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

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