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Gastronomy

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Student Feedback Sheet

Contemporary Gastronomy

Student Name: Alix Pernot                        Student Number: 40924

Assignment 1 Part B: Practical & Taste Panel        

 Year: 2015/2016                                                             Date: 31/05/2016

Assessor’s Name: Presley Swensson

Final Mark:

Fail

Pass

Merit

Distinction

Pass Criteria

Evidences

Feedbacks

L.O2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner

2.1 discuss the equipment, commodities and methods used to prepare and cook gastronomic dishes

2.2 demonstrate skills in the preparation and cooking of gastronomic dishes demonstrating a professional attitude at all times, following safe and hygienic working

practices

L.O3 Be able to apply sensory evaluation techniques to assess food and beverage

acceptability and quality

3.1 evaluate the inner-relationship between food and beverages and the five senses

3.2 discuss an appropriate rating scale with criteria and values to determine the acceptability and quality of food and drink

3.3 apply organoleptic evaluation techniques to assess the acceptability and quality of food and drink

In order to achieve a Merit grade you must achieve a Pass and meet all of the following criteria.

Merit Criteria

Evidences

Feedback

M1 Identify and apply

strategies to find

appropriate solutions

Effective judgements have been made to ensure that the content is completed in time to meet the deadline for the assignment. This must constitute a genuine attempt to complete all elements of the assignment.

M2 Select/design and apply appropriate methods/techniques

A range of sources have been utilised to develop the work presented – this must include the use of a minimum of 8 sources within each element of the assignment.

M3 Present and

communicate

appropriate findings

Portfolio entries such as menus and evaluation forms are well designed, error free and communicate effectively.

In order to achieve a Distinction grade you must achieve a Merit and meet all of the following criteria.

Distinction Criteria

Evidences

Feedbacks

D1 Use critical reflection to evaluate own work and justify valid conclusions

Portfolio entries demonstrate critical reflection of dishes, menus and evaluation feedback; conclusions are clear and well justified.

D2 Take responsibility for managing and organising activities

Portfolio entries demonstrate how unforeseen circumstances or difficulties have been dealt with and accommodated.

Table of content

Introdusction……………………………………………………………………………………………….4

Describe the general principles of Contemporary Gastronomy. Then using your final event menu give an explanation of the interrelationship between food and drink and the 5 senses. (LO3.1)………………………………………………………………………………….……………….4

Briefly explain the choices you have made for your dishes, equipment and cooking methods. In your Standard Recipe Sheets you must include the names of the equipment, commodities and methods being used to prepare the dishes.  (LO2.1)……………………………………………………………………….……………………4&6-9

Also in your Standard Recipe Sheets you must include safe and hygienic working practices for preparation, cooking and storage of food and drink. An example being washing hands before and after each task and covering and labelling foods (LO2.2)……………………………………… 6-9

Two observation forms will be completed by the chef lecturer during practical sessions. These will be used as evidence to confirm your skills in preparing and cooking foods and in following professional, safe and hygienic working practices (LO2.2)

Choose a rating scale and criteria for determining the acceptability and quality of the food and drink with discussion of the value and relevance of the document. You will use this rating scale to evaluate the development of your menu ideas (LO3.2)…………………………………………..10

Evidence, in the form of completed rating scales, from when you have applied organoleptic evaluation techniques (5 senses) during taste panel testing (classroom), practicing your menu ideas (kitchen) and completed customer feedback forms from your event in Le Parc, by Savignac (event night). (LO3.3)……………………………………………………………………………….11-12

An explanation of the changes made, to the quality and acceptability of the dishes, such as the commodities/recipe/cooking methods/drink preparation and presentation, as a result of the feedback during all opportunities to gather feedback. (LO3.3) ………………………………….5

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