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Picnic Lunch

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Gerard Petrie

on 13 September 2010

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Transcript of Picnic Lunch

Picnic Lunch Design Brief Criteria For Evaluation Design Planning Production Picnics have long been an Australian tradition. Many families regularly venture outdoors for a picnic. You are hosting a picnic and need to plan 3 products that would be suitable to be served during a family picnic. One of these products must be a preserved item. Foods produced must feature at least one complex process. The items should be suitable for eating outdoors. Hygiene and food safety are important considerations. Are the 3 products suitable for a family picnic? Is there a preserved item? If so, what? Do the products feature a complex process? If so, what? Are the products suitable to eat outdoors? How? Were the foods prepared in a hygienic and safe environment? Are they safe to store and travel? Were they presented nicely? Recipes CHUTNEY


2 teaspoons olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
400g can diced tomatoes
1/4 cup raisins
1/2 teaspoon mixed spice


Heat oil in a saucepan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add garlic and cook for 1 minute. Add tomatoes, raisins and mixed spice. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick. Season with salt and pepper.


Olive oil spray
2 rashers bacon, chopped
2 cups (300g) self-raising flour + extra for dusting
1 tsp salt
50g butter, coarsely grated
3/4 cup (180ml) milk
1/3 cup tomato chutney
3/4 cup (90g) grated cheddar


Preheat oven to 180°C. Spray two baking trays with oil and line with baking paper.

Spray a non-stick frying pan with oil. Add bacon and cook over medium heat until golden. Drain on paper towel.

Sift flour and salt into a bowl. Rub butter in using fingertips. Add milk and mix to a soft dough. Knead on floured surface until smooth. Roll into a 25 x 30cm rectangle.

Spread chutney over dough, sprinkle with cheese and bacon. Roll up starting from a long edge. Use a sharp serrated knife to cut roll into 12 even slices. Place scrolls on trays and bake for 15 minutes.



2 chicken breast fillets
1 1/2 tbs mayonnaise
1/2 tsp lime juice
1 tbs chopped fresh coriander
1 piece of lavash or Lebanese bread
watercress sprigs, to serve


Combine chicken, mayonnaise, lime rind, coriander and red chilli. Spread the chicken mixture over bread. Top with watercress. Roll up firmly to enclose the filling. Yes, they are all family-safe. Yes, sterilising jars, cooking vegetables/fruits (timing), kneading, proving, making the mayonnaise. Yes, they can all be easily put in a container. Yes, tomato chutney. Yes, because you don't need cutlery and they can be put in containers and eskies. Yes, I washed my hands, wore an apron and chopped chopping boards to reduce the risk of cross-contamination. Yes, I believe so, they were all garnished and presented on the plate nicely. MAYONNAISE


4 egg yolks, at room temperature
2 tablespoons lemon juice
200ml light olive oil
200ml olive oil
white pepper

Place egg yolks, 1 tablespoon of lemon juice and a pinch of salt in a food processor. Process until mixture just starts to thicken.

Combine oils in a jug. With the processor motor running, add oil mixture in a thin, steady stream, scraping bowl with a spatula occasionally, until mixture is thick and creamy. Add remaining lemon juice (see note). Season with pepper. Process to combine.

Transfer mayonnaise to a small, airtight container. Place plastic wrap on the mayonnaise surface to prevent a skin forming. Cover and keep in the fridge for up to 1 week. Time Plan Week One - Chutney Time Plan Week Two - Bacon, cheese and chutney scrolls
Ideas Time plan Week Three - Chilli-lime mayonnaise chicken wrap with watercress Work Plan Week One CHICKEN WITH CHILLI-LIME MAYONNAISE AND WATERCRESS WRAP Mayonnaise Tomato Chutney BACON AND CHEESE SCROLLS WITH CHUTNEY
Work Plan Week Two Work Plan Week Three
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