1. The preparation sheet

2. Today WALT
Fill in the different sections of the preparation sheet, according to the assignment title presented to us.

3. Success Criteria
To choose meals suitable for the given assignment title.
To list the ingredients in the exact quantities.
To give suitable reasons for choice.
To devise a time plan.
To name the ingredients and quantities needed for the shopping list.
To carry out a detailed evaluation.

4. The Assignment title Step 1
The assignment presents a situation or a story so that when you are planning a dish, you keep in mind the occasion of the meal, who is the person you are going to cook for, the number of servings and so on.
The assignment title is given by the teacher.

5. The Assignment title Step 1
Write this assignment title: Rebecca is a 14 year-old teenager. She is very athletic and practices basketball 4 times a week. Prepare, cook and serve a dish suitable for her. Also serve a nutritious home-made drink.

6. Step 2
The choice of dish
This simply means choosing a suitable dish for the given assignment title.
In this section of the preparation sheet, you need to write down the name of the chosen dish as well as the drink.

7. Step 2
The choice of dish
Keeping in mind the assignment title, which dish and drink will we choose for Rebecca?
Penne al salmone
Strawberry smoothie

8. Step 3
The choice of work
In this section, you need to write down ALL the ingredients (in the exact quantities) that are needed to prepare the chosen dish and drink.

9. The choice of work Step 3 Ingredients for penne al salmone:
100g wholegrain penne
50g onion
1 teaspoon olive oil
100g salmon
1 tablespoon parsley
50g ricotta
30ml skimmed milk
Ingredients for strawberry smoothie:
230g frozen strawberries
230ml skimmed milk
1 tablespoon sugar
1 banana
8-10 ice cubes

10. Reasons for choice Step 4
Here, you have to write down the reasons why you have chosen that particular dish.
We need to comment about the nutritional value of the chosen meal and drink.
Comment on the time available, the assignment title, flavour, texture and colour.

11. Reasons for choice Step 4
The dish and the drink chosen answer the assignment title, as they are both healthy options and are suitable for an athletic person like Rebecca. Moreover they can be prepared in the time given.
With regards to the nutritional value, the penne al salmone is rich in starch which gives Rebecca the energy that her body needs. Wholegrain penne will be used so as to provide fibre, needed to promote bowel health. The salmon is rich in omega 3 fats and HBV protein, the latter needed for the growth and repair of body cells and tissues.

12. Reasons for choice Step 4
Ricotta and skimmed milk will be used instead of cream, as they are both low in fat and high in calcium, a mineral needed for strong bones and teeth.
No salt will be added so as to reduce the risk of high blood pressure.
With regards to the drink, it is a healthy option as it is freshly made with strawberries which are rich in Vitamin C. A banana will be added as it contains potassium.

13. Reasons for choice Step 4
The dish and drink chosen are not very expensive to make, as very basic ingredients are used.
Moreover local ingredients such as ricotta and strawberries will be used so as to promote the local economy.
Furthermore, the chosen dish is well balanced in flavour, colours and textures. In fact, the pale colour of the ricotta will be complemented by the bright pinkish colour of the salmon.
The chosen meal will also be presented on a laid table with decorations so as to make it more appealing.

14. Step 5
Time Plan
The time plan is a guide to help you decide the order you are going to work in.
If the practical work involves cooking using the hob or the oven, the time plan will help you to check that you have time to prepare and cook the dishes you selected and that they will be ready at the right time.
Our time plan should be from 8:45 to 10:05.

15. Step 5
Time Plan
8:45 – 8:50: Wear apron and cap and wash hands. Wipe the table top and take out all ingredients and utensils. 8:50 – 9:00: Fill a saucepan with water and put on the hob on high heat. While the water is heating, start preparing the sauce. Chop the onion and salmon into cubes. Heat some olive oil in a frying pan and add the chopped onion. When it browns, add the salmon. 9:00 – 9:05: Check the boiling water. If it is boiling, add the pasta. Stir the salmon and onion mixture with a wooden spoon.

16. Step 5
Time Plan
9:05 – 9:15: In another mixing bowl, beat the ricotta and the milk until creamy. Add to the salmon mixture until the ricotta heats up. Turn off the heat. 9:15 – 9:30: Check the pasta, and if it is al dente turn off the heat. Drain the pasta with a colander and mix with the sauce. Cover the pasta to keep warm. 9:30 – 9:45: Wipe the table top and do the washing up. 9:45-9:55: Prepare the drink by putting all the ingredients in a blender. Pour into glass.

17. Step 5
Time Plan
9:55 – 10:05: Put the pasta on a serving plate. Lay the table and serve the food and drink. Do any remaining washing up and pack up.

18. Shopping and equipment list
Step 6
Shopping and equipment list
The shopping list is useful to guide you about the ingredients that you need to shop for your dish.
Remember that although you may need for example one or two oranges, you actually buy half kilo or so.
This applies for ALL ingredients. In the shopping list you need to write down the quantity you are going to buy example 1 kilo of oranges.

19. Shopping and equipment list
Step 6
Shopping and equipment list
Meat or Fish:
100g fresh salmon
Groceries:
1 pkt wholegrain penne
1 bottle olive oil
1 tub ricotta
1 carton skimmed milk
1 pkt sugar
Fruits & Veg:
1 small crate strawberries
Bunch bananas

20. Shopping and equipment list
Step 6
Shopping and equipment list
Equipment & Appliances:
Saucepan
Frying pan
Colander
Wooden spoon
Mixing bowl
Tablespoon
Fork
Knife
Equipment & Appliances:
Chopping board
Chopping knife
Serving plate
Serving glass
Cooker hob
Blender
Apron and cap
Decoration items

21. Step 7
Evaluation
After you have carried out the practical session, you are asked to fill in an evaluation. You need to divide the evaluation into 3 sections;
a. Positive points
b. Negative point
c. Points for improvement

22. Make another reference to the nutritional value
Step 7
Evaluation
Make another reference to the nutritional value
Was my choice of dish and drink good?
Did I follow the preparation sheet?
Was my time plan good? Did I follow it?
Did I use the equipment well?
Did I know how to perform the skills such as chopping and peeling the vegetables?
Was I well organised throughout the practical?
Did I leave the work surface clean?
Did I do the washing up well?
Did I use safety precautions during the practical?
Did I present the meal in an appealing way?
Was I creative in laying the table?
What about the colour, texture and flavour of the meal and drink?

23. Step 7
Evaluation
Positive points: I am very happy with the outcome of the practical. The chosen dish was very nutritious as it was a good source of carbohydrates, protein, healthy fats and calcium. The smoothie was also a rich source of vitamin C and potassium. So as to increase the fibre content, I also decided to use wholegrain pasta. I am also satisfied with how the dish turned out. It had a nice cream and pinkish colour and fresh parsley was used to make the pasta look more appetizing. The texture and the flavour were very positive too. It tasted good, and the pasta had a soft and creamy texture, as it should be.

24. Step 7
Evaluation
Positive points: I also used the appropriate equipment and didn’t have any difficulty to chop the onion and the salmon. Although it was my first time of using a blender, I used it with confidence. Safety was always kept in mind, as I kept a close eye while chopping the ingredients and while using the cooker.

25. Step 7
Evaluation
Negative points and points for improvement: Something which I would like to improve on is the organisation of work and the washing up, My working area wasn’t always organised and I left all the washing up for the end of the practical. Therefore I need to improve my time management too. I would also like to be more creative when it comes to the laying of the table and the presentation of the meal. Apart from the table cloth I could have also used more decorations such as flowers and candles to make the table look nicer.

26. Homework – assignment title
Your aunt is coming over for lunch. Prepare, cook and serve a dish suitable for her. Also serve a nutritious, home made drink.

27. Success Criteria
To choose meals suitable for the given assignment title.
To list the ingredients in the exact quantities.
To give suitable reasons for choice.
To devise a time plan.
To name the ingredients and quantities needed for the shopping list.
To carry out a detailed evaluation.