FCE PROJECT FOR

SEC 1 2023

Name:Rubhashree
Partner’s name:Kristen and Pratigna
Class:1-C
 TABLE OF CONTENTS
INTRODUCTI PROBLEM
01 ON 02 STATEMENT
What is this project about? The focuses of the project

BRAINSTORM &
03 RESEARCH/ INTERVIEW
04 DECISION MAKING
To understand the needs of
the user
Making decision on chosen recipe

Planning
05 Detailed recipe & time plan
06 Execution & reflections
Practical exam & reflections
01
INTRODU
CTION
The making of pancakes
INTRODU ● This project is a graded
assignment of 70% of overall
marks (60 marks total).
CTION ● This project will be done in pairs.
● However, submission will be
done individually at the end.
 02
SCEN
ARIO
What is the task to focus on?
 TASK Pleas
note a
reme nd
e take

m
this t ber
Your school is holding an open house carnival for primary 6 ask a
children (age 12) to visit the school. Your class oversees the food the w..
. ll
ay!
section during the carnvial day.

You and your partner is tasked to create an interesting & attractive

sweet or savoury pancake or crepe which is suitable to be sold to
the children.

Find ways to also incorportate fruit or vegetables into the dish to

encourage them to consume more fruit and vegetables.

Criteria:
1 cooking method
1 cutting skill
1 fruit or vegetable
 03
RESEARCH /
INTERVIEW
To understand the needs of the user
 RESEARCH QUESTIONS (i)
QUESTION
1
● What are the factors to consider when planning meals for 12 year
old children?

QUESTION
2
● Identify and explain the nutritional needs of children.
 RESEARCH QUESTIONS (ii)
QUESTION
3
● How can you find some ways to encourage children to consume
fruit & vegetables?

QUESTION
4
●What are some ways to make pancakes or crepes interesting and
attractive?
 RESEARCH QUESTIONS (iii)
QUESTION
5
● What are some ideas that you might have to incorporate fruit or
vegetables in the pancake or crepe?

QUESTION 6
(OPTIONAL)
●Do you have any other additional findings that will help in the
planning of your pancake or crepe dish?
INTERVIEW
(OPTIONAL)
If you have a relative or sibling or a friend that is considered in the age
group children, you may conduct an interview using the following
questions…
 INTERVIEW QUESTIONS &
​ ANSWERS: Questions​ Responses (to complete during interview)​

1​ Describe a time when you have

tried a food that is extremely
delicious.
2​ Explain 3 key qualities that made ​
the food seem interesting &
attractive.
3​ Describe the sensory qualities of ​
the perfect pancake or crepe.
4​ Do you consume fruit & vegetables ​
at home? Why do you/ not do so?
Any favourite fruit or vegetable?
5​ (optional additional questions) ​
 BRAINSTOR
M&
04 DECISION
MAKING
Brainstorm ideas of pancakes & crepes with fruit or
vegetable incorporated & deciding on a final product
for execution.
BRAIN STORMING 3 IDEAS OF
PANCAKE
OR CREPE RECIPES WITH
FRUIT / VEGETABLE

IDEA 1 IDEA 2 IDEA 3

Assorted pancakes Fruit wrapped in crepes Banana pancake rolls
 SOUFFLE
PANCAKES
● Chosen dish
JUSTIFY WHY YOUR DISH MEETS
THE REQUIREMENT OF THE TASK
1 COOKING METHOD &(II):
1 INCORPORATE FRUIT OR
CUTTING SKILL?
● Cooking method used: Shallow - frying
● Cutting skill used: Peeling and slicng
VEGETABLE? HOW & WHY?
I incorparated strawberris and mangoes into my
dish by making a smooth mixture of of the
strawberries and mangoes and mixing them into
vanilla custard to make a filling . Then I piped
the filling into pancakes and topped it off with
some whipped cream , icing sugar , chocolate
am some more sliced and diced fruit
05
PLANNING
Ingredient list, equipment list & time plan for the practical
examination
1. INGREDIENT LIST
Quantity Ingredient Quantity Ingredient

2 egg yolks 2 tsp butter

Milk ½ milk

1 tsp Vanilla
2/3 cup flour
extract

2 tsp baking
½ tsp salt
powder

¼ cup sugar 3 egg whites

2. EQUIPMENT LIST
Quantity Equipment Quantity Equipment

1 set Elelctric mixer

 3. PLANNING (I):
METHODS & STEPS OF
RECIPE:

1. Wear apron and hairnet, wash hands and equipment. Dry equipment and prepare ingredients.
2. (Please insert your recipe steps here in detail here….)
 PLANNING (II):
METHODS & STEPS
OF RECIPE:
1.Step 1
2.Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg
yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to
egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.
3.Step 2
4.Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk
attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute.
Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons
granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture
doubles in size, about 1 minute. Take care not to overbeat meringue.
5.Step 3
6.Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.
 3. PLANNING (I):
METHODS & STEPS OF
RECIPE:

1.Step 4
2.Using a rubber spatula, scoop about ⅓ of meringue into egg yolk mixture and gently fold
almost combined. Repeat with half the remaining meringue until almost combined, then
fold in the remaining meringue just until no streaks remain.
3.Step 5
4.Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they
should be at least 1½ inches tall) using the butter. Check the heat of the pan by sprinkling a
bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the
greased pastry rings in the warm pan and ladle a scant ½ cup batter into each ring. Place lid
on top of skillet and cook pancakes on very low heat until they start to rise and a few small
bubbles start to form on top, 3 to 4 minutes.
 3. PLANNING (I):
METHODS & STEPS OF
RECIPE:

1.Step 6
2.Remove lid, carefully slide a flat spatula underneath each pancake and position another
spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook
until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer
cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4
additional pancakes.
3.Step 7
4.Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve
with any combination of confectioners’ sugar, whipped cream and berries, if desired.
 06
EXECUTION &
REFLECTIONS
Sensory evaluation & reflections of the project.
‘INSERT PHOTO OF FINAL DISH HERE’
 REFLECTION QUESTIONS
1. Describe the sensory properties of the pancake/ crepe you have
made in terms of appearance (colour, shape), texture (mouthfeel)
and flavour.

2. What are the challenges you have faced when completing the
project/ practical examination?

3. What have you learnt & enjoyed from this project work?

4. How can you improve on this project/ practical examination?

(What could you have done differently?)
 REFLECTION ANSWERS:
1. I felt that my pancakes were perfectly sweetened and rather fluffy . The custard was
creamy and decadent and the fruits added a perfect balance to it .

2. I felt that the time given was too short and I struggled to finish cleaning up.
Moreover since my group made 3 types of pancakews there was a lot of dishes to be
cleaned up.

3. I learnt more about my classmates and how to better work with them
4. I feel that I rushesd the process of beating the egg whites into stiff peaks , and that if
I had patiently beat the eggs my pancakes would’ve turned out more fluffy .
LAST REMINDERS Don't for
get

IMPORTANT ...

TASK!

Please submit the finalised slides on MS

Teams assignment for grading
individually.