FORM HE – 5

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

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: Donavan Somerset Registration No.: ___________________

Name of Centre: Manning’s School Centre No.: ___________________

Teacher’s Name: Mrs. I . Cohall – Bailey Territory: Jamaica

PRACTICAL ASSIGNMENT NO. 2

The National Junior Culinary competition will be held in your area under the theme, “Inculcating
healthy food habits and awareness among the youth”.

As an entrant in the competition, you are required to prepare and serve: * A main meal salad * An
accompaniment salad.

Each salad must be served with an appropriate salad dressing in addition, prepare a batch of bread-
based appetizers.

- 2–
 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)

Egg salad (main meal) 5 eggs

1\2 cup of mayonnaise
1 teaspoon yellow mustard
Lettuce (chopped finely)
1\4 cup onions
1\3 teaspoon salt

1|3 cup sugar

Corn Relish salad
(Accompaniment) 1\3 cup vinegar
1\4 vegetable oil
1 medium tomato
1\4 onions (chopped)
1\4 teaspoon salt
1 tin corn

Sausage Parmesan
1 pack of sausage
Appetizer
4 slices of bread
1\4 tomato sauce
1\2 cup cheese
1\2 cup breadcrumbs

- 3-
 PRACTICAL ASSIGNMENT PREPARATION SHEET

PLAN OF WORK DO NOT WRITE

IN THIS MARGIN
(For Examiner’s
TIME ORDER OF WORK – METHOD/OVEN MANAGEMENT Use Only)

10:00 – 10:15 Clean up working area, gather all tools and ingredients.
10: 15 – 10:30 Put egg to boil and sausage to bake, cut and peel vegetable .
10: 30 – 10:40 Remove the egg from the pot and the sausage from the oven.
10:40 – 11:00 Let the egg cool then peel and chopped.
11: 00 – 11:20
Place chopped egg in mixing bowl and stir in mayonnaise, mustard and
onions etc.

11:20 – 11:30
Remove sausage from the oven, let it cool and cut into small circular
pieces.

11:30 – 11:45
Prepare the bread for the appetizer and shred the cheese.

11:45 – 12:00 Place tomato sauce on the bread then add cheese, sausage and bread
crumb to complete appetizer.

12:00- 12:20 Cut tomato and onions (chopped finely) and placed in a mixing bowl
along with tin corn, sugar and salt.

- 4-
 PRACTICAL ASSIGNMENT PREPARATION SHEET

LIST OF INGREDIENTS
DO NOT WRITE
IN THIS MARGIN
GROCERIES VEGETABLES AND FRUIT SPECIAL MATERIALS (For Examiner’s

AND EQUIPMENT NEEDED Use Only)

Salt Tomato Saucepan

Sugar
Lettuce Mixing bowl
Vinegar
Vegetable oil Onions Cutting board
Bread
Cheese Knife
Mayonnaise Rolling pin
Mustard
Breadcrumbs
Tomato sauce
Egg
Tin of corn

MEAT AND FISH

Sausage
 PRACTICAL ASSIGNMENT PREPARATION SHEET

Revised 2006-06-26