FLESH FOOD PROJECT: TERM 2

The St. Michael School

3rd Form Food Nutrition Project

The most popular flesh protein foods in the Caribbean are Fish, Chicken, Beef,
Lamb and Pork. For this project you are required to choose ONE of these popular
foods and working in pairs, complete the following tasks.

Prepare a booklet:

Section A

Explain how you would recognize the food you have chosen from among others in
the group. Discuss the various types / cuts of and structure of the chosen food.
Include pictures and diagrams to support your information. (25 marks)

DUE DATE:

Section B

Identify five (5) dishes, each to show a different method of cooking. Include the
recipes. (15 marks)

DUE DATE:

Section C

Choose one of the dishes and use it to plan of a Two Course lunch or dinner.
Include a non-alcoholic beverage to be served with your meal. Prepare the menu
card for the meal you have planned. (10 marks)

DUE DATE:
Time plan and practical:

Using the sheets provided: - Plan, prepare and serve the two course meal you
have planned for two persons. (50 marks)

There will be 30 mins preparation time before the practical, 2 hours preparation
time during the practical session and 30 mins marking and clean up time after the
practical. A total of 3 hours allocated to each session.

Morning sessions will be from 8 – 11 am. After noon sessions will be from 12 – 3
pm.

Discuss with your teacher the most suitable time for your group to work. When
the roster is set it should be strictly adhered to.

NB

 You will be working in pairs for all sections of this project.

 This project is worth 60 % of your end of term marks.
 It will be done in phases and your teacher will give you deadline dates for
each phase.
 It is very important that these deadlines be adhered to. Failure to do so will
result in penalties (deduction of marks) affect marking schedules and final
grades.
3rd Form Group (H)

Name of Student Type of Flesh Food

Name of Student Type of Flesh Food

3rd Form Group (G)

Name of Student Type of Flesh Food