For example if I were to prepare a salad dish, including quail eggs, how will this dish provide the essential the important nutrients and to which group of people will it be served for. From time to time, I will refer to my task to securely ensure that the dishes selected will be prepared in different ways. In my recipe, I realized that in order for my custard to work out, I needed warm milk instead of the cold one. Relating to my coursework, I had in mind the group of teenagers and some adults for the target group. I want to stick to my budget and keep a minimal amount to spend on my other dishes ingredients. I will bear in mind that I am allowed to change the ingredients in the dish and not forgetting to explain why I want to do so.
Usually the egg white contains high foaming powder. I will also remember to justify its value and its importance for the different people. The quail eggs present in the dish add richness and some form of nutrients to provide the essential energy, vitamins and minerals to the dish. The tables below are rated as how my friends have ranked me. Demonstrate many cooking methods?
F&n coursework samples
Eric from Graduateway Hi there, would you like to get an essay? At their crucial age, they should consume lesser cholesterol value food as high cholesterol may result in heart diseases like high blood cholesterol and hypertension. I can find these types of eggs easily in wet markets and supermarkets.
Set out my priority of work to understand what to do next. Remember to make it nutritious, maybe add in raisins or cut fruits etc. After leaving it for five minutes, I samplf washing the strawberries and cutting it at my desired shape. Hard-boiled egg, white and yolk can be used to decorate coursrwork.
That coursewrok, now that you have come up with a list of related questions, you need to: I took into consideration that I will only be given 2 hours to complete my dishes.
It is also to my advantage because my school will provide condiments such as cooking oil and seasonings, helping me to save further cost. Eggs can be added to sauces, milk puddings and soups as a way of including extra protein. It is important that: It also provides energy especially to these growing teenagers.
Leavening — is able to produce stable foam that has tiny gas bubbles. You can also add in garnish like diced chilli. Place cake in the pre-heated oven 30minutes 9. Calcium is required for blood clot after an injury.
Approaching Food & Nutrition Coursework =f&n Dept= O Level  – ppt video online download
Brief research on each question. Written or practical work done by a student during a course of study, usually assessed in order to count towards a final mark or grade Requires a problem-solving and investigative approach with an emphasis on experimental work — food samlpe experiment – O Level. I will select the best four or five dishes from the many ones I plan to list out in Research to prepare for the day of the Practical Exam.
Eggs contain High Cousework Value protein and calcium. While I was waiting for the cake to rise, I also managed to boil the quail eggs. The different ways of preparing or cooking eggs will asmple different sensory outcomes. They also give you answers to thinks that are or will be. However, I feel more at ease to consider using eggs or parts of eggs in different preparation ways instead of focusing on hard-boiled eggs in different dishes.
Fried eggs like sunny-side up eggs can be crispy at the white edges and softly liquid in the yolk. Use mind map to present the information 4. Meanwhile, in a saucepan, heat up milk. Sets clear priorities for the task question.
Usually what dish is served at buffet? Vitamin A, D and E are present in the egg yolk. This substance present enables the oil and water to be mixed to the reaction known as emulsion.
Approaching Food & Nutrition Coursework
Also iron found in the egg yolk helps coursewor the manufacturing of red blood cells, necessary for the foetus in pregnant women as well as replacing blood loss in lactating women. They form a protective layer on the outside of the food which sets and hold it together, preventing it from overcooking.
What is boiling, how is boiling done, what result will it yield.