1. Ministrone Challenge
N5 HPC

2. Learning Intentions
To demonstrate the correct dimensions of vegetable cuts
To demonstrate safe practices and use of ingredients using peer assessment

3. Task 1
You will be given a vegetable preparation technique to demonstrate to the class-practice this!
You will watch various demonstrations
You are then required to complete the vegetable cuts yourself based on the recipe
Use your Flicker Sheets to help if you get stuck

4. National 5 Knife Skills Assessment
Minestrone Soup
Collect the ingredients, and then demonstrate your knife skills by preparing the vegetables as indicated below.
Have your white tray of cut vegetables checked and photographed by your teacher as evidence, then start to cook the soup.

6. Ingredients
1x5ml vegetable oil
½ rasher bacon – cut into small pieces
½ small onion – finely chopped
1 clove garlic – crushed
½ small carrot – macedoine
½ stick celery – paysanne
¼ courgette – paysanne
¼ red pepper – macedoine
Small piece of cabbage – chiffonade
250 ml chicken stock
100ml passata
10ml tomato puree
1 tomato – blanch in boiling water, remove skin and cut as concasse
½ vermicelli pasta nest – broken into pieces
pinch of mixed herbs
salt and pepper
To garnish – a few sprigs of parsley- finely chopped
Method
Heat the oil in a large pan and lightly fry the bacon.
Add onion, garlic, carrot, celery, courgette, red pepper and cabbage and sauté gently with lid on the pan for 1-2 mins ( do not allow vegetables to brown)
Add stock, passata, tomato puree and herbs.
Simmer for minutes.
Add pasta and tomato concasse and simmer for a further 10 minutes.
Taste for seasoning then serve garnished with chopped parsley.

7. Helpful Positive Peer Assessment Meaningful
Using the Flicker sheet you made, evaluate your partners vegetable cuts from the previous lesson
Fill in feedback sheet provided – remember to be constructive !
Helpful
Positive
Meaningful

8. Copy the following headings into your jotter
Self Assessment Peer Assessment

9. Success Criteria You successfully prepared all vegetables
How much support did you require?
LOTS
SOME
NONE
Discuss feedback given from your partner …
How did it make you feel?
Has it helped you?
Can you make improvements to your vegetable cuts?