FRM/EDPD/094

C A R I B B EAN EXAMINATIONS COUNCIL

CARIBBEAN SECONDARY EDUCATION CERTIFICATE®

PLAN SHEET FOR SCHOOL-BASED ASSESSMENT

IN HOME ECONOMICS

(To be completed in triplicate)

FOOD, NUTRITION AND HEALTH

Name of Candidate: Krissa Joseph Registration No: 1400060610

Name of Centre: Soufriere Comprehensive Secondary School Centre No: 140006

Teacher’s Name: Ms. Chantal James Territory: St. Lucia

PRACTICAL ASSIGNMENT NO. 2

Plan and prepare a TWO course meal using frozen, canned and dried convenience foods

Appetizer:

Creamy Pumpkin Soup served with garlic butter bread

Main Course:

Pan Seared boneless Chicken with Sunset Barbeque sauce

Stir fried veggie noodles
Naturally made Garden Salad with a Lemony Daze Greek Dressing

Beverage:

Sundown Tropical Punch with a Twist of Lime

 PRACTICAL ASSIGNMENT PREPARATION SHEET

CHOICE OF WORK
DO NOT
WRITE IN THIS
ACTIVITIES/ MAIN INGREDIENTS WITH QUANTITIES MARGIN
DISHES EQUIPMENT AND MATERIALS NEEDED (For
CHOSEN Examiner’s Use
Only)
Appetizer 750ml chicken broth (c) 400g frozen pumpkin (f)
Creamy Pumpkin Soup 125ml cooking cream (c) 60g chopped carrots
with Herb Butter Bread 60g chopped chives 60g chopped onion
2.5g black pepper(d) 2.5g all purpose
seasoning
5g garlic cloves minced 2g salt

Garnish rosemary

chef’s knife blender

Equipment
wooden spoon measuring cups
set
measuring spoons set measuring scale
saucepan chopping board
tasting spoon
Serving Equipment
soup bowl saucer
soup ladle soup spoon
underplate underliner
soup turrin

Main Course
300g boneless chicken thighs (f) 30ml vegetable oil
Pan Seared Chicken
5g salt 5g garlic powder (d)
Thighs
5g turmeric powder 2.5g black pepper (d)
2.5g cayenne pepper 1g rosemary

Sunset Barbeque Sauce

250ml barbeque sauce (b)
15ml mambo sauce (c)
Garnish
chopped chives and parsley
Equipment
pair of tongs chef’s knife
non-stick skillet wooden spoon
chopping board small bowl
measuring spoons set metal platter
measuring scale measuring cup set
saucepan tasting spoon
Serving Equipment rectangular platter pair of tongs
sauce boat saucer

Starch
Stir Fry Veggie Noodles 1L water 300g egg noodles (d)
50g cabbage 50g chives
50g carrot 60 ml vegetable oil
30g red bell pepper 5ml soy sauce (b)
5g salt 5g garlic cloves grated
2.5g cayenne pepper (d)
Garnish
rings of red onion
Equipment
measuring cups set small bowl
measuring spoons set medium pot
measuring scale wooden spoon
frying pan chef’s knife
chopping board grater
colander
Serving Equipment
pair of tongs pasta bowl
saucer
Salad
Naturally Made Garden 100g cucumber 50g head lettuce
Salad 50g apples 50g sliced grapes
25g rings red onion 25g bell pepper

Lemon Daze Greek

Dressing 45 ml vegetable oil 45ml lemon juice(c)
2g salt 2g garlic clove minced
1.5g black pepper(d)
Garnish
raisins

Equipment
chef’s knife measuring spoons set
chopping board medium mixing bowl
measuring cups set measuring scale
colander kitchen tongs
whisk small bowl
Serving Equipment
salad tongs salad bowl
Cold Beverage saucer cruet
Sundown Tropical
Punch with a Twist of 375ml bottle lemon-lime soda (b)
Lime 200ml passion fruit juice (c)
125ml lime juice(c)
frozen kool aid mix ice cubes (f)

Decoration 1 lime wheel

Equipment wooden spoon jug

measuring cups set tasting spoon
Serving Equipment hurricane glass
glass pitcher
glass saucer

Other Materials Needed tablecloth vase of flowers

placemat menu card holder
labels
 PRACTICAL ASSIGNMENT PREPARATION SHEET

PLAN OF WORK DO NOT

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

PrePrep Dress up, put on an apron and headpiece. Sanitize countertops. Gather
all ingredients, utensils, and equipment as needed. Wash and dry
utensils and equipment.Set up equipment and tools.Place all
ingredients on a tray. Place towels and mittens on the countertop.Clean
chicken.Prepare sugar syrup.Open bottle caps and untie bags. Set up
display table.Line bin.

9:00-9:15 For Sundown Tropical Punch with a Twist of Lime: Weigh and
measure all ingredients. In a jug, add the passion fruit juice, lemon
lime soda and lime juice and stir well. Cover and place in the
refrigerator to chill until ready to serve. Wash up and sanitize the
countertop.

9:15-9:30 For Creamy Pumpkin Soup: Weigh and measure all ingredients.
Place a pot on medium-high heat. Add butter, chopped onion, carrots,
garlic and celery. Saute for 3-4 minutes until the onions are
translucent. Add in pumpkin and chicken broth and stir. Reduce the
heat to medium-low, stir and place the lid on the pot. Simmer for 15
minutes.Wash up and clean the countertop.

9:30-9:45 For Pan Seared Chicken: Meanwhile, weigh and measure all
ingredients. Season the chicken with salt, black pepper, garlic powder,
turmeric powder, rosemary and cayenne pepper and mix well.Cover
and refrigerate for 1 hour 15 minutes.Wash up and sanitize the
countertop.

9:45-10:00 For creamy pumpkin soup:Check soup for doneness, stir and remove
from heat and set aside.For Naturally made Garden Salad:
Meanwhile,Wash and peel vegetables. Weigh and measure all
ingredients. Add sliced apples in a separate bowl and squeeze fresh
lime juice.Chop lettuce, julienne pepper, cut red onion into rings, slice
grapes, dice tomatoes and slice cucumber, place them in a bowl and
toss all together. Cover and refrigerate until ready to serve
10:00-10:15 For Lemon Daze Greek Dressing: Weigh and measure all
ingredients. In a small mixing bowl, add vegetable oil, lemon juice,
garlic, salt and black pepper and mix well and set aside.For the
Sunset Barbeque Sauce: Weigh and measure ingredients. Place a
saucepan on medium-low heat. Add barbeque sauce and mambo sauce
and stir until smooth. Turn off heat and set aside. Wash up and sanitize
the countertop.

10:15-10:30 For Stir Fry Veggie Noodles: In a pot, bring water to a boil with 5 ml
salt.Place noodles in the pot, stirring occasionally. Cook noodles for
10 minutes until al dente.For Stir Fry Veggie Noodles: Meanwhile,
wash all vegetables.Weigh and measure all ingredients.

10:30-10:45 For Stir Fry Veggie Noodles: Check noodles for doneness.Strain out
excess water from the noodles.Rinse them in cold water using a
colander. Coat in 1 tablespoon of oil and set aside.Meanwhile,thinly
slice cabbage, grate carrots and chop chives and set aside.

10:45-11:00 For Stir Fry Veggie Noodles:In a heated frying pan,add 60 ml oil,
carrots, cabbage, bell peppers and chives and stir fry for 3 minutes.
Place the noodles into the stir fried veggies, add in soy sauce and toss
evenly and set a side. Wash up and sanitize the countertop.For Pan
Seared Chicken: Meanwhile, In a frying pan, heat oil on medium
heat.

11:00-11:15 For Pan Seared Chicken: Remove marinated chicken from

refrigerator.Place chicken into pan reduce heat fry for 5 minutes.Flip
the chicken over and fry for another 5 minutes until golden
brown.Remove chicken from pan and place it on absorbent paper and
set aside.Wash up and sanitize countertop.
11:15- 11:30 For Creamy Pumpkin Soup: Pour soup into a blender. Blend until
smooth. On low heat, transfer soup into pot then add
cream,salt,complete seasoning and pepper and taste for flavor and set
aside.Wash up and sanitize the countertop

11:30-11:45 Meanwhile,Warm bread for service.Warm up main course plates in the

oven. Place cutlery on the display table.Reheat sunset barbecue
sauce.Put on gloves.Prepare decoration for beverage.Prepare garnish
for main course and soup.Pour vinaigrette into cruet.Pour drink into
glass pitcher and decorate.Plate dishes and garnish. Present on display
table.Set the cover.Serve and notify examiner.

11:45-12:00 Pack away excess ingredients. Clean and sanitize countertops. Do final
wash up. Clean the kitchen stove. Wash kitchen towels and set to dry.
Sweep and mop the floor. Empty garbage bins. Leave room.
 PRACTICAL ASSIGNMENT PREPARATION SHEET

LIST OF INGREDIENTS
DO NOT WRITE
IN THIS
GROCERIES VEGETABLES SPECIAL MATERIALS MARGIN
AND FRUIT AND EQUIPMENT (For
NEEDED Examiner’s Use
Only)
750ml chicken broth 400g frozen pumpkin Creamy Pumpkin Soup
375ml bottle lemon-lime 110g chives blender
soda 110g carrot soup bowl
300g egg noodles 100g cucumber ladle
250ml barbeque sauce 55g bell pepper measuring scale
200ml passion fruit juice 50g head lettuce saucepan
135 ml vegetable oil 50g cabbage saucer
125ml cooking cream 50g grapes soup spoon
125ml lime juice 50g apples underliner
60g onion 50g tomato underplate
45 ml lemon juice soup turrin
30g butter cooling rack
25g red onion
15ml mambo sauce Pan Seared Chicken
14g salt pair of tongs
5g turmeric powder non-stick skillet
5g garlic powder measuring scale
2.5g black pepper main knife
2.5g cayenne pepper main plate
1.5g black pepper main fork
2.5g cayenne pepper tongs
2.5g complete seasoning under plate
2g black pepper
1g rosemary GARNISH/DECORATI Sunset Barbeque Sauce
12g garlic cloves minced ON measuring spoons set
1 sprig of parsley measuring cups set
frozen kool aid mix ice Creamy Pumpkin Soup: saucepan
cubes rosemary wooden spoon
sauce boat
Pan Seared boneless 1 spoon
Chicken:
chopped chives Stir Fry Veggie Noodles
measuring cups set
Sunset Barbeque Sauce: measuring spoons set
1 sprig of parsley colander
frying pan
Stir Fry Veggie Noodles: measuring scale
rings of red onion saucepan
chef’s knife
Naturally Made Garden pasta bowl
Salad: wooden spoon
raisins grater
 Lemon Daze Greek Naturally Made Garden Salad:
Dressing: chef’s knife
black pepper chopping board
measuring spoons set
Tropical Fruit Punch with mixing bowl
a Twist of Lime: measuring scale
slice of lime salad bowl
tongs
Lemon Daze Greek Dressing:
spoon
measuring spoons set
cruet
Sundown Tropical Punch with
a Twist of Lime
wooden spoon
MEAT AND FISH measuring cups set
glass pitcher
glass
300g boneless chicken

Revised: 3 March 2016