FRM/EDPD/080

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

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: Akia Adams Registration: ___________________

Name of Centre: President’s College Centre No.: ___________________

Teacher’ Name: Miss Leotta Seales Territory: Guyana

PRACTICAL ASSIGNMENT NO. 1

Prepare, produce, present and store sandwich and salads suitable for a Picnic.

Prepare muffins using melted fat, all in one or rubbed in method

Prepare vegetable dishes. Vegetables are chosen according to quantity, quality and intended use

Calculate weigh and measure ingredients.

2-

CHOICE OF WORK
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MARGIN

ACTIVITIES/ DISHES MAIN INGREDIENTS WITH QUANTITIES (For Examiner’s

CHOSEN EQUIPMENT AND MATERIALS NEEDED Use Only)

2 tablespoons dried minced onions

1 tablespoon mustard

HOT HAM AND CHEESE 1/2 cup melted butter

MINI SANDWICHES
1 dozen dinner rolls

1/2 pound sliced deli ham

1/2 pound thinly sliced Swiss cheese

Pan, knife

2 cups all-purpose flour

Chocolate Chip Muffins
1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg, room temperature

3/4 cup 2% milk

1/3 cup canola oil

3/4 cup miniature semisweet chocolate chips

Cupcake pan, mixing bowls, mixing tools

3 pounds’ sweet potatoes, cooked, peeled and

Potato salad cubed

1/2 cup chopped onion

1 cup chopped sweet red pepper

1-1/4 cups mayonnaise

1-1/2 teaspoons salt

1/2 teaspoon pepper

 1/4 teaspoon hot pepper sauce

Mixing bowl, mixing spoon

Fresh pineapple ginger 1 pineapple 4 cups diced

juice 2 inches’ ginger

2 lime

blender

3 -

PLAN OF WORK
DO NOT WRITE

IN THIS MARGIN (For

Examiner’s

TIME ORDER OF WORK – METHOD/OVEN MANAGEMENT

Use Only)

9:00-9:20 Begin making chocolate chip muffins

Weigh ingredients, preheat oven, mix muffin& pan muffins

Put muffins to bake.

9:20-9:40 Start Preheat oven to 325 degrees. In a small mixing bowl stir
together onion, mustard, poppy seeds, and melted butter.

Leaving the dinner rolls intact, slice them open so that you
have one solid top and bottom.

Place the bottom half on a baking sheet; top with ham and
cheese. Place the top part of the rolls on the ham and
cheese.

Drizzle the butter mixture evenly over the rolls and bake for
20 minutes.

Check muffins &remove, chop and Boil potatoes in salted

water for 12 minutes, until fork tender.
9:40-10:00

Start preparation of beverage.

 Prepare fruits and vegetables

10:00-10:20 Cut &chop fruit and vegetable

Put into a blender. Add other essential ingredients.

Complete beverage and place in refrigerator

Drain potatoes. Transfer potatoes to a bowl and let them

cool.
10:20-10:40
Apply all other Ingredient and give a good mix. Wash up used
utensils,

Clean surroundings, pack up leftover ingredients and wash

up other equipment.

10:40-11:00

Decorate & garnish items

Package items.
11:00-11:30

4-

LIST OF INGREDIENTS

DO NOT WRITE IN
THIS MARGIN

GROCERIES VEGETABLES AND FRUIT SPECIAL MATERIALS (For Examiner’s

AND EQUIPMENT NEEDED Use Only)

Flour
Sugar

Chocolate chips

Baking powder

Oil Pineapple

Milk Ginger

Butter Lime

Onions
Cheese

mustard

mayonnaise

pepper

dinner rolls

egg
Spoons
mustard
MEAT AND FISH Mixing bowls
salt
Cupcake pan
peppers
Measuring spoons
hot pepper sauce
Measuring cups

Knife

pot

Blender

Mugs

Peeler

Whisk

Pastry brush

Strainer

Kitchen towel

Silicone spatula

Ham