Year 11 Coursework 2 questions

Look at the marking scheme and make a spider diagram for each of the questions to help you decide what question is best for you

This will form part of your evidence for research in your controlled assessment

Task 2 - (40%)

Candidates will choose one from the following bank of tasks. All tasks must cater for two covers.

1.     The local hotel in your area is holding an international week. As the trainee chef you have been invited to take part and have been asked to prepare a two-course meal from a country of your choice.

2.     Celebrity chefs have been promoting the importance of a healthy diet. As a school/college caterer you have been asked to produce and serve a two- course meal that would encourage healthy eating in the school/college restaurant.

3.     You have been selected to represent your school/college in the 'Young Chef of the Year' competition. You have been asked to plan, prepare and serve a two course meal for two covers suitable for customers with a specific dietary need.

(You must clearly indicate and justify the specific dietary need you intend to cater for.)

Year 10 - vitamin table

Vitamin A	Eggs, oily fish, Dark green and yellow vegetables	See well at night Healthy mucous  membrane eg – in the nose
B vitamins	Milk, eggs, meat, whole grain breakfast cereal e.g wheat a bix.	Helps get the energy from carbohydrate
B12	Meat, liver, fish It is not found in vegetables so vegans may need to take supliments	Needed to make red blood cells –
Folic acid	Green leafy vegetables. Liver , kidney Wholegrain, milk	Needed for the blood and using proteins in the body
Vitamin C	Citrus fruit, blackcurrants, green vegetables	To make connective tissue so is needed  good skin  It is an Antioxidant Needed to absorb iron
Vitamin D	Oily fish, it is added to margarines Your body makes it but only when your skin is in sunlight	Bone building, needed to absorb calcium
Vitamin E	Vegetable oils, nuts, eggs, butter, margarine	Keeps cholesterol in the blood low. Protects other vitamins Antioxidant
Calcium	Milk and milk products, bones of tinned fish like sardines.	Works with vitamin D for strong bones and teeth. Helps the blood to clot
Iron	Liver, meat, pulses ,oats, dried fruit, green vegetables	Healthy red blood cells

                                                                   

Year 10 homework- special diets - hand in 4th November

SPECIAL DIETS year 10

 Everyone should eat a healthy balanced diet. Some groups of people require special diets .Use the information in the food and nutrition book to summaries the diets below.

This information will guide you if you are asked to produce menu

Why does a person need the special diet – (this needs to be a detailed answer)

Diet requirements –( what they can and can’t eat and why)

Foods to avoid including the reason why

Diabetic diet

People with high blood pressure

People with high cholesterol

Weight reducing

Lacto vegetarian

Lacto ovum vegetarian

Vegan diet

Gluten free

Pescatarian

YEAR 10 NOTICE

YEAR 10 NOTICE

Due to the lack of homework being handed in by a large number of students,

The practical lesson on the 4^th of November has been cancelled.

Instead there will be a double theory lesson and test on vitamins and minerals

Homework that is due in of the 4^th November

·         1 week’s food diary

·         Posters on water and fibre in the diet

·         Learn the vitamin and mineral table

·         Research on special diet

·         Any other homework you have missed!!

All homework is available on the blog

Failure to hand all the homework in will result in a detention and a phone call home

Year 10 Cac and cheese pictures are on FROG

Year 11 Ingredients for Practical on 23rd October

Year 11 Ingredients for Practical on 23rd October

Chicken Challenge 2 - see below 
or 
vegetarian option - stuffed vegetable challenge 
(which could also be wrapped in pastry if you would like)
vegetarian ideas -link
vegetarian ideas - link


You must make a chicken dish  with a sauce using a sauce recipes practiced in class  - 
BUT
The skill level must be more than in Challenge 1

Some examples of how to increase the skill level 

• Stuff the chicken
• Wrap it in pastry/ bacon
• Add a vegetable
• Add a carbohydrate
• You are also allowed to cook thigh of chicken if you take the bone out and stuff it 

Don't  forget there are cook books in the food room

Year 11 Pictures from chicken practical are now on FROG

http://www.hodderplus.co.uk/catering/pc/chapter-5/video-2.asp

Excellentink for practical skills 

Year 10 ingredients for 21st October

Year 10 ingredients for 21st October

Rough puff pastry tart

ROUGH PUFF PASTRY tart

150g plain flour

¼ tsp Salt

100g  hard margarine

75ml Chilled water from fridge

1/2 tsp Lemon juice ( school supply)

150 g - 200g of fresh spinach or frozen ( wash at home )

1 egg

50g cheese  - grated

1 tablespoon tomato puree

How to make the Pastry

Turn oven on to 200°C or gas mark 6/7

1.     Sieve the flour and salt into a large bowl

2.     Cut margarine into tiny pieces  

3.     Use a blunt knife to gently mix the flour, margarine, lemon juice and water together

4.     Use fingertips to bring the mixture into a ball DO NOT KNEAD

5.     Sprinkle a tiny amount of flour on the table and roll into a rectangle 45cm x 15cm

6.     Fold into three as follows:

·        Bringing the top third to the middle of the pastry

·        Fold the bottom third up to sit on top of the other two thirds

7.     Seal the edges by pressing firmly with a rolling pin

8.     Turn the pastry round so that top edge is now facing the side

9.     Repeat steps 5 to8  four times

10.                        Put the pastry in the fridge for 15 minutes between

HELP !

If the mixture is too sticky you can press the pastry into a rectangle rather than roll in

Put the pastry back in the fridge at any point to firm up the margarine

Reminder for year 11 practical

Reminder for  year 11   practical


Sauce recipes are now in the Q drive / GCSE Catering / sauces

Year 11 Ingredients for 16th October

Year 11 Ingredients for 16th October


Task - you should make a brief time plan - you will have 60 minutes once you have set up your equipment

Non Vegetarian
Prepare cook and serve a chicken breast with a sauce of your choice.
Use the recipes from the lesson and adapt the additional ingredients to suit your dish e.g add mushrooms

Vegetarian
Serve a stuffed vegetable with a sauce


Extension
serve with a carbohydrate or a vegetable

The recipes will be on the Q drive on Monday 13th October

 All in one sauces ( medium
Béchamel sauce (white sauce)   with the addition of cheese or parsley 
Tomato sauce

High level roux sauces
Béchamel sauce (white sauce)   with the addition of cheese or parsley 
 made by the all in one method or by the roux ( high) method

Veloute sauce - as above but made with stock

Brown sauce  - as above but made with stock

Tomato sauce -  made  by the cold roux ( high) method

Other sauces
Hollandaise - High level
Italian sauce ( medium)
Curry sauce (medium +)
Roasted red pepper ( medium)
sweet and sour sauce (low)

Year 11 homework set 8th October 2014

Year 11 homework set 8th October

Year 11 homework set 8/10/14


Answer the questions in full sentences. Include explanations and reasons for your comments 

1.      Buffet style service often include hot and cold dishes

Explain why this is a popular choice with

The caterer (3)

The customer (3)

2.      State in detail the role of the contract caterer (2)

3.      Different types of menus are available within the hospitality and catering industry

Explain he following

Table d’hote menu

A la Carte menu

4.      Menus for special event a are often pre written as ‘set menus’

Explain the benefit fir

The customer (2)

The caterer (2)

Complete are restaurant review -  about a restaurant you have visited or go and visit a restaurant and write a review

YOU  DO NOT HAVE TO GO AND EAT IN THE RESTAURANT

Reviewing a visit to a restaurant

Where is the restaurant

Neared tube/ bus

Can you park nearby?

Types of customers

Was there a

·         Kids menu

·         Specials

·         Early bird

Look at the menu

·         What type of food

·         Look at the selections of dishes

·         Does it cater for special diets

·         What do you think about the price compared to other restaurants

Your restaurant experience - if you ate there

·         Tablecloths?  Cloth napkins?

·         What were the waiters like

·         Did the food come up quickly

·         Was the food correct

Describe the colour flavour and texture of what you ate

Any other interesting information about the restaurant or the food

YEAR 10 INGREDIENTS FOR 14TH OCTOBER -

YEAR 10 INGREDIENTS

Quiche

Please have all your ingredients weighed before you come to class

2 eggs 

1/4 pt mill

50 g. grated cheese

salt and pepper

1 onion

1 tomato 

150gPlain flour

75g Hard margarine/baking margarine

wrapped in paper not in a plastic tub

Year 10 Homework fiber and water poster - food diary

Year 10 Homework.

Revise vitamins and minerals for a test

1. Research

•Dietary  fiber (NSP) and the health implications connected

• Water in the diet –

 Make a clear and informative poster about both

2. Keep a food diary for 1 week

All food including snacks and drink including the quantity e.g 6 bags of crisps, 4 apples

Record the information in a table so that it is easy to read and evaluate

Year 11 practical - sauce making

Year 11 practical - sauce making

You only need to bring in the ingredients for the sauce you have been allocated.
List is on the kitchen door

A.	Tin tomatoes 1 onion A few mushrooms 1 vegetable stock cube 2 tomatoes	Italian sauce
B.	125g butter 2 egg yolks	hollandaise
C.	1 x 400g        Tin chopped tomatoes 1          Small onion 1 clove           Garlic ½ teaspoon Italian herbs (dried)	Tomato sauce
D.	50 g margarine or butter 50g plain flour 1 vegetable stock cube 1 few mushrooms Smallest pot double cream	Mushroom volute
E.	2 red pepper 1 onion 1 stock cube	Roasted pepper sauce
F.	290ml/10fl oz milk ( full cream is best)  2 eggs 1 tbsp caster sugar 1 tsp cornflour	Egg custard
G.	25g     Margarine 25g     Plain flour 300ml            Cold milk ½         Vegetable stock cube Salt and pepper 50g cheese	Cheese sauce  - rouxmethod
H.	1 teaspoon of Dijon mustard  6 tablespoons olive oil ½ a cuecumber	French dressing
I.	1 onions, 1 carrots, 1 celery, 1 oz plain flour 1 vegetable stock cubes	Brown sauce  2
J.	1 x 400g        Tin chopped tomatoes 1          Small onion 1 clove           Garlic ½ teaspoon Italian herbs (dried) 1-2 Teaspoons        Worcester sauce 1 tablespoon            Tomato puree 30g plain flour 30g margarine or butter	Tomato sauce – cold roux ( Beurre Manie)
K.	25g     Margarine 25g     Plain flour 300ml            Cold milk ½         Vegetable stock cube 2 tablespoons fresh parsley	Parsley sauce – all in one method
L.	1 onions, 1 carrots, 1 celery, 1 oz clarified butter 1 oz plain flour 1 vegetable stock cubes stems or dried 2 tomatoes2 Tbsp tomato purée -------- For Sachet: -------- 1 bay leaf ½ tsp dried thyme 3-4 fresh parsley 3 mushrooms Tarragon	Brown sauce  1 Demi glace)
M.	3 level Tablespoons custard powder, 45 g sugar, 500ml milk	Custard with custard power
N.	½ pint oil 2 eggs, yolks only 1 garlic clove, crushed 1 heaped tsp powdered mustard 1 level tsp salt freshly milled black pepper	Mayonnaise
O.	3 tablespoon oil 1 large onion 2 cloves garlic 1 cm piece ginger 1 teaspoon coriander powder ½ teaspoon cumin powder ¼ teaspoon turmeric ½ teaspoon garam masala 1 teaspoon paprika ½ teaspoon chilli powder 2 tomatoes 1/2 teaspoon salt Chopped fresh coriander to garnish 200ml water I am happy for you to change/ add to the  spices in this curry sauce – the school has all the spices for you	Curry sauce