Y10 Food School Meal

Criterion C: Creating the Solution

Name: Ryan Chan
Class: Y10H

Production Plan
Date, Procedure Ingredients Equipment Technique Reason Quality
time and Measurement
duration

26th April Purchasing - Uncooked rice 1x Preparation --- The freezer bag
necessary (amount of your Shopping and should be tightly
17:30 - ingredients and choice) bag selection sealed so that no air
19:00 prepare - salmon will be leaked This
equipment that - 1-2 thin 1x Filter tray prevents bacteria
1.5 hours are not provided pieces of butter from growing in the
by the school - 100g shmeiji 1x Freezer food and keeps it
Venue: mushrooms bag fresh.
Superma - cabbage
rket - 80g bean
sprouts
- 50g miso
- 2 tbsp sugar
- 2 tbsp mirin
- 1 tbsp soy
sauce
- Green onions
( of one
would be
enough)
- Water (prefer
water source
e.g. tap)

27th April Put salmon in the Salmon fillet 1x Storage The salmon needs to be The refrigerator
2017 freezer and store Refrigerator frozen to be kept fresh should be below 8
other ingredients for cooking and it is vital degrees celsius to
8:10 - in the same room 1x Freezer to store it properly. prevent bacteria.
8:11 under air bag
conditioning
1 minute

Venue:
Rm 818

27th April Defrost salmon frozen --- Defrosting Before frying the salmon The salmon should
2017 half an hour salmon fillet we must defrost it first. increase in surface
 before cooking. No properly defrosting area and no ice
11:05 - before cooking might should be present on
11:15 result in a spread of the salmon.
bacteria to other food,
10 causing one of the most
minutes common sickness - food
poisoning. It normally
Venue: takes around 30 mins to
Rm 818 defrost meat or fish and
it is suggested that the
process should be done
minimum 30 minutes.

11:07 - Collect necessary - Uncooked rice 1x Kitchen Collection It is possible to collect When carrying
11:12 tools and (amount of your knife and materials while cooking. around equipment,
ingredients for choice) 1x Cutting preparation However, collecting no damage should
5 cooking - salmon board beforehand means be done and caps of
minutes - 1-2 thin 1x Filter saving time for cooking liquids should
pieces of butter basket because walking takes always be sealed to
Venue: - 100g shmeiji 1x Tissue time. It also gives you a prevent spoilage.
Rm 818 mushrooms paper clear mindset of what
- cabbage 1x Frying you will be doing when
- 80g bean pan making the food. The
sprouts 1x time suggested is 5
- 50g miso Steaming mins, which is quite a lot
- 2 tbsp sugar pan considering the simple
- 2 tbsp mirin 1x Bowl action. This 5 mins
- 1 tbsp soy 1x include laying out the
sauce Chopsticks table so that you
- Green onions 1x Filter remember where you
( of one bowl put stuff and work in a
would be more efficient manner.
enough) To collect the materials
safely, please do not run
and hold dangerous
items like knife with
care. Also be sure to
wear an
apron.

11:12 - Soak rice -Uncooked rice 1x Large Soaking Add your desired Rice should be
11:42 (amount of your bowl amount of rice into a soaked for no less
Using a plastic choice) 1x Large large bowl and add than 30 minutes and
30 bowl, add desired - Water filter bowl water that fills at least there should be no
minutes amount of rice 1x Metal half of the bowl. Rice is signs of dirtiness in
into the filter tray plate the base of the food and the rice.
Venue: that is inside a it also represents our
Rm 818 bowl and add culture, which is part of
water that is of the objective of this dish.
the amount of Since we will be using
rice. After 30 uncooked rice, it is
minutes take necessary to soak the
away the bowl so rice with water. Again,
that water can the usual time for this is
leak out from the 30 mins. This long
filter. period of time makes the
texture of the rice better
 and gives a head start to
the cooking process.
Please note that this
process is different from
rinsing, where you will
soaking the rice with a
bowl of water rather than
washing it using a filter.

11:17 - Fry salmon - salmon fillet 1x Frying Frying This will be the only The salmon should
11:32 - 1 slice of pan meat in the dish so it is be fully cooked with
Add butter to the butter 1x important to control its a noticeable amount
15 pan as a Chopsticks taste. First, add oil or of orange colour on
minutes replacement for 1x Metal butter to the frying pan the surface of the
oil and wait till plate and turn on the stove. flesh. The orange
Venue: bubbles emerge Then add the salmon colour change from
Rm 818 from the pan. and remember to flip pink signifies that the
Then place the sides occasionally to salmon has been
defrosted salmon prevent the salmon from cooked and is safe
in the frying pan being burnt. to eat.
and use
chopsticks to flip
the salmon
occasionally.
When done,
place salmon on
metal plate.

11:20 - Cut mushrooms 100g Shmeiji 1x Cutting Cutting The amount you cut Ensure that the roots
11:23 mushrooms board should be around 2 are all removed and
Before doing 1x Kitchen finger spaces from the the mushrooms are
3 anything to the knife stem. After cutting, no longer bonded
minutes mushroom, rinse 1x Metal remove the stem and together.
it first to remove plate throw it into the bin. The
Venue: any potential roots of the mushroom
Rm 818 bacteria from the does not taste like
food. Then, place mushroom as it is taken
the mushrooms out from soil. 2 mins
on a cutting should be enough for
board and cut the anyone to complete this
root of the step since it only
mushrooms requires cutting the roots
where it holds away. Note that this
everything process is done while
together. After the salmon is frying, due
cutting, place the to time constraints.
mushrooms on
the metal dish.

11:23 - Cut cabbage cabbage 1x Cutting Cutting Rinse the cabbage The cabbage should
11:30 board before cutting it as it be intact as a whole
The first step is to 1x Kitchen may contain harmful to represent that my
7 hold the cabbage knife bacteria. Please technique is correct.
minutes and cut it into half 1x Plastic remember to hold the Also, no visible
and store the bag / cabbage firmly during
Venue: other half in a container the whole process or the
Rm 818 container. Lay the 1x Metal layers will collapse. This
 rest (half) of the plate step is longer in time
cabbage on the than the previous one
cutting board so because cutting
that it will not roll cabbage requires care
around (bottom is and cannot be done
flat). Then firmly quickly.
hold one side of
the cabbage,
spreading your
fingers evenly
across the
surface and cut
the cabbage with
the knife vertically
(straight down).
Keep on cutting
and you will result
in bite sized
pieces of
cabbage.

11:30 - Rinse bean 80g bean --- Rinsing Rinse the bean sprouts There should not be
11:31 sprouts in the sprouts to remove any potential dirt or mud on the
sink and place on bacteria. bean sprouts
1 minute metal plate
afterwards.
Venue:
Rm 818

11:31 - Make the sauce - 50g miso 1x Small Mixing To create the sauce, The ingredients
11:38 - 2 tbsp sugar bowl scoop 50g (~3 scoops) should be mixed well
Mix all the - 2 tbsp mirin 1x Spoon with a spoon and put it so that there is no
7 ingredients listed - 1 tbsp soy 1x in a small bowl. Then solid texture.
minutes together. sauce Chopsticks add the other
ingredients on the list
Venue: and mix them together
Rm 818 for approximately 3
minutes.

11:38 - Add all (Products from 1x Spoon Mixing The salmon is on the top The placement of
11:43 ingredients into steps 4-9) 1x because it has already ingredients should
steaming pan - 1 slice of Steaming been fried and adding be according to the
5 butter pan the salmon just helps method.
minutes Simply add all the make the salmon flavour
ingredients more strong within the
Venue: together into the meal. The cabbage is
Rm 818 steaming pan. bottom because the
However, the surface area is quite
sequence matters large and it requires
and will affect the more heat compared to
outcome of the other vegetables.
food. First add
the rice at the
bottom because it
requires the most
cooking. Then
add the cabbage.
 Next add the
mushrooms and
bean sprouts.
Finally, lay down
the salmon on the
very top and add
a small piece of
butter to it.Lastly,
add the sauce
evenly (let some
sit on the salmon
and let some go
down to the rice).

11:43 - Turn on and cook (Product from 1x Cooking Put the lid on turn on the The ingredients
12:00 the ingredients step 10) Steaming stove. 15 minutes is should be fully
pan required because we will cooker and changed
17 be cooking in low heat in colour. The meal
minutes so that the taste can should be wet and
have sufficient time to steamy to prove that
Venue: infiltrate all the it has been steamed.
Rm 818 ingredients. Also,
because the rice is
uncooked, we have to
cook for a bit longer and
if it turns out to be a bit
raw, cook for an extra 5
minutes.

12:00 - Ready to serve - Green 1x Cutting Cutting Put all the ingredients The meal should
12:03 the food. Cut onion board onto a plate (as look just like my
green onions, 1x Kitchen mentioned in my design design specification.
3 sprinkle them knife specification). As a little
minutes then serve meal decoration, cut a small
on plate. amount of green onions
Venue: on the cutting board and
Rm 818 add it to the meal.

12:03 - Washing and --- 1x Cloth Cleaning Cleaning is important for Clean everything
12:18 cleaning the work 1x and the next class to use the until there are no
bench Detergent washing equipment. Also, stains and return all
15 1x Scrub equipment will not last equipment.
minutes Wash with long and will have a
detergent and dry short lifespan if not
Venue: using a cloth and cleaned properly.
Rm 818 return all
equipment to
original position.
ISO view

Side view
Top view

Final serving view

Modifications to the final design:
Justification:
Plastic container used
Steamed rice
Slightly large salmon piece
Green onions sprinkled in
middle
In the final design, I served my meal using a plate, which
resembles a school meal. In the final product a plastic
container has been used instead because that was the
only box that was available to me.
In the final design, even though my rice is steamed, the
texture should resemble normal steamed rice. However,
when comparing to my final product, the rice is really wet
and moisture, which could make my meal less appetising.
This happened because I accidentally added too much
water when steaming.
My final product features a slightly bigger piece of salmon
on top. When comparing to my final design though, the
design clearly shows that everything should be cut into bite
sized pieces, just like the yellow circle. This accident was
made because I did not fully inspect my meal after cooking
and my preparation time took longer than expected,
therefore
In my design, the green onions are mixed well together
with the rice, as if they were part of the meal. However,
there is clearly no green onions on the side of the meal and
all green onions have been sprinkled in the middle. The
reason behind this is that the rice turned out so wet that if I
 mixed it even more, the rice will turn into something like
liquid.

Summary of the final product:

Healthy is one of the main criterias of the meal as it is the top result from my survey. In my
meal, I have used a lot of vegetables and no meat at all. I have also only used one thin piece
of butter for the salmon and it can be said that my meal is very healthy. The meal on the
whole was a lot wetter than I have expected as it is steamed. Even though I did expect it to
be a bit wet, I expect the moisture not to overtake my meal. This could result in some
negative feedback when served in the cafeteria, but can be solved easily by leaving it for a
while in the pot for the water to evaporate. In the photograph, the salmon is hardly visible the
reason behind that is I have cut it into pieces before putting it in the bowl. After tasting it, the
salmon flavour is still present and my product is still a success. The taste was good mainly
because of the sauce. The sauce gives this originally plain flavoured rice into some tasty
mixture of salmon combination. The flavour is above what I expect from the meal because it
is so different from what we usually eat at school, or at any other Japanese restaurants. The
wetness of the food should not be too big of a problem for customer because in Chinese
food most of the food have a high level of water / moisture. Another big difference for my
meal is that it is served in a bowl. The bowl is something that is not really available in our
school cafeteria and it might come as a concern. Also, the capacity of a bowl is relatively
small and it is impossible to satisfy the needs of the always hungry students. Therefore, this
bowl served meal should be put on the display, while the actual food could be served on
plates to attract more customers.