CONSUMER STUDIES (FOOD PRODUCTION)

Transcription

1 CONSUMER STUDIES (FOOD PRODUCTION) PRACTICAL ASSESSMENT TASKS EXTERNALLY MODERATED AND APPROVED BY UMALUSI GRADE INFORMATION FOR LEARNERS This document consists of 17 pages

2 INSTRUCTIONS PRACTICAL ASSESSMENT TASK 1 1. When you enter the examination room, you will draw ONE task. 2. You will have 15 minutes to study the recipes and the order of work before commencing with the practical examination. 3. The products should be ready for assessment at the end of two hours. Learners will lose 2 marks for every 5 minutes late up to a maximum of 20 marks. 4. The teacher/facilitator may not assist you during the practical examination. 5. While the moderator and facilitator are assessing the products, clean up the work station so that the work station can be inspected for the final allocation of marks. 6. Products to be prepared: Chocolate Cake with Butter icing Stewed Chicken Drumsticks with Pasta WEIGHTING: Chocolate Cake Stewed Chicken Drumsticks with Pasta 1.1 Bake, lining a tin Boil pasta Batter, chiffon method Sealing and browning meat Icing sugar, creaming method Stew/simmer Prepare ingredients 2 Total: 10 Total: 10 Page 2

3 CHOCOLATE CAKE 450 ml cake flour 5 egg yolks 50 ml cocoa 180 ml cold water 2 ml salt 10 ml vanilla essence 312,5 ml sugar 5 egg whites 15 ml baking powder 2 ml cream of tartar 125 ml oil 47.5 ml apricot jam 1 Place oven rack in the middle of the oven. Set oven temperature to 180 C. Line 2 deep cake tins (220mm in diameter) with baking paper. Spray cake tins with Spray and Cook. 2 Sift the cake flour, cocoa, salt, sugar and baking powder in a mixing bowl. 3 Make a hole in the flour mixture and add the oil, unbeaten egg yolks, cold water and vanilla essence. 4 Beat with a wooden spoon until smooth. 5 Sprinkle cream of tartar over the egg whites (in another bowl) and beat with electrical hand beater until the soft point stage. 6 Fold the flour mixture into the egg white. Spoon batter into cake tins. Remove large air bubbles by gently shaking the cake tins. 7 Bake in preheated oven for ± minutes. Test with a skewer to ensure it is done. 8 Gently loosen the sides of the cake and turn out onto a cooling rack. Remove the baking paper and allow cake to cool. 9 Spread apricot jam on one layer, place other layer on top and decorate with chocolate butter icing. Chocolate Butter Icing 50 g butter 12.5 ml cocoa 12.5 ml warm water 350 ml icing sugar 2 ml vanilla essence 1. Cream butter. Dissolve cocoa in warm water. 2. Add cocoa mixture, icing sugar and vanilla essence, beat well. 3. Decorate cake. Page 3

4 STEWED CHICKEN DRUMSTICKS WITH PASTA 3 chicken drumsticks 5 ml paprika 25 g margarine 125 ml chicken stock 3ml salt 1 ml pepper 100 g macaroni 3 ml salt 200 ml water 125 ml cream 50 ml parsley ½ green pepper 1. Wipe drumsticks with a moist cloth. 2. Heat a saucepan and add margarine and paprika, fry a few seconds. 3. Add chicken drumsticks and brown. 4. Add chicken stock, salt and pepper. Put lid on saucepan and gently stew until meat is soft and tender. 5. Bring 200 ml water to the boil, add macaroni and salt and boil without a lid until al dente. 6. Chop parsley and cut green pepper into thin strips. 7. Add cream, chopped parsley and green pepper strips to chicken and stew for 5 10 minutes. 8. Drain pasta and add to chicken. Season if necessary. 9. Reheat until warm. 10. Serve warm. Page 4

5 ORDER OF WORK Order of work Time 1 Preheat oven to 180 C. 1 minute 2 Line cake tins. 5 minutes 3 Prepare batter, pour into cake tins. 20 minutes 4 Bake for minutes. 30 minutes 5 Prepare chicken up to step 4. 6 Boil macaroni 7 Prepare ingredients 10 minutes 8 Remove cake from oven, turn out onto cooling rack. 5 minutes 9 Add cream, parsley and pepper strips to chicken. Drain 15 minutes macaroni, add to chicken, stew 5 10 minutes. 10 Prepare icing. 10 minutes 11 Decorate cake. 10 minutes 12 Serve. 5 minutes TOTAL: 111 minutes DESIRABLE CHARACTERISTICS OF PRODUCTS Product Appearance Texture Taste Chocolate cake Dark brown colour Well risen, good volume Slightly rounded top, even Delicate texture Soft crumb round shape Chicken with pasta Chicken - light brown colour with green specks Ingredients well coated with cream, not watery Drumsticks intact, not falling apart Chicken soft and tender Macaroni al dente Creamy consistency Sweet, chocolate taste Savoury chicken taste Creamy taste Page 5

6 INSTRUCTIONS PRACTICAL ASSESSMENT TASK 2 1. When you enter the examination room, you will draw ONE task. 2. You will have 15 minutes to study the recipes and the order of work before commencing with the practical examination. 3. The products should be ready for assessment at the end of two hours. Learners will lose 2 marks for every 5 minutes late up to a maximum of 20 marks. 4. The teacher/facilitator may not assist you during the practical examination. 5. While the moderator and facilitator are assessing the products, clean up the work station so that the work station can be inspected for the final allocation of marks. 6. Products to be prepared: Mince Roll Waffles with Caramel Sauce WEIGHTING: Mince Roll Waffles with Caramel Sauce 1.11 Sealing, browning mince Batter, melting method Dough, rubbing-in method Bake in waffle iron Shape roll 3 11 measure ingredients Bake Caramel sauce 4 Total: 10 Total: 10 Page 6

7 MINCE ROLL Filling: 30 ml oil 400 g beef mince 1 onion 2 garlic clove Salt and freshly ground pepper 30 ml fresh parsley or 5 ml dried parsley 200 ml chutney Dough: 500 ml self raising flour 2ml salt 5 ml sugar 30 margarine 125 ml grated cheddar cheese 1egg 125 ml milk Egg wash 1. Preheat oven to 180 C. 2. Chop onion, crush garlic. 3. Heat oil in a frying pan and brown mince, add onion and garlic and fry for a few minutes. Season with salt and pepper. 4. Add chutney and allow meat to cool. 5. Sift flour, sugar and salt. 6. Rub margarine into flour mixture. Add grated cheese. 7. Beat egg and milk, add to flour mixture and mix to form a soft dough. 8. Roll out to form a rectangle (20 x 30 cm). Spoon mince onto dough, spread mince to cover dough. Roll up as you would roll a Swiss roll. 9. Place on a baking sheet, cut slices do not cut through. Brush with egg wash. 10. Bake for 30 minutes in preheated oven. Page 7

8 WAFFLES WITH CARAMEL SAUCE 375 ml cake flour 15 ml baking powder 2 ml salt 15 ml sugar 300 ml milk 2 eggs, separated 50 g margarine, melted (0r 50 ml oil) 1. Sift flour, baking powder and salt in a bowl. Add sugar. 2. Beat milk, egg yolks and melted margarine. 3. Add flour mixture and mix until smooth. 4. Beat egg white until stiff peak stage and fold into batter. 5. Leave mixture to stand for 30 minutes. 6. Bake in a waffle iron until golden brown. 7. Serve with caramel sauce. Caramel sauce 250ml brown sugar 50 ml butter 250 ml milk 25 ml custard powder 1 ml salt 5 ml caramel essence 1. Caramelise brown sugar and butter. 2. Remove from heat and gradually add 200 ml heated milk. Stir to dissolve. 3. Mix custard powder, salt, 50 ml milk to form a paste and add to caramel mixture. 4. Heat, while stirring, until boiling and thickened. 5. Remove from heat. Add caramel essence. Page 8

9 ORDER OF WORK Order of work Time 1 Preheat oven to 180 C. Spray baking tray. 2 minutes 2 Prepare batter for waffles and allow to stand for 30 minutes. 15 minutes 3 Prepare mince filling and allow to cool 30 minutes 5 Prepare dough, complete mince roll. 10 minutes 6 Bake for 30 minutes. Bake waffles in waffle iron. 30 minutes 7 Prepare caramel sauce 15 minutes 8 Remove roll from oven. 2 minutes 9 Serve 6 minutes TOTAL: 110 minutes DESIRABLE CHARACTERISTICS OF PRODUCTS Product Appearance Texture Taste Mince roll Light brown colour Crust a bit coarse Well risen, good volume Well rolled, no spaces Scone layer ± 10 mm thick Filling doesn t ooze out Crust firm, not hard Soft crumb Filling soft and crumbly Pleasant savoury taste No soda aftertaste Waffles with caramel sauce Light brown colour Well risen Even shape (of waffle iron) Caramel sauce brown colour Firm, but soft texture Sauce smooth texture, no lumps Nutty taste Sweet caramel taste Page 9

10 INSTRUCTIONS PRACTICAL ASSESSMENT TASK 3 1. When you enter the examination room, you will draw ONE task. 2. You will have 15 minutes to study the recipes and the order of work before commencing with the practical examination. 3. The products should be ready for assessment at the end of two hours. Learners will lose 2 marks for every 5 minutes late up to a maximum of 20 marks. 4. The teacher/facilitator may not assist you during the practical examination. 5. While the moderator and facilitator are assessing the products, clean up the work station so that the work station can be inspected for the final allocation of marks. 6. Products to be prepared: Lamingtons Spaghetti Bolognese WEIGHTING: Lamingtons Spaghetti Bolognese 5.2 Creaming method Boiling Bake Prepare ingredients 2 11 Chocolate sauce Sauté Making Lamingtons, dip in sauce, roll in Simmer 4 coconut Total: 10 Total: 10 Page 10

11 LAMINGTONS 250 ml butter/margarine 250 ml sugar 2 eggs 62.5 ml milk 375 ml cake flour 5 ml baking powder 1 ml salt Chocolate sauce: 375 ml sugar 100 ml cocoa ml water 7 ml butter/margarine Dessicated coconut 1. Preheat oven to 180 C. 2. Spray a 23 cm square baking tin with Spray and Cook. 3. Cream butter/margarine and sugar. Add eggs one by one and beat well after each addition until light and fluffy. 4. Add milk and mix well. 5. Sift flour, baking powder and salt and add to butter/margarine mixture. 6. Spoon batter into baking tin. 7. Bake for minutes in a preheated oven. 8. Remove from oven, turn out onto a cooling rack and allow cake to cool. 9. Cut into squares. 10. Mix sugar, cocoa and water, and heat, stirring continuously until boiling. 11. Add butter/margarine, stir well. 12. Dip cake squares into the warm chocolate sauce and roll in coconut. 13. Place lamingtons on a cooling rack to dry. Page 11

12 SPAGHETTI BOLOGNESE ⅛ packet spaghetti 1 ml salt 5 ml cooking oil ½ carrot ½ onion 2 slices green pepper 3 ml curry powder 15ml cooking oil 200 g mince 3ml barbecue spice 1 tomato ½ cube beef stock 10 ml tomato puree 50 ml finely grated cheese 4 ml gravy powder (Bisto) 3 ml corn flour (Maizena) 1. Cook spaghetti in saucepan with enough boiling water to cover spaghetti completely. Add 1 ml salt and 5 ml cooking oil. 2. Chop the onion and green pepper. Grate the carrot. 3. Heat oil in a frying pan and sauté the onion, green pepper, carrot and curry powder. 4. Add the mince and barbecue spice. Fry until meat is brown. 5. Pour boiling water over the tomato. Leave for a minute and skin. Chop and add to the meat. 6. Dissolve the stock cube in 150 ml water and add to the meat. Add the tomato puree and stir. Cover and simmer for over low heat until done (± 10 minutes) 7. Mix the gravy powder and corn flour with a little cold water to form a paste. Add to the meat to thicken the gravy. 8. Drain the spaghetti and turn onto a flat, oval meat platter. Form a hole in the middle. Spoon the meat into this hole. 9. Sprinkle the cheese over the spaghetti and mince. 10. Serve hot. Page 12

13 ORDER OF WORK Order of work Time 1 Preheat oven to 180 C. Spray baking tin. 2 minutes 2 Prepare batter for Lamingtons 20 minutes 3 Bake for minutes at 180 C. Boil spaghetti, prepare 30 minutes vegetables 4 Remove cake from oven and allow to cool. 5 minutes 5 Prepare mince 20 minutes 6 Cut cake into squares, prepare chocolate sauce, complete 30 minutes Lamingtons 7 Serve 5 minutes TOTAL: 112 minutes DESIRABLE CHARACTERISTICS OF PRODUCTS Product Appearance Texture Taste Lamingtons Uniform size, not too large Straight sides Good volume Dark brown Covered evenly with white coconut Light and soft texture Small cells, no tunnels Soft crumb Spaghetti Bolognaise Spaghetti creamy white colour Mince reddish brown colour Gravy/sauce not too thin Attractive appearance Spaghetti al dente Meat soft and tender Gravy/sauce thickened no lumps Characteristic chocolate/coconut taste Sweet Savoury taste Not too salty/spicy Page 13

14 INSTRUCTIONS PRACTICAL ASSESSMENT TASK 4 1. When you enter the examination room, you will draw ONE task. 2. You will have 15 minutes to study the recipes and the order of work before commencing with the practical examination. 3. The products should be ready for assessment at the end of two hours. Learners will lose 2 marks for every 5 minutes late up to a maximum of 20 marks. 4. The teacher/facilitator may not assist you during the practical examination. 5. While the moderator and facilitator are assessing the products, clean up the work station so that the work station can be inspected for the final allocation of marks. 6. Products to be prepared: Cornish Pasties Warm Wheat Salad WEIGHTING: Cornish Pasties Warm Wheat Salad 6.1 Prepare ingredients Boil crushed wheat Prepare pastry Dry frying bacon Shape pasties Sauté onion and mushrooms Bake Simmer 4 Total: 10 Total: 10 Page 14

15 CORNISH PASTIES 125 ml boiling water 125 g butter/margarine 500 ml cake flour 2 ml salt 125 g steak ½ medium carrot ½ medium potato ½1 medium onion 7 ml parsley or 3 ml dried parsley 7 ml fresh herbs or 3 ml dried mixed herbs 2.5 ml salt Freshly ground pepper 15 g butter/margarine Egg wash 1. Preheat oven to 200 C. 2. Melt butter in boiling water. 3. Sift flour and salt and add to water mixture and mix well to form pastry. 4. Wrap pastry in plastic wrap and place in refrigerator. 5. Cut steak in 1.5 x 1.5 cm cubes. Peel carrot and potato and cut into small cubes. Mix steak and vegetables. 6. Roll pastry out to 3mm thickness. 7. Use a saucer and cut 6 x 20 cm circles from the pastry. 8. Divide meat mixture into six, and spoon onto the middle of each pastry circle. Place a small piece of butter on the meat mixture. 9. Moisten the edges of pastry circles with water. 10. Bring moistened edges up and press together to seal the pasties. 11. Place pasties on a baking sheet, brush with egg wash. 12. Bake in preheated oven for 20 minutes, lower heat to 150 C and bake a further 35 minutes. 13. Serve warm. Page 15

16 WARM WHEAT SALAD 1 onion 125 g button mushrooms 62.5 g bacon 12.5 ml oil 375 ml cooked crushed wheat 62.5 ml chicken stock 25 ml raisins (optional) Salt Pepper 1. Boil crushed wheat until soft. 2. Chop onion. Slice mushrooms 3. Heat a frying pan and dry fry the bacon strips. 4. Remove from pan and chop bacon. 5. Add the oil to the fat in the frying pan and sauté the onion until soft. 6. Add the mushrooms and sauté until golden brown. 7. Add the bacon, crushed wheat, chicken stock and raisins (optional). 8. Season with salt and pepper. 9. Simmer until the chicken stock has been absorbed. 10. Serve warm. Page 16

17 ORDER OF WORK Order of work Time 1 Preheat oven to 200 C. Spray baking sheet. 2 minutes 2 Prepare pastry, place in refrigerator 30 minutes 3 Boil crushed wheat. 4 Prepare steak and vegetables 10 minutes 5 Roll pastry out and make pasties 10 minutes 6 Prepare vegetables for salad 5 minutes 6 Bake for 20 minutes, lower heat, bake 35 minutes 55 minutes Prepare salad 7 Serve 5 minutes TOTAL: 117 minutes DESIRABLE CHARACTERISTICS OF PRODUCTS Product Appearance Texture Taste Cornish Pasties Oval shape, neatly sealed Uniform size Light golden brown Meat and vegetables soft and tender Pastry soft and a bit flaky colour Warm wheat salad Light brown colour with darker specks (bacon, sliced mushrooms) Wheat soft but firm Other ingredients soft No visible moisture Savoury, meat taste Not too salty Savoury taste Not too salty Page 17