Templates to help you complete each task for each week:

Tools and equipment table;

(AIM FOR AT LEAST 3 MAIN PIECES OF EQUIPMENT FOR EACH RECIPE/WEEK)
What?
Tools/Equipment
Frying pan
Rolling pin

Oven mits

Why?
Explanation of how and why it is
used to achieve a high quality
product
The frying pan was used to slightly
cook the onions and leek before
placing into the mixture.
The rolling pin was used to roll out
the dough to ensure it was all flat
so it was evenly cooked.
Oven mits were used to ensure
that you never got burnt when
transferring food to and from the
oven

Properties of the main ingredients table;

(AIM FOR AT LEAST 3-4 DIFFERENT MAIN INGREDIENTS FOR EACH RECIPE/WEEK)
Ingredient
Flour

Function
The flour is used in the
recipe to create the right
consistency for the
dough without the flour
the dough would be wet
and soggy

Chemical
Flour comes from a grain in
the ground which has been
grounded down to form a
white powdery substance.
When grinding

Egg

The function of the egg

in the quiche was to add
volume, texture, taste
and appearance.

The major mineral

components of egg white are
sulfur, potassium, sodium,
and chlorine.

Cheese

The cheese was used in

the recipe to add flavor
and the appearance in
overall product

When milk sours, or when

acid is added, casein (which
is the main protein found in
milk coagulated form)
separates as curd. Casein
contains carbon , hydrogen ,
nitrogen , oxygen,
phosphorus and sulfur

Cooking techniques table;

(AIM FOR AT LEAST 2 COOKING TECHNIQUES USED FOR EACH RECIPE/WEEK)
Cooking technique
used

Explanation of this
technique (eg.wet/dry)

Blind baking

Blind baking is placing

rice on top of the
pastry to partially
cook it. Because if you
dont partially cook it
and place the filling in
the bottom will go
soggy.
Kneading is when you
continuously fold the
dough to ensure that
all ingredients are
combined properly.

Kneading

Sensory analysis table;

Other possible cooking

techniques that could
be used to replace this
technique
Just cooking it

Mixing.

(COMPLETE THIS IN DETAIL USING FULL SENTENCES USE THE SENSORY WHEEL TO
HELP YOU WITH YOUR DESCRIPTIVE WORDS)
Flavour

An overpowering taste of corn. With a pungent taste of leek and

egg.

Texture

It was a rough surface. With a crunchy outer shell with a tender

and moist inner.

Aroma

Had a very brunt smell. A strong scent of corn with a mild scent
of leek.

Appearance

It was a lumpy shell on the top but on the inside it was fluffy and
light.

History of culture/cuisine questions;

Answer the following questions;
1. What country does this dish originate from?
Germany
2. What are the traditional ingredient commonly used in this cuisines
food/cooking?
Normally in Germany you would make the bottom with bread dough.
Originally quiche Lorraine was an open pie with filling that consist with egg
and cream custard with smoked bacon
3. Where and how did the particular food we made originate from?
even though it is now classed as a French cuisine quiche is actually German
for kitchen meaning cake. It is now eaten all around the world and in ww1 it
became very popular in England
4. What are some alternative options for the dish we made?
adding food such as bacon, spring onion, spinach.
having the base aa bread dough instead of short crust pastry
5. Why is this dish common in the country it originally come from?
it is more popular in France. They were known as cuisines and delicacies.
6. How is this dish traditionally made in the country it comes from?
castaway seeds
sour cream
pancetta
onions

Evaluation of finished product questions;

Answer the following questions;
1. What was the most difficult aspect of producing this food item?
Trying to blind bake because I have never done this before.
2. What skills did you demonstrate in the production of this food item?
chopping. frying
3. What cooking techniques did you use in the production of this food item?
chopping, frying,
4. Were you able to produce this food item in the 72 minutes period?
yes
5. What safety and hygiene procedures did you follow in the production of this
food item? Explain these safety and hygiene procedures in detail.
washing my hands
tying up my hair
wearing an apron
6. Did the food item turn out the way you had anticipated?
no it was a bit burnt.
7. If you were to make this food item again, identify 2 things you would improve
on or do differently?
look more at the item when its in the oven
bring some bacon
8. Rate your finished food item out of 10. 10 being the best and 0 being the
worst. Explain why you have given it this rating.
I would rate my product a 7 because I do not believe that the product we
made was as well as everyone else.
we didnt blind bake it for long enough.