Tuesday 6th May- next food lesson

This will be your first food lesson for several week so you need to get organised.

You can practise  one of your dishes  but your need to be finished by 3.30 including the clearing up.

You can use the pastry your made that is in the freezer ,but you need to come to the food room in the morning to take it out.

I am happy to discus any issues with your choice of dishes on
Wednesday or  Thursday this week.

Watch the best T V cooking program

The Great British Menu
BBC 2
7,30 pm
Every night or on I player

Homework and Mock Exam

Homework

Plan your time plan - this is research for your controlled assessment and the time can not be made up!!
Make a list of your order of work so that you can complete the time plan template on the power point when you return after the break -

• Think about oven temperatures and cooking time
• Proving of yeast dough
• Chilling of pastry
• Cooling of items before decorating

see below for more guidance

 

 

Mock Exam  Topics

Hygiene and HACCP
Commodities
Methods of cooking
Nutrition and healthy eating
Special  diets


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Writing a Time Plan (WJEC suggestion)

When you have decided on your menu or choice of dishes the writing of the time

plan is the next difficult concept. The following method is a successful way of

working out a time plan. Although it takes a lot of time to start with it ensures no

stages are missed out.

Go through each dish and list the stages in making each one from mise en place

through to serving. Number each stage as shown.

Tip: This is often easier to do in columns – the longer the column the more stages in

preparing the dish so it reminds you to start the dish early in the practical session.

You then need to ‘dovetail’ (overlap / muli task so while one dish is cooking you are making another dish) each stage of each dish into a final time

plan.
Start with the dishes that need:

􀁹 the longest cooking time e.g. casseroles or pies

􀁹 the longest cooling time e.g. cakes that need to be decorated

􀁹 the longest setting time e.g. cheesecakes and mousses

Finish with the final garnish and serving. Make sure you START and FINISH at the

correct times.

Allow at least 10 minutes for final garnish and decoration before serving.

Additionally you might find it helpful to ....

Colour Coded Order of Work

1. Type up the recipe and method for each dish. Make sure the method is typed with spaces between each step.

1. Enlarge recipes (minimum font size 14).

1. Print each recipe out onto different coloured card or paper.

1. Cut up each stage of each recipe.

1. Re-assemble like a jigsaw puzzle in the most logical way i.e. dishes needing the longest cooking time, cooling time or setting time need to be made first.

1. Remember that hot food needs to be served hot, so as a general rule accompaniments like vegetables need to be cooked towards the end of the test.

1. Main dishes should also be scheduled so that they come out of oven at the end of the test or in the case of steaks, etc., are cooked at the end of the test so that they can be served hot without the need for ‘hot-holding’.