How to write up an excellent evaluation. All will complete their evaluation to a basic level Grade E Most will used appropriate catering language Grade C Some will be detailed in their evaluation using the correct terminology Grade B+

How to write up an excellent evaluation. All will complete their evaluation to a basic level Grade E Most will used appropriate catering language Grade C Some will be detailed in their evaluation using the correct terminology Grade B+ Evaluation For my assessment I made Ravioli with a cheese filling and a cheese roux sauce, Lemon Meringue pie with cream to pour and bread rolls with garlic butter. These dishes are typically Italian so fit the brief well. I showed many skills and cooking methods when making my dishes such as boiling, bread making, pasta making, pastry making, frying, blind baking, whisking, kneading bread and pasta, stirring and rubbing in. I think that the dishes I made were suitable for the task because they were all Italian dishes and there was enough time to complete them with in the time provided. I managed to get all of my dishes out hot and on time or suitably presented. I think that my dishes would be acceptable for customers as they were served hot where appropriate and presented well. You can be more detailed here.

How to write up an excellent evaluation. All will complete their evaluation to a basic level Grade E Most will used appropriate catering language Grade C Some will be detailed in their evaluation using the correct terminology Grade B+ Throughout the course of my exam I followed my time plan, however I did fall behind on it when I had trouble making with my pastry but managed to catch up again and had a few minutes spare at the end, which I used to do some more tidying up. When I was having trouble with rolling out my pastry it set me back 20 minutes behind my time plan however making my bread and pasta didn’t take as long as I thought it would as the dough’s were made quickly and able to rest, this put me back on track with my timeplan and I was able to continue with the rest of my tasks in time with my time plan…. OR AS appropriate

How to write up an excellent evaluation. All will complete their evaluation to a basic level Grade E Most will used appropriate catering language Grade C Some will be detailed in their evaluation using the correct terminology Grade B+ Ravioli I think that my dish turned out ok. I have very large pieces of ravioli because I chose to do large pieces as I thought it would present belter but only had enough to give 3 each. I presented the ravioli with a cheese roux sauce and sprinkled herbs and peppercorns on top. The dish looked ok but it really lacked colour because it had yellow pasta and a white sauce with dark herbs so there were no bright colours to make it look attractive so the dish looked rather dull. My presentation looked quite messy. To improve the presentation from being messy, I would try to smooth the sauce on top of the ravioli instead of just pouring it on the plate… I could have place this on more neatly. The ravioli pieces tasted really nice the pasta was really smooth and the filling had a slightly gritty texture and the filling was also very thick but with a good smooth thickness. The sauce was smooth with no lumps and very thick however it was quite bland as I didn’t put enough cheese in it to give the sauce a good strong cheesy flavour. It was rather bland as it definitely required more cheese which would be something to consider if I was to cook this sauce again. The ravioli did not have a strong aroma but it the smell of the parmesan came through as it’s a strongly flavoured cheese and you could also smell the pepper.

I think that my ravioli would appeal to the customers because it is a light but filling meal that anyone apart from vegans or people with lactose intolerance can enjoy. It has a smooth creamy sauce to go with the soft pasta. The dish would appeal to people who like cheesy foods. Improvements for the ravioli would be to sprinkle some parsley on top to enhance the colour. Add more cheese to the sauce for a stronger better flavour and taste. Alternatively I could have made a Ragu sauce so the customer could have a choice whether to have the cheese roux sauce or the ragu

Bread Rolls The bread rolls turned out very well, they were very large but this was a good size and a golden colour on top. The bread rolls were crusty on the outside and top but very moist soft and springy when tasted. The garlic butter that went with the bread rolls was also good. The garlic butter had just the right amount of garlic in so that the garlic wasn’t too little and it did not overpower the basil that was also placed in with the garlic butter to add some colour. I was pleased with how the garlic butter was presented because the butter had gone hard in the fridge and moulded into a square so that when each piece was cut up into a square, they overlapped and looked more attractive. With the garlic butter on the bread it gave a good texture because you had the softness of the bread and the wetness of the butter. I also weighed out each bread roll to make sure that they would be the same sized portion. The aroma of the garlic bread was a very strong smell of garlic and then a smell of hot fresh doughy bread. I think that my garlic bread would appeal to customers because although the rolls were very large from proving for a long time in the grill they did have a good golden colour and a warm doughy scent.

Lemon Meringue Pie I thought that I presented my Lemon Meringue Pie well because II made four individual pies and I chose the better looking of the four that I made. Unfortunately I didn’t think I would have enough time to pipe my meringue on top of the filling so I just spooned it on top of the filling so I just spooned it on but it still looked appetising. When rolling out the pastry I got too much flour on the pastry and then the pastry got really crumbly and became difficult to roll out as it kept breaking up. To overcome this problem I used two pieces of Clingfilm and rolled the pastry out between the two pieces of Clingfilm which stopped the pastry sticking to the table and helped it roll out better as the Clingfilm moved with the pastry. This way I was able to roll out the pastry without it breaking up and then I was able to put it into the meringue dishes. The filling went really well and set quickly and evenly. The best thing about the filling was it had a really attractive yellow colour. The meringue was light and airy, it had a good amount of sweetness to it and it was not bland. The filling was very lemony and zingy the lemon had a real kick of flavour to it. Also with the lemon rind it had a smooth texture with tiny pieces of lemon zest which gave it a good texture. The pastry was nice because it was not overcooked but had a crunch to it and a good buttery flavour.

The lemon meringue pie was good because it gave an overall crunch against the smoothness of the filling and the meringue, which was pleasant. I think my lemon meringue pie would appeal to customers because of the bright yellow colour of the lemon to garnish, the golden brown pastry and white meringue look good together, also it smelt strongly of lemons which is a fresh aroma, it looked good and the lemon is quite tart so if a customer liked lemons they would like this desert.. It was better using a small individual portion to assist the portion control

Improvements If I were to do this assessment again I would not change any of my dishes because I felt that they all turned out well. I do think that the presentation of my ravioli dish really needed more colour but this could have been solved with a sprinkling of parsley on top of the dish. This would have made it far more appealing as the colours were dull and the green would have made the dish itself look fresh and attractive. The parsley would also add some nutritional value to the dish as I had not included any vegetable. With the sauce that I made for the ravioli it was quite bland and lacked some flavour, so I would use a mixture of both cheddar and parmesan to give a stronger and better flavour. Also to go with the ravioli as their were not too many pieces I could have had a mixed salad with ingredients such as tomatoes and olives to increase the nutritional content of the dish to help with customers having the recommended 5 a day. I think these improvements would really raise the standard of my ravioli dish. Improvements for my bread rolls would be trying to shape them more evenly and prove them so that they were all of a similar size. My garlic butter was how I intended. For the lemon meringue pie I would have liked to have piped my meringue on top for presentational reasons as it would look slightly more professional, though because of time constraints I just spooned it on to the top of the custard and made little peaks. If I was to do this dish again I would pipe the meringue on the top with a star shaped nozzle this would make the dish more appealing to a customer because it would look to the customer that more care had been taken in the presentation. I would also have a better garnish and would improve the appearance of the lemon meringue pie, I just used a slice of lemon and had pouring cream, I would whip up some scream and pipe a star on the side of the plate.

Nutritional Analysis Example: Lemon Meringue Pie I think that my lemon meringue pie was generally a good dessert to choose as it does not have large amounts of fat or carbohydrates. The calories are high for the dessert. To reduce the amount of I could reduce sugar content by using an artificial sweetener which should not detract from the flavour of the meringue but would reduce the calorie and sugar content of the dish though this may alter the taste. The fat content is quite low in the dish, and because this dish would not be eaten regularly it is a reasonable dish for someone on a diet

You must do the nutritional content for each dish and comment

The costing's for each dish Selling Prices and Comments