish.  

 Slide8

Snapper Blue RisottoIngredients1 L Fish stock20ml olive oil

1 brown onion, diced2 cups Risotto Rice1 tsp thyme leaves40ml white wine2 Saddle

tale snapper

fillets, cubed

1 bunch Asparagus, sliced

1 garlic clove, crushed

40g Harvey

– blue

cheese

Method

Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.

Heat I

tsp

of the oil

in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and thyme

. Cook, stirring, for 1 minute or until the grains appear slightly glassy.Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.Heat remaining oil in a large frying pan over high heat. Add the fish and stir-fry for 5 minutes or until fish just starts to brown. Add the asparagus and

garlic. Cook for 2 minutes.

Add the fish mixture and blue cheese to

the risotto and combine. Season with salt and pepper to serve.Slide9

Planned presentationPlain white background with white or blue bowl. Risotto in bowl and photo taken very close up to show texture of rice. Fork in bowl.Slide10

Production Plan page 1Slide11

Production Plan page 2Slide12

Final photoSlide13

Evaluation How was the recipe based on the risotto recipe on page 472 of Cookery the Australian Way 8th edition?We used the layout of the Australian Way recipe, including the ingredients list with qualities and preparation steps. The quantities of the recipe also came from the Australian Way recipe as well as the base ingredients, such as the rice and the onion/garlic.

How was local and seasonal produce used in the dish?We researched what was locally produced in the Western Australia area and used saddle tale snapper, which comes from the coast of Western Australia at this time of year. The blue cheese used in the recipe is from cows milk and produced on a farm called Harvey Cheese. Asparagus is a vegetable that is in Season in summer and also helps the dish with providing some colour.How was the dish prepared to ensure if served 2 people?

The recipe from Cookery the Australian Way serves 4 people so we halved the recipe. It still made a lot and would serve more than two people. Next time I would use a little less rice and stock to make the fish more prominent in the dish.

How was the dish prepared to ensure it was completed on time?

We were really well

organised

before starting the recipe and planned out our steps using our production plan. We made sure we collected all the ingredients at the beginning and we ensured we kept our bench

organised

which made sure we didn’t waist time collecting and cleaning. When the rice was simmering we started doing our dishes which helped us as we didn’t have to do so many dishes at the end. Slide14

Sensory AnalysisThe risotto was white with sprinkles of blue from the cheese and green from the asparagus. It looked like a fluffy white cloud on a plate. It was very smooth and moist in the mouth with a salty fishy taste. It each bite the blue cheese gave the risotto a sharp bitter taste. Slide15

DiscussionWhen preparing our recipe we were very organised with collecting our ingredients, have order to our bench and following our production plan. We had the right quantities of most things and we finished earlier than expected. Next time I think

we need to check that the risotto is cooked earlier as we slightly over cooked the rice which made the risotto a bit too soft.