WJEC Level 3 Certificate in Food Science and Nutrition

Section 7: Assessment Starter A light starter allows for more energy-dense dishes to be provided by the main course and dessert. The dietary requirements of teenagers need to be considered, along with the need to ensure that the demand for healthier options on the menu is being met. Main course Chicken would be a good choice as a HBV protein source, as it has a lower fat content compared to some other protein sources. The dish offers the opportunity to demonstrate complex preparation skills, e.g. removing the chicken breast from a whole chicken. Dessert Chocolate is a flavour which will appeal to teenagers. By using dark chocolate, this would be a good source of iron, which is one of the minerals for which teenage girls, in particular, will have an increased requirement. The dish offers the opportunity to demonstrate complex preparation skills, e.g. enriched shortcrust pastry, ice cream, chocolate decorations. 290 Chosen menu for example LAB, with descriptions of each dish and accompaniments (The notes on either side of the menu are examples of the thought processes you would be going through when deciding on which dishes to choose.) Study Tips: The complexity and sensory appeal of your menu is something which you need to consider when making your choice of dishes and accompaniments; however, there is no requirement for you to justify the skills or sensory qualities your menu demonstrates. The skill level of your selected dishes and accompaniments will be determined by your teacher (assessor) when awarding your marks for AC5.1 and LO6. You will demonstrate your knowledge and understanding of the skills required to make the dishes in the detailed instructions that you include in the production plan for AC5.2 (see pages 307–312). Menu Broccoli terrine Carrot ribbons Melba toast Slices of a light creamy smooth savoury mousse; accompanied by carrot ribbons; broccoli florets and toast triangles Herby Chicken Kiev Pasta salad Mixed leaf salad Salad dressing Herby cream cheese filling rolled into butterflied chicken breasts; enrobed in breadcrumbs and oven baked to give a crisp crunchy coating; served on a bed of fresh al dente tagliatelle accompanied with mixed leaf salad and French salad dressing Warm chocolate tart Orange ice-cream Warm rich chocolate fondant-like filling encased in an individual enriched shortcrust pastry base and accompanied by creamy smooth orange ice cream. Decorated with chocolate leaves and fresh orange segments. Chapter 19: Unit 1 Internal assessment