Asian food assignments 1 to 4

Assignment brief
Qualification	BTEC Level 3 Higher National Diploma (QCF)
Unit number and title	Asian Food
Start date	01/12/2015
Deadline	15/1/2016
Assessor name	Gaurav
Assignment title	Equipment, Commodities, Storage and Cooking Methods Required to Prepare and Cook Asian Food
The purpose of this assignment is to enable you to produce a booklet about equipment, commodities, storage and cooking methods used to prepare and cook different Asian dishes.
Scenario You need to take the role of food buyers for a large chain of hotels and need to produce a booklet for use with new staff.
Task 1 To achieve P1, you need to identify and describe the types of equipment, commodities and methods used to prepare and cook various Asian styles of food. An example in Japanese cookery is a makisu mat (a bamboo mat/sushi rolling mat) and in Chinese food an example would be a Chinese burner (wok cooker). You could describe this equipment and identify its purpose. The criterion is designed to ensure you have an appreciation of the different types of equipment and commodities available throughout Asia.
Task2 For P2, you should describe the styles of food used in six Asian countries using at least two different dishes from each country. Recipes should be sourced and the specific ingredients, preparation methods and equipment identified. Evidence should make reference to the research sources. You should also identify any historical influences on the food for the dishes and countries chosen.
Task 3 For M1,You must explain how Asian techniques, commodities and cooking methods have been incorporated into mainstream British food and adapted. At this level, there is some expectation that you can use independent research skills to generate evidence.
Task 4 For D1, you are expected to analyse why there has been such an upsurge in the popularity of Asian food and how and why the food has changed in recent years. They could also include an analysis of some of the underlying causes of these changes such as holidays, public demand, year-round availability of produce, takeaway restaurants, Asian food stores and increased interest in healthy eating. Assignment brief Qualification  BTEC Level 3 Higher National Diploma (QCF) Unit number and title Asian Food Start date 01/12/2015 Deadline 15/1/2016 Assessor name Gaurav Assignment title Historical Influences on Asian Food, the Styles of Food, and the Types of Dishes that Are Prepared and Cooked in Asia The purpose of this assignment is to enable you to do a presentation on historical influences on Asian food, styles of food and dishes that are prepared and cooked in Asia. Scenario You need to continue in the role of food buyers and create a presentation for use with new staff. Task 1 For P2, you should describe the styles of food used in six Asian countries using at least two different dishes from each country. Recipes should be sourced and the specific ingredients, preparation methods and equipment identified. Evidence should make reference to the research sources. You should also identify any historical influences on the food for the dishes and countries chosen. Task2 For M1, You must explain how Asian techniques, commodities and cooking methods have been incorporated into mainstream British food and adapted. At this level, there is some expectation that you can use independent research skills to generate evidence. Task 3 For D1, you are expected to analyse why there has been such an upsurge in the popularity of Asian food and how and why the food has changed in recent years. They could also include an analysis of some of the underlying causes of these changes such as holidays, public demand, year-round availability of produce, takeaway restaurants, Asian food stores and increased interest in healthy eating. This brief has been verified as being fit for purpose Assessor Gaurav Signature gaurav Date   1.12.2015 Internal verifier Vikas    Signature vikas Date     1.12.2015 Assignment brief Qualification  BTEC Level 3 Higher National Diploma (QCF) Unit number and title Asian Food Start date 01/12/2015 Deadline 15/1/2016 Assessor name Gaurav Assignment title Preparing and Cooking Asian Dishes The purpose of this assignment is to enable you to prepare and cook dishes for real customers. Scenario You are a chefs and have been asked to prepare and cook Asian dishes for a banquet. Task 1 For P3, you should apply the knowledge gained from your research in order to prepare and cook one dish from each of six different Asian countries. They must include examples of appetisers, main courses and vegetarian options, and desserts if applicable. For this criterion, you must apply appropriate standards of hygiene, safety and professionalism while they are producing the dishes. It is therefore important that evidence is not restricted to outcomes (eg digital photos) but that there is also evidence of the processes that learners have followed in producing the dishes. Appropriate evidence would be planning sheets, observation reports and feedback. It is expected that at pass level there will be appropriate tutor guidance and input to assist learners. Task2 M2 builds on the skills shown for P3. However, the key difference is the level of independence displayed by you, and the ability to achieve a high standard working alone using initiative. The evidence will be practical and may include a tutor observation sheet supported by other forms of evidence, eg digital photographs and feedback from the peer group and external customers. This brief has been verified as being fit for purpose Assessor Gaurav Signature gaurav Date   1.12.2015 Internal verifier Vikas    Signature vikas Date     1.12.2015    Assignment brief Qualification  BTEC Level 3 Higher National Diploma (QCF) Unit number and title Asian Food Start date 01/12/2015 Deadline 15/1/2016 Assessor name Gaurav Assignment title Evaluating the Quality of Asian Dishes The purpose of this assignment is to enable you to review dishes prepared and cooked for real customers. Scenario You are a chefs and are asked to review the dishes they prepared and cooked. Task 1 To achieve P4,you need to suggest evaluation criteria and techniques that could be applied to dishes that you have prepared and cooked. Not all techniques or criteria will be equally relevant. You could apply different techniques and criteria to different dishes, but should use each at least once. Task2 For M3, you should apply the techniques and criteria that they identified for P4 to at least six dishes. These criteria should be applied to dishes prepared and cooked by yourself, by others, or by professional catering organisations, eg Asian restaurants and takeaway businesses. Task 3 To achieve D2, you must evaluate your own performance. This should be based upon feedback and analysis of the dishes prepared and cooked, but should also, where necessary, incorporate other relevant areas, such as specific preparation or cooking skills. Areas of strength and weakness should be identified, and realistic suggestions for improvement should be made. This brief has been verified as being fit for purpose Assessor Gaurav Signature gaurav Date   1.12.2015 Internal verifier Vikas    Signature vikas Date     1.12.2015