Task 1 Details
Brief: Rice and pasta are increasingly popular on restaurant menus as alternatives to potatoes.
Using pasta and rice produce and serve four colourful and interesting dishes that a chef could include on a restaurant menu.
Marking Scheme (20%) 40 marks (15 hours)
(a) Planning the task.
(b) Carrying out the task.
(c) Evaluating the task.
(a) Planning the task (10 marks)
In order to gain high marks in this section, candidates need to show that they have investigated the chosen commodities so that they can make an informed choice of dishes to prepare for the practical.
The following framework should help when carrying out the investigation.
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Cost
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Storage
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Uses
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Types / varieties available
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Versatility
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Ease of preparation and cooking
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Colour, flavour and texture
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Nutritive value
The most effective ways of carrying out the investigation are:
Candidates must choose a selection of dishes that will reflect not only the commodities but also their skill as a cook. Remember to use the checklist in the ‘food preparation skills’ section to ensure high-level skills are included.
A good way of doing this is to list the dishes chosen and state what skills and methods of cookery are being shown e.g.
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macaroni cheese – sauce making, cooking pasta, boiling, grilling (once coated in cheese and breadcrumbs)
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strawberry gateau – whisking method, decorating skills baking
Prepare a written plan to show:
(b) Carrying out the task (20 marks)
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Candidates will carry out the task applying knowledge and understanding of health, hygiene and safety whilst preparing, producing and serving dishes.
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Candidates should demonstrate the application of the following skills:
In order to gain high marks in this section candidates need to demonstrate:
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High standards of personal hygiene e.g. wearing of apron / whites, hair back, no nail varnish, no jewellery, etc.
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Good personal hygiene habits e.g. no licking fingers, tasting with a clean teaspoon, etc.
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Safe use of equipment, especially knives, pans and electrical equipment
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Selection of the correct tools e.g. correct knife for chopping, peeling, etc.
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Use of a wide variety of commodities within the task chosen e.g. not all cheese dishes for dairy products
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Good food hygiene e.g. perishable foods refrigerated and not left on work unit / table, using temperature probes to ensure food is cooked (if available)
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Neat, organised work areas
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Safe use of cooker
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Working to time
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Independent working
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Good technical skills
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Little food waste
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Logical sequence of work e.g. food that needs to be cooked for a long time, be set or served cold needs to be made first
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A wide variety of skills
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High standard of final presentation e.g. portion control, use of garnish and decoration, good colour, correct temperature, correct texture, good flavour, appropriate serving dishes
(c) Evaluating the task (10 marks)
- Candidates will evaluate dishes in relation to the following:
- Consumer acceptability – flavour, texture and appearance.
- Suitability of the chosen dishes to the task.
- Cost per portion.
- Suggestions for improvements referring to the task set.
In order to gain high marks in this section candidates need to discuss
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The suitability of dishes chosen – did the dishes reflect the use of the commodity in the industry – why or why not?
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Any changes they would make to the choice of dishes and why
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Time management
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How customers (consumers) would regard the dishes in terms of appearance, flavour and texture
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What improvements they would make if they repeated the task and why?
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The size and cost per portion (see portion control and costing section)
*The supportive written work must not exceed four pages of A4 or equivalent. No marks will be awarded for presentation.