Coursework Planning

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4) Planning Copy and paste your modified recipes into this section Plan your time to cook all three recipes Write out your shopping list Write out the equipment list Draw your garnishing plan!

Let’s look at the rubric!

4.1) Overall Time Plan Write a time plan that includes all three recipes Must include all steps of the 3 recipes. Must be detailed, logical, well-sequenced Think it through, it’s NOT JUST A COPY AND PASTE OF THE METHOD IN THE RECIPE! Plan in time slots of 5, 10 or 15 minutes Must show DOVE-TAILING (over-lapping of steps) Must include at least 2 wash-ups End with garnishing the dishes and then a final wash-up The last column makes you think about extra things you might need to remember.

4.2) Shopping list Write out your shopping list according and separate foods into the various categories Combine the same ingredients in different recipes together Dry stores are ingredients that you keep in the pantry, but are NOT sauces. (Sauces are included in the ‘Condiments’ section) eg: rice, flour, ginger, garlic Any ingredients used for garnishing should also be included in this list. You may need to use an online ingredient converter to helpEg: http://www.convert-me.com/en/convert/cooking

4.3) Equipment list List all the equipment that you will use Try to minimise so that you don’t have too much washing to do Include under the equipment list the various utensils and crockery you might use.

4.4) Garnishing Plan Draw your garnishing plan! Take note of the colours that are being used! Plan the type of crockery/cutlery you will be using Label the drawings