Sba 2 Time Plan

FORM HE – 5
C A R I B B E A N E X A M I N A T I O N S C O U N C I L
SECONDARY EDUCATION CERTIFICATE
PLAN SHEET FOR SCHOOL-BASED ASSESSMENT
IN HOME ECONOMICS
(To be completed in triplicate)
FOOD AND NUTRITION
HOME ECONOMICS: MANAGEMENT
Name of Candidate: Kelis M. Roberts Registration No.: 160012
Name of Centre: Caribbean Union College Centre No.: 160012
Teacher’s Name: Mr. Tigana Thomas Territory: Trinidad and Tobago
PRACTICAL ASSIGNMENT NO. 2
Question 2
At this year’s Annual Sports Day your school will be hosting a friendly match against a
foreign cricket team. The Principal has asked your class to prepare FIVE (5) local dishes
to be served after the Match.
1. An appetizer with a sauce/dip – Meatballs and Barbecue sauce

2. A Protein dish with a suitable sauce – Stew Chicken with stew sauce
3. A Soup - Cream Of Pumpkin Soup
4. An interesting, cooked salad made using an indigenous ground provision-
Cassava Salad
5. A local dessert item individually served
CPDD 2021 Lucille Marcelle

PRACTICAL ASSIGNMENT PREPARATION SHEET
- 1-
CHOICE OF WORK
DO NOT WRITE
IN THIS MARGIN
ACTIVITIES/ DISHES MAIN INGREDIENTS WITH QUANTITIES (For Examiner’s
CHOSEN EQUIPMENT AND MATERIALS NEEDED Use Only)
Stew Chicken 1chicken, cut in serving pieces (3 ½ lbs), 3 tbsp.

minced green seasoning, 1 tsp. minced garlic, 1tsp
salt, ½ tsp black pepper, 1tbsp oil, 3 tbsp brown
sugar, 1 cup water, 1tbsp. hot pepper, ½ cup
chopped onion
Meatballs
1 lb ground beef, ½ cup dry breadcrumbs, 1tsp
minced garlic, ¾ tsp salt, 1tsp soy sauce, ¼ cup
finely chopped onion, 2tsp chive, 1tsp
Worcestershire sauce, 2tbsp, 1egg slightly beaten
Barbecue
sauce
1 ½ cups tomato ketchup, ½ cup tomato paste, 1
½ cups of water, 1tsp mustard, ½ cup chilli sauce,
¼ cup grated onion, 1tsp. salt, ½ tap hot pepper
and 1tbsp brown sugar
Banana
Muffin
2 cups all-purpose flour, 2tbsp baking powder, ½

tsp salt, 2-3 tbsp brown sugar ¼ cup mashed
banana, 2 eggs slightly beaten, 1 cup milk and 4
tbsp. melted margarine
- 3 -
CHOICE OF WORK
DO NOT WRITE IN
THIS MARGIN
ACTIVITIES/ DISHES MAIN INGREDIENTS WITH QUANTITIES (For Examiner’s
CHOSEN EQUIPMENT AND MATERIALS NEEDED Use Only)
Cream Of Pumpkin 1 lb pumpkin, ½ tsp minced garlic, ½ cup onion, sliced, 3

Sauce cups chicken broth, 1 cup evaporated milk (low fat), 1 tsp
salt ½ pepper and chopped parsley for garnish
Cassava Salad
500g Cassava, ½ onion, 3Tbsp mayonnaise, ½ parsley and
salt
-
PLAN OF WORK DO NOT WRITE

IN THIS MARGIN
(For Examiner’s
TIME ORDER OF WORK – METHOD/OVEN MANAGEMENT Use Only)
9:00-9:15 . Clean and sanitize stationary, weight and measure ingredients and put
sugar in a pot of hot oil and allow to brown
Add seasoned chicken and allow to brown all over; turning continuously
until liquid dries out and add the cup of water, hot pepper and onion to the
9:15-9:30
stew chicken and cover the pot cooking it on medium heat until chicken is
tender
Combine, flour, baking powder, salt and sugar for banana muffins, Blend
9:30-9:45 eggs, milk and margarine for banana muffins. Preheat oven and mix the dry
and wet banana mixtures and stir until moisten.
Boil pumpkin, garlic and onion in chicken broth until pumpkin is soft and
9:45-9:55
tender. Add more water to stew chicken for sauce and adjust salt and
pepper and take off the heat. Grease muffin pans and full with batter 2/3
full and Bake 400 degrees F for 15 minutes
Peel and cut the cassava into small pieces and remove the middle. Cook in
9:55-10:10 pressure cooker for 10 minutes. Combine ketchup, water, mustard, chilli
sauce, onion, salt and pepper and cook on medium heat stirring constantly
for 5-7 minutes until thickened. Take off heat when finished
Take out muffins to cool and take out pumpkin and mash with potato
crusher. Take seasoned minced meat and shape into balls and place on
10:10-10:25 ungreased baking pan; cover with tinfoil and bake for 15 minutes. Put
cassava in a bowl and wait for it to cool
Put pumpkin gradually stir in milk and cook for low heat thoroughly for 5
10:25-10:45
minutes, adjust salt and pepper. Add chopped onion, salt and parsley to
cassava and mix carefully, when mixed add mayo and mix again and when
cooled put in the fridge.
10:45-11:00
Remove cover from meatballs and bake for 5-8 minutes until brown, start
plating ready dishes and garnish properly. Take out meatballs when ready
11:00-11:15 Clean up and recheck dishes.

- 4 -
LIST OF INGREDIENTS
DO NOT WRITE
IN THIS MARGIN
GROCERIES VEGETABLES AND FRUIT SPECIAL MATERIALS (For Examiner’s
AND EQUIPMENT NEEDED Use Only)
MEAT AND FISH

Revised 2006-06-26

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FORM HE – 5

SECONDARY EDUCATION CERTIFICATE

PLAN SHEET FOR SCHOOL-BASED ASSESSMENT

FOOD AND NUTRITION

HOME ECONOMICS: MANAGEMENT

Name of Candidate: Kelis M. Roberts Registration No.: 160012

Name of Centre: Caribbean Union College Centre No.: 160012

Teacher’s Name: Mr. Tigana Thomas Territory: Trinidad and Tobago

PRACTICAL ASSIGNMENT NO. 2

1. An appetizer with a sauce/dip – Meatballs and Barbecue sauce

CPDD 2021 Lucille Marcelle

Stew Chicken 1chicken, cut in serving pieces (3 ½ lbs), 3 tbsp.

2 cups all-purpose flour, 2tbsp baking powder, ½

ACTIVITIES/ DISHES MAIN INGREDIENTS WITH QUANTITIES (For Examiner’s

CHOSEN EQUIPMENT AND MATERIALS NEEDED Use Only)

Cream Of Pumpkin 1 lb pumpkin, ½ tsp minced garlic, ½ cup onion, sliced, 3

PLAN OF WORK DO NOT WRITE

11:00-11:15 Clean up and recheck dishes.

MEAT AND FISH

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