1. Coursework
Planning

2. ✓ ✓ ✓

3. 4) Planning Copy and paste your modified recipes into this section
Plan your time to cook all three recipes
Write out your shopping list
Write out the equipment list
Draw your garnishing plan!

4. Let’s look at the rubric!

5. 4.1) Overall Time Plan
Write a time plan that includes all three recipes
Must include all steps of the 3 recipes.
Must be detailed, logical, well-sequenced
Think it through, it’s NOT JUST A COPY AND PASTE OF THE METHOD IN THE RECIPE!
Plan in time slots of 5, 10 or 15 minutes
Must show DOVE-TAILING (over-lapping of steps)
Must include at least 2 wash-ups
End with garnishing the dishes and then a final wash-up
The last column makes you think about extra things you might need to remember.

6. 4.2) Shopping list
Write out your shopping list according and separate foods into the various categories
Combine the same ingredients in different recipes together
Dry stores are ingredients that you keep in the pantry, but are NOT sauces. (Sauces are included in the ‘Condiments’ section) eg: rice, flour, ginger, garlic
Any ingredients used for garnishing should also be included in this list.
You may need to use an online ingredient converter to helpEg:

7. 4.3) Equipment list List all the equipment that you will use
Try to minimise so that you don’t have too much washing to do
Include under the equipment list the various utensils and crockery you might use.

8. 4.4) Garnishing Plan Draw your garnishing plan!
Take note of the colours that are being used!
Plan the type of crockery/cutlery you will be using
Label the drawings