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NATIONAL QUALIFICATIONS 2008

HOSPITALITY PRACTICAL COOKERY INTERMEDIATE 1

Practical Assignment Candidate Instructions

Publication code: BB3582A

 If you have any questions relating to this assessment, please contact your teacher/lecturer Practical Assignment Plan, prepare, cook and serve the following meal: Carrot and Orange Soup Savoury Flat Bread Each dish is for four portions and the meal must be prepared, cooked and served within 1 hours. * Please note that you are only permitted to practice the individual dishes once prior to carrying out the practical assignment. The complete practical assignment must only be carried out once ie on the day of your assessment. The Practical Assignment for Hospitality: Practical Cookery at Intermediate 1 consists of two main stages: Planning Preparing, cooking and serving the dishes

The following guidelines will help you with the planning and the practical session.

Planning
You will plan your practical assignment two weeks prior to undertaking it. All planning work will be completed under the supervision of your teacher/lecturer. Your plan will be worth a maximum of 5 marks out of the 70 marks available. The following paragraphs detail the tasks that you have to complete for your plan of work. For each task you should use the sheets provided in the planning booklet. Your plan will then be assessed by your teacher/lecturer and marked accordingly. Plan of work You must complete a plan of work. It will show how you plan to use the 1 hours available to you on the day of your practical assignment. The plan of work must include the following information: the starting time the completion time the sequence in which you are going to carry out all of the activities involved in the production of the two dishes the approximate timing for each activity.

Equipment List This list is provided for your use only, it will not be marked.

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Preparing, cooking and serving the dishes In the practical assignment you will have to follow your plan of work to prepare, cook and serve the two dishes. The dishes must be prepared and presented within the 1 hour time allocation and should be served as follows: Carrot and Orange Soup Savoury Flat Bread served 1 hour 15 minutes after the start in a suitable clean, hot container. served 1 hour 25 minutes after the start on a suitable clean, hot dish.

For example: Start time Carrot and Orange Soup to be served at Savoury Flat Bread to be served at Finish 10.00 am 11.15 am 11.25 am 11.30 am*

Your teacher/lecturer will be observing you as you work. An external verifier from the Scottish Qualifications Authority may also observe. You must work throughout the practical assignment without any assistance from your teacher/lecturer unless it is to ask for a specific piece of equipment or food. Your Practical Assignment will be marked as follows: Area to be marked Plan of Work Working methods: basic preparation skills and techniques flow of work plan control of cookery processes Dishes produced: Carrot and Orange Soup Savoury Flat Bread Professional practice: observation of safety observation of hygiene Marks available 5 marks

4 marks 5 marks 3 marks

18 marks 28 marks

3 marks 4 marks Total 70 marks

*No marks will be awarded for work carried out after the assignment time has finished.

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Carrot and Orange Soup Ingredients Carrot Onion Chives Butter Vegetable stock UHT/fresh orange juice Salt and black pepper Reduced fat crme fraiche Method 1 2 3 4 Wash, peel and rewash the carrots. Slice into even sized pieces. Peel and roughly chop the onion. Chop the chives. Melt the butter, add the onion and lightly season. Cook gently with a tight fitting lid until soft but not coloured. Add the carrots, cover and cook gently for 5 minutes. Add the stock and bring to the boil. Cover and simmer for 20 minutes. Pure the soup and strain. Add the orange juice and adjust the seasoning. Stir in the crme fraiche and gently reheat the soup. Adjust the consistency appropriately if required. Stir in of the chives. Ladle into a clean, hot tureen or serving bowl. Garnish with the remaining chives and serve. 500 g (prepared weight) 50 g (prepared weight) 30 ml (prepared weight) 15 g 500 ml 150 ml 45 ml

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Savoury Flat Bread Ingredients Topping Smoked back bacon rasher Small mushrooms Green pepper Mature white cheddar cheese Edam cheese Dried Basil Onion Sunflower oil Passata Canned tuna in water Tomato Base SR wholemeal flour SR flour Cayenne pepper Margarine Semi skimmed milk Garnish Chopped parsley 5 ml (prepared weight) 50 g 100 g pinch 40 g 100 ml (approximately) 1 40 g 50 g 50 g 25 g 2.5 ml 75 g 30 ml 150 ml 75 g 1

(prepared weight) (prepared weight)

(prepared weight)

(drained)

Oven

Gas No 6/200C

Where fan assisted ovens are used the temperature should be adjusted accordingly.

Method 1 2 3 4 5 6 7 8 9 Topping: Roughly chop the bacon. Wipe and slice the mushrooms. Wipe, deseed and roughly chop the green pepper. Grate both cheeses and mix with the dried Basil. Peel and chop the onion. Wash and slice the tomato. Reserve for garnish. Heat the oil in a frying pan and add the bacon, mushrooms, green pepper and onion. Fry gently for 1 minute. Add the passata to the vegetable mixture and simmer for 23 minutes until reduced. Adjust seasoning.

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Base: Sieve the dry ingredients into a large bowl. Rub the margarine into the flour. Make a well in the centre, add the milk and stir until a dough is formed. Knead the mixture and roll into a square approximately 22cm 22cm. Form an edge around the base and place on a floured baking tray. Spread the tomato mixture on top of the base. Break up the tuna and arrange on top. Sprinkle the cheese over the tuna and arrange the tomato slices on top. Bake for 2025 minutes until golden brown. Serve on a hot, clean dish garnished with the parsley.

[END OF PRACTICAL ASSIGNMENT]

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