FORM HE – 5

C A R I B B E A N E X A M I N A T I O N S COUNCIL

SECONDARY EDUCATION CERTIFICATE

PLAN SHEET FOR SCHOOL-BASED ASSESSMENT

IN HOME ECONOMICS
(To be completed in triplicate)

FOOD AND NUTRITION √

HOME ECONOMICS: MANAGEMENT

Name of Candidate: Sheila Hernandez Registration No.:

Name of Centre: Mt. Alvernia High School Centre No.: 100081

Teacher’s Name: Ms. D. Mahoney Territory: Jamaica

PRACTICAL ASSIGNMENT NO. 2

1.Plan a Welcome breakfast for when your aunt Jessica finally arrived home from her studies

Overseas consisting of the following:

a. A fresh fruit dish

b. Two breakfast proteins

c.A batch of quick bread

d.Choice of one hot beverage

2.In addition, you are to prepare a milk-based smoothie.

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PRACTICAL ASSIGNMENT PREPARATION SHEET

CHOICE OF WORK
DO NOT
WRITE IN
ACTIVITIES/ MAIN INGREDIENTS WITH THIS MARGIN
DISHES QUANTITIES EQUIPMENT AND (For
CHOSEN MATERIALS NEEDED Examiner’s
Use Only)
Fruit Salad with lime and 1 pineapple, halved, cored and chopped
honey. 1 mango, peeled and chopped
1/2 cup black berries
1/2 cup raspberries
1/2 cup strawberries, chopped
1/4 cup walnuts
1/8 cup raw honey
1 tablespoon lime juice organic
1 tablespoon lime zest organic
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Braised Liver 1 1/2-pound(s) beef liver, semi frozen; 1 tablespoon(s) meat
seasoning ;1 teaspoon(s) salt ;1/2 teaspoon(s) black pepper;
2-ounce(s) soy sauce; 1 tablespoon(s) garlic, blended with a
little oil ;1 ounce(s) vegetable oil ;1 large onion, cut in rings;
1 sprig(s) thyme ;2-ounce(s) tomato ketchup ;2-ounce(s) water

Ackee and Saltfish 1/2-pound boneless salted codfish;1/2 cup vegetable oil;
4 cloves garlic, finely chopped; 1 sprig fresh thyme; 2 onions,
sliced; 4 scallions, chopped; 1 cup sliced assorted bell peppers
(red, green, yellow, orange); 1/4 Scotch bonnet pepper, finely
chopped with seeds removed; 1 (20-ounce) can ackee, drained;
1 teaspoon freshly ground black pepper;1 teaspoon paprika

Fried Dumplings 1 cup of all-purpose flour, sifted; 1 1/2 teaspoon baking

powder
1/4 teaspoon salt, 2 Tablespoon granulated sugar;1/2
–––––––––––––––––––– Tablespoon unsalted butter, room temperature; Approximately –––––––––––––––––
––- 1/3 cup water ––-
Hot Chocolate ––––––––––––––––––––––––––––––––––––––––––––––––––
––
4 cups milk (preferably whole or 2%)
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
½ cup bittersweet or semisweet chocolate chips or chopped
–––––––––––––––––––– chocolate bar –––––––––––––––––
––- ¼ teaspoon pure vanilla extract ––-
Banana Milk Shake ––––––––––––––––––––––––––––––––––––––––––––––––––
––
250ml semi-skimmed milk
1scoop vanilla ice cream
2 bananas, chopped
50ml double cream, whipped
pinch cinnamon
a few dried bananas chip
1 fresh cherry
 PRACTICAL ASSIGNMENT PREPARATION SHEET

PLAN OF WORK DO NOT

WRITE IN
THIS MARGIN
(For
Examiner’s
Use Only)

TIME ORDER OF WORK – METHOD/OVEN MANAGEMENT

8:00 – 8:30 General preparation time. Collect utensils and equipment. Wash and dry.
Set up work area. Mix all the ingredients for the dumplings and form a
dough. Once the dough is formed, cover and let it rest for one hour. Wash
off all the salt from the salted cod fish in cold water, and then soak for 1
hour in hot water, and then drain and replace with a new batch of hot water
for another hour. Wipe and season liver. Live to marinate.
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8:30 – 9:00 For the salad: Combine the fruit and nuts in a large mixing bowl. Whisk
the honey, lime juice, and lime zest in a small bowl and pour the dressing
over the fruit gently tossing until all of the fruit is evenly coated. Transfer
the fruit into the hollowed pineapple shells and refrigerate. Wash up and
tidy work area.
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9:00 – 9:30 For the Braised liver: Add oil to a sauté pan and heat over high flame; add
liver and sauté for about 3-5 minutes. Add onions, thyme, tomato ketchup
and water, stir, cover and allow to cook for another 3 minutes. Wash up
and tidy work area.
For The Ackee and Saltfish: Heat the oil in a medium skillet over medium
heat and then add the chopped garlic and cook for 30 seconds. Add the
sprig of thyme and cook for 30 seconds. Add the onions, scallions, bell
peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire
mix as needed. Add the prepared codfish to the skillet and simmer for 5
minutes, stirring as needed. Add the ackee to the skillet and simmer for
another 2 minutes. Stir in the black pepper and turn off the stove. Garnish
the cooked meal with the paprika. Wash up and tidy work area.
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9:30 – 10:00 For the fried dumplings: Cut the dough into six pieces and formed each
piece into a ball. Add the balls to the heated oil and let then fry. Drain
them on a paper towel. Wash up and tidy work area
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10:00 – 10:30 For the Hot Chocolate: Place the milk in a saucepan over medium-low
heat. Whisk in cocoa powder and sugar, and heat until warm. Once the
milk is warm, add chocolate chips, whisking until they melt into the milk.
Add a splash of vanilla extract.
For the banana milk shake: Put the milk, vanilla ice cream and banana into
a blender. Whizz everything up until smooth then pour into a tall glass.
Top with a big spoonful of whipped cream and decorate with a pinch of
cinnamon, some banana chips and a cherry.
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10:30 – 11:00 Prepare the decoration of the plates and serve with the drinks. Clean work
station, wash, dry and store utensils. Notify Examiner Upon completion.
 PRACTICAL ASSIGNMENT PREPARATION SHEET

LIST OF INGREDIENTS
DO NOT WRITE
IN THIS
GROCERIES VEGETABLES AND SPECIAL MATERIALS MARGIN
FRUIT AND EQUIPMENT (For
NEEDED Examiner’s
Use Only)
–250ml semi-skimmed –2 bananas –large mixing bowl.
milk –1 fresh cherry –paper towel
–1scoop vanilla ice –4 cloves garlic –blender
cream –1 sprig fresh thyme
–50ml double cream, –2 onions
whipped –4 scallions
–pinch cinnamon –1 cup sliced assorted bell peppers
–a few dried bananas –1/4 Scotch bonnet pepper
chip –1 (20-ounce) can ackee
–4 cups milk –¼ cup –1 pineapple
unsweetened cocoa –1 mango
powder –1/2 cup black berries
–¼ cup granulated –1/2 cup raspberries
sugar –1/2 cup strawberries
–½ cup semisweet –1/4 cup walnuts
chocolate chips –1 large onion
–¼ teaspoon pure
vanilla extract
–1 cup of all-purpose
flour,
–1 1/2 teaspoon baking
powder
–2 Tablespoon
granulated sugar
–1/2 Tablespoon
unsalted butter
–1/2 cup vegetable oil
–1 teaspoon freshly
ground black pepper
–1 teaspoon paprika MEAT AND FISH
–1 tablespoon(s) meat
seasoning –1/2-pound boneless salted codfish
–1/2 teaspoon(s) black –1 1/2-pound(s) beef liver
pepper
–2-ounce(s) soy sauce
–1-ounce(s) vegetable
oil
–2-ounce(s) tomato
ketchup
–1/8 cup raw honey
–1 tablespoon lime
juice organic
–1 tablespoon lime zest
organic
Revised 2006-06-26