Reflections

Monday 24 October
We made chicken and lettuce convenience wraps. Sam and I cut up and crumbed/marinated the chicken in the herbs and spices that the container wrap container contained. Then Carrie and Mondi cooked the chicken. The wraps were placed in the oven and the lettuce was washed and cut. Once all was cooked, we each assembled our wraps. They tasted delicious and I would definitely make that at home again! Excellent for lunch or a quick, easy dinner!

Tuesday 25 October
Carrie, Mondi, Sam, and I made Nachos today they were mouth-watering. To make the sauce we chopped the capsicum and onions and added them to the beans, garlic, and oil in a saucepan. Once the sauce was cooked, we put it over the tip of the corn-chips and divided it among four oven-proof containers, added some cheese and wacke it in the oven for about 10 minutes, just until the cheese had melted.

Wednesday 26 October
Today in theory we watched you-tube videos on how a ginger bread house in cooked and constructed. We got some ideas on how to decorate our own houses which we will be starting next week on Monday the 31. We will work in pairs for this task and we will be given the ginger-bread house walls, icing and lollies in a package for us to decorate and make our own! Just in time for Christmas!!! Amazing it is that time of year again, this year has gone so fast!

Schedule/Plan for PRAC

When: Wednesday 19 October, Period 6
2:20-3:15pm

2:20-2:25

Kate and Sam
Get to Class
Get Apron on and wash Hands
Gather all ingredients and Equipment

2:25-2:2:45

Kate
1.Cook pasta in a large pot of boiling salted water until al dente.
2.Cook remaining garlic (1/2 teaspoon) in a fry pan over moderate heat until pale golden. Add peppers and cook, stirring, for 3 minutes.
3.Add beans and garlic puree to pan and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.

Sam
1.Mix 2 teaspoons of garlic with ½ teaspoon salt.
2.Cut peppers into 2 cm pieces.
3.Mince ½ teaspoon garlic with thyme and remaining ½ teaspoon salt using large knife. Transfer along with spinach to a large serving bowl.

2:45-2:55
Add pasta, sauce, vinegar, and cheese to spinach and garlic in a serving bowl. Toss to combine. Add some of reserved cooking water if mixture is dry.

Add the pasta to the container. Take photos of finished product.

2:55-3:3:15
Wash and Dry all equipment. Wipe benches.

Reflect on the process. Write notes.

Eat the pasta!

Task 2

Explain what you will need to include in your meal to satisfy the group you have targeted.

2. Decide on the sauce you will make and the pasta which will be suitable for this sauce. You may have to research pasta types to make sure you choose the correct pasta.
We have decided on using penne pasta. The hollow centre allows it to hold sauce, while the angular sides act as a scoop for the sauce allowing the pasta and sauce to be eaten together.

3. Design packaging to suit the scenario and the item you will be preparing. Justify your choices.

The pasta product will be placed in a small plastic disposable container with a cardboard sleeve around it. The plastic container will be an advantage for the consumer because they could either purchase the product heated and ready to eat or chilled so that they can put it in the fridge or freezer and easily reheat it at a later point in time in the microwave as the plastic container is microwave safe. The cardboard sleeve will provide the consumer with all the necessary details about the product such as the ingredients, how to reheat, how many serves and information about what the product is.

Sam and I with our finished product