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Evaluation; preparation of a Thai style meal

Extracts from this document...

Introduction

Evaluation Time of preparation During my preparation time I organised the ingredients as there were many needed for the recipe and many were liquid so assembly at home was impractical. To begin with I washed and sliced veg, and measured out ingredients that were only needed in small quantities, such as curry paste, vanilla extract, nuts, ginger, garlic and other herbs and spices. I then poured meat and marinade into baking trays and put these aside. I organised ingredients so they would be in order of work and easily accessible. I opened the tins of mango and papaya and drained these and left to stand. I also separated egg whites and yolks (as the cake required both separately).I washed rice and grated dried coconut and warmed milk (coconut) for the recipe. I feel my preparation time could have been used better, I was confused as there were so many ingredients I only needed tiny amounts of, there were small pots all around and I did not work very well with the clutter. I was worried and forgot to do several things which dragged on into my cookery time and caused delay further on into the practical. I found working with so many things difficult and feel it would have greatly aided my progress if I had measured more of the ingredients in advance and combined them instead of bringing in lots of small jars. During my preparation time I also did things like preheat the oven and grease and line tins. I grated veg for the salad and set out on separate tray what I'd need for each stage of the project i.e. ingredients for peanut sauce on one tray with ingredients for dressing, and ingredients for mango sauce and cake on another. In hindsight I see that although this was meant to help me at the time it actually did the opposite by both burdening me and taking up excess space. ...read more.

Middle

I added the peanut sauce to my main dish because not only did it add excellent rich flavour it added great texture and a small addition like that really brought the dish together very well and made the dish even more authentic in my opinion. The coconut and papaya sponge with warm mango sauce did not have a great range of texture and the end result was slightly less spongy and more like a pudding. Although not 'greasy' it had a very moist texture, whilst cooking the papaya pieces had become very soft and the juice had leaked through the cake giving it a syrupy texture. The cake was not overly sweet, the smooth warm sauce served with it was slightly sweetened and the small mango pieces complemented the small bits of papaya in the sponge well. Appearance I was really pleased with the aesthetic outcome of my dishes. I really wanted to make sure they looked good as I was aware of the dishes were being photographed. I arranged the dishes so they looked well presented. My salad looked leafy and varied, I put the chicken on a bed of lettuce I had sliced in long thin strips to make it look oriental, I topped the chicken with the cashew nuts in a circle along the outside. The main dish was arrange with the fluffy white rice on one side of the plate, the colourful stir fry in one corner and the satays and peanut sauce centred with peanut sauce trailed over the rest of the dish. The main dish looked delicious and very authentic, I wanted to ensure this because it was specified in my brief that I needed to demonstrate the influence of another culture on our eating habits, I didn't want to have just followed the recipe and the dish look nothing like it was supposed to. I was really impressed with the sponge's appearance, golden brown and the bright yellow sauce looked really exotic and was what I had intended. ...read more.

Conclusion

As I mentioned earlier I did not look at the nutritional value very closely, I assumed that these were fairly health dishes and did not make as many clear differences as I could have done if I'd analysed it and done some research as to how to reduce fat salt and include valuable nutrients. I think that although this is not outlined in my brief it would have been good for me to have included this information as I would have learned from it and it would have been a bonus for my dish. On the whole I thoroughly enjoyed my practical work and despite some minor errors am pleased with my dishes. I think if I did undertake such a project again that if I considered these points and worked to the up most of my abilities I could produce work of a higher standard, whilst incorporating all the points I was pleased with from this task. I think the mistakes I did make were sill and that with better panning I could have avoided them, I am a little displeased about this as I feel the good point of my task were ruined by insignificant mistakes. However I am glad that the mistakes I made were small and not bigger. I am pleased with how I handled health and safety matters, I was very aware of washing the boards and washing hands to prevent cross contamination. My hair was tied back and out f the way before I came to the lesson. There were no breakages throughout my prac, which I am very glad about. I think having evaluated my work I can full examine my strengths and weaknesses and isolate any problems to encourage me not to make the same mistakes again, and to locate my strengths in the hope that I can build upon these. I found this exercise enjoyable and think I have gained a good knowledge of the topics evolved. I feel I can come away from it with confidence and a sense of achievement. ...read more.

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