Q3. Based on your evaluation of the colour, fl avour and texture and the comments of your critical friend, identify any changes you would make to your pastry dish.
Q4. When making quiche, the pastry is ‘baked blind’. Explain this term.
Q5. Optional activity: Choosing one of the dishes (quiche/apple tart/sausage rolls), identify two modifi cations you could make to the ingredients list to help keep the dish in line with Healthy Eating Guidelines.
Name of chosen dish: Healthy Eating Guideline 1. Modifi cation
2.
Q6. Optional activity: Freezing prepared foods and dinners is an excellent way of reducing waste.
(a) Research the purpose of freezing food.
(b) Give examples of four meals that can be made in advance and frozen.
(c) Identify four guidelines to follow when freezing food.
(d) List two important guidelines to follow when using frozen food.
