FRM/EDPD/080

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

CARIBBEAN SECONDARY EDUCATION CERTIFICATE®

PLAN SHEET FOR SCHOOL-BASED

ASSESSMENT IN HOME ECONOMICS

(To be completed in triplicate)

FOOD, NUTRITION AND HEALTH

FOOD AND RESOURCE MANAGEMENT

Name of Candidate: Elise Nanan Registration No.:

Name of Centre: Caribbean Union College Centre No.:

Teacher’s Name: Mr. Tigana Territory:

PRACTICAL ASSIGNMENT NO. 2

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CHOICE OF WORK
DO NOT WRITE
IN THIS
ACTIVITIES/ DISHES MAIN INGREDIENTS WITH QUANTITIES MARGIN
CHOSEN EQUIPMENT AND MATERIALS NEEDED (For Examiner’s
Use Only)
Pepperoni Pizza Scrolls -2 tsp. (7 g sachet) dried yeast (1 tsp. sugar to mix)
-1 cup (250 ml) luke-warm water
-2 ⅔ cups (400 g) plain flour, plus extra to dust
-2 tsp. salt
-3 tbsp. olive oil
-1 tbsp. pizza sauce
-50 g sliced pepperoni, finely diced
*you will be using only ½ quantity of the basic pizza dough*
-1 ⅔ cups (150 g) Mozarella cheese

Garlic Sauce -1⁄2 cup plain yogurt

-1⁄2 cup sour cream
-1⁄2 cup mayonnaise
-5-6 Crushed Garlic
-pepper
-parsley flakes

2 bok choy
Hot Skillet Salad ▢1/4 cup red onion chopped
▢3 ounces baby carrots about 6, slivered
▢2 cloves garlic minced
▢1/4 teaspoon red pepper flakes
▢1 cup red cabbage sliced
▢1/2 teaspoon dried basil
▢1/2 teaspoon dried oregano
▢4 cups sliced kale
▢1 cup Butter Beans
▢salt and freshly ground black pepper to taste
▢1 tablespoon fat-free balsamic dressing or balsamic
vinegar

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 PRACTICAL ASSIGNMENT PREPARATION
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PLAN OF WORK DO NOT WRITE
IN THIS
MARGIN
TIME ORDER OF WORK – METHOD/OVEN MANAGEMENT (For Examiner’s
Use Only)
9:00am – - Prepare Bowls, tools, items and skillet
9:20am - Add 2 tsp of yeast to 1cup of warm water and mix well. Stand for a
few minutes until bubbles form on the surface of the water.
- Place 2 ⅔ cups flour and 2tsp of salt into a large mixing bowl.
- Make a well in the centre. Pour in the yeast mixture along with the
3tbsp of oil. Using your hands, mix the dough until it comes together
into a ball and is smooth.
- Leave for a few minutes and measure out dry and small ingredients for
skillet salad and garlic sauce and set aside.
- Return to the dough and continue to knead then leave to raise for 30
minutes.

- While waiting on the dough to raise, chop up the vegetables for the
salad that require it (red cabbage, kale, bok choy).
9.21am – - Slice the white stems of the bok choy into 1/4-inch slices and set
9.40am aside. Slice the green leafy tops thinly and keep separate from the stems.
- When done with the vegetables, collect ingredients for the garlic
sauce.
- Stir the plain ½ cup of yogurt and ½ cup of sour cream together in a
small bowl.
- Add 5-6 cubes of Crushed Garlic and mix well
- Add in ½ cup of mayonnaise into the plain yogurt, sour cream and
garlic until you get the desired consistency. You want it to be thin
enough to be “dippable” but not too thin!
-Season to taste with salt and pepper
- Garnish with parsley and set aside for later (in a cold
area/refridgerator)

9.41am- -Turn pizza scroll dough out onto a lightly floured work surface and
10.00am knead for a few minutes.
- Place dough in a lightly oiled bowl and cover with cling wrap. Set
aside in a warm place to rise until it doubles in size.
- While waiting, preheat a non-stick wok or deep skillet. Add the red
onion and cook until it begins to soften. Add the carrots, garlic, and red
pepper flakes and cook for another minute.
-Add the bok choy stems, cabbage (don’t add too soon or it could look
less vibrant), basil, oregano, and 1/4 cup water. Cover tightly and steam
for about 3 minutes, stirring several times.
- Stir in the bok choy leaves, kale, and beans and add another splash of
water if it’s too dry
- Cover and steam until the kale is tender and bright green (about 3
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minutes). Season with salt and pepper and stir in salad dressing or
vinaigrette just before serving
10.01am –
10.20am - Turn dough out onto a lightly floured work surface and knead gently
until smooth (about 2 to 5 minutes). Divide the dough into two portions.
Wrap one half in cling film and freeze for another time.
- Roll out the other half dough to form a 20cm x 30cm rectangle.
Position dough so that the longest edge is closest to you
- Spoon over pizza sauce evenly and sprinkle over one cup of the
mozzarella cheese and *pepperoni.
- Starting from the longest edge, roll up to enclose filling and form a
cylinder. Cut into 8 equal pieces
- Preheat oven 200°C / 180°C fan-forced or 400°F Line a baking tray
with baking paper. Place scrolls onto baking tray approximately 2 cm
apart. Top with remaining Perfect Pizza cheese. Bake 15-20 minutes or
until golden and cooked through.

10.20 am – Serve Pizza Scrolls with Garlic sauce on the side.

10.30am Place Serve Hot skillet salad on plate, adding balsamic vinaigrette and
salt to taste.
Enjoy!

gg

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LIST OF INGREDIENTS
DO NOT WRITE
IN THIS
GROCERIES VEGETABLES AND FRUIT SPECIAL MATERIALS MARGIN
AND EQUIPMENT NEEDED (For Examiner’s
Use Only)
Oregano Baby bok choy Knives
Parsley Red onions Skillet
Basil Baby carrots Spoons
Red pepper Garlic Bowls
Cabbage Cling wrap
flakes
Beans Measuring cup
Salt Kale Measuring Spoons
Black pepperg Oven
Baking tray
Baking paper
Foil

MEAT AND FISH

*Pepperoni Optional

Revised: 3 March 2016