Sweet Potato and red pepper soup Starter Tasks: Personal Hygiene Collect recipe/ingredients Boil kettle Start to prepare vegetables N5 HPC

Learning Intentions To use the food prep techniques of peeling & brunoise

Helpful Positive Peer Assessment Meaningful Using the Flicker sheet you made, evaluate your partners vegetable cuts from the previous lesson Fill in feedback sheet provided – remember to be constructive ! Helpful Positive Meaningful

Sweet potato and red pepper soup Ingredients Sweet potato- 250g Floury white potato- 150g Red pepper- 75g Onion- 75g Garlic- 1 clove Sunflower oil- 5 ml Vegetable stock- 700ml Method Wash, peel and rewash and pat dry the potatoes Roughly dice the potatoes, red pepper and onion Crush the garlic Heat oil in a large pan, add the onion, red pepper and sweat for 5 minutes until soft Add the garlic and cook for a further minute Add the potatoes and stock Bring to the boil, cover and simmer for 20 minutes until the potatoes are tender, skim as necessary Allow the soup to cool before blending and passing Carefully put the soup into your container Final tidy

Success Criteria Did you use precision when preparing your vegetables? Have you got a picture to record these skills? Can you remember/ state the measurements when preparing vegetables into brunoise?

Discuss feedback given from your partner … How did it make you feel? Has it helped you? Can you make improvements to your vegetable cuts?