1. Sweet Potato and red pepper soup
Starter Tasks:
Personal Hygiene
Collect recipe/ingredients
Boil kettle
Start to prepare vegetables
N5 HPC

2. Learning Intentions
To use the food prep techniques of peeling & brunoise

3. Helpful Positive Peer Assessment Meaningful
Using the Flicker sheet you made, evaluate your partners vegetable cuts from the previous lesson
Fill in feedback sheet provided – remember to be constructive !
Helpful
Positive
Meaningful

4. Sweet potato and red pepper soup
Ingredients
Sweet potato- 250g
Floury white potato- 150g
Red pepper- 75g
Onion- 75g
Garlic- 1 clove
Sunflower oil- 5 ml
Vegetable stock- 700ml
Method
Wash, peel and rewash and pat dry the potatoes
Roughly dice the potatoes, red pepper and onion
Crush the garlic
Heat oil in a large pan, add the onion, red pepper and sweat for 5 minutes until soft
Add the garlic and cook for a further minute
Add the potatoes and stock
Bring to the boil, cover and simmer for 20 minutes until the potatoes are tender, skim as necessary
Allow the soup to cool before blending and passing
Carefully put the soup into your container
Final tidy

5. Success Criteria Did you use precision when preparing your vegetables?
Have you got a picture to record these skills?
Can you remember/ state the measurements when preparing vegetables into brunoise?

6. Discuss feedback given from your partner …
How did it make you feel?
Has it helped you?
Can you make improvements to your vegetable cuts?