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Evaluation Help Essay

556 words - 3 pages

EWJEC GCSE Catering Name:      

Evaluation
The task: Chefs use a wide range of fruit and vegetables to add colour, flavour and texture to their menus. Using fruit and vegetables produce and serve four interesting dishes that would be popular with customers.

Suitability of dishes
Dish 1:      .
Dish 2:      
Dish 3:      
Dish 4:      
These dishes were suitable for the task because I used      . .
I could have used other fruits and vegetables in my dishes such as      .

The dishes I made used the following cooking methods:
Boiling | Baking | Toasting |
Frying | Poaching | Microwaving |

The dishes I made showed a range of practical skills including:
Crumble | Sandwiches | Ready-made pizza base | Jacket potato |
Even sized (good knife skills) | Simple salad | Shop bought meringue | Shop bought sauce |
Ready-made pastry | Simple sauces | Bread dough | Cheesecake |
Simple cake | Biscuits | Cookies | Scones |
...view middle of the document...

Customer acceptability

The second dish I made was .

APPEARANCE | FLAVOUR | TEXTURE |
The was ?????.It       | The tasted ?????.It       | The was ?????.It       |

I served it on      . It was garnished with      .
The portion size was .
It could be served with       .
This dish acceptable to a paying customer because      .
It I was to make this dish again, I would make the following improvements:
*      .

Customer acceptability

The third dish I made was .

APPEARANCE | FLAVOUR | TEXTURE |
The was ?????.It       | The tasted ?????.It       | The was ?????.It       |

I served it on      . It was garnished with      .
The portion size was .
It could be served with       .
This dish acceptable to a paying customer because      .
It I was to make this dish again, I would make the following improvements:
*      .

Customer acceptability

The fourth dish I made was .

APPEARANCE | FLAVOUR | TEXTURE |
The was ?????.It       | The tasted ?????.It       | The was ?????.It       |

I served it on      . It was garnished with      .
The portion size was .
It could be served with       .
This dish acceptable to a paying customer because      .
It I was to make this dish again, I would make the following improvements:
*      .

Time management
I worked and used my time plan .
Some of the dishes I cooked were easier to prepare and cook than others. For example:
* .
I finished .
The washing up .

Costing
Average price of a starter in a restaurant = £0.00.
Average price of a main course in a restaurant = £0.00.
Average price of a dessert in a restaurant = £0.00.
Name of dish | Cost of ingredients | Number of portions | Price per portion |
| £0.00 | 1 | £0.00 |
| £0.00 | 1 | £0.00 |
| £0.00 | 1 | £0.00 |
| £0.00 | 1 | £0.00 |

The pizza would make a profit of £0.00.
The would make a profit of £0.00.
The would make a profit of £0.00.
The would make a profit of £0.00.

In order to make a profit, caterers need to consider overheads such as:
Staff wages | Gas | Electricity | Water |
Heating | Lighting | Ingredients | Equipment |

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