Sorry, but copying text is forbidden on this website!
Eggs can be used as a main dish like egg tart and omelet or as part of a dish like cakes. Egg yolk contains lecithin to enable oil and water to be mixed to an emulsion. An example is mayonnaise. Eggs can also be used to bind ingredients together like in Scotch egg and used as garnishing like sliced hard-boiled eggs. Eggs are important in one’s diet. It provides sufficient amount of HBV protein, iron and fat-soluble vitamins to meet the nutritional needs of different groups of people.
Linking to my knowledge in secondary three, I believe that teenagers aged from 13-18 years old, growing children from 1-9 years old are the main groups who should take eggs in their meals for the purpose of body-building. From what I learnt in secondary two, infants shouldn’t consume eggs because of fear of allergy reaction to egg white. Eggs contain a high level in cholesterol in yolk. Therefore eggs should be less consumed by the elderly. I have already identified the key factors as ‘Eggs as an important food’, ‘how these eggs can provide for different group of people’ and ‘the different ways of using eggs in a variety of dishes’.
I have also given some related information for these key factors. Now I have a clearer understanding of what the task question expects of me. I will look into various sources like my F&N textbook, cookbooks from the Regional Library and the internet for information related to key factors I mentioned above. I will give my learning points of the related information to develop my research further. By doing an Overall Plan will ensure that I refer back to dates on when I need to complete each section of the coursework. This will also help me keep track of my progress from week to week.
I will ensure that I elaborate on my key factors and show an understanding in the task requirements, not forgetting to look into different resources to find different recipes of dishes made with eggs. I will analyze the dishes that I’ve picked for its nutritional values and elaborate how an egg can add value nutritionally and how this will affect the different people. To further develop on my research, I will keep asking myself questions relating to the task to keep reminding me about its important relevant details.
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. From time to time, I will refer to my task to securely ensure that the dishes selected will be prepared in different ways. I will also remember to justify its value and its importance for the different people. 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.
After deciding the dishes and giving reasons to justify why I choose them, I will write out the recipes of the dishes and list out the equipment and the ingredients that I need. This step will ensure me that I have everything ready on the day of the Practical Exam. Besides that, listing down the ingredients will also help me to know what are the purchases I need to make and what ingredients can be brought from home. I will also prepare a time plan for the day of the Practical Exam so as to ensure that the procedure runs smoothly.
To secure myself so that the Practical Exam won’t be a flop, I will need to practice before the actual date so as to pre-empt any problems and to score well for my F&N coursework. On the day of the Practical Exam, I will set up at time frame for me to roughly follow. This measure will help me keep track on how long the dish duration accounts for. I will remember to bring accessories or presentation items to beautify my overall setting, bearing in mind that each dish contains different types of uses of eggs. I will take some photos of the finished dishes to prove that I have done my Practical Exam.
I will give comments on my dishes when I am evaluating the dishes. I will give myself ample time to reflect on my practical exam performance. I will explain on my strengths and weaknesses, for example my good points and my errors that may occur during the practical exam because these will affect how the dishes will turn out. Lastly, I will conclude on how I achieve the task question by showing evidence of using different ways to include eggs in different dishes and explaining how these egg dishes are important for different people.