Candidate name - Jamil Franklyn

Subject – Food Nutrition & Health

School - Mac Donald College

School code - 080008

Territory - Grenada

Year: 2005

1.
 Table of Contents

3. Candidate Profile, units, research work

4. Pastry (What is Pastry, Types of Pastry (pics) guidelines for making pastry

5. Define Diabetes, Causes of Diabetes, and treatment of Diabetes A recipe

suitable for diabetes

6. Field trip to the tuck shop to observe meal preparation. Report on my

observation and what can be improved.

7. Spices are grown in Grenada, what kind of foods can they be placed in? Five
dishes to show its use.

8. Visit the fish market. Pics of five different types of fish are a report on my
visit. Four ways of preserving fish nutrients are found in fish. A diagram of a
fish

9. Cake making, preparing cakes by the five methods and faults in cake making.
What happens to a cake when: it sinks, tough texture, sugary crust

10. Menu for a one-course meal, two-course meal, or three-course meal. Table
setting for breakfast, lunch Dinner.

11. Case study

12. First aid (pic of first aid box) ten items showing what should be in a first aid
box. Treatment for burn cut electric shock

13. Réchauffé Dishes three dishes to show réchauffé dishes

14. Conclusion/reflection
CANDIDATE PROFILE: My name is Jamil Franklyn. I'm from Grenada and
I'm a student at Mac Donald College. I live in St. Patrick Mt. Rodney. I'm a
motivated student that is enrolled in eight Cesc courses, including math,
English, agricultural science, electronics, physics, food and nutrition principles
of accounts, and biology. My hobbies are playing basketball listening to music
and watching anime for my aspirations I would like to be a basketball player,
music producer, and electrical engineer. Whenever it comes to food and
nutrition, I get to use it as cleanly as possible to improve my life quality and the
nutrient intake of all living organisms.

UNITS:

RESEARCH WORK:
What is Pastry: Unleavened doughs called pastries are made of flour, fat, and
liquid. Pies with fruits or meat, Cornish pastries, tarts and tartlets, and sausage
rolls all employ the pastry. The amount of fat used, and the technique used to
incorporate the fat into the flour determine the sort of pastry that is produced.
There are several types of pastry, including shortcrust, flaky, choux (hot water),
and rough puff. In this part, we'll focus on shortcrust pastry.

Types of pastry: short crust choux flaky puff hot water crust

Guidelines for making pastry: Sift flour and chop fat. Using a pastry blender,
thoroughly incorporate the fat into the flour and salt in a mixing bowl until the
mixture resembles breadcrumbs. You can also use a fork, two knives, or your
fingertips. At a time, add one spoonful of ice-cold water to the flour. With a
fork, stir just enough to combine the ingredients; remove from the bowl; and
using your fingertips, gather the dough into a firm ball. avoid kneading.
 4.
Define Diabetes: Diabetes is characterized by elevated blood glucose. The
pancreas may experience difficulties because of high blood sugar levels, which
may prevent the pancreas from producing enough insulin. Impaired glucose.

Causes of Diabetes: excessive consumption of simple carbs. consuming

insufficient fibre. Dairy product consumption might raise blood sugar levels and
hinder keeping weight.

Treatment of Diabetes: keeping a balanced diet consume starch-based

carbohydrates Pick fruit. Reduce the pace at which carbohydrates are absorbed
by consuming fibre. Maintaining a healthy weight.

Recipe suitable for Diabetes: Steam vegetable: 2 broccoli 1 lb carrot 4gram corn
½ cup water ½ cup olive oil Melungeon and saltfish: Eggplant, fresh, 2half
cups, cubes Salt Fish (Generic), 5.29 oz Vegetable - Onion - White Onion -
grams, 30 grams (s) tomato puree, 1 tbsp Beefsteak Tomato (1 medium tomato),
1 tsp. Serving il Bertolli Extra Light Olive Oil 1 tbsp, 11/2teaspoon serving
Diamond Crystal Salt Sense Real Iodized Salt, 2 tsp Ginger Garlic Paste, 1 tbsp
Curry Leaves (4/6 Leaves), 1 1/4 serving Thyme, Fresh, 1 tbsp Fry breadfruit:
½ tbsp oil 5cut breadfruit in rectangles 1/4salt
Field trip to the tuck shop to observe meal preparation: During the observation
of the meal preparation among the individual in the tuck shop at Mac Donald
College. All individuals were wearing their headpieces and apron. They kept
their hands cleaned and all dishes were washed rinsed, and dishes were wiped
with a dry piece of clean cloth. All workstations were wiped regularly. the
individuals removed all residue and disposed of it in bin workstations and the
sink was cleared and thrown into the bin. While the individuals had already
prepared the food and the food was cooking, I saw a pot that was not settled
above the grill. On the other side of the kitchen, I saw a knife that was used
wasn’t washed and kept on the table attracting flies that can possibly
contaminate the cheese paste that was left uncovered if bacteria are transferred
from that fly. Cooked curried chicken and potatoes were left uncovered and dust
particles from the fan can easily blow into the food and which can cause food
contamination and transfer a bacterium to the food. In all my observations this
is what I saw during the meal preparation.

What I believe can be improved: in the tuck shop when improving the meal
preparation, I believe individuals should organize in preparing food in the tuck
shop earlier than the actual time for break and lunch and pay attention to the
food groups they are working with so everything can be served on time to
students in a reasonable amount of time to improve meal preparation. I also
believe they should be more hygienic with food in the tuck shop.

Spices:

The spice nutmeg can be used to a variety of dishes, including cereal,

smoothies, and pastries.

Cinnamon is a spice that can be used in a variety of dishes, including cookies,

ice cream, and French toast.
Foods like soups can benefit from the addition of ginger as a spice.

The spice clove can be added to rice.

Spice called turmeric can be added to cooking oil.

Visiting the fish market and writing a report on my visit
When I went there, I discovered that the St. Georges fish market in Town was
odoriferous inside. all the fishermen were wearing gloves, an apron, and a
headpiece. Before rinsing the fish with water, the fisherman weighed the fish,
cut it open, then drain the blood from it. the fish must be freshly cleaned to
please clients before serving. After completing all their tasks, including scaling
and chapping the fish to the proper sizes, they washed and sprayed their
workspaces with detergent to prevent the spread of bacteria and germs when
they went back to work.
Five types of fish:

a picture of people working on jacks

Picture of an individual in the fish market packaging shark meat
Picture of a fisherman scaling a snapper
Picture of a skipjack lying on a work surface
Picture of a barracuda icing
Four methods of fish preservation: marinating, salting, freezing, and drying

Fish contains Nutrients such as niacin proteins, Retinol, retinal, and retinoic
acid are fatty-soluble forms of vitamin A, together with iron.

Drawing and label the diagram of a fish:

Preparation of cakes by the five methods:

Faults in cake making what happens to a cake when: it sinks, tough texture,
sugary crust
Cake sinks: When the cake sinks are because it didn't take enough time to bake.
Tough texture: excessive beating and use of too much Raising agent.
Sugary crust:
A menu for a one course meal

A menu for two course meal

A menu for three Course meal

Table setting for a breakfast, lunch dinner.

Pictures showing a three-course meal

Case study