Name: _______________________________ Date:________________________

Lesson 4 and 5
Lesson title: Delicious deli salad

Lesson 4 Objectives: Teacher DSE Codes Effort

comment:
Excelleing (E) Excellent (A)
• To demonstrate the safe use of Secure (S) Good (B)
Developing (D) Satisfactory (C)
sharp knives; oven and stove. Working towards (WT) Poor (P)

• To learn to prepare a dish using ___________________________________________

vegetables and a dressing. ___________________________________________

• To complete the ‘ Knife Student comment:____________________________

Proficiency ’ test. ___________________________________________
Lesson 5 Objectives: Parent comment:_____________________________
• To prepare a delicious potato ___________________________________________
salad.
• To demonstrate the safe use of sharp knife and stove.
• To apply the principles of food safety and hygiene when cooking.

Lesson Outcome:

• I have learnt ____________________________________________________

_______________________________________________________________

• I have learnt ____________________________________________________

_______________________________________________________________

** Use your own words to describe what you have learnt . DO NOT copy the lesson objectives**

1
 Potato Salad Recipe
C/W

Ingredients:

500g new potatoes

2 tbsp mayonnaise
1 heaped tbsp chopped chives
1/4 tsp garlic granule
salt and pepper

Methods:
1. Cover the washed potatoes with water in a pan and boil until just cooked.
2. Drain and cool.
3. In a large bowl mix together the mayonnaise, garlic granules and chives.
4. Toss the potatoes into the mixture and add salt and pepper to taste.

Equipment: Skills shown

Bridge hold cutting

technique
Claw grip cutting
technique
Even cutting

Combining ingredients

2
 C/W
Demonstration Focus
1. What is new potatoes?
____________________________________________________________________
____________________________________________________________________

2. Why do we need to use mayonnaise sparingly?

____________________________________________________________________
____________________________________________________________________

3. What method to use to cut potatoes into half?

____________________________________________________________________
____________________________________________________________________

4. How to cut chives?

____________________________________________________________________
____________________________________________________________________

5. What are the ingredients used to give flavour?

____________________________________________________________________
____________________________________________________________________

6. What is an adult daily recommended salt intake? Why?

____________________________________________________________________
___________________________________________________________________
7. What is emulsions?
_____________________________________________________________________
_______________________________________________________________________________________

3
 H/W
Oven and Stove Top

Name: _____________
Used for:
• _________________

• _________________
Name: _____________
Used for: • _________________
• _________________

• _________________
Name: _____________
Used for:
• _________________

• _________________
• _________________