Practical Evaluation

After every practical it is important to evaluate your work so that in your next practical lesson you can improve and develop your skills and performance.

Product / Good points / Areas which needed improvement / How I can improve in next practical
Fruit salad
Apple crumble
Fruity cake slice
Stuffed Jacket potatoes
Salad

Equipment

In the preparation of food it is important to understand why we should use the correct equipment.

Study the chart below and follow the instructions carefully;

  • In the second column draw the piece of equipment.
  • I the third column, use sentences to say what you would use the equipment for?
  • In the fourth column, give a reason why you would use the equipment for that particular task.

Equipment / Used for / Why used
Colander

Sieve

Spatula

Vegetable knife

Chopping board

Cooling tray

The Cooker

1. Draw and label one of the school cookers. Say whether it is gas or electric.

2. Which part of the cooker would be used to cook the following?

a) Boiled water / e) Fried egg
b) Toast / f) Grilled sausages
c) Roast meat / g) Casserole
d) Buns / h) Peas

3. Name 5 food which can be grilled.

4. Name 5 food which can be cooked on a hob.

The Cooker 2

5. Which is healthier for you – baking, grilling or frying? Explain why

6. When cooking on the hob, why should we always stir with a wooden spoon?

7. What is preheating and why must you always preheat an oven before sing it?

8. What does the term ‘simmering’ mean?

9. Using sentences write down 5 safety precautions you would give to someone using a gas or electric cooker for the first time?

Balanced Plate

Draw and label different foods which may come into each section of the balanced plate.

Fruit and Vegetables

Vegetables and fruit are good for us. They contain fibre, lots of nutrients and minerals and hardly any fat. Some vegetables are eaten raw. Others need to be cooked but not too much or they lose some of their goodness. Answer the following questions on vegetables.

Name 5 vegetables you can eat raw / Name 5 fruits you can pick from plants or trees in the UK .
What are the sensory properties of vegetables?
1)
2)
3)
4)
5) / How should fruit and vegetables be;
Stored?
Prepared?
Cooked?

Seasonal and Local Fruit and Vegetables

Chef Gordon Ramsay has called for legislation to ban restaurants from selling fruit and vegetables which are out of season. He said;

"Fruit and veg should be seasonal. Chefs should be fined if they haven't got ingredients in season on the menu."

“I want to see home-grown produce on menus, not asparagus in December or Kenyan strawberries in March.”

"When we haven't got it, take it off the menu," he said.

"Understanding these seasonal aspects makes it 10 times more exciting for punters."

Why would a leading, well known and highly regarded chef have these views?

Healthy Eating Cards

Read through the healthy eating cards and answer the questions. You should know the answers from the work previously covered in the lessons.

Meat, fish and alternatives
Bread and cereals

Healthy Eating Cards 2

Sugary and fatty foods
Dairy
Fruit and vegetables

Healthy Eating Project

Project outline

Traditionally salads are eaten in the summer months and are usually healthy and add colour and texture to our meals. The school canteen has asked you to develop a range of salads suitable for all season, to encourage pupils to eat healthily throughout the year.

Brief

Design and make a salad suitable for the current season.

Specification

  • Must consider the eat well plate
  • Must be appealing to 11-16 year olds
  • Must be suitable to sell in the school canteen

Analysis

Research

Research one fruit or vegetable. Include the following information:

  • A title, date and homework titles
  • A picture of the fruit/vegetable
  • Where is this grown?
  • How is this grown?
  • What do we eat this with?
  • How can this be coked?
  • What are the different varieties of this fruit/vegetable?

Salad Testing

Product / Appearance / Aroma / Taste / Texture

Initial Designs

Do 4 initial idea which will meet your BRIEF. Use the information you have gathered from the tasting to put together an interesting and colourful salad.

Final Design

Planning

Ingredients / Equipment

Production Plan

Method / Hygiene and safety checks

Evaluation

Describe how you prepared for the practical session
Explain what you did in the practical session
Draw an annotated diagram of your product / Explain if the product meet the brief and specification
Did you occur any difficulties in making your salad? / What were the good points of your product?
How could you improve your product? / How could you improve how you worked in this practical?

Food Diary

Day
Breakfast
Lunch
Evening meal
snacks

Assessment Sheet

Assessment 1
Healthy Eating Cards
/ Assessment 2
Practical Evaluation

Assessment 3
Initial Ideas
/ Assessment 4
Planning

Assessment 5
Evaluation
/ Assessment 6
Test

Test