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GCSE CATERING - TASK TWO

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harriett latham

on 28 September 2015

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Transcript of GCSE CATERING - TASK TWO

GCSE CATERING - TASK TWO
CARRYING OUT THE TASK
- ORDER OF WORK
- NUTRITIONAL CONTENT OF MEAL
- SHOPPING LIST
- EQUIPMENT LIST
PRACTICAL EXAM
EVALUATION
GRADING AND SUBMISSION
INVESTIGATING AND PLANNING THE TASK
INTRODUCTION
'The local hotel in your area is holding an international week. As a trainee chef you have been invited to take part and have been asked to prepare a two course meal from country of your choice.'
Page
1
To be able to prepare and cook a two course meal based on an international theme I will need to research into the following topic areas .....(
what research do you need to do?
)..... I shall be doing this research by...(
how will you do the research?
)

On the day of the event I will be expected to prepare and cook ..(
what

courses could you do?
).. This will be happening in...(
rooms
).... and I will have ....(
time
)... to complete the task. The task is going to take place in February.

International cuisine means............(
google what the term international cuisine means the put it into your own words
)
The factors which can affect food choices in different counties are...........(
this would be things like culture, climate, wealth, environment, traditions and religion. Try to explain why these affect food choices
)
Page
2
INITIAL RESEARCH OF COUNTRIES
POSSIBLE
COUNTRIES
ENGLAND
FRANCE
INDIA
ITALY
THAILAND
GREECE
Toad in the hole
apple pie
cottage pie
roast dinner
sausage and mash
bakewell tart
lemon meringue pie
Brainstorm a minimum of 4 possible countries, just list meals that you can think of for each country. Try to include starters, mains, desserts and accompliments. Adding images makes the page more visual.
What is a staple food?

A staple food is.....(
explain what it is
). Some examples of staple foods are....(
give examples
) In England our staples are.... (
What are our staple foods
?) In other countries such as their staples are....(
Give other examples
)
Page
3
FURTHER RESEARCH INTO COUNTRIES AND TRIALLING THEIR CUISINE
On this page you need to write about four countries in more detail, you can use the home learning task for this task. Try to include images of each of the countries popular dishes.
.....(
country
)... cuisine is famous for......(
what types of foods do you think of when you think of this country?)
The cuisine in..(country)......... is influenced by... (
culture, environment, migration etc etc
) because..... (
why does it affect the foods in that country
?)
For example:

South African cuisine-

South African's quite often use a type of BBQ called a Braai to cook. They are know for cooking all kinds of meat and fish if they are near a coastline . The potatoes and onions are cooked using hot coals outside too. Famous dishes include sosaties which are types of kebabs, boerewars which are coursely cut up sausages, steaks and ribs. These are quite often accompanied with pap which is a traditional porridge or vetkoek which is deep fried dough balls. Another well known dish is braai bobotie which is a sort of spicy cottage pie although the topping on the meat is egg based not potato and served with yellow rice.
South Africa's cuisine has some traditional features from the indigionous tribes although it has been influenced by many other white european cultures due immigration
Page
4
TRIALLING
You should write about a minimum of
eight
dishes that you have trialled. These could
include dishes we have made in school
together, independent trialling at school or
at home.

For each write up you should include:
An image and a title for the dish.
What country does the dish comes from?
How the dish is prepared and cooked?
Skills level and methods used?
Ingredients?
How can it be presented and what does it look like?
What flavours/aroma did it have?
How easy is it to portion control?
Cost if known and comment.
personal opinion.
Fish Gougons with duchess potatoes
This dish originates from Great Britain and the fish that I used was coley. First I had to prepare the Gougons by coating them with flour, egg and breadcrumbs, they were then fried in oil until cooked. The potatoes were peeled, boiled, mashed and then piped. I then arranged it onto the plate with a simple lemon and parsley garnish.
The appearance of the dish was not very colourful except the garnish and I was disappointed with how easy the gougons fell apart making them difficult to plate up neatly. The dish overall was quite bland in flavour as you only had potato and fish. The texture had good contrasts from smooth mash to crunchy breadcrumbs. Personally this isn't a dish I would consider for my task as I'd like more challenging skills.
Start the page with an introduction.....
On this page I going to describe all the dishes I have trialled and considered for my task.
Page
5
FURTHER
RESEARCH
On this page write about all the research you have done as home learning. This could include:
Writing about the menus you have looked at.
About a cookery program when they made something relevant.
A recipe you trialled at home
Page
6
DISASSEMBLY
Page 7
QUESTIONNAIRE
Questionnaire

I am studying towards my GCSE in catering and I am in the process of developing a two course meal including an accompliment based on a Italian cuisine. I would appreciate your opinion to help make decisions on suitable dishes.

1) In a Italian meal would you prefer a starter or a dessert with your main meal?
Starter
Dessert

2) If I was to serve a starter/antipasti which dish would appeal most to you?
Grilled asparagus bruschetta
Baked chestnut mushrooms served with mozzarella
Chicken and lemon risotto

3) For a main course would you prefer Pizza, pasta or a meat based dish?
Pizza
Pasta
Meat based

4) Which of these meat dishes appeal to you?
Pollo alla cacciatora (hunters chicken stew)
Leg of lamb stuffed with olives, bread, pinenuts and herbs.
Grilled and marinated rabbit

5) Which of these pasta dishes appeal to you?
Sausage carbonara
Chicken and mushroom pasta bake
Hunters lasagna


Once you have decided on a country then it is worth writing a questionnaire to find out what dishes would be most popular.
Start with an introduction then you could ask about:
Whether they prefer starters or deserts.
If they prefer hot or cold starters/desserts
Suggest some starters
Suggest some mains
Suggest some desserts
What would they like served with their meal.

Ask a minimum of Ten people then record your results, graphs and pie charts look effective. Most importantly evaluate your results, what did you find out?

Page
8
ANALYSIS OF RESEARCH INCLUDING DETAILED REASONS FOR CHOICE
LEARNING OBJECTIVES:
-

To understand what you are expected to complete by half term.
- To be able to use help sheets to enable you to complete work effectively in lessons.

Pages 1, 2, 3, 4, 5 and 7 are due to be handed in next Wednesday 22nd of October
Introduction
: Explain in your own words what disassembly means, why you have done it, how it can help you and what products we have disassembled. (
Disassembly is used in the food industry to examine food, weight, colour, ingredients and quantity of food, therefore it’s so you get a better understanding of what popular dishes are available, ingredients and costs for these dishes
)
India/France/England/Italy
For each country write about the dishes that you disassembled, you should include:
The country the product is from. (can it be adapted for another country?)
The time required to make it ready to eat
The cost and portions, (how much per portion)
What it could be served with
Type of meal it is i.e. starter, main, accompaniment, dessert, snack, takeaway, family meal.
Taste/aroma – (
spicy, herby, creamy, aromatic, buttery, bland, sweet,fatty)
Appearance/colour – (
colourful, bland, sticky, think, moist, pale, lumpy, smooth etc)
What methods/skills would be used if you made it at for task 2 (overall skill level)
Ingredients
Conclusions/decisions:
I think that… I might make the following dish/dishes in my practical because….This task has helped me by…. I think I may make a starter and main/main and dessert now because

You need to analyse the research to show a summary of your findings. Your findings will determine your choices on country and choice of dishes for task 2.
1)

Firstly write about what methods you have used to research into the topic – ‘International cuisine’ :
a) Internet research of countries (secondary)
b) Trialling of dishes (primary)
c) Disassembly of existing products (primary)
d) Questionnaire, results and conclusion (primary)
e) Restaurant menus
f) Supermarket survey
2)

For each piece of research you will briefly need to write about
:
a) What you did to complete the research
b) How you did it – collected menus, internet, textbook, recipe books, etc
c) What the results were- what did you find out?
d) How it has helped you with your project and if you have made any decisions based on this.
3) Finally you need to consider the 4 countries you have been looking at through the different research and talk about the following before concluding with your country of choice:
a) Suitability for use in your task 2
b) Skills and methods used in the preparation and cooking of the dishes
c) Decisions made on choice of country – make sure you justify your reasons for and against choosing each country.

Analysis of Research
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