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Food Homework Sheets
Food Homework Sheets
out of 10:
Name: FRancisco Ubeda Tran
Group: 8X1
Date: 12/09/22
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
We filled half of the plate with hummus topped with chives. Then we divided the rest of the plate in 3 parts and
put in the different chopped vegetables ( carrots, red peppers, and cucumbers).
Taste:
Good :)
Using a different main ingredient for each, create 3 List 5 vegetables that could be used as a dipper:
dips for a birthday party.
1. Carrots
1. Hummus 2. Red Peppers
2. Salsa 3. Green Peppers
3. Pesto 4. Orange Peppers
5. Cucumbers
Describe, in words and pictures, the Claw Grip. Suggest 4 dippers which are not fruit or vegetables:
Curl your fingers a claw and press the tips of your Crackers
nails into what you're cutting. Breadsticks
Tortilla chips
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
Name 5 different bases that could be used: Suggest 4 different pizza toast creations, listing the
toppings for each, for a youth club café:
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How could the pizza toast be made healthier? What would be your top tips for using a hot grill?
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Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
Name 5 different fruit, vegetable or cereals that could Suggest 4 different topping ingredients that could be
be used to make this bar again: sprinkled over the bar to make it look more
appetising:
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3
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5
Name 3 different occasions where a cereal bar could What would be your top tips for using a hot oven?
be served/eaten. Describe the type of bars you would
have.
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Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
Name 6 different vegetables that could be used in the What other types of ingredients could be used to add
vegetable chowder: flavour to the chowder?
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Describe how you could decorate and garnish the What would be your top tips for using the hob?
chowder.
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Worksheet 5
Rate this recipe
out of 10:
Mini Carrot Cakes
Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
Name 4 different combinations of ingredients that What ingredients could be used as a topping for
could be used in mini cakes: carrot cakes?
1
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2
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Worksheet 6
Rate this recipe
Apple and sultana crumble out of 10:
Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
Name 4 different fruit combinations that could be used What other types of ingredients could be used to add
in a crumble: extra flavour to the crumble?
1
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2
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3
Describe how you could modify the topping to give it What would be your top tips for coring an apple?
extra crunch.
Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
Name 5 different ingredients that could be used in Suggest 3 types of herbs or spices that could be
savoury scones: added:
1
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7
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5
If you were making sweet scones, what types of What would be your top tips for making scones?
ingredients could you use?
Worksheet 8
Layered pasta salad Rate this recipe
out of 10:
Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
Suggest 4 other vegetables that could be used as Name 4 non-fruit and vegetable ingredients that
layers: could be used. Give reasons for your choices.
8
Suggest 2 different dressings that could be poured What ingredients could be changed to make this
over the salad. salad suitable for a vegetarian?
Worksheet 8b
Rate this recipe
Vegetable couscous out of 10:
Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
3 ●
4
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5
What could this salad be served with at lunchtime or What would be your safety tips for using a kettle?
as part of an evening meal?
Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
10
2 1
3 2
Name 3 ingredients that you could add to give extra What would be your top tips for draining hot water
flavour to the cheese sauce. Give reasons for your away from the pasta?
choices.
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2
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3
Worksheet 10
Rate this recipe
out of 10:
Koftas
Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
11
Would you cook Koftas again? Explain your reasons. What would be your top tips for handling and cooking
raw meat?
Worksheet 11
Rate this recipe
Ratatouille out of 10:
Name:
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
12
Name 5 other ingredients that could be added to this How might you make this dish attractive to older adults?
dish.
What could you serve this dish with? What are your top tips for preparing vegetables safely?
Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
13
Suggest 3 other combinations of ingredients for curries. Name 3 other types of vegetables that could be added.
Give reasons for your answers.
What could you serve this dish with? What would be your top tips for using hot, spicy foods
safely?
Worksheet 13
Rate this recipe
Dutch apple cake out of 10:
Name
Group:
Date:
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
14
What other fruits and spices could be used? How could this be adapted for a child's birthday party?
What could you serve this dish with? What would be your top tips for using the creaming
method?
Name
Group:
Date:
15
Taste:
Name 3 different combinations of ingredients that could be What other spices could be used for flavour in savoury
added to savoury rice. Give reasons for your answers. rice?
How could you make this a complete, balanced meal? What would be your top tips for making savoury rice?
Name
Group:
Date:
16
Taste:
Suggest 4 different vegetables that could be used. How could this recipe be adapted for a vegetarian? How
Describe how they would be prepared. could you ensure that it was a complete meal?
What other ingredients could be added when assembling What would be your top tips for using a wok?
the tortilla into the fajitas?
Name
Group:
17
Summarise how you presented your food for tasting, and feedback on how it tasted below:
Presentation:
Taste:
What other types of vegetables, pulses or beans could be How could the topping be modified to add interest?
used in the base?
What could you serve with the lasagne to complete this as What were the main skills demonstrated today?
a main meal? What could you serve for dessert?
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