Now You’re Cooking!


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 chilli dishes.


Q4. Identify where you applied specifi c hygiene and safety rules in the preparation and serving of this dish.


HYGIENE


SAFETY


Q5. Optional activity: Plan a three-course main meal with one of the above chilli dishes as the main course. Ensure this menu is balanced (three food groups).


MENU Starter Main Course and Drink


Balanced Food Check


Fruit/Veg  Breads/Cereals


 Dairy


 


Dessert Meat/Alternatives


Q6. Optional activity: Chilli is a dish that can be served in many different ways.


(a) Find a picture in a food magazine or online of different ways in which chilli can be cooked and served.


(b) As a class, form a collage of these pictures or form your own individual collage.


(c) Display this collage on the Home Economics notice board.


134


UNIT 5


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