Sample work Food Technology Stage 5: Workflow Planning

MAIN COURSE

• Eggplant Macaroni Bake
• Garden Salad

DESSERT

• Lemon Sauce Pudding served with cream or ice-cream

Recipes

(All recipes between two)

Eggplant Macaroni Bake

INGREDIENTS

1 eggplant

125 grams macaroni or similar pasta

1/2 cup tomato based pasta sauce

1 Tsp tomato paste

1/2 cup grated cheese

1 egg

1/2 teasp mixed herbs

1/2 Tsp dried breadcrumbs

oil for frying

extra cheese for topping

METHOD

1.  Preheat oven 180°c.

2.  Grease a small ovenproof dish.

3.  Cut eggplant into thin slices, sprinkle with salt, and stand for 20 minutes.

4.  Rinse eggplant under cold water and dry with absorbent paper.

5.  Heat a small amount of oil in fry pan; lightly cook eggplant slices on both sides.

6.  Cook pasta in boiling water until just tender. Drain.

7.  Mix together cooked pasta, pasta sauce, tomato paste, cheese, mixed herbs and egg in bowl.

8.  Line bottom of heatproof dish with 12 of the eggplant slices.

9.  Spoon pasta mixture into dish.

10.  Arrange remaining eggplant slices over the top, sprinkle with breadcrumbs and extra cheese.

11.  Bake in moderate oven for approximately 20 minutes or until firm.

12.  Stand for a few minutes before serving.

13.  Serve with garden salad.

INGREDIENTS

4 cherry tomatoes or 1 small tomato

2 lettuce leaves

1/4 capsicum

1 shallot

1/2 small cucumber

METHOD

Wash and prepare salad vegetables.

Lemon Sauce Pudding

INGREDIENTS

1 egg

1 Tsp butter

1/3 cup sugar

1 Tsp SR flour

Pinch salt

1 teasp grated lemon rind

1/4 cup lemon juice

1/3 cup milk

METHOD

1.  Grease two small individual serve ovenproof dishes. Preheat oven 180°c.

2.  Separate whites from yolks of egg.

3.  Cream butter and sugar.

4.  Add sifted flour and salt.

5.  Add grated lemon rind, lemon juice, egg yolk and milk.

6.  Beat egg white until stiff and fold into mixture.

7.  Pour into ovenproof dishes and stand in a dish of cold water.

8.  Bake for 20 minutes or until firm.

9.  Serve warm with cream or ice-cream.

Context

The unit of work Celebrations is located midway through Stage 5 Food Technology. In this unit students explore a range of special occasions and examine the elements of small-scale and large-scale catering. Students plan and prepare a range of foods for a variety of special occasions.

Prior to this activity the teacher provides notes and discusses the reasons for workflow planning. The teacher demonstrates a two-course meal suitable for a small dinner party. During the demonstration students are to design a workflow plan for the preparation of this menu.

Outcomes

A student:

5.2.3 applies appropriate methods of food processing, preparation and storage

5.5.1 selects and employs appropriate techniques and equipment for a variety of food-specific purposes

5.5.2 plans, prepares, presents and evaluates food solutions for specific purposes.

Criteria for assessing learning

(These criteria would normally be communicated to students with the activity.)

Students will be assessed on their ability to:

• provide adequate detail to ensure the correct preparation of the menu
• sequence identified tasks into a logical and methodical order so that productivity and time management is maximised
• accurately allocate times for each step identified
• select appropriate pieces of equipment for the tasks identified
• allocate tasks to group members to ensure even distribution of work and time efficiency.

Work Sample Assesment

Darcy

Darcy has demonstrated adequate use of appropriate equipment. The delegation of tasks was fair and equitable, the production steps logical. There is evidence of adequate technical skill in designing and producing a workflow plan. There were some inconsistencies with time, eg pasta cooking time was not mentioned. To improve, Darcy could have provided more detail on handwashing, OHS, waste disposal and the checking of equipment. The descriptions of the tasks involved in the activity are not adequately detailed. This work sample demonstrates characteristics of work typically produced by a student performing at grade C standard.

Chris

Chris has placed the tasks in logical sequence although he/she has omitted information required to effectively complete the task; for example, there is equipment missing and the timing is inadequate. Chris has used limited terminology when talking about equipment and has not clearly allocated tasks to each group member. He/she appears to have simply copied steps from the recipe rather than having understood the importance of accuracy in creating a workflow diagram. Chris could have demonstrated higher-grade performance by providing more detail. This work sample demonstrates characteristics of work typically produced by a student performing at grade D standard.