High Tea – Design Task

Design Brief

This term you will work in groups of approx. 4 to prepare a high tea for a group of special guests. Your
group will need to prepare 2 savoury dishes and 2 sweet dishes appropriate to serve as high tea items.
For each of your sweet and savoury dishes you will need to present 6-8 pieces. They can be a selection
of both hot or cold options. As we have classmates who have allergies to nuts, these cannot be used in
your dishes. You will have 70 minutes in which to produce your dishes and have them ready to be
served. This allows for serving time and cleaning at the end of the session. Think carefully about the
sensory properties and how each of the dishes can be presented in an appealing and sophisticate
manner. As a group you are also required to prepare an invitation to your high tea and create a
theme/atmosphere for your table setting.

1. Constraints and considerations [10 marks]

Highlight in one colour (yellow) the constraints of this design brief and with another colour (pink)
highlight the considerations.

2. Criteria for Evaluation [5 marks]

Prepare 5 criteria for evaluation questions that will help determine that at the end of the task you have
met the design brief.

Did I cook the kieches to perfection?

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1. Did my recipe make enough

pieces?____________________________________________________________________________________________

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2. Was it served in a appealing sophisticated

way?______________________________________________________________________________________________

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 3. Did I use my time

wisely?____________________________________________________________________________________________

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4. _Have I cleaned up my area

well?______________________________________________________________________________________________

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5. Did I present my dish nicely?

3. Research [19 marks]

• Write a paragraph explaining the history of high tea, what it typically is and traditional foods
that would be served.
[6 marks]

High tea was originated in England during the 1840s. Anna Maria Russel was the women who invented

high tea. During the 19th century high tea observed my both the high and middle class. Thanks to the

British Empire, the tradition of High Tea spread across the globe, arriving to Australian with the First

Settlement.

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• Research 3 savoury and 3 sweet recipes suitable for a high tea.

Place your 6 ideas in this space – include a name of the dish and a sample photograph and ensure you
have the links to where you have found that recipe. (1 mark for each recipe and 1mark for each photo)

[12 marks]

Savoury dish options

Name of dish: Mini quiche Name of dish: Cheese soufle Name of dish: Savory Caprese
Link to website: Link to website: Profiteroles
https://lifemadesimplebakes.co https://www.frenchlearner.com Link to website:
m/mini-quiche/ /culture/french-appetizers/ https://bakerbettie.com/capres
Image: Image: e-profiteroles/

Image:

Sweet dish options

Name of dish: Fruit tart Name mini eclair Name of dish:mini custard tarts
Link to website: Link to website: Link to website:
https://simplyhomecooked.co https://deliciouslittlebites.com/ https://realfood.tesco.com/reci
m/mixed-berry-tartlets/ mini-eclairs/ pes/mini-custard-tarts.html
Image: Image: Image:
 • With your team, each member presents the options they have come up with.

• Team then needs to decide on which recipes they want to prepare and who is making each of
them.

Name of the dish you will be making for the task: Mini Quiches

Link or reference to recipe: https://www.bestrecipes.com.au/recipes/best-mini-quiches-recipe-

4/a1qxc2lf

Suitability of your dish meeting the design brief.

[1 mark]

4. Planning [11 marks]

• Complete a food order for your chosen recipe and attach a copy of the recipe to the food
order.
[2 marks]

• Complete a production plan for your recipe using the following as a template that is
attached.
[5 marks]

• Draw a sketch and annotate how you would like your finished produce to be presented,
garnished and served.
[4 marks]
 • Include a copy of your groups invitations that you have sent to your guests, ensuring you
have all the information required.
[5 marks]

5. Evaluation [10 marks]

Answer your 5 criteria for evaluation questions.

[5 marks]

1. Did I cook the Keiches to perfection? I baked the kieches for the correct amount of time but

then I added them back into the oven to make them golden brown on the bottom and cooked
all the way through. This way the kieches had a nice cripsy texture on the puff

pastry._____________________________________________________________________________________________

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2. Did my recipe make enough pieces? Yes, there were 6 people on my table to eat the kieches

and I had some left over to take to my family at home.

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3. Did I use my time wisely? I managed my time well since I came in 15 minutes early to start

cooking. With the extra time I had I was able clean up my area so it was not to clustered and I

was also able to set up my groups table while it was baking.

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4. _Have I cleaned up my area well? Yes, I used the photos the teacher used to see where the

utensils and cooking items go. I sprayed the bench and cleaned up all the dough. I also

emptied the scraps in our small bin and washed and dried each

item.______________________________________________________________________________________________
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5. Did I present my dish nicely?

Yes, I used a cupcake stand for the kieches to sit on. I put the smallest sized ones on the top and had
the largest kieches on the bottom of the stand.
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6. Write a paragraph with discussion of recommendation for improvement if you were to make
your food item again. Thinking about the actual preparation of the dish, timing, presentation,

overall sensory properties.

[5 marks]

If I was able to make these kieches again, I would add extra ingredients to add more colour, texture and

flavour. I already used my time wisely so I would have been able to add extra ingredients with the time
I had to prepare the kieches. The presentation looked nice but I would add a sauce on the side or some

basil leaves to present the dish nicely.

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Name: Dish:
Practical Marking Sheet – High Tea Task

Criteria Not Very Low Low Medium High Very High

Shown (1) (2) (3) (4) (5)
(0)
Personal Personal Very Limited Adequate Broad level Extensive
hygiene and hygiene limited level of level of of personal level of
safety during and safety level of personal personal hygiene personal
practical practices personal hygiene hygiene and safety hygiene
are not hygiene and safety and safety practices and safety
displayed. and safety practices practices shown. practices
practices shown. shown. shown.
shown.

Work bench Evidence Very Limited Developing Clear and Extremely

management of work limited work work visible clear and
& personal bench work bench bench work visible
organisation manageme bench manageme manageme bench work
including clean nt and manageme nt and nt and manageme bench
and structured personal nt and personal good level nt and manageme
work bench. organisatio personal organisatio of personal strong nt and
n practices organisatio n. organisatio level of high level
not shown. n. n. personal of personal
organisatio organisatio
n. n.

Skill in Knife/ food Very Restricted Adequate Well- Sophisticat

preparation of preparatio restricted knife/ food knife/ food developed ed knife/
ingredients of n and knife/ food preparatio preparatio knife/ food food
the particular cooking preparatio n skills & n skills & preparatio preparatio
dish as per skills not n skills & limited fair ability n skills & n skills &
recipe shown. adequate ability to to cook strong extremely
instructions ability to cook ingredients ability to advanced
cook ingredients precisely as cook ability to
ingredients precisely as per recipe ingredients cook
precisely as per recipe instruction precisely as ingredients
per recipe instruction s. per recipe precisely as
instruction s. instruction per recipe
s. s. instruction
s.
 The overall The final Little Satisfactor Thoughtful Detailed Sophisticat
presentation of dish was thought y level of presentatio level of ed
the dish. not into the presentatio n of final presentatio presentatio
completed final n of final dish. n of final n of the
presentatio dish dish final dish
n of the
dish

Effective clean No clean Minimal Incomplete Adequate Well Very well

up and up visible clean up clean-up of clean up executed executed
completion of and work and work and clean up clean up
work within not inadequate space. completion and high- and highly
the allocated completed completion Majority of of work level effective
timeframe. within the of work work within the completion completion
allocated within the completed allocated of work of work
timeframe allocated within the timeframe. within the within the
timeframe. given allocated allocated
timeframe timeframe. timeframe.

Total Practical Marks = 25

Production Plan

Time Important steps Equipment used Safey and hygiene

considerations

1:15 – 1:20 Collect utensils Muffin pan, fork, Wash hands at the

medium bowl, knife beginning. Make sure

utensils are clean.

1:20 – 1:22 Preheat oven to 210 C Oven Open away from your face

1:22 – 1:25 Collect ingredients Bowls, measuring Keep the area tidy.

spoons and cup.

1:25 – 1:26 Grease muffin pan Muffin pan, Hold down on the muffin

pan so it does not run away.

1:26 - 1:30 beat eggs, cream, Fork, bowl Make sure your combining

onion, and salt and well and it doesn’t spill

 pepper in a bowl until

well-combined.

1:30-1:35 Divide pastry across each Muffin pan Make sure surroundings is

muffin pan clean

1:35-1:40 Pour mixture evenly in Bowl with egg Have a grip of the pan so it

muffin pan mixture and muffin doesn’t spill the mixture

pan

1:40-1:42 Divide ham and cheese into Spoon muffin pan Don’t drop any on the floor

muffin holes, and spoon in egg

mixture.

1:42-2:02 Bake for 20-22 minutes. oven Carefully put it in the oven

and pull oven open away

from face

2.02-2.05 Take muffin out when Cooling rack,oven Don’t burn yourself when

cooked in the middle and a mitts your taking the muffin out

bit crispy and place on a of the tray while tranfering

cooling rack it to the colling rack.

2.05 - While muffins cool down Dishes,sink Make sure water temp is

2.10pm clean up dishes and bench not to hot when washing

dishes

2:10- Place muffins presentably on Plates, Don’t drop the food on the

2.15pm the table ready to serve. floor when placing it on the

Enjoy table to serve

Time Important steps Equipment used Safey and hygiene

considerations