Task 2 controlled assessment - Linux.bideford.devon.sch.uk


Task 2 controlled assessment - Linux.bideford.devon.sch.uk

Assignment BriefCandidates will choose one from the following bank of tasks:All tasks must cater for two covers.1. The local hotel in your area is holding an international week. As the traineechef you have been invited to take part and have been asked to prepare atwo-course meal from a country of your choice.2. Celebrity chefs have been promoting the importance of a healthy diet. As aschool/college caterer you have been asked to produce and serve a twocoursemeal that would encourage healthy eating in the school/collegerestaurant.3. You have been selected to represent your school/college in the ‘Young Chef of theYear’ competition. You have been asked to plan, prepare and serve a two coursemeal for two covers suitable for customers with a specific dietary need.(You must clearly identify and justify the dietary need you are cateringfor.)PLANNING (25 marks)(a) Investigating and planning the task (25 marks)Candidates should provide evidence of the following:• Application of research skills to investigate the task.• Application of knowledge and understanding in the choice of meals.• Justification of the reason for choice of meal, to include costing and nutritional value.• Planning the task and producing a sequence of work.1. RESEARCH AND INVESTIGATION (See homework task sheet).THIS WORK WILL BE DISPLAYED WITH YOUR FOOD DURING THE PRACTICALASSESSMENT2. JUSTIFICATION AND REASONS FOR CHOICEa. Research recipes and choose what you will make in the practical session. Remember thepractical carries the most marks so make sure your choice is: Suitable for the brief . You have the time, skill and equipment to make. Recipes show a variety of colour, texture and flavours. Show skills which reflect your ability.2

Higher Level Skills: Pastry making – short crust, pate sucre, choux Roux based sauces Meringues and pavlovas Meat and fish cookery (using high risk foods) Decorated cakes and gateaux Rich yeast doughs including pizza, shaped bread rolls. Complex accompaniments and garnishes e.g. piping cream, coulis sauce, vegetables.Medium Level Skills: Puff pastry items that need shaping but use readymade pastry Vegetable and fruit dishes requiring even sizes Cheesecakes and similar desserts Simple sauces e.g. red wine sauce Simple cakes, biscuits, cookies and scones Complex salad with a homemade dressing such as mayonnaise.Basic Skills: Crumbles Sandwiches Pizza with readymade base Jacket potatoes Simple salads Assembling products e.g. using prepared sauces, bought meringue nests etc.FOR EXAMPLEDish Main Ingredients Skills and Cooking methodsCarrot andCoriander soupCream and butter Vegetable prep, use of liquidiser, making crotons +garnishes. Sauté, simmering and shallow frying.Stilton & vegetablequicheStilton cheese, crèmefraiche, milk andShortcrust pastry, making custard, vegetablepreparation. Baking and sauté.butter.Strawberry Gateau Double Cream Whisking method, fruit preparation, piping creamand making chocolate curls. Baking and chilling.b. Write the reasons why you have chosen the recipes. Your reasons for choice could include: Dishes show use of a range of skills and cooking methods. Dishes show a variety of colours; state the colours used in each dish. Dishes show a variety of textures; chewy, crunchy, soft, crisp etc. Dishes show a variety of flavours. Cost – state how economical the dishes chosen are. Dishes can be made in time available. Dishes look attractive with accompaniments and/or garnishing. Dishes are saleable – customers in restaurant would want to buy them. Dishes are easy to portion control and to serve. State how you will portion dishes. Dishes are suitable for making in bulk. Dishes can be chilled/frozen. Chilled at 1-5°C and frozen at -18°C.c. Make a menu card to show the dishes you are making. Present attractively. You will needto display this with your food during the practical.3

3. SHOPPING LIST/FOOD ORDERa. List all the ingredients and quantities on a requisition. Use the correct headings,names of ingredients (e.g. semi-skimmed milk, caster sugar) and metric quantities.An example is given below:Dairy/Bakery Butcher/Fishmonger Greengrocer Grocer250ml double cream50g stilton cheese125g cod125g smoked haddock50g peeled prawns25g streaky bacon50g onion50g buttonmushrooms125g plain flour25g cornflourb. List the equipment required – preparation, special and serving. An example isgiven below:Preparation Equipment Special Equipment Serving DishesLarge mixing bowls x 2Palette knifeforkElectric whisk20cm sandwich tinsSquare white plate for flanAu gratin dish for fish pieThere is a template on Central Resource Library for the requisition and order of workwhich will help you to set out your work using the correct headings.4. ORDER OF WORK Using photocopies of your recipes work out the sequence in which you willmake your dishes. You could colour code each recipe sheet and then cut it up andput in the correct sequence. Remember to make dishes which take the longest preparation/ cooking/chillingtime first. Write the order in which you will make the dishes including time, methods andspecial points. Have a section of your order of work for mise en place, cooking and service. Special points should include HACCP (Food safety) and QC (Quality Controls). During Mise En Place you can lay table, weigh out ingredients and place on whitetrays, prepare fruit and vegetables (chopping, peeling). Allow 30 minutes for miseen place.ORDER OF WORK AND RECIPE’S MUST BE BROUGHT TO PRACTICAL EXAM4

Time Plan - An example of a Timeplan – remember to dovetail your tasks. It’s a goodidea to show each course or dish in a different colour.Time Methods Health and Safety, Quality Control12.20pm Mise en Place.Personal Hygiene – wash hands, removeUse anti-bacterial soap. Washhands thoroughly to remove dirtjewellery, put on apron and hat.and bacteria.Fill up washing up bowl with hot soapy water. Sanitise worktops with bacterialCollect tea towel, oven gloves and dishcloth.clean to kill bacteria.Lay table.Ensure all equipment is clean.Sanitise worktops. Get out equipment.Weigh and measure ingredients place on whiteCheck quality of all ingredients,trays.check use by and best before dates.Pre-heat oven Gas Mark 6.Cut vegetables into uniform sizedGrate cheese, prepare vegetables and fruit.Grease and line sandwich tins.pieces so they cook evenly.Use a brown board for vegetablesand red board for bacon to preventcross-contamination.12.50pmCookingQUICHE. Make short-crust pastry; use foodprocessor to rub fat into flour and add water byhand.Chill.Do not over process mixture.Use chilled water.Wrap in cling film before placingin the chiller.1.00pm Wash up. Wash up in hot, clean soapy waterto kill bacteria. Leave to drain.1.05pm GATEAU. Prepare sponge for gateau using thewhisking method and an electric hand mixer.Divide into 2 tins and bake for 10 minutes.Whisk eggs and sugar until theythick and leave a trail for 8seconds. Fold in egg carefully.1.20pm1.25pm3..05pm3.10pmWash upGATEAU. Remove sponges from oven andleave to cool slightly before removing from tins.SOUP. Sauté onions and garlic for 5 minutesand add diced carrots.ServicePresent decorated, garnished food with menu.Wash up and sanitise worktops and cooker.Leave kitchen clean and tidy.Leave to cool so cake can setSauté over a medium heat to sweatonions. Stir to prevent thembrowning.Make sure plates are clean. Checkportion size and presentation.Wash up in hot, clean soapy waterto kill bacteria. Clean cooker toremove all food scraps. Returnequipment to correct place.During and after your practical it is important that you taste your own food and ask other peopleto complete a taste panel – you can use this as part of your evaluation.5

Carrying out the task (40 marks)(b) Carrying out the task (40 marks)Candidates should:• Demonstrate skills related to health, hygiene and safety when preparing, producing and servingthe meal.• Apply skills to the preparation, production, presentation and serving of the meal.The aim of a cook is to present food as near perfectly as possible. This involves:• Consistency (how thin or how thick)• Texture (includes crunchy, soft, crisp)• Flavour (includes salty, sweet, sour, bitter, well seasoned)• Seasoning (includes use of herbs, spices, salt and pepper)• Colour (remember white, cream, brown and green are ‘dead’ colours)• Decoration (used on sweet dishes – includes chocolate, cherries, fresh fruit etc• Garnish (used on savoury dishes – includes tomato, parsley, lemon, cucumber, cress, etc.)• Accompaniments – these include colourful vegetables and sauces.As a general rule, do not over season, over-decorate or over fill serving dishes.Hot foods should be served hot and not warm, preferably on hot plates. Shaped and dramaticcoloured plates can add to the overall appearance and ‘drama’ of food.Cold food should be served cold, but not frozen and always on cold plates.Consistency:The consistency of food will depend on the size of pan used, the cooking time, the amount ofthickener e.g. flour used and the quality of ingredients. It is easier to thin a mixture like a soup or asauce rather than thicken it.Texture:Tasting food is essential in order to test texture. This includes checking foods like rice, pasta (cookedal dente), and vegetables to ensure they are not over-cooked.Cooking alters the texture of food and an experienced cook will know when the right amount ofheat has been applied to give the correct texture e.g. cooking steaks.Contrasting textures are important to give variety and interest to a meal e.g. croutons with soup,wafers and ice cream, cheese and biscuits.Flavour and seasoning:Taste is very important. Good cooks know how to retain the flavour of food and how to alter theflavour of food. To retain flavour chefs need to:• Use food as fresh as possible• Use the least amount of cooking liquid• Use the cooking liquid where possible (for sauces, stocks and gravies)• Use appropriate cooking methods• Prepare, cook and serve in as short a time as possible• Not over-season so that customers cannot taste the natural flavour• Use herbs and strongly flavoured foods with care• Adjust seasoning at the end.6

EVALUATION (15 MARKS)Try to explain your comments clearly using evidence from your work.(c) Evaluating the task (15 marks)Candidates should:• Evaluate the acceptability of the chosen meal to the customer, to include, appearance, textureand flavour.• Analyse and discuss the nutritional content of the meal.• Calculate the cost of the meal and make reasoned judgements relating to profit margins.1. SUITABILITY OF DISHES CHOSEN.a) Were the dishes chosen suitable? Did you use a variety of dairy products?b) Did you include a variety of cooking skills e.g. sauce making, pastry making, breadmaking, rubbing in, creaming, whisking? State what skills you used for each dish.c) Did you include a variety of cooking methods i.e. boiling, baking, toasting, frying,poaching, microwaving? State what methods of cooking you used for each dish.d) What changes to the dishes could? Explain clearly with reasons.2. MANAGEMENT OF TIME.a) Evaluate your use of time during mise en place, cooking time, service and washing up.b) What improvements, if any, could you make?3. CUSTOMER ACCEPTABILITYa) Comment on appearance, flavour and texture of each dish. Remember to use thecorrect sensory descriptors such as creamy, crisp, spicy etc.b) Include taste panel results here from your family.c) Comment on whether the dishes had the correct number of portions, portion size, anduse of the correct sized dishes for amounts of food.d) Did you use attractive garnish or decoration?e) Was food hot, cold or set as needed and the effect of the ‘whole’ table.f) Would your food be acceptable for paying customers?g) Suggest any improvements you would make if given the same task again.h) If you would choose a different dish(es), say what you would choose and why.i) If you could improve the “making” say how and why.j) How could you improve the presentation or change the order of work?4. COSTING & PORTION CONTROLa) Calculate the cost of making each dish and cost per portion.b) Comment on the price per portion – is this good value for money? Explain with reasons.c) Calculate the selling price for each dish.To calculate the selling price you must consider a number of other costs including:Overheads – gas, electricity, business rates, rent or mortgage on restaurant.Wages – chefs, waiting staff.ProfitAND FINALLY........................... Add a photograph and your menucard into your coursework folder. Check your coursework carefully for spellingand punctuation errors.7

More magazines by this user
Similar magazines