1. Contemporary World Food Eleri Llwyd Jones 1

2. Contemporary world dishes; meaning dishes made from fresh regional ingredients, combining different cooking styles from around the world. Styles of food include: European, Mediterranean, Sub-Saharan Africa, The Orient, The Pacific, Latin America and United States. Types of Food Items used in contemporary World Dishes Discuss as a group to determine the main styles of food and dishes items used in contemporary world foods. Using the ideas you have discussed, create a mind map identifying at least four dishes that you could prepare from four different countries (Styles of food) in the following boxes. Note the style of food of countries within the region of the world. Examples can include: Indian – Beef Madras Curry + Boiled Rice. Prepare: Peeling, Chopping Cooking: Frying and Stewing Presenting: in a bowl with rice. Correct serving temperature and garnished with finely Chopped parsley or coriander. Safety & Hygiene: At the correct temperature (raw food or re-heating).Storage of food raw. Prepared and cooked. Contemporary World Food 2

3. Contemporary World Food 3 Styles of Food

4. Equipment, Food Items and Methods Used to Prepare and Cook Different Contemporary World Dishes. In order to plan the task you need to identify what equipment, food items and method you can use to prepare and cook different contemporary world dishes. Food Preparation In the following table insert the correct method of preparation, type of equipment used and food items for each method of preparation. Contemporary World Food 4

5. Contemporary World Food Equipment Photo of EquipmentExample of a Food item Peeling Chopping and dicing Blending Food Preparation 5

6. Equipment Photo of EquipmentExample of a Food item Boning Skinning / Blanching Refreshing Contemporary World Food Food Preparation 6

7. Equipment Photo of EquipmentExample of a Food item Coating Seasoning Grating Contemporary World Food Food Preparation 7

8. Equipment Photo of EquipmentExample of a Food item Creaming Rubbing Folding Contemporary World Food Food Preparation 8

9. Equipment Photo of EquipmentExample of a Food item Beating Stirring Contemporary World Food Food Preparation 9

10. Methods of Cooking Food There are a number of different methods of cooking and equipment needed to make Contemporary World Food that include: Stir Frying Boiling Grilling Smoking Roasting Baking Stewing Poaching Simmering Steaming Pot roasting Braising Contemporary World Food 10

11. Contemporary World Food 11 Method of Cooking Equipment used Photo or illustration of Equipment Examples of Contemporary World Food Dishes Stir Fry

12. Contemporary World Food 12 Method of Cooking Equipment used Photo or illustration of Equipment Examples of Contemporary World Food Dishes

13. Contemporary World Food 13 Method of Cooking Equipment used Photo or illustration of Equipment Examples of Contemporary World Food Dishes

14. Contemporary World Food – Practical tasks You are asked to prepare, cook and present three contemporary world dishes using three different styles of food. Choose and describe what dish / dishes you will make… Example: Indian – Beef Madras Curry with Boiled Rice. Dish 1. Food Style: Dish 2. Food Style: Dish 3. Food Style: Contemporary World Food 14

15. List in the table below the ingredients, amount, equipment and material you will need to carry out the task. Food, Equipment and Material Order Dish: IngredientsAmountCostEquipmentMaterials Dish 1. Food Style Cost : Contemporary World Food 15

16. List in the table below the ingredients, amount, equipment and material you will need to carry out the task. Food, Equipment and Material Order Dish: Contemporary World Food 16 IngredientsAmountCostEquipmentMaterials Dish 2. Food Style Cost :

17. List in the table below the ingredients, amount, equipment and material you will need to carry out the task. Food, Equipment and Material Order Dish: Contemporary World Food 17 IngredientsAmountCostEquipmentMaterials Dish 3. Food Style Dishes 1+2+3 Total Cost:

18. Presenting Food Food presentation is a very important skill to develop when working within the Hospitality and Catering Industry, to ensure that you make an excellent first impression. Using cookery books and the website. Draw some illustrations to show some of the presentation equipment you will use to present the Contemporary World Food Dishes. This can include: plates serving dishes garnish trays decorations stands props (Buffet work) Contemporary World Food 18

19. Food Dish including Presentation – Photo or Illustration Dish / Dishes : Contemporary World Food 19

20. Time Plan Contemporary World Food When planning food preparation, cooking and presentation. It is important that you work out in what order you plan to carry out each task. This should state clearly the steps you will take to produce the dishes. 20

21. TimeTaskComment to include (after the task): Own observation Ways to improve (time, order of work, use of equipment… Create a time plan using the table below: Contemporary World Food 21

22. Assessing the Task Activity - Health and Safety issues Create a list to identify all aspects of Health and Safety points that you need to consider when preparing, cooking and presenting the dishes. This need to include: Food Storage Food Labelling Cross-contamination Temperature monitoring Critical Control Points Contemporary World Food 22

23. Contemporary World Food Assessing the Task Activity – Create a mind map of any Health and Safety issues 23

24. Create a mind map assessing ways to reduce Health and Safety risks. Contemporary World Food 24

25. Contemporary World Food Photograph of the dish / dishes you produced safely. 25

26. Contemporary World Food Self Evaluation and Peer Evaluation Obtain feedback from your peers and ask them to recommend ways to improve the dishes. Reflect on how the dishes are prepared, cooked and presented and make recommendations for improvements. 26

27. Contemporary World Food Dish / DishesSelf EvaluationPeer Feedback 1.Preparation: Cooking: Presentation: Health & Safety: Self Evaluation and Peer Evaluation 27

28. Contemporary World Food Dish / DishesSelf EvaluationPeer Feedback 2.Preparation: Cooking: Presentation: Health & Safety: Self Evaluation and Peer Evaluation 28

29. Contemporary World Food Dish / DishesSelf EvaluationPeer Feedback 3.Preparation: Cooking: Presentation: Health & Safety: Self Evaluation and Peer Evaluation 29

30. Contemporary World Food State three things you could do to improve the dishes. 1 2 3 30

31. Contemporary World Food Tutorial Support and Feedback Practical Tasks Recording Form Candidate ----------------------------------------------------------------------- Date ----------------------------------------------------------------------- 31

32. Contemporary World Food CriteriaObservation & Comments Professional practices during production Appropriate dress/ hygiene Maintained Health & Safety throughout the task. Correct equipment (selection, use and maintenance) Knife & use of equipment Maintenance of work area Efficiency of work Support required? Timings Dish 1 Dish 2 Dish 3 Presentation (correctly finished, neat, flair, garnish and creativity) Aroma Evidence of correct: Use of ingredients Preparation Flavour: (Seasoning, Texture, Consistency, Colour, temperature and balance. Tutor SignatureGrade I agree with the assessment feedback Candidate signature 32 Tutor / Teacher Feedback

33. Contemporary World Food Obtain an observation statement from the tutor based on preparing, cooking and presentation of the dishes. 33

34. Contemporary World Food Obtain feedback from paying customers Presentation12345 Seasoning12345 Texture12345 Consistency12345 Colour12345 Temperature12345 Dish balance12345 Candidate : Date : Dish : Please circle the appropriate box. 1 = Poor 5 = Excellent Customer Feedback Form Thank you very much for taking the time to give me feedback on my dishes. NAME: Comments: 34

35. Contemporary World Food State four things you could do to improve the dishes based on the tutor and customer feedback. 1 2 3 4 35

36. Contemporary World Food Note the strength and weaknesses of the dishes StrengthWeakness 36

37. Contemporary World Food Produce a written report critically reviewing the dishes that you have created. Comment on all aspect of quality of the dish, including: Flavour: (Seasoning, Texture, Consistency, Colour, temperature, aroma, presentation and balance of the dish. Taking in to consideration all the feedback you have been given. Include areas for improvements of the dishes you have made. 37

38. Obtain feedback from paying customers Presentation12345 Seasoning12345 Texture12345 Consistency12345 Colour12345 Temperature12345 Dish balance12345 Candidate : Please circle the appropriate box. 1 = Poor 5 = Excellent Customer Feedback Form Thank you very much for taking the time to give me feedback on my dishes. NAME: Comments: Date : Dish : Obtain feedback from paying customers Presentation12345 Seasoning12345 Texture12345 Consistency12345 Colour12345 Temperature12345 Dish balance12345 Candidate : Please circle the appropriate box. 1 = Poor 5 = Excellent Customer Feedback Form Thank you very much for taking the time to give me feedback on my dishes. NAME: Comments: Date : Dish : 38

39. Contemporary World Food 39 My written report: