1. Haiti Spicy rice

2. What do we know about Haiti? -Earthquake -January 2010 220,000 people died 1.3 million people homeless - Food Haitian food is often lumped together with other Caribbean islands as "Caribbean cuisine.“ However, Haiti maintains an independently unique flavor. Unlike its Spanish-influenced counterpart, the Dominican Republic, Haitian cuisine is based on Creole and French cooking styles. -Economy Haiti is among the world’s poorest countries.

3. In general, the average Haitian diet is largely based on starch staples such as rice (which is locally grown), corn, millet, yams, and beans In general, the average Haitian diet is largely based on starch staples such as rice (which is locally grown), corn, millet, yams, and beans A typical meal usually includes one or two varieties of rice prepared with either red or black kidney beans A typical meal usually includes one or two varieties of rice prepared with either red or black kidney beans

4. HYGIENE CHECK APRONS ON APRONS ON HAIR TIED BACK HAIR TIED BACK JEWELLERY OFF JEWELLERY OFF HANDS WASHED HANDS WASHED PODS WIPED PODS WIPED

5. Today we are learning to: Make a traditional dish from Haiti which is an economical, low fat, energy based meal Make a traditional dish from Haiti which is an economical, low fat, energy based meal Increase our confidence using the hob and be aware of ‘heat control’. Increase our confidence using the hob and be aware of ‘heat control’. Conduct the practical in a safe and hygienic manner. Conduct the practical in a safe and hygienic manner.

6. EQUIPMENT Non stick frying pan Non stick frying pan Pot stand Pot stand Non stick spoon Non stick spoon Plate Plate Small bowl Small bowl Chopping board-brown Chopping board-brown Knife Knife Measuring spoons (teacher shall provide) Measuring spoons (teacher shall provide)

7. INGREDIENTS 50g cooked long grain rice (small bowl) 50g cooked long grain rice (small bowl) 10ml oil (non stick frying pan) 10ml oil (non stick frying pan) ½ onion (large plate) ½ onion (large plate) 2ml spoon garlic powder (large plate) 2ml spoon garlic powder (large plate) 30 ml spoon kidney beans (large plate) 30 ml spoon kidney beans (large plate) 30ml spoon sweet corn (large plate) 30ml spoon sweet corn (large plate) 7.5ml spoon curry powder (side of plate) 7.5ml spoon curry powder (side of plate) Freshly chopped parsley approx 10ml Freshly chopped parsley approx 10ml

8. METHOD 1. Peel and dice the onion. 2. Fry the onion, garlic powder and curry powder in oil for 1 minute. 3. Add the rice and stir, heat thoroughly. 4. Add the sweet corn and kidney beans. 5. Heat thoroughly 6. Taste and season stir through chopped parsley.Add pepper 7. Transfer to container Complete washing up – leave pan on unit to be checked by teacher.

9. Labelling and sensory evaluation You and your partner are now going to sensory evaluate your Spicy Rice: You and your partner are now going to sensory evaluate your Spicy Rice: Rate each of the characteristics in the table below, using the scale provided. Rate each of the characteristics in the table below, using the scale provided. 1= Excellent (like a lot) 1= Excellent (like a lot) 2= Good (like a little) 2= Good (like a little) 3= OK (neither like or dislike) 3= OK (neither like or dislike) 4= Poor (dislike a little) 4= Poor (dislike a little) 5= Very poor (dislike a lot) 5= Very poor (dislike a lot) Appearance (how it looks) Appearance (how it looks) Aroma (smell) Aroma (smell) Taste (flavour) Taste (flavour) Texture (mouth feel) Texture (mouth feel) Overall (consider all points) Overall (consider all points)