FRM/EDPD/094
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
FAMILY AND RESOURCE MANAGEMENT
Name of Candidate: _______________________________________ Registration No.: ___________________
Name of Centre: _______________________________________ Centre No.: ___________________
Teacher’s Name: _______________________________________ Territory: ___________________
PRACTICAL ASSIGNMENT NO. 2
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
- 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)
Float bake Ingredients
3 c all purpose flour
1 tbsp baking powder
1/3 c sugar
4 tbsp butter
Pinch of salt
1 c water
Salt fish Ingredients:
1 wiri wiri pepper
¼ c green pepper
1 sprig thyme
½ tsp black pepper
½ tsp paprika
1 c fresh tomato
Salt
Oil
- 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)
Set up workstation and prepare all equipment’s.
Measure the flour into a large bowl, add the baking powder, salt and sugar
mix it together add in butter, mix together and knead until the dough
becomes nice and soft. But not too soft.
If the dough is too soft add some more flour until dough is smooth, soft and
does not stick on your hand. Cover the dough with a damp tea-towel for
about 15 minutes.
Place a large frying pan on a medium heat. When the pan gets hot add
enough oil to cover the bottom of the pan to about 1 cm deep.
Cut the dough into small pieces a little bigger than the size of a table tennis
or golf ball.
Using your hands, roll and shape dough into a ball then flatten and shape
into a disk about 1cm thick. Place the flat circular dough into the frying pan
of hot oil, when one side is golden brown, turn on the other side. Once both
sides are golden brown bake is ready.
Clear and clean workstation.
Set up workstation and prepare all equipment’s
Fill the pot with enough water to cover the salt fish. Boil for 5-6 minutes.
Drain and fill with clean water. Boil another 5-6 minutes. Drain and flake
the fish with a fork/ with hands. Set aside.
Heat the frying pan with oil. Add onion, garlic and green pepper to pan.
cook until onions are translucent. Add salt fish and seasonings. Cook a
couple of minutes then add chopped tomatoes. Let cook 5-6 minutes until
tomatoes have melted into fish. Add salt to taste.
Clear and clean up workstation
- 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)
All purpose Green pepper White tablecloth
flour
Thyme Centre piece
Baking powder
Sugar Tomato Place card
Black pepper
Paprika Table tag
Butter
Salt
MEAT AND FISH
Revised: 3 March 2016
