FRM/EDPD/080

C A R I B B E A N E X A M I N A T I O N S C O U N C I L

CARIBBEAN SECONDARY EDUCATION CERTIFICATE®

PLAN SHEET FOR SCHOOL-BASED ASSESSMENT

IN HOME ECONOMICS
(To be completed in triplicate)

FOOD, NUTRITION AND HEALTH

FOOD AND RESOURCE MANAGEMENT

Name of Candidate: Kinayah Morain Mc Intosh

_______________________________________ Registration No.: ___________________

Name of Centre: The Anglican High School

_______________________________________ Centre No.: 0800
___________________

Teacher’s Name: Ms. S.Greenidge

_______________________________________ Territory: Grenada
___________________

PRACTICAL ASSIGNMENT NO. 2

SBA #1 Question 1
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Your Bestie/Bro often complains of feeling weak and tired and looks pale; these
_____________________________________________________________________________

can be signs of anemia.

_____________________________________________________________________________

To improve the diet, iron rich foods such as liver, dark green leafy vegetables etc.
_____________________________________________________________________________
should be added to the diet.
_____________________________________________________________________________
You are required to:
_____________________________________________________________________________

A) Prepare and serve an interesting, light two course meal.

_____________________________________________________________________________

_____________________________________________________________________________
B) An appropriate beverage.

C) Set the table accordingly.

_____________________________________________________________________________

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 PRACTICAL ASSIGNMENT PREPARATION SHEET

CHOICE OF WORK
DO NOT WRITE
IN THIS MARGIN
ACTIVITIES/ DISHES MAIN INGREDIENTS WITH QUANTITIES (For Examiner’s
CHOSEN EQUIPMENT AND MATERIALS NEEDED Use Only)

Cream of Callaloo 6 Callaloo Stalks

Soup 2 Cups Chicken Stock
1/4 tsp Ground Black Pepper
1/8 tsp Dried Thyme
1/4 cup Margarine
1 sm Onion
1 cup Coconut Milk
3 cloves garlic
3 seasoning peppers
Garlic Bread
2 tbsp. butter
2 cloves crushed garlic
1/2 tsp dried parsley
6 bread slices
Equipment: spoon, measuring tools, serving platter,
pot, bowl, knife, blender

1 pkt Lasagna noodles

Beef Lasagna 1 lb Lean ground beef
1/4 cup minced onion
1 clove garlic
1 can Tomato paste
1/4 cup water
1 tbsp. white sugar
3/4 tsp dried basil leaves
1/2 tsp Italian Seasoning
3/4 tsp salt
1/8 tsp ground black pepper
2 tbsp chopped fresh parsley
1 egg white
8 ounces cheddar cheese
1/2 lb mozzarella cheese
Equipment: measuring tools, spoon, bowl, grater, fork,
pot, serving platter, foil, strainer, baking dish.

Tossed Salad served 1 sm head lettuce

with a Viniagrette 1 sm cucumber
6-8 cherries
2 tbsp Almond
1/4 sm Cabbage
Viniagrette
3/4 cup Olive oil
1/2 cup lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove
Equipment: bowl, fork, spoon, measuring tools, serving platter,
whisk, jar, salad bowl.

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 PRACTICAL ASSIGNMENT PREPARATION SHEET

PLAN OF WORK DO NOT WRITE

IN THIS MARGIN
(For Examiner’s
TIME ORDER OF WORK – METHOD/OVEN MANAGEMENT Use Only)

Put on Apron and head piece. Check to see that all ingredients are in place for
practical session. Wash hands put on apron and head tie.

8:00 - 8: 40 Make Beef Lasagna

Put water to boil in pot, make sure to add salt. While the water is boiling, add
Lasagna noodles, start prepping ground beef for meat sauce. Prepare herbs
and spices. Heat pot and sauté vegetables and ground beef. Cook on low
flame.

8:40 -9:10 1. Remove noodles from fire and drain.

Set aside.
2. Add other ingredients to meat sauce like tomato paste, salt and pepper. Cook
for 5 minutes.
3. Measure and Grate cheese.
4. Turn of Burner under meat sauce and assemble lasagna in purex dish.
5. Bake in a 375 degrees Fahrenheit over for 25-30 minutes.

CLEAN UP
Start Preparing Cream of Callaloo Soup
Wash, chop callaloo leaves and add into pot. Add chickenstock, onion, black
pepper, thyme, chile pepper and salt. Cover and simmer for 15-20 minutes.

CLEAN UP
Meanwhile Beverage
1. Peel and wash fruits.
9:10 - 9:50 2. Juice oranges
3. Blend Chopped pineapple with water.

9:50 - 10:15 1. Turn off burner and remove lasagna from the oven.
2. Finish preparing callaloo soup.
3. Blend callaloo until smooth.
4. Place in sauce pan.
5. Add coconut milk, and flavour with salt and pepper.
6. Cover and simmer for 3-5 minutes.
Prepare Garlic Bread
8. Make garlic paste.
9. Measure ingredients into a small mixing bowl.
10. Paste bread, wrap in foil and set aside.
11. Turn of burner under soup.
CLEAN UP
1.Prepare garnishes for dishes.
10:15- 10:30 2. Set the table attractively for meal.
3. Put away utensil and ingredients not in use.
CLEAN UP
10:30 - 10:55 1. Put out finished products on serving platters and garnish attractively.
MAKE FINAL CLEAN UP
Strain Juices into a jug.
Add water and sweeten with syrup.
Cover and put to chill.
Turn off burner under callaloo.
CLEAN UP
1. Wash vegetables.
2. Cut into desired shape.
3. Shred cabbage, strip lettuce leaves, slice cucumbers etc.
4. Toss lightly in a bowl.
5. Cover and refrigerate.
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 PRACTICAL ASSIGNMENT PREPARATION SHEET

  LIST OF INGREDIENTS
DO NOT WRITE
IN THIS MARGIN
GROCERIES VEGETABLES AND FRUIT SPECIAL MATERIALS (For Examiner’s
AND EQUIPMENT NEEDED Use Only)

1 Box Chicken 12 Callaloo stalks Serving Platter

Stock 1 Head Garlic Blender
1 lb Onion
Bundle of Fresh Parsley
1 sm Head Lettuce
Cucumber
6-8 cherry tomatoes
Thyme
1/4 lb margarine Almond
Flour 1/4 sm cabbage
Milk (18oz can) 1 Lemon
1/4 lb butter 2 orange
1 sm

MEAT AND FISH

1/2 lb cheddar cheese

1/2 lb mozzarella

Revised: 3 March 2016