1. Baked Potato and Curried Coleslaw And Rhubarb Crumble
N5 HPC

2. Learning Intention
To focus on the techniques of Chiffonade and grating
To demonstrate the correct use of blending
To focus on the techniques of Julienne and rubbing in

3. Recipe BAKED POTATO: Method: Heat oven 190 or GM 6.
Wash potato and pierce the skin with a fork.
Wrap in a paper towel and place in the microwave for 2 minutes.
Turn over and cook for a further 1 minute (longer if the potato is large).
Carefully remove from microwave and place on a piece of tin foil.
Pour 1 tablespoon oil over the potato and a pinch salt.
Wrap in tin foil and place on baking tray.
Place the potato on the top shelf of the oven and bake for approx 1 hour.
Curried Coleslaw
Ingredients:
Small piece of cabbage
1 small carrot
3 tbsp mayo
2.5 ml curry powder
1 red onion
Sat/pepper
Method:
Wash the cabbage and carrot in the colander.
Finely chiffonade the cabbage and red onion
Put the cabbage and onion in the large bowl.
Peel the carrot. Then grate on to the chopping board.
Add the carrot to the bowl.
Blend 3 tablespoons mayonnaise with the curry powder salt & pepper, then add to the bowl
Mix with a tablespoon and spoon the coleslaw into your container.

4. Recipe
Preheat oven to 200c/Gas 7
Julienne rhubarb and place in ovenproof dish
Sprinkle with 50g sugar. Add cinnamon and sultanas (if using . Lay aside
Place flour and margarine into a large bowl
Rub the flour and margarine together until they look like breadcrumbs
Mix the sugar & oats into the breadcrumb mixture
Sprinkle the crumble mixture over the rhubarb
Place in the oven carefully and bake for 20 minutes until the crumble is golden brown and the rhubarb is soft underneath (will be bubbling at sides)
Clean up and put away any equipment you have used
Topping 100g Plain Flour 50g Hard Margarine 25g Sugar Tablespoon of oats Filling 2 ½ sticks rhubarb 50g sugar 1.25ml cinnamon (optional) 15ml sultanas (optional)

5. Via Peer Assessment Success Criteria
Look at and assess your partners coleslaw – you should be able to clearly see how well they have prepared the ingredients
Discuss with them their next steps e.g. continuation of practice,

6. Success Criteria Discussion
Did you manage to prepare the rhubarb – what other kind of fruit and vegetables have you prepared in a similar way?
How can you tell if you have rubbed in correctly (something you cane easily do by yourself?)