FRM/EDPD/080

C A R I B B EA N E X A M I N A T I ON S COUNCIL

CARIBBEAN SECONDARY EDUCATION CERTIFICATE®

PLAN SHEET FOR SCHOOL-BASED

ASSESSMENT IN HOME ECONOMICS

(To be completed in triplicate)

FOOD, NUTRITION AND HEALTH X

FOOD AND RESOURCE MANAGEMENT

Name of Candidate: Russel Henry Registration No.:

Name of Centre: Centre No.:

Teacher’s Name: Territory:

PRACTICAL ASSIGNMENT NO. 1

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 PRACTICAL ASSIGNMENT PREPARATION
SHEET
CHOICE OF WORK
DO NOT WRITE
IN THIS
ACTIVITIES/ DISHES MAIN INGREDIENTS WITH QUANTITIES MARGIN
CHOSEN EQUIPMENT AND MATERIALS NEEDED (For Examiner’s
Use Only)
Onion Rigs 1 Onion sliced into 1/2? thicken slices and divided into rings
1/2 cup Flour
2 Large Eggs
1/2 cup Milk
1 cup Panko Bread Crumbs
Vegetable Oil For Frying

Copycat chick fil a sauce 1/2 cup mayonnaise

1 tbsp lemon juice
1/4 cup bbq sauce
2 tbsp mustard
1/4 cup honey

Corn panzanella salad

3 cups of 1-inch sourdough bread cubes *use any artisan-style
bread loaf you'd like
cherry tomatoes
2 ears of corn, steamed or grilled with kernels removed
1 Persian cucumber, diced
1 cup basil

Shallot Vinaigrette
1 shallot *caramelized in 1 tbsp olive oil in a pan until brown and
crisp
¼ cup olive oil
2 garlic cloves, minced
1 tbsp lemon juice
1 tsp lemon zest (from 1 lemon)
pinch of red chili flakes
½ tsp dijon mustard
salt & pepper to taste

-3-
PRACTICAL ASSIGNMENT PREPARATION
SHEET

-4-
 PLAN OF WORK DO NOT WRITE
IN THIS
MARGIN
TIME ORDER OF WORK – METHOD/OVEN MANAGEMENT (For Examiner’s
Use Only)
9:00 – 9:15  Wash and chop up vegetables for all recipes
 Measure all ingredients

9:15 – 9:30  Beat egg and milk together

 Coat the sliced onions in the flour, then in the egg mixture and then in
the bread crumb mixture. Place on a separate plate until ready to fry.

9:30 – 9:45  Heat up pan with Oil

 Place the coated onions in the oil and fry on each side until golden
brown
 Then transfer the fried onion rings to a plate lined with a paper towel
and allow to cool

9:45 – 10:00
 Combine all the ingredients for Copycat chick fil a sauce, thoroughly
in a small mixing bowl
 Add ingredient for Shallot Vinaigrette to jar and shake well
 Clean up area and wipe down
 Wash dishes

10:00 – 10:15
 Toast bread
 Add corn, tomatoes, cucumbers and basil, and give a toss up

10:15 -10:30  Plate everything

 Wipe down
 Wash Dish
 Clean Up
 PRACTICAL ASSIGNMENT PREPARATION
SHEET
LIST OF INGREDIENTS
DO NOT WRITE
IN THIS
GROCERIES VEGETABLES AND SPECIAL MATERIALS MARGIN
FRUIT AND EQUIPMENT NEEDED (For Examiner’s
Use Only)
½ cupFlour 2 Large Onion
½ Milk 2 tbspLemmon juice
1 cup Bread Crumbs Tomatoes(cherry)
Oil (for frying) 2 ears Corn
½ cup Mayonnaise 1 Cucumber
¼ cupBBQ sauce 1 cup Basil
3 tbsp Mustard (dijon) Garlic
¼ cup Honey 1 tspLemmon zest
3 cups Sourdough
bread
¼ cup Olive Oil
Chili flakes
Salt

MEAT AND FISH

2 large Eggs

Revised: 3 March 2016