FRM/EDPD/080

CARIBBEAN EXAMINATIONS COUNCIL

CARIBBEAN 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: Bianca Mortley Registration No.:_______________

Name of Centre: ____________________________ Centre No.: _______________

Teacher’s Name: ____________________________ Territory: St. Lucia

A couple staying at the hotel where you are assigned to carry-out your industry attachment has
requested a meal for their formal sunset picnic activity on the property. The chef has given you
the responsibility to prepare and serve the meal for the requested activity, which should highlight
a special theme.

Your work assignment for the activity is to plan, prepare and plate the items for the meal with a
menu emphasizing local and Caribbean flavor/cuisine. Your skills in planning, preparing and
presenting these items should incorporate the following conditions:

The meal should include the following:

 -2-

a. a main dish (protein item)

b. a suitable carbohydrate/starch dish

c. a vegetable salad with an accompanying dressing

d. a cold beverage to accompany the meal

The raw weight of the protein should not exceed 500 grams

The food items should be prepared with a local and or Caribbean flavor/cuisine, utilising
available local produce.

Meal should be presented (plated) using a formal picnic setting that highlights a theme of your
choice e.g. Christmas, Valentine, Independence etc.

The use of disposable plastics/paper dinnerware in the presentation is NOT allowed.

The time allocated for this exercise is three hours (3 hrs.)

 -3-

PRACTICAL ASSIGNMENT PREPARATION SHEET

CHOICE OF WORK

DO NOT WRITE
IN THIS MARGIN
ACTIVITIES/DISHES MAIN INGREDIENTS WITH QUANTITIES (For Examiner’s
CHOSEN EQUIPMENT AND MATERIALS NEEDED Use Only)

1. Protein Dish ● 2 tablespoon fish seasoning

● ½ chopped onion
Fried Fish with Creole ● 1 teaspoon salt
Sauce ● 1 raw fish
● 1 minced garlic
● 1 cup vegetable oil

Equipment
chopping board, small bowls, metal bowl,wooden and
metal spoon , frying pan

Creole Seasoning:

● 1 tablespoon butter
● 1 tablespoon vegetable oil
● 1 large clove garlic (minced)
● ¼ cup onions (chopped, about ½ medium onion)
● ¼ cup green bell pepper (chopped)
● ¼ cup yellow or red bell pepper (chopped )
● ½ cup celery (chopped)
● ½ teaspoon paprika
● 1 ½ teaspoons Creole seasoning
● ½ teaspoon dried leaf thyme
● ½ teaspoon dried leaf basil
● ¼ teaspoon hot pepper sauce
● 1 can (14.5 ounces each) diced tomatoes with juice
● 2 green onions (sliced, with most of the green)
 -4-

Equipment: saucepan, medium mixing bowl, spoon,chef

knife,chopping board, measuring spoons, measuring cups

2. Carbohydrate
Dish

Green Fig Dumplings 4 cups all purpose flour

1 cup vegetable oil
2 tablespoon all purpose seasoning
3 green bananas

Equipment
3. Vegetable Chef’s knife, large bowl, wooden and metal spoon,masher
Salad
and stockpot

Iyanola Tossed Salad

2 hearts lettuce
2 small tomatoes, diced
1 cucumber
1 small purple onion , chopped
1 carrot, peeled and shredded
Equipment: large bowl, vegetable peeler, knife, chopping
board, grater
Herb Vinaigrette

1 cup extra-virgin olive oil

4 to 6 tablespoon red wine vinegar
3 teaspoon sugar
salt and black pepper
1tsp rosemary
2 thyme , chopped
2 parsley, chopped

4. Beverage Equipment: blender, measuring spoons, knife, measuring

cups, spoon
Helen Fruit Punch

5 guavas
 -5-

1 fluid grenadine syrup

½ lime juice
1 cup water
½ banana essence
1 liter ginger ale

Equipment: mixing spoon, measuring cups, strainer, large

Table Settings bowl

white table cloth, rose petals, candles, beverage glass,

cutlery and main plate

PRACTICAL ASSIGNMENT PR2.25EPARATION SHEET

PLAN OF WORK
DO NOT WRITE
IN THIS MARGIN
TIME ORDER OF WORK – METHOD/OVEN MANAGEMENT (For Examiner’s
Use Only)
 -6-

Untimed Clean the work area, line bins, wash all utensils, arrange all ingredients,
place all fresh ingredients in a large bowl, wash hands and be ready to
commence.

Begin making fried fish

9:00-9:15
Weigh and measure all ingredients. Clean fish removing all unwanted
parts. Immediately wash with lemon and season with fish seasoning, salt,
garlic and onion. Cover and set aside. Wash dishes used and sanitize
work stations.

Begin Helen Fruit Punch

9:15-9:30

Weigh and measure all ingredients. In a blender add guavas, banana

essence,lime juice, ginger ale, grenadine syrup and blend until smooth
consistency. Place into a jar and into the fridge to cool.

Begin making green fig dumplings

9:30-9:45
Weigh and measure all ingredients. In a stockpan boil green bananas, then
add a tsp of oil and a tsp of salt and leave to boil until bananas are soft.

Continue green fig dumplings

9:45-10:00 Check if bananas are ready. If they are, bring the pan over to the sink and
begin peeling the skin off then place bananas into a large bowl and begin
mashing them. Using flour and the mashed bananas begin to form small
circular balls. Then place the dumplings back into the stock pot and boil
for 5-10 minutes.

Continue Fried Fish

Clean up workstations and wash dishes. In a frying pan add vegetable oil
 -7-

10:00- 10:15 and fish. Fry on low, both sides until golden brown and cooked through.

Continue Fried fish and green fig dumplings and Begin Creole Sauce

Check fried fish and dumplings for readiness. If they are, set them aside

10:15-10:30 until ready for plating. On a stove add vegetable oil along with garlic,
celery,tomatoes,onions and sweet peppers and all seasoning. Allow
everything to be sauteed then taste with a spoon to ensure that it has
enough seasoning. Cover and set aside.

Begin making the salad

Wash lettuce and pat dry. In a large bowl, tear the lettuce, removing the
spine. Using grater, grate cucumber and carrot then using a chopping
10:30-10:45
board, chop onion and dice tomatoes. Place all into a bowl, toss lightly,
cover and set aside in the refrigerator.

Begin making vinaigrette

Weigh and measure all ingredients. Using a blender, add olive oil, red
wine vinegar,sugar,salt,black pepper, rosemary, thyme, parsley and blend.
Taste with a spoon and ensure that there is enough salt and black pepper.
10:45-11:00
Pour into cruette.

Final Clean up

Clean the area and wash dishes. Put away all ingredients and clean the
table. Lay plates for salad and dinner plates. Put away all equipment.
11:00-11:15
Set up presentation table

Place tablecloth on table. Set up the centerpiece and place cutlery,

napkins and menus.

11:15-11:30 Plate dishes

Dress salad and toss lightly. Place salad bowl and serve with extra
dressing in cruette.
 -8-

11:30-11:45 Garnish the plate with creole sauce. Brush one horizontal line in the
centre of the plane then a vertical line close to the edge. Place the fish on
the horizontal line and add extra sauce on the fish and add the green fig
dumplings. Garnish with rosemary.

Pour fruit punch in a glass with ice cubes and garnish with straw and
umbrella.

PRESENT ALL ITEMS FOR MARKING

11:45-12:00

PRACTICAL ASSIGNMENT PREPARATION SHEET

LIST OF INGREDIENTS
DO NOT WRITE
IN THIS MARGIN
SPECIAL MATERIALS (For Examiner’s
GROCERIES VEGETABLES AND FRUIT
AND EQUIPMENT NEEDED Use Only)
 -9-

● 1 cup olive oil ● 5 guavas

● ½ tsp banana ● 1 purple onion
essence ● 1 cucumber Fried Fish with creole sauce

● 4 cups flour ● 1 carrot

frying pan, saucepan,
● 1 tbsp butter ● 2 hearts lettuce
rectangular plate
● 4 tbsp red wine ● 3 green bananas
vinegar ● 2 cups parsley
● 1 liter ginger ale ● 2 cups thyme
Green fig dumplings
● 2 tbsp grenadine ● 1 tsp rosemary
syrup ● 1 tsp black pepper masher, stockpot, circular plate
● 1 tsp salt
● 1 tsp basil
● 1 clove garlic Iyanola toss salad
● ½ tsp paprika
● 8 sweet peppers vegetable peeler, grater,

● ½ tsp lime juice blender, salad bowl

Helen Fruit Punch

MEAT AND FISH strainer, blender, cocktail glass

● dolphin fish

Revised: 2013-09-24