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
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
- Type up the recipe and method for each dish. Make sure the method is typed with spaces between each step.
- Enlarge recipes (minimum font size 14).
- Print each recipe out onto different coloured card or paper.
- Cut up each stage of each recipe.
- 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.
- 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.
- 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’.
