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NATIONAL QUALIFICATIONS 2008

HOSPITALITY PRACTICAL COOKERY INTERMEDIATE 2

Practical Assignment Candidate Instructions

Publication code: BB3583A

 If you have any questions relating to this assessment, please contact your teacher/lecturer Practical Assignment Plan, prepare, cook and serve the following meal: Chicken Tikka Skewers Vegetable Lasagne Individual Chocolate and Raspberry Tortes Each dish is for four portions and the meal must be prepared, cooked and served within 2 hours. * Please note that you are only permitted to practice the individual dishes once prior to carrying out the practical assignment. The complete practical assignment must only be carried out once i.e. on the day of your assessment. The Practical Assignment for Hospitality: Practical Cookery at Intermediate 2 consists of two main stages: Planning Preparing, cooking and serving the dishes

The following guidelines will help you with the planning and the practical assignment. Planning You will plan your practical assignment two weeks prior to undertaking it. All planning work will be completed under the supervision of your teacher/lecturer. Your planning booklet will be worth a maximum of 15 marks out of the 100 marks available. The following paragraphs detail the tasks that you have to complete. For each task you should use the sheets provided in the planning booklet. These planning sheets will then be assessed by your teacher/lecturer and marked accordingly. Plan of work You must complete a plan of work. It will show how you plan to use the 2 hours available to you on the day of the practical assignment. The plan of work must include the following information: the starting time the completion time the sequence in which you are going to carry out all of the activities involved in the production of the dishes the approximate timing for each activity

Service details On the service details sheet you are required to give details of how you plan to serve your finished dishes. You must provide details of the service dishes or plates that you will use, how you will present the food on the dishes or plates and include details of any garnish or decoration that you plan to use. You can include diagrams.

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Food order and equipment lists These lists are provided for your use only they will not be marked. Preparing, cooking and serving the dishes During the practical assignment you will have to follow your plan of work to prepare, cook and serve the dishes. The dishes must be prepared and presented within the 2 hour time allocation and should be served as follows: Chicken Tikka Skewers Vegetable Lasagne Individual Chocolate and Raspberry Tortes For example: Start time 10.00 am 12 noon 12.15 pm 12.25 pm 12.30 pm* Served 2 hours after the start time on a suitable warm, clean plate. Served 2 hours 15 minutes after the start time in a hot, cleaned dish. Served 2 hours 25 minutes after the start time on 4 individual cool plates.

Chicken Tikka Skewers served at Vegetable Lasagne served at Individual Chocolate and Raspberry Tortes served at Finish

Your teacher/lecturer will be observing you as you work. An external verifier from the Scottish Qualifications Authority may also observe. You must work throughout the practical assignment without any assistance from your teacher/lecturer unless it is to ask for a specific piece of equipment or food. Your Practical Assignment will be marked as follows: Area to be marked Planning Working methods: basic preparation skills and techniques flow of work plan control of cookery processes Dishes produced: Chicken Tikka Skewers Vegetable Lasagne Individual Chocolate and Raspberry Tortes Professional practice: observation of safety observation of hygiene Marks available 15 marks 3 marks 5 marks 3 marks

19 marks 27 marks 20 marks

3 marks 5 marks Total 100 marks

*No marks will be awarded for work carried out after the assignment time has finished.

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Chicken Tikka Skewers

Ingredients Fresh root ginger Garlic cloves Natural yoghurt Ground cumin Cayenne pepper Garam masala Chicken Breast Lemon Tomatoes, medium Coriander

(4 Portions)

4 wooden skewers suggested length 15 cm (other types may be used)

2 cm 2 60 ml 25 ml pinch pinch 200 g 2 25 ml (prepared weight)

Method 1. 2. 3. 4. Soak the wooden skewers until required (if used). Peel and grate the ginger. Peel and crush the garlic. Beat the yoghurt until smooth and creamy. Stir in the ginger, garlic, cumin, cayenne pepper and garam masala to make a marinade. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Refrigerate until required. Cut the chicken to make 12 even sized pieces and place in a small bowl. Squeeze the lemon juice over the chicken ensuring it is completely coated. Cover appropriately and chill for 15 minutes. Strain marinade over the chicken. Stir gently to coat the chicken with the marinade. Cover, chill and leave to marinade for a minimum of 1 hour. Thread the chicken pieces onto the skewers. Place under a pre-heated grill for 10-15 minutes, turning as required until cooked. Cut the tomatoes into even sized dice. Chop the coriander. Mix the tomato and the coriander, season lightly and spoon onto a warm plate. Lay on the skewers and serve.

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Vegetable Lasagne

(4 Portions)

Ingredients Closed cap mushrooms Green pepper Carrot Parsnip Onion Sunflower oil Canned chopped tomatoes Tomato pure Vegetable stock Mixed herbs Garlic powder/granules Margarine Plain flour Semi-skimmed milk Salt and white pepper Lasagne sheets Grated white mature cheddar cheese Fresh wholemeal breadcrumbs Parsley 67 25 g 25 g (as required) 125 g 125 g 200 g 200 g 150 g 30 ml 200 ml 15 ml 200 ml 15 ml 10 ml 50 g 50 g 600 ml (including liquid) (prepared weight) (prepared weight) (prepared weight) (prepared weight)

Oven 190 C/Gas Mark 5 Where fan assisted ovens are used the temperature should be adjusted accordingly.

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Method

1. 2. 3. 4. 5. 6. 7. 8.

Wipe and slice the mushrooms. Wash, de-seed and cut the green pepper into jardinire. Wash, peel and rewash the root vegetables. Cut the root vegetables into macedoine. Peel and dice the onion. Heat the oil and sweat the onions with a tight fitting lid for 2-3 minutes. Add the remaining vegetables and continue to sweat for a further 2 minutes. Stir in the tomatoes, tomato pure, vegetable stock, mixed herbs and garlic powder/granules. Season to taste.

9. 10.

Bring to the boil and simmer for 15 minutes or until the root vegetables are tender. Melt the margarine, add the flour and stir to make a roux. Cook for 1 minute, remove from the heat and allow to cool slightly.

11. 12. 13. 14. 15. 16. 17.

Warm the milk. Add the warm milk gradually to the roux stirring continuously over a low heat. Bring to the boil and simmer gently for 5 minutes. Season to taste. Pour half the white sauce into an ovenproof dish* and cover with sheets of lasagne. Pour the vegetable sauce over the lasagne. Cover with sheets of lasagne and the remaining white sauce. Mix the grated cheese with the breadcrumbs and sprinkle evenly over the top of the lasagne.

18.

Cook in a preheated oven for 30-35 minutes until ready. The lasagne should be a golden brown colour.

19. 20.

Chop the parsley finely. Clean the dish and serve hot garnished with parsley.

* Suitable dish would measure 22 cm x 22 cm x 5 cm (1.5 litre approximately)

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Individual Chocolate and Raspberry Tortes (4 Portions)

Ingredients Plain flour Eggs Caster sugar Grated milk chocolate Grated white chocolate Fresh whipping cream Canned/frozen raspberries 75 g 3 75 g 20 g 20 g 250 ml 50 g (drained weight) medium

Oven 200 C/Gas Mark 6 Where fan assisted ovens are used the temperature should be adjusted accordingly.

Method

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Grease, line and grease a Swiss Roll tin (20 cm x 30 cm) Sieve the flour. Whisk the eggs and sugar until thick and creamy. Sieve the flour on top of the egg mixture and carefully fold in. Pour into the prepared baking tin. Bake in a preheated oven for 8-10 minutes until golden brown and well risen. Turn the sponge onto lightly sugared greaseproof paper and leave until cold. Mix the chocolates together. Whisk the cream to a soft peak consistency. Remove of the cream into another bowl and gently stir in the raspberries. Cut the sponge into 8 x 7.5 cm circles. Use the raspberry cream to sandwich the circles of sponge together to give 4 individual tortes.

13.

Spread a little of the remaining cream thinly round the sides of the tortes and coat with the grated chocolate.

14. 15. 16.

Spread a little cream on top of each torte. Finish each torte with piped cream and garnish appropriately. Serve on 4 individual cool plates, decorated appropriately.

[END OF PRACTICAL ASSIGNMENT]

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