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 garlic bread and bruschetta.


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


HYGIENE


SAFETY


Q5. Optional activity: Plan a three-course main meal with garlic bread or bruschetta as the starter. Ensure this menu is balanced (three food groups).


MENU Starter Fruit/Veg  Main Course and Drink Breads/Cereals


 Dairy


Dessert


 


Meat/Alternatives


Balanced Food Check


Q6. Optional activity: As a class, complete a sensory comparison between shop-bought garlic bread and homemade garlic bread. While making your garlic bread, cook one shop- bought garlic bread. Then compare the garlic breads using the following headings:


Compare


Colour Taste Texture


Cost per 100 g (use the costing template on p. 187)


Any other notes Homemade garlic bread Shop-bought garlic bread


42


UNIT 2


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