Senior 3 important notice

Dear Senior 3,

today I have consulted with Ms. Paula about the practical session for group 2. Please note that GROUP 2 WILL HAVE THEIR APPLE/RICOTTA PIE PRACTICAL next Wednesday 2nd December. The test will shift to Wednesday 9th December instead of 10th December so that you will have a double lesson for the test so you don’t have to rush through. May I remind you to study well and try your hardest. Have a pleasant evening 🙂

Ms. Edera

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Senior 4 Evaluation Points

Dear Senior 4,

when it comes to filling in the evaluation on the preparation sheet, please comment on these points. They will be useful even for the SEC practical which we shall be doing later on this year.

a. how prepared you were (apron and cap)
b. if you got all the necessary ingredients
c. chosen ingredients and their nutritive value
d. effective use of utensils / equipment
e. your cooking skills (chopping, pastry making, baking etc..)
f. the cost of dishes especially if seasonal vegetables or local ingredients such as local ricotta were used say that since they are in season they are not very expensive to buy.
g. time management (whether you finished on time and had time for the presentation, washing up, packing up …)
h. organisation (e.g. followed the preparation sheet well, had an organised work table)
i. safe use of utensils and equipment e.g. knives, blender
j. hygiene (e.g. washing hands before and throughout cooking, wiping the table, using hot water to wash the dishes etc, using separate utensils for raw and cooked food to prevent cross-contamination)
k. safe use of oven (e.g. turned off hob after used or used the oven gloves to handle hot dishes)
l. the final product and presentation (comment on flavour, colour and texture – e.g. a crunchy crust and a soft interior)
It is important to be truthful, because there are marks specifically awarded to reference to strengths, weaknesses and what could be improved

Senior 3 Practical Evaluation

Dear Senior 3,

these are the points which you need to reflect upon and write about in the evaluation on the preparation sheet (it has to be filled in AFTER you do the practical). You can also refer to the handout which I have given you ‘How to write a Preparation Sheet’.

a. how prepared you were (apron and cap)
b. if you got all the necessary ingredients
c. chosen ingredients and their nutritive value
d. effective use of utensils / equipment
e. your cooking skills (chopping, pastry making, baking etc..)
f. the cost of dishes especially if seasonal vegetables or local ingredients such as local ricotta were used say that since they are in season they are not very expensive to buy.
g. time management (whether you finished on time and had time for the presentation, washing up, packing up …)
h. organisation (e.g. followed the preparation sheet well, had an organised work table)
i. safe use of utensils and equipment e.g. knives, blender
j. hygiene (e.g. washing hands before and throughout cooking, wiping the table, using hot water to wash the dishes etc, using separate utensils for raw and cooked food to prevent cross-contamination)
k. safe use of oven (e.g. turned off hob after used or used the oven gloves to handle hot dishes)
l. the final product and presentation (comment on flavour, colour and texture – e.g. a crunchy crust and a soft interior)
It is important to be truthful, because there are marks specifically awarded to reference to strengths, weaknesses and what could be improved.
Best regards
Ms. Edera

Senior 3 Test

Dear Senior 3,

these are the topics which you need to study for the test. Make sure that you study well and try your best.

a. Health (4 dimensions of health etc..)

b. Kitchen utensils

c. Nutrients: Macro and Micro etc..

d. Protein (very in detail)

e. Carbohydrates

f. Fibre – important to know the difference between soluble and insoluble fibre

g. CINDI pyramid and food groups

h. water

Please keep following the blog for updates re test date. I will try to shift the practical for group 2 so that the test could be carried out on Wednesday 9th December instead of 10th December, so that you will have more time available to do the test. Will let you know on Monday.

Happy weekend

Ms. Edera

Senior 1 Rock Buns Practical

Dear Senior 1,

may I remind you that tomorrow 24th November, we shall be having our second practical – rock buns. Please remember to get the following:

a. apron and cap.

b. preparation sheet in plastic folder

c. all the ingredients ALREADY WEIGHED FROM HOME. The ingredients are:

d. container to take the rock buns home

e. tea towel

f. decoration items (e.g. table cloth, flowers/candle, menu card)

g. if you have plastic mixing bowl

Senior 3 Practical

Dear Senior 3,

following today’s demonstration, I am hereby uploading the group lists as well as the things that you need to get for the practical.

Group 1 (will cook on 25th November) is composed of:

  • Tasnim
  • Dana
  • Maria
  • Mina
  • Zara
  • Camilla

Group 2 (will cook on 9th December) is composed of:

  • Michaela
  • Jessica
  • Sulima
  • Mariella
  • Adam

It’s important that you come in the first break to start the practical.

Things to get:

  • apron and cap
  • preparation sheet in plastic folder
  • all ingredients for pie weighed from home (I gave you an option between an apple  pie or ricotta pie. If you are doing a different pie e.g. chicken pie GET THE FILLING READY FROM HOME)  and ingredients for drink (e.g. orange juice or smoothie)
  • a plastic mixing bowl (if you have)
  • container to take the pie with you home.
  • decoration items: table cloth, flowers/candle/menu card, serving plate, glass/cup for drink. I give a lot of importance to the presentation and decorations.
  • 2 tea towels
  • pie dish (not bigger than 20cm in diametre because you wouldn’t have enough pastry. A foil dish would be good aswell.)
  • some extra flour for rolling out

list of ingredients for the pastry:

400g plain flour OR 200g plain flour and 200g wholemeal flour

180g margarine (normal margarine which we use for bread like Flora, Vitalite etc..)

4 tablespoons sugar (if making apple pie)

6-8 tablespoons water (you can use water from school)

If making the apple pie, get the following filling ingredients: (filling to be done at school)

2 apples

2 tablespoons sugar or brown sugar

some dried fruit

cinnamon and ground cloves or mixed spice

If making the ricotta pie, get the following filling ingredients: (filling to be done at school)

450g ricotta

some chopped parsley

some peas (optional)

egg

Try to fill in the preparation sheet (till the shopping list), following the one which we completed in class as an example. If you have any queries, see me in the staffroom or send an email on ederakim@gmail.com

Best regards 🙂

Ms. Edera

Senior 2 second practical

Dear senior 2

Next week, 24th november the first group will cook. The second group will cook on 1st december.

Group 1 is composed of:

Emma and Mandy

Daniel and Paul

Aidan and Oliver

Nicola and Emily

Hannah

Group 2 is composed of

Shazay and Kristina

Zoya and Michela

Maria and Victoria

Francesco and Jake

Matthias and Karl

Please also note that we have almost finished the preparation sheet in class if you could see what we’ve done from someone who was present. We also modified the recipe since you are going to work in pairs. Each pair should get the following:

175g plain flour

175g wholemeal flour

150g margarine

4 tablespoons sugar (for dough)

5-8 tablespoons water

2 apples

2 tablespoons sugar (for filling)

100g sultanas/raisins/any dried fruit

1 teaspoon ground cloves

2 teaspoons cinnamon

Also get:

Apron and cap, tea towels, table cloth / table mats and other decoration items such as flowers, container to take the pie with you home, plastic mixing bowl, pie dish about 20cm diametre. Also note that all ingredients must be measured from home, if you are making a different filling example meat pie or chicken pie get the filling ready from home.

If you have any queries please come to my staff room 🙂

Ms Edera