Blank Time Plan Sheet 2

HE – 5
CARIBBEAN EXAMINATIONS COUNCIL
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: Registration No.: ___________________
Name of Centre: Centre No.: 100098
Teacher’s Name: Territory: Jamaica
PRACTICAL ASSIGNMENT NO. 2
Meal planning is an important component of planning the diet of a family.
You are required to plan and prepare a low budget three course meal using frozen, canned and
dried convenience foods. Fresh vegetables and herbs may be used to enhance your dishes.
PRACTICAL ASSIGNMENT PREPARATION SHEET
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)
Creamy pumpkin soup 3 tbsp unsalted butter, 1 small white onion, chopped, 1 clove
garlic, minced, 1 tbsp brown sugar, 1/2 tsp. freshly ground
cinnamon, 1/4 tsp. white pepper, ¼ tsp. freshly ground nutmeg,
1/8 tsp. cayenne pepper, one 15-ounce can pure pumpkin
puree, 3 cups low-sodium vegetable broth, 1/2 cup heavy
whipping cream, salt (to taste)
Crispy Garlic Parmesan 2 cans Salmon, 2/3 cup plain breadcrumbs, 2/3 cup grated
Salmon with Mash parmesan cheese, 1/4 cup finely chopped parsley,4 cloves
Potatoes and Vegetables garlic, minced, 1/3 cup salted melted butter, ½ tsp pepper.
Mash Potatoes: 1 pack potato flakes, 3 tbsp salted butter, ½
tsp. garlic powder, ¼ tsp. pepper, 3/4 cup milk
Vegetables: 1/3 cup Spinach, ¼ cup Grape tomato
Garnish: Lemon wedges
1 pack pie dough, 5 large granny smith apples, cored, peeled,

and sliced into 1/4-inch slices, 2 tbsp lemon juice, 1/4 cup all-
Crumble Apple Pie purpose flour, 1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg,
1 1/2 tsp. ground cinnamon, 1/2 cup granulated sugar, 1 tsp.
pure vanilla extract, 1 egg, 1 tbsp milk
Crumble Topping- 1/2 cup sugar, 1 tsp. ground cinnamon, 3/4
cup all-purpose flour, 3/4 cup chopped walnuts, 1/3 cup
unsalted butter, melted
Garnish: Drizzle Caramel, 3 scoops Vanilla ice cream
PLAN OF WORK DO NOT WRITE
IN THIS
MARGIN
(For Examiner’s
TIME ORDER OF WORK – METHOD/OVEN MANAGEMENT Use Only)
Pre- prep Mise en place

8:00-8:30 Prepare Crumble Apple Pie
In a large bowl using a rubber spatula stir the apples, lemon juice, flour, cloves,
nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined.
Set filling aside and preheat oven to 400°F (204°C). Carefully place the dough into
a 9×2-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Whisk
egg and milk and brush pie shell with egg wash. Spoon the apple filling into the
crust, leaving some of the liquid in the bowl– don’t want all that in the pie. Use a
small paring knife to trim excess dough off the edges. Flute the edges. Wash dishes
and clean work area. In a medium bowl, combine brown sugar, cinnamon, flour,
and walnuts. Using a rubber spatula, stir in the butter. Sprinkle over apples. Place
the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the
oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35
minutes. While the pie is baking wash dishes and clean work area. After the first 20
minutes of bake time, place a pie crust shield on top of the pie to prevent the edges
from browning too quickly. Allow the pie to cool. Garnish and Enjoy.
8:30-9:00
Prepare Crispy Garlic Parmesan Salmon
Preheat oven to 400°F | 200°C. Line a baking sheet with a large piece of foil. Place
the salmon on the baking sheet; set aside. Mix together the breadcrumbs, parmesan
cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with
1/2 teaspoon pepper. Using your hands, mix the ingredients together until the
breadcrumbs absorb the butter (about 40 seconds). Pour the mixture over the
salmon, pressing it into the top until the fillet is completely covered. Lightly spray
salmon with cooking oil spray for a golden crumb. Bake uncovered for 12-15
minutes, until the crust is golden and the salmon is cooked.
9:30-10:00 While salmon is cooking wash dishes and clean work area. In a non-stick skillet
heat the 2 tablespoon of olive oil over medium heat; sauté tomatoes and garlic until
fragrant, 1-2 minutes. Add the spinach to the skillet; sauté until wilted; 2 minutes.
Season mixture with the lemon juice, salt, and pepper, set aside. Wash dishes and
clean work area. In a saucepan, combine the water, butter, garlic powder, salt and
pepper. Bring to a boil. Remove from the heat; add milk. Stir in potato flakes with a
fork. Wash dish and clean work area. Garnish and enjoy.
Prepare Creamy Pumpkin Soup

10:00-10:30
In a large pot, melt the butter over medium heat. Once the butter is just beginning
to brown, add the onion and sauté for 5 minutes. Add the garlic, sugar, cinnamon,
pepper, nutmeg and cayenne pepper and cook for 3 minutes. Add the pumpkin
puree and broth, stir to incorporate, season with salt and bring to a boil. Reduce the
heat to low and simmer for 20 minutes. While the soup is simmering wash dishes
and clean work area. Stir in the cream and let cool for 10 minutes. Transfer the
soup to a blender and puree until smooth. If needed, add additional broth to reach
desired consistency. Return the mixture to the pot. Wash dishes and clean work
area. Serve warm and garnish.
LIST OF INGREDIENTS
SPECIAL MATERIALS DO NOT WRITE
GROCERIES VEGETABLES AND FRUIT AND EQUIPMENT NEEDED IN THIS MARGIN

(For Examiner’s
SPECIAL MATERIALS Use Only)
1 stick unsalted butter small white onion

1 pack brown sugar garlic 1 large bowl
1 bottle ground cinnamon, 1 parsley 1 Rubber spatula
bottle white pepper
spinach 1 9×2-inch pie dish
1 bottle cayenne pepper
grape tomato 2 small bowls
one 15-ounce can pure
3 lemons 1 Whisk
pumpkin puree
5 granny smith apples 1 paring knife
1 bottle vegetable broth
1 pack walnuts 1 medium bowl
1 box heavy whipping cream
1 Pastry brush
1 bottle salt
1 wooden spoon
2 cans Salmon
1 Baking sheet
1 pack plain breadcrumbs
1 pie crust shield
2/3 cup grated parmesan
cheese 1 medium Non-stick skillet
1 stick salted butter 1 medium saucepan
1 bottle black 1 large pot
1 pack potato flakes 1 blender
1 bag all-purpose flour Measuring cups
MEAT AND FISH
1 pack ground cloves, 1/4 1
pack ground nutmeg 1 liquid measuring cup

1 bag granulated sugar Measuring spoons
1 sml bottle vanilla extract Plates
1 bottle Caramel 1 glass cup
1 bottle cooking oil spray 1 bowl
1 box foil paper
Vanilla ice cream
Revised 2006-06-26

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HE – 5

CARIBBEAN EXAMINATIONS COUNCIL

SECONDARY EDUCATION CERTIFICATE

PLAN SHEET FOR SCHOOL-BASED ASSESSMENT

FOOD AND NUTRITION

HOME ECONOMICS: MANAGEMENT

Name of Candidate: Registration No.: ___________________

Name of Centre: Centre No.: 100098

Teacher’s Name: Territory: Jamaica

PRACTICAL ASSIGNMENT NO. 2

Meal planning is an important component of planning the diet of a family.

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

CHOSEN EQUIPMENT AND MATERIALS NEEDED Use Only)

1 pack pie dough, 5 large granny smith apples, cored, peeled,

PLAN OF WORK DO NOT WRITE

TIME ORDER OF WORK – METHOD/OVEN MANAGEMENT Use Only)

Pre- prep Mise en place

Prepare Creamy Pumpkin Soup

area. Serve warm and garnish.

SPECIAL MATERIALS DO NOT WRITE

GROCERIES VEGETABLES AND FRUIT AND EQUIPMENT NEEDED IN THIS MARGIN

SPECIAL MATERIALS Use Only)

1 stick unsalted butter small white onion

pack ground nutmeg 1 liquid measuring cup

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