FORM HE-5

CARIBBEAN EXAMINATION COUNCIL

SECONDARY EDUCATION CERTIFICATE

PLAN SHEET FOR SCHOOL- ASSESMENT

HOME ECONOMICS
(To be completed in triplicates)

FOOD AND NUTRITION

NAME OF CANIDATE:

NAME OF CENTRE:

TEACHERS NAME:

REGISTRATION NO.:

CENTRE NO.:

TERRITORY:

Question #1 is aligned to the unit Prepare Sandwiches (THHFP0281A) Prepare Appetizers and

Salads (THHCFP0271A) ) Calculate, Weigh and Measure Ingredients (THH00260), Produce

quick Breads (THH00265) in the CVQ Commercial Food Preparation Level 1 (Cookery)

(CCTHH10609) and CVQ Commercial Food Preparation Level 1 (Pastry Commis)

Regional Occupational Standards. The units Transport and Store food in Safe place

(THHCOR0651A) and Organize and prepare food (THHCFP0221B) may also be assessed with

this assignment.
 PRACTICAL ASSIGNMENT PREPARATION SHEET

CHOICE OF WORK DO NOT WRITE IN

THIS MARGINE
(For Examiner’s Use
Only)
Activities/Dish Chosen Main Ingredients with

quantities Equipment and

Materials Needed.

Chicken Sandwich 2 tablespoons of vegetable oil

2lbs chicken breast (boneless)

1 garlic fig

2 teaspoons chili powder

2 teaspoons salt

120 grams chicken seasoning

4 tablespoons of green

seasoning

24 slices of bread

500 g mayo

3 tablespoons mustard

4 tomatoes

1 onion

2 cucumbers

3 sticks of butter
Blueberry muffins with cream 8 ounces of cream cheese

cheese butter cream 1⁄ cup of unsalted butter

2

4 cups of confectioners’ sugar

1 table spoon of milk

zest of 1 lemon

2 teaspoons of maple syrup

; 2 cups of all-purpose flour

2 teaspoons of baking

powder

1⁄ teaspoon of salt
2

3⁄ cup of white sugar

4

1 cup of warm milk

1 large egg

4 tablespoons of vegetable

oil.

1 ½ cups of fresh blueberries

Chicken, fruit and Vegetable 2 lbs. boneless chicken

Salad breasts

3 teaspoons of salt

2 carrots

3 tomatoes
 1 large pineapple

1 lemon

3 lettuce heads

1 onion

Guava- Cherry Juice 2 knobs ginger

1 lb. cherries

1 lb. guava

4 cups of water

1 cup white sugar

Crushed ice
 ❖ A batch of party sandwiches using a savoury filling.
❖ A batch of sweet muffins, using appropriate decoration.
❖ The Main Dish Salad.
❖ A nutritious beverage using two local fruits and one local vegetable.

PLAN OF WORK DO NOT

WRITE IN
THIS
TIME (AM) ORDER OF PLAN
MARGINE (For
ORDER OF WORK- Reminder/Tips Examiner’s Use
METH/OVN Only)
MANAGEMENT
9:30-9:45 Clean cooking area, set up and

wash ingredients.

9:45-9:55 Preheat oven to 200 degrees ✓ sift flour.

Celsius. Gather two large

bowls, in the first bowl mix

together dry ingredients; 2

cups of all-purpose flour, 2

teaspoons of baking

powder,1⁄2 teaspoon of salt

and 3⁄4 cup of white sugar. In

the second bowl mix together

wet ingredients; 1 cup of warm

milk, 1 large egg and a

4 tablespoons of vegetable

oil.
9:55-10:05 Slowly add dry ingredient

mixture to the emulsified

ingredients, add 1 cup of fresh

blueberries and mix quickly

and lightly with a fork until

moistened, but do not beat. The

batter will be lumpy. Pour the

batter into paper lined muffin

pan cups. Leave muffin to bake

until golden brown.

10:05-10:15 Using a frying pan, for each Use a fork to stick in

slice (24 bread slices) used, to see if muffins are

add one spoon of butter before ready.

toasting. Whilst bread toasts,

chop up a head of onion and 4

tomatoes, neatly slice two

cucumbers. Place toasted bread

on a large plate and cover both

(vegetables too) until needed.

10:15-10:30 Wash and dry frying pan ✓ Squeeze

before placing it back onto the half of a

stove. Throw 2 tablespoons lemon n
spoons of vegetable oil into
onions to
pan and leave to heat. Cut/chop
remove
2 lbs. of chicken breast on
 cutting into small pieces about pungent

2 inches big. Dice up a fig smell and

garlic and throw it in the pan to raw tasting
sauté. Season chicken using 2
onion.
teaspoons chili powder, 2
✓ Wash and
teaspoons salt, 120 g chicken
dry cutting
seasoning and 4 tablespoons of
board
green seasoning. Let chicken

fry and stir periodically until

properly fried

10:20-10:30 Whilst chicken fries, use 1

small jar of Mayo/500 grams

and 3 spoons of mustard along

with chopped vegetables and

mix until ingredients are

combined. Add sautéed

chicken to the mix. Spread a

layer of the mix onto a slice of

toast and cover it with other.

10:30-10-10:50 Take out muffins out of the ✓ Cut off

oven leave muffins to cool. bread end

slices.

✓ Half the

sandwiches
 to give an

illusion of

more. clean

up and

throw away

peels and

garbage.

10:30-10:50 Beat together 8 ounces of ✓ Ensure

cream cheese and 1⁄2 cup of creamed

unsalted butter until smooth. cheese and

Add 4 cups of confectioners’ butter are

sugar, 1 table spoon of milk, room
zest of 1 lemon, 2 teaspoons of
temperature
maple syrup and beat at high-
✓ Use
speed using hand mixture for
blueberries
2-3 minutes or until smooth
for
and creamy. Frost cooled
Garnish.
muffins with buttercream and
✓ Clean
garnish with remaining half

cup of blueberries cover until dishes used

ready to serve. and throw

away

garbage
10:50-11:10 Wash 1lb. of cherry juice and 1 ✓ Peel ginger

lbs. guava with warm water. with spoon.

Pit cherries and place half of it ✓ Taste test
in a blender. Peel guavas
finished
adding 1⁄2 cup of sugar for
beverage to
every 1⁄2 lb. Add 2 cups of make sure
water into the blender and it has good
crushed ice. throw ½ lb of
taste.
guava into the blender along
✓ Decorate
with the cherries, grate a
with tiny
peeled knob of ginger over
upbrella
fruits and blend until smooth.
and pitted
Strain beverage over a large
cherry.
mug. Repeat steps for the other

half of the ingredients. Store in

refrigerator until ready for

serving time.

11:10-11:30 Cut 2 lbs. of boneless chicken To make sure its

breast on cutting board and finishes use a fork to

throw it in a pot of hot water see how easily it

and leave to boil. Add 3 goes in and comes

teaspoons of salt for flavour. out.

11:15-11-20 Break time

11:20-11:25 Wipe up chicken residue and ✓ Chew gum

dry cutting board. Slice carrots, to avoid

tomatoes, pineapple and lettuce tears when
into chewable sizes. Mix
chopping
together in a bowl. Dice onions
onions
into small cubes and squeeze

lime over it.

AM-PM
11: 30 AM -11: Turn off and remove finished

12:00 PM chicken from the stove. Let

cool for 5 minutes to avoid

burning. After washing hands,

use a fork to thinly strip the

chicken. Mix together

everything in one large bowl

and garnish with lime.

12:00-12:10 Clean Area, wash dishes.

12:10-12:20 Set up serving area.

Sandwiches and be served on a

saucer, muffins in original

muffin liners, Salad in a salad

bowl and juice in a glass.

 LIST OF INGREDIENTS DO NOT
WRITE IN
THIS
MARGIN (For
Examiner’s
Use Only)
GROCERIES VEGETABLES SPECIAL

AND FRUITS MATERIALS AND

EQUIPMENT

NEEDED

50 g salt 1 fig garlic Frying pan

1 lb. confectioners’ 7 tomatoes Blender

sugar 2 cucumbers Pot

1 lb. white sugar 2 onions Hand mixer

250 ml oil 1.5 cups of Egg beater

120 grams chilli blueberries Mug

powder 2 carrots Tiny umbrella

120 grams of chicken 1 pineapple Fork

seasoning 3 lettuce heads Spoon

1 bottle of green 2 lemons Measuring cups

seasoning 1 lime

1 bag of bread 2 knobs ginger

500g mayo 1 lb. cherries

3 1/2 stick butter 1 lb. guava

1 bottle (300 g) of

mustard

8 ounces cream

cheese

250 ml of maple

syrup

1 lb. of flour
MEATS AND

50 g of baking FISH
powder
4 lbs. of boneless
1 egg chicken breast

250 ml of milk