8/8/2019 M@Ster of Chefs Assessment

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Food Technology Assessment TaskM@ster of Chefs Chicken Recipe

Topic: Food Trends

Part A: Recipe, Food Order, Work Flow & Recipe Costing

Moodle & Hard Copy Submission

Due:

Part B: Practical - Group 1: Monday 23rd

August 2010

- Group 2: Tuesday 24th

August 2010

Recipe Templates and Evaluation of unit

Due:

Weighting: 30%

Areas of assessment:

Food Properties and preparation, Food hygiene and safety, Researching and communicatingDesigning, producing and evaluating

Outcome Assessed:

5.5.1 Selects and employs appropriate techniques and equipment for a variety of

food specific purposes.

5.6.2 Evaluates the impact of activities related to food on the individual, society and

the environment.

Part A - Recipe Development - to be handed in an A4 plastic sleeve and submitted in the relevant drop box on

Moodle

1. You will need to submit a Word Document copy of your recipe listing the ingredients and quantitiesrequired for your dish. (Ifyou fail to do so then you must supply your own ingredients on the day ofthe

practical lesson)

2. You will be expected to complete an electronic costing of your recipe using the recipe costing applicationon moodle.

3. You must also make sure that ALL of your recipe templates from Word are completed and submitted intoMoodle by the due date ready to be made into an e -book:

- Fattoush Salad- Vegetable Tart- Veal Parmesan & Sweet Potato Fries & warm bean salad- Choc Jaffa pudding- Your own choice practical recipe.

4. Please include an evaluation of your recipes, an evaluation of your practical tasks and your participationin this unit of work

8/8/2019 M@Ster of Chefs Assessment

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Part B Practical Task

You are required to plan, prepare and present an appealing entree or main meal for the APHS M@ster ofChef

Judges. To make this dish you will need to use a cut ofchicken(ofyour choice).

You will be able to select ingredients from the pantry as well as selecting a maximum of four other ingredients

from the extra ingredient list. Any additional ingredients not approved by your teacher will be required to be

purchased by you and brought to school on the day of your practical assessment.

Compulsory Ingredient:

Chicken

Pantry Ingredients:

Salt & pepper

Milk

Sugar White or Brown

Flour Plain or SelfRaising

Water

Selected Herbs and Spices

Oil/butter/margarine

Extra ingredient List:

Pasta

Flour

Rice

Potato

Sweet potato

Tinned Tomato

Cream

Cheese

Bread crumbs

You must come prepared for the practical lesson with an apron, fully covered in leather

shoes, tea towel & oven mitt. You may also like to bring any props, garnishes or

photography equipment for the les son.

Ifyou are unable to submit any section ofthis assessment task on or before the due date you

will need to provide a doctors certificate and discuss this with your teacher.