MY

COMMERCIAL
FOOD
PREPARTION
PORTFOLIO
Name: Tasheka Wilson

Grade: 11E
PROVIDE BASIC FIRST AID
 PREPARE HOT AND COLD DESERTS

 Picture Glossary of Tools and Equipment used to prepare Hot and Cold Desserts.

Offset Spatula
Offset spatulas are long, narrow tools that have a thin, flat metal blade or paddle at one
end. The blade is blunt, not sharp, and is used for spreading frosting onto a cake or pushing
batter into an even layer in a cake pan.

Baking Pan
A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven.
Baking pans are used to hold runny batters, such as cake batter and thick solid masses of
food, such as savoury hot dish recipes. The foods are placed in the pan and the baked in
the oven.

Pastry Blender
The pastry blender is a tool that has a handle connected to parallel metal wires that you use
to cut butter into flour to form a dough. This tool makes it much easier to cut in the butter
without warming it up or getting dough all over your hands.
Dough Roller
A smooth cylinder, usually with a handle at each end and often made of wood, used
for rolling out dough.

Baking Oven
A heating installation for baking bread products; it is the most important piece of
equipment used in commercial baking.

Refrigerator
An equipment used as a cold storage area.

 Practical Pictures
 Prepare appetizers and salads

 Classwork posted Nov 2 in google classroom.

Subject: Commercial Food Preparation
Grade: 11 FERNC
Date: Week of November 2-6, 2020
Name: Tasheka Wilson

Instructions: Complete the following questions below.

Preparing Salads Revision Questions

1. What are the different ways in which salads may be served?

Cold or warm, raw or cooked or combination of raw and cooked, fruit only or

vegetable only or a combination, As a starter, main course or meal accompaniment.

2. Identify four characteristics of a good salad?

Texture, colour, flavour and Ingredients 

3. What are some of the ingredients used in salads?

Lettuce, meat, tomatoes, seafood, peppers, dressings, cabbage, carrot, spinach

4. What are some of the factors that you should consider when selecting ingredients for

a salad?

Type of salad you are going to make and choose ingredients according to the type of

salad ensure that the ingredients are fresh.

5. Why are dressings used on salads?

Dressings heightens the flavour of the salad and improves its appearance.

6. What are some of the ingredients used in salad dressings?

Edible Vegetable oils, egg yolk and acidifying ingredients.

7. What factors should you consider when selecting a dressing for a salad?

When selecting a dressing for a salad you will want to consider the two most

important factors, the taste and health.

8. What are the four basic elements of a salad?

Base, body, garnish and dressing.

9. What is the difference between simple salads and mixed salads?

 A simple salad is usually consist of a single vegetable, fruit, meat, etc tossed in a

dressing as a based with one or two ingredient this is used to  decorate or as a

garnish while a mixed salad is dressed with mayonnaise or a similar dressing.

10. Why is it important to wash fruits and vegetables thoroughly before preparing salads?

It is important to wash fruits and vegetables because it helps prevents bacteria and

germs.

11. Identify the three main types of salad dressings.

Creamy dressing, vinaigrette and cooked dressings.

12. What are the basic ingredients in vinaigrette dressing?

Oil, Sugar, Vinegar and Seasoning.

 Practical Pictures

Use basic Method of COOKING

 Create a crossword/ word search puzzle related to methods of cooking.

                             

                             

                             

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