Experiment 1

Serves: 2
My Recipe:
Prawn Sushi roll
Ingredients:
Rice
2 nori seaweed sheets
2 tempura prawns
1 Lebanese cucumber
Mayonnaise


Method:
1. Cut the Lebanese cucumber in half and then cut into slices
2. Lay the nori onto the bamboo mat
3. Spread the rice onto the nori using a knife
4. Place prawn and cucumber onto rice
5. Roll the sushi roll using the bamboo mat to help
6. Slice the sushi roll into small pieces



Sushi roll dipping sauce
Ingredients:
3 tablespoons soy sauce
1 small dipping packet of wasabi
Pickled ginger
Method:
1. Mix all ingredients together in a small bowl
Work Plans:
Equipment List (Gathering Ingredients)
Item Use
Measuring spoons For Soy Sauce and mixing the dipping sauce
Plastic tray To place all my ingredients on

Equipment List (Preparation)
Item Use
Scrap bowl Used to put scraps in
Plastic plate Used to put sushi roll on
Knife Cutting and slicing ingredients
Bowl Placing ingredients in
Tongs Carry and move the vegetables around
Butter Knife Spread mayonnaise on

Time Plan
Time Action
0-15 Wash hands and collect ingredients and utensils
15-25 Cut the cucumber and prepare rice
25-35 Spread rice and ingredients on nori seaweed sheets
35-40 Spread mayonnaise on then roll it up
40-50 Make sushi dipping sauce
50-60 Wash equipment and clean bench
Evaluation:
The dish that was made in this experiment was sushi rolls. During the
experiment there were things which were not done very well and things which
were done well. There was also room for improvements. One of the things that
were not done very well was time management, as the dish was meant to be
made in an hour. The dish was made in the hour but after completing the dish,
there wasnt much time to wash the equipment and utensils and to clean the
bench. On the other hand some positives included the sushi roll following the
recipe and using all the right ingredients. The sushi roll followed the original
recipe and didnt use any wrong ingredients; this meant that there would have
been a good outcome. Another positive thing was that the dish was fresh
which therefore meant it would be tasty and flavoursome. The dish did not
have any nuts in it because in the criteria for success it states that many people
are allergic to it. There was also room for some improvements; there should
have been a bigger tempura prawn in each roll or an extra prawn in each roll.
There should have been more Soy Sauce in the dipping sauce as there wasnt a
reasonable amount. This meant that in the next experiment there would be 5
tablespoons of Soy Sauce used and that there will be an extra prawn in each
roll. For the next experiment, I have discovered the things which can be done
better and what things I shouldnt do. In the end it tasted good which meant
that the experiment was well done. Experiment 1 suited the criteria for success
and overall the dish was successful and was done well.
Photographs:
In this image you can see a
cucumber which has been cut
into long strips. This is the step
where I cut a Lebanese
cucumber to be placed in my
sushi roll along with a prawn
and mayonnaise.



This photo shows a nori seaweed
sheets with rice on it. This is step 3 of
my method which is spreading the
rice along the top of the nori roll.



In this image you can see the dipping
sauce which has been made with soy
sauce and wasabi. This has been
presented onto a plate with
chopsticks. The dipping sauce has also
been presented with a small bowl of
pickled ginger.


This photo shows the
final presentation of
my dish. The sushi has
been cut into small
pieces, and there is
dipping sauce and
pickled ginger on the
side in small bowls. It
has been presented
with chopsticks on a
large plate.