Year 10 Food for Entertaining

Gourmet BBQ Task

Barbeques are a very popular method of entertaining in Australia. For this task you are going to investigate various aspects concerning choosing and using a barbeque. Then you will plan, produce and evaluate a GOURMET BBQ (no plain steaks and sausages allowed!).

Investigate (35 marks)

1. There are many advantages of barbequing but there can also be some disadvantages. Discuss these issues. You may like to present this information in a table form. 2. Discuss some of the social and environmental aspects and concerns when holding a barbeque. E.g. Use of different fuels, noise, safety. 3. Outline why a person may choose to hold a barbeque as a method of entertaining over other methods. Consider peoples values and beliefs. 4. Investigate how people from other countries around the world use outdoor methods of cooking and compare these to Australian ways. 5. Investigate and explain the design and construction of various different types of barbeques available on the market. Explain how different models would suit the needs of the different individuals using them.

Devise

(25 marks)

1. Plan two barbeque menus, one suitable for a vegetarian and one for a meat eater. The 2 menus must have: 2 courses (entre & main or main & dessert) Be gourmet Include accompaniments e.g. Salad, vegetables, bread Be able to be prepared over 2 lessons (you can use the freezer) Cost no more than $5 per person Take into consideration the principals of meal planning previously learnt 2. Write out the two detailed menus. 3. Explain how your menus demonstrate an understanding of the functional (time, facilities) and aesthetic (colour, texture) aspects of menu planning. 4. Explain how you have considered social beliefs (religion, ethics) and the environment.

5. Justify your final choice of the menu you have chosen to make. 6. Complete 2 food orders, one for each course, which suit the number of people in your group. 7. Complete 2 detailed time plans for each preparation day.
8. Compile a list of safety points that you will need to observe when you are preparing and cooking your food.

Produce

(30 marks)

1. Prepare your 2 courses and serve them appropriately taking into consideration presentation and garnishing.

Evaluate

(10 marks)

Discuss in detail: 1. How your meal matched your original plan. 2. Did the flavours of the main course compliment each other and were they well balanced? 3. Did the flavour and the texture of the entre/dessert match and compliment the main course? 4. What changes or improvements would you make if you were to cook this meal again? 5. How does your meal compare to similar technologies? E.g. Meals from restaurants that grill, BBQ or meals cooked on other types of BBQs.

TOTAL 100 marks