FCE PROJECT FOR

SEC 1 2023

Name:Ng zi xian
Partner’s name:Nathaniel
AMIRUDINI12H412IO4H214OI214H12412
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
What is the project about?

Crepes
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?

Making crepes
 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
- 4
 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?
● Fruits

QUESTION
2
● Identify and explain the nutritional needs of children.\
● vegetables, fruit
● Provide vitamin and minerals
 RESEARCH QUESTIONS (ii)
QUESTION
3
● How can you find some ways to encourage children to consume
fruit & vegetables?
● What are the benefits of eating healthy

QUESTION
4
●What are some ways to make pancakes or crepes interesting and
attractive?
●Add chocolate/Fruits/Nutella
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

(Insert name of dish 1) (Insert name of dish 2) (Insert name of dish 3)
CHOSEN
DISH
(Insert dish name here)
JUSTIFY WHY YOUR DISH MEETS
THE REQUIREMENT OF THE TASK
MEETS NUTRITIONAL (I): INTERESTING &
REQUIREMENTS? HOW? ATTRACTIVE? HOW &
WHY?

● Explain your answers here ● Explain your answers here

JUSTIFY WHY YOUR DISH MEETS
THE REQUIREMENT OF THE TASK
1 COOKING METHOD &(II):
1 INCORPORATE FRUIT OR
CUTTING SKILL? VEGETABLE? HOW & WHY?

● Cooking method used:

● Explain your answers here
● Cutting skill used:
05
PLANNING
Ingredient list, equipment list & time plan for the practical
examination
1. INGREDIENT LIST
Quantity Ingredient Quantity Ingredient
2. EQUIPMENT LIST
Quantity Equipment Quantity Equipment
 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. (Continue your recipe here if you do not have space)

 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. (Please answer the questions to your reflections here.)
LAST REMINDERS Don't for
get

IMPORTANT ...

TASK!

Please submit the finalised slides on MS

Teams assignment for grading
individually.