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My aim is to prepare a meal and compare each component with a readymade equivalent. I intend to focus on the nutritional value and food additives

Extracts from this document...

Introduction

Starter: Chicken Salad Main: Vegetable Pasta Dessert: Apple Crumble My aim is to prepare a meal and compare each component with a readymade equivalent. I intend to focus on the nutritional value and food additives. I would like to test my theory that homemade foods are more nutritious and healthier because they do not contain the food additives which are put in convenience foods to enhance flavour, appearance and shelf-life. ________________ Time Plan Key 1. Chicken Salad- Orange 2. Vegetable Pasta- Red 3. Apple Crumble- Purple 4. General- Blue Time Time used Activity Skills Equipment Ingredients 01-05 1 min Heat pan. Knowledge of hob. Pan 01-06 4 mins Cook chicken. Timing (knowing when the chicken is cooked) Pan Chicken 01-10 13 mins Wash and cut veg. Knife skills Hygiene Knife Chopping board Carrot Lettuce Cucumber Olives Tomato Sweetcorn Onion 01-23 5 mins Dress the salad. Presentation skills Bowl Vegetables Olive oil Salt Lemon juice 01-28 3 mins Put salted water to boil. Knowledge of hob Safety (hot water) Pot Salt Water 01-31 4 mins Slice chicken. Knife skills Knife Chopping board Chicken 01-35 2 mins Add pasta to pot. Stir. Safety (hot water) Spoon Pasta 01-37 12 mins Peel, core and chop apples. Put into pot with sugar and cinnamon. Knife skills Knowledge of hob Peeler Knife Chopping board Pot Sugar Cinnamon Apple 01-49 2 mins Turn off pasta and drain. Safety (hot water) Drainer Pasta 01-51 17 mins Make pasta sauce. ...read more.

Middle

400g chopped tomatoes 8. small handful basil , leaves shredded 9. 500g bag fresh egg pasta 10. Grated cheese, to taste Equipment: 1. Drainer 2. Large saucepan 3. Spoon 4. Non-stick pot 5. Slotted spoon 6. Oven-proof dish 7. Grater Method: 1. Put water in a pot and add salt. Once the water begins to boil, add the pasta. 2. In another pot, soften the crushed garlic in olive oil till it becomes brown. Add the spices and allow it to cook. 3. Once everything has been heated, add the vegetables (besides the onion and spinach) and soften them. Add the diced onion and leave for 2-3 mins. 4. Add a tin of chopped tomatoes, and allow it to heat through. Then add the spinach. 5. Drain the pasta and add it to the sauce. 6. Thoroughly mix it, and then transfer it to an oven proof dish. 7. Sprinkle over some grated cheese and transfer it to an oven-proof dish. 8. Leave in the oven for about 10 mins, at 180 degrees, or until golden brown. ________________ Result Comments Taste 8/10 I think that the pasta tasted nice but it needed a bit more seasoning. I liked the taste of each of the different vegetables. Appearance 9/10 I think the pasta looked nice. The cheese was a lovely golden colour, which made the dish look very appealing. ...read more.

Conclusion

The apple crumble looked too dark and not very appetising but it tasted yummy! The balance between the sweet crumble and the sour apples was nice. I also liked the spicy smell that came from the cinnamon in the apples. I would have liked the crumble to have been more ?crumbly?. ________________ Criteria Research the use of food additives in convenience foods. Using a convenience food of your choice, carry out a comparative analysis with a home-made equivalent. AO1 Brainstorm task to identify issues and questions. Brief background information on the function of food additives, the range of convenience foods available, reasons for their increased use, and an assessment the sensible use of convenience foods. Questionnaire or shopping survey on the availability and use of convenience foods. AO2.1 Task analysis showing conclusions drawn from the research, with clear aims identified. AO2.2 Analysis of questionnaires or survey focusing on the most popular types of convenience foods. AO2.3 Identify a clear course of action. Using information gathered from AO2.2, plan practical work and the comparative analysis with justification for your choice of dishes. AO2.4 Plan for the practical work which should include recipes, methods and time plans for all the chosen work. AO2.5 Carry out your planned practical work with sensory analysis of the items made. AO3.1 Evaluate research and practical work, including the sensory analysis, cost and nutritional value of the items made. AO3.2 Interpret information and present conclusions. Refer back to your research and discuss what you have learned about additives and convenience foods. Present your conclusions from the investigation. ...read more.

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