intermediate 2 hospitality practical cookery
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Foods of the World. Intermediate 2 Hospitality Practical Cookery. Written Report. The report must be presented on the pro forma supplied by the SQA. The report must show evidence of research into the traditional foodstuffs and traditional dishes of a specific country. Practical Activity.

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intermediate 2 hospitality practical cookery

Foods of the World

Intermediate 2 Hospitality

Practical Cookery

written report
Written Report
  • The report must be presented on the pro forma supplied by the SQA.
  • The report must show evidence of research into the traditional foodstuffs and traditional dishes of a specific country.
practical activity
Practical Activity
  • You will produce a range of traditionally accurate dishes that are of an acceptable quality from your chosen country.
how do you select a country
How do you select a country?
  • During the practical activity you will be cooking a range of dishes from your chosen country - What types of food do you like?
  • Look at the range of books in the school library - Is there enough information for you to complete the report?
  • Look at the SCETNet for Food Technology CD Rom for information.
  • There are many Web sites which you can use -A list is on the IT board behind the computer.
range of traditional foodstuffs
Range of traditional foodstuffs
  • Using the pro forma give two examples of each category of foodstuffs for your chosen country.
  • Herbs and/or Spices
  • Cereals and/or Pulses
  • Meat and/or Poultry
  • Fish
  • Vegetables
  • Fruit
  • Dairy produce
characteristics of traditional foodstuffs
Characteristics of traditional foodstuffs
  • Using the pro forma complete seven sheets.
  • Chose one foodstuff from each category.
  • Give brief details for each heading provided.
  • NOTE: Some headings may not be appropriate for all foodstuffs.
example of cereals or pulses
Example of Cereals or Pulses
  • Rice
  • Origin - Southern Asia. Cannot be grown in a cold climate
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Quality or Type - Many varieties including - Long Grain,Short Grain, White, Brown, Basmati, Jasmine, Sushi, Arborio.
  • Production - The seeds are harvested and dried.
  • Storage - A cool, dry place.
  • Food Value - An important source of protein for half the worlds population.It is a good source of starch.A gluten free carbohydrate.
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Properties _ Good source of Starch. Gluten Free carbohydrate. Helps to steady blood sugar levels. Rice bran may reduce the risk of bowel cancer.Diet high in brown rice can contribute to iron and calcium deficiencies.
  • Uses - As the carbohydrate source in main course dishes. Often used as a salad. Used as a sweet.
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