WJEC GCSE CATERING

PRACTICAL ASSESSMENT ONE: AFTERNOON TEA

Candidate Name:  

Task

You are a member of the Pastry Brigade at a local hotel which offers Afternoon Tea to guests.    Research suitable recipes and prepare 2 dishes suitable for an afternoon tea. You must include at least one of the following dishes:

  • A scone; sweet or savoury
  • A pastry product
  • A cake.

  Your tea should be attractively presented on laid table with a menu.

 

                             Choice and Justification

I have chosen to make Scones and Vol-u-vents.

The reasons why I have chosen these recipes are:

1.  As afternoon tea is meant to be a light snack, I have chosen to make vol-al-vents and scones. They are both light and suitable for this topic which will be afternoon portion sized. Scones can also be used in the catering industry because they can be made in bulk.

2.  I will be making a savoury vol-au-vent and sweet scones, I have chosen to do this because in afternoon tea restaurants such as the Ritz they have a mixture between savouries and sweet, this could make my two afternoon teas more relevant to the topic.  

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3.  Scones and vol-au-vents have a variation of colour, texture and flavours. They both have a similar colour but their fillings will be complete different.  The scones filling will be red and white and the vol-au-vents will be a creamy brown garnished with green herbs. The textures are different to one and another because scones have a soft and dry texture, and then vol-au-vents have more of a creamy texture.

4.  I have time to prepare and cook the afternoon in the two hours so I’ll have time to present them and add finishing touches. I’ll also have time to ...

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