1. Controlled Assessment: Task 1
Chefs use a wide range of fruit and vegetables to add colour, flavour and texture to their menu’s. Using fruits and vegetables, produce and serve four interesting dishes that would be popular with customers.
There is wide variety of dairy products available for a chef to use. Using dairy products, produce and serve two sweet and two savoury dishes that could be included on a menu.
Afternoon teas are very popular and are an excellent way for Chefs to demonstrate their skills at producing baked products. Prepare, cook and serve four items, at least one of which must be savoury that could be offered as part of an afternoon tea menu.

2. Colour, Texture and Flavour
Trialling recipes
Colour, Texture and Flavour
Questionnaire
Books
Recipes
Feedback
Menus
Magazines
Internet
Shopping List
Availability
Controlled Task
Costing
Displaying the dishes
Seasonal Produce
Organic
Presentation
Menu
Taste
Order of Work
Reasons for
choice
Table decoration
Four Dishes
Cooking time
Preparation
Skills used
Completes Task

3. Research: What should I look at?
Keywords:
Research = to investigate, study, explore, look into.
Mind mapping = to suggest, come up with, dream up.
Menu’s = List of options/choices.
Web Pages = Internet
Recipe idea’s = Flavours, technique, method, guidelines.
Questionnaires
Surveys
Leaflets /Photograph’s / Pictures
Magazines
Background on commodity Type of food you are using e.g. fruits and veg
Local produce / Organic produce/ Seasonal produce
Presentation ideas
Ingredients What you put in it
Improvements
Evaluate Weigh up / assess
Choice
Hygiene
Method Step by step
Discuss talk about
Explain give details

4. “ “What skills should I show to get my target level?”
Main Skills Required:
Basic Skills
Medium-level Skills
High-level Skills
Assembling of ready-made components such as Pizza base, sauce etc… trifle made from sponge fingers, fruit and carton of custard or sausage rolls using shop bought puff pastry.
Bread-making, including for pizzas
Bread-making where flavour, finish and shape have been developed
Scones
Whisking method for cake making
Flaky or Rough puff pastry
Crumbles
Shortcrust pastry
Roux method of sauce-making and other skilled sauces, such as reductions
Creaming method for cakes
Basic sauce-making, such as all-in-one and tomato sauce
Meat and Fish preparation
Salads, such as tuna and pasta salad
Use of gelatine for desserts such as mousses
Soups
Development of a Swiss Roll to a roulade
Preparation of simple starters
Sequencing of different cooking times such as a mixed grill
Stir-fry or Risotto

5. “What needs to be included in my 10 A4 pages?”
Theme / Task and final dishes chosen to be made.
Justification of dishes chosen.
Justify = Give a good reason for, validate.
3. Time plan/order of work.
4. Shopping List
5. Costing of each dish
Tip = Use a special spreadsheet with formulas that will calculate the exact cost of each ingredient. There are lots of these spreadsheets available on the internet.
Selling price = Cost of portion / 3 x portion cost (then round up)

6. “What needs to be included in my 10 A4 pages?”
6. Feedback from people;
This can be shown through quotes “ “, Taste testing (Like/ Dislike), or Ratings Charts ( /5). Look at the sensory analysis board for a range of adjectives that can describe food.
7. Planning of the table setting.
Cutlery Crockery
Napkins Candle
Table cloth Glasses
Flowers / vase Menu
8. Evaluation of your four dishes using a range of key words (see keywords packs) You must discuss the following;
Dishes you have chosen – Why
Time management – did it go well? If not why?
Improvements – explain
Costing / portions – was you dish cost effective? Would you make a profit?