Caribbean Secondary Education Certificate

Food and Nutrition

Workbook
School name: St. Rose’s High School
Name of student: Shanomae Milling
Class: Form 5C
Year: 2016-2017
 CONTENTS

1. Introduction……………………………………………………..3
2. Acknowledgements………………………………………...….4
3. Practical Number One…………………………………………5
4. Practical Number Two…………………………………………8
5. Practical Number Three………………………………………11
6. Practical Number Four………………………………………..14
7. Practical Number Five………………………………………...17
8. Practical Number Six………………………………………….20
9. Practical Number Seven……………………..……………….23
10. Practical Number Eight…………………………….………....26
11. Practical Number Nine……………………………….….…....29
12. Practical Number Ten…………………………………………32
13. Practical Number Eleven…………………………………..….35
14. Practical Number Twelve……………………………...……...38
15. Practical Number Thirteen…………………………………….41
16. Conclusion……………………………………………………...44
17. References………………………………………………….….45

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 INTRODUCTION

Food and Nutrition is the science that deals with food and the effect it has on the body. Food is one of the
basic human needs and nutrition is essential to ensure that maximum health is attained. Food and Nutrition
is not only crucial to a have a ‘hale and hearty’ life, but also adds pleasure to living - whether it is to enjoy
the combinations of flavours, colours and odours or just to celebrate with closest friends and family. Food
varies with tradition, religion, age, preferences, health and a number of other reasons. Nutrients are vital
for the proper functioning of the body, repair of damaged tissues and also provides energy so that normal
body processes can be carried out a on a daily basis. These facts are one of the many reasons why food
and nutrition is overlooked by many.
This workbook consists of 13 practical assessments. It was composed for the sole purpose of
preparation for the annual CSEC Food, Nutrition and Health examination.

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 ACKNOWLEDGEMENT

A heartfelt thank you is sent out to all those who assisted in the completion of this workbook. First and
foremost, the creator is acknowledged for providing health and strength for the overall success of this
project. Friends, family and the subject teacher are also acknowledged for their constant moral support,
financial support and encouragement.

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 Practical Number:One

Date:
Topic: Diet and Health
Objective:To develop special skills in the preparation of dishes for individuals in
vulnerable groups

Recipe Used:Mashed Potatoes and Egg (Toddler)

Recipe:INGREDIENTS:
2 Potatoes
2 tsp. Salt
1 Egg
1 tbsps.Butter
Celery

METHOD:

1. Peel potatoes and cut into medium sized cubes.

2. Add potatoes and eggs to a pot of water.
3. Add 1tbsp salt.
4. Boil until tender but still firm, about 15 minutes; drain.
5. Mash potatoes to a medium size bowl and add 1tbsp butter.
6. Peel egg. Garnish and serve.

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Pictures:

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Review:
This practical assessment was a little difficult because of the sudden revelation that a
food and nutrition workbook had to be composed. The candidate did not only had to prepare
physically, but financially also. Despite this problem, this practical assessment was manageable.

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 Practical Number:Two

Date:
Topic:Nutrition and Health
Objective:To cater food for persons with various nutritional related problems.

Recipe Used:Wheat Porridge (Diabetes)

Recipe:INGREDIENTS:
2 cups water
1/3 cup of wheat up
1 cinnamon stick
I tsp. clove

Method:
1. Add water and cinnamon stick to medium pot. Cover and bring to a boil.
2. Add wheat up and use a whisk to stir as the wheat up is added. This is to
ensure that there are no lumps.
3. Lower the heat to low and cook uncovered for 3 minutes until wheat up is
thickened.
4. Remove from heat, add milk and stir until fully incorporated.

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Pictures:

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Review:
1. This practical was somewhat manageable. However, the wheat up used in the practical was bit
expensive.

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 Practical Number:Three

Date:
Topic: Meal Planning Multi-mix
Objective: To develop practical skills in planning meals using the Multi-mix
principle, namely, two and three mix.

Recipe Used: Baked Macaroni and Cheese (Casserole)

Recipe: INGREDIENTS:

12oz macaroni
2 tbsps.Salt
2 tbsps.Butter
2 ½ cups milk
2 cups grated cheese
1 carrot
1 stalk celery

Method:
1. Cook 12oz. of pasta in a pot of lightly salted boiling water for about 12
minutes until tender.
2. Drain well and set aside.
3. Meanwhile, heat milk in a saucepan over medium heat.
4. Add half pack of artificial cheese that was supplied with the macaroni. Whisk
for one minute.
5. Stir in one cup of grated cheese until melted and combined.
6. Grease a casserole dish with butter
7. Pour the pasta mixture in the casserole dish. Sprinkle remaining cheese on
top.
8. Bake in preheated oven at 180℃ for 30 minutes.

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Pictures:

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Review:
The ingredients from this practical assessment were also a bit costly. Also, due to the lack of
proper ovens in the food and nutrition department, the ovens had to be shared among the
candidates.

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 Practical Number:Four

Date:
Topic: Food science and technology (raising agents)
Objective: To develop practical skills in incorporating a raising agent

Recipe Used: Rock Buns (Pastry)

Recipe:INGREDIENTS
2 cups All-purpose flour, sifted
½ Cup Butter
½ Cup Brown sugar
4 tbsp. raisins
1 tbsp. Baking Powder
2 Medium Eggs
4 tbsps. Milk
½ cup shredded carrot

Method
1. Preheat oven at 190℃.Grease baking sheet.
2. Using the finger tips, rub fat into sifted flour until mixture resembles fine bread
crumbs.
3. Add sugar, raisins, baking powder and shredded coconut. Mix in evenly.
4. Beat eggs. Pour into flour mixture and combine then add milk slowly.
5. Combine mixture with the hands until a moist dough is formed.
6. With a spoon, divide dough into equal pieces and shape each piece into a
‘rocky’ cone on the greased baking tray.
7. Bake for 15 minutes or until done.

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Pictures:

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Review:
This practical assessment was very simple. However, the lack of proper oven in the food and
nutrition department caused great problems and when the ovens that were working properly were
filled; others had to wait until their meals were finished to utilize the oven.

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 Practical Number:Five

Date:
Topic: Meal Planning, Preparation and Dining
Objective :To demonstrate practical skills in preparing and serving
nutritionally balanced, attractive and appetizing meals for various
times of the day.

Recipe Used:Tuna Sandwich (Breakfast)

Recipe:INGREDIENTS:
2 cans tuna in water
1 medium stalk celery
1 small onion
½ cup mayonnaise
1 tsp. lemon juice
¼ tsp. salt
¼ tsp. pepper
8 slices bread

Method:
1. Drain tuna in a strainer in the sink.
2. Chop celery to measure ½ cup. Peel and chop an onion to measure ¼
cup.
3. In a medium bowl, mix tuna, celery, onion, mayonnaise, lemon juice, salt
and pepper.
4. Spread tuna mixture on 4 bread slices. Top with remaining bread slices.
5. Cut off bread edges and slice into triangular halves .

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Pictures:

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Review:
Practical Assessment number five was a very manageable task. The ingredients were affordable
and the recipe and dish chosen was very easy to prepare. Also, the time required to prepare the
dish was not lengthy.

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 Practical Number:Six

Date:
Topic : Kitchen Design and Equipment Management
Objective: To demonstrate practical skills in preparing a dessert using a
small electrical equipment.

Recipe Used:Chocolate Cupcakes (Mixer)

Recipe: INGREDIENTS:
¼ lb. Margarine
2 Oz. White Sugar
2 Eggs
½ tsp. Mixed Essence
¼ lb. Flour
½ tsp. Baking Powder
1 Pack Unsweetened Chocolate Powder

Method:
1. Preheat Oven to 190℃.Brush cake pan with oil. Dust cake pan with flour.
2. Using an electrical mixer, cream margarine and sugar until light and
creamy.
3. Beat eggs with essence until light and fluffy. Add to creamed mixture.
4. Sieve flour and baking powder, then lightly fold into creamed mixture.
5. Add unsweetened cocoa powder and mix.
6. Pour mixture into prepared cupcake pan and bake for 20-30 minutes.
Leave in pan to cool.
7. Decorate cake with icing sugar and or sprinkles. Serve.

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Pictures:

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Review:
This practical assessment was very tiresome. Not only did the ovens have to be shared, but the
fluctuations in temperatures and the constant opening of the oven door caused a significant
change in the appearance of some meals. However, the practical was very simple.

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 Practical Number:Seven

Date:
Topic: Food Management, Preparation and Science (Methods
of Cooking Food)
Objective: To develop practical skills in preparing and serving a
nutritionally balanced and attractive meal using ay one of
methods of cooking food.

Recipe Used:Sautéed Vegetables (Sauté)

Recipe:INGREDIENTS:
1 Small Cabbage (chopped)
3 Fine Bora (Chopped medium)
1 small Onion (chopped finely)
1 small Carrot (diced)
2 Garlic (chopped finely)
1 small Bottle Oil
2 tbsps. Sea salt

Method

1. In a sauté pan, heat oil at medium high heat.

2. Add onion and garlic and sauté, stirring for one minute.
3. Add all the rest of vegetables and sauté until just starting to wilt.
4. Add 2 tbsps. Oil, salt and stir.
5. Remove from heat and serve.

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Pictures:

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Review:
Practical Assessment Seven was a very simple task. It was very affordable and took minimum time
to prepare.

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 Practical Number:Eight

Date:
Topic: Food Management and Preparation Service (Preparing and
Serving cakes).
Objective: To demonstrate practical skills in preparing, decorating and serving
a cake using any one of the different methods of cake mixing.

Recipe Used:Cake (Creaming Method)

Recipe: INGREDIENTS:
½ lb. margarine
4 Oz. White Sugar
4 Eggs
1 Tsp. Mixed Essence
½ lb. Flour
1 Tsp. Baking Powder

Method:
1. Preheat oven to 190℃ .Brush cake pan with oil. Dust cake pan with flour.
2. Cream margarine and sugar until light and creamy.
3. Beat eggs with essence until light and fluffy. Add to creamed mixture.
4. Sieve flour with baking powder, then lightly fold into creamed mixture.
5. Pour mixture into prepared cake pan and bake for 20-30 minutes. Leave in
pan to cool.
6. Decorate cake with icing and/or sprinkles. Serve.

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Pictures:

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Review:
This practical assessment was very challenging. As previously mentioned, the ovens were shared,
and the changes in temperatures and the constant opening of the oven door caused changes in
the appearance of some meals. The practical assessment, however, was manageable.

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 Practical Number:Nine

Date:
Topic: Food Management, Preparation and Service (Preparing and
serving combination dishes using eggs, milk and cheese).
Objective: To prepare a suitable and attractive dish using eggs, milk and
cheese.

Recipe Used:Omelet

Recipe:INGREDIENTS:
¼ cup Milk
½ cup Grated Cheese
2 Large Eggs
Sweet pepper
Salt
1 Small Tomato
2 tbsps. Butter

Method:

1. Crack eggs into a small bowl and whisk. Add milk.

2. Add salt, sweet pepper, tomato and celery.
3. Add butter in a 9-Inch non-stick frying pan and pour in eggs when heated.

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Pictures:

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Review:
This practical assessment was a manageable task. However, the cooking ware in the food and
nutrition department was not up to standard and caused great strain. Some cookware has no
handles, while some have no covers. This fact caused this practical to be a little challenging.

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 Practical Number: Ten

Date:
Topic : Meal Planning, Preparation and Dining
Objective: To develop practical skills in preparing and planning packed meals
for different groups outdoors.

Recipe Used:Cheese Sandwich (Preschooler)

Recipe: INGREDIENTS:
½ lb. cheese (grated)
2 tbsps. Margarine
1 tbsps. Mustard
Black pepper (Optional)
4 Slices Whole Wheat Bread

Method:

1. Add grated cheese to a medium sized bowl.

2. Add margarine and mustard.
3. Using a fork, mix together until mixture becomes paste. Add black pepper
and continue to mix.
4. Spread evenly on bread. Trim bread edges.
5. Pack into bowl and serve.

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Pictures:

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Review:
This assessment was very easy due to the affordable prices of the ingredients. It also took a short
time to prepare and was very simple.

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 Practical Number:Eleven

Date:
Topic: Food Management, Preparation and Service
Objective: To develop practical skills in preparing and showing dishes using
different kinds of convenience foods.

Recipe Used:Fried Channa (Canned)

Recipe:INGREDIENTS:
1 Can of Chick Peas
1 Small Onion (Finely Chopped)
3 Peeled Garlic (grated)
1 small Hot Pepper
1 tsp. Black pepper
1 Medium Stalk Celery (Chopped)
1 Eschallot (chopped)
2 tsp. Ground Geera

Method:

1. Using a can opener, open the can of chick peas.

2. Add oil in a medium saucepan.
3. Add onion and garlic in heated oil.
4. Add can of chick peas to the saucepan, ensuring that it is on medium to low
heat and stir constantly.

5. Add 1tsp of black pepper and geera to taste.

6. Add celery and Eschallot and fry channa for five minutes.
7. Garnish and serve.

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Pictures:

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Review:
Practical Assessment number ten was a little challenging. As mentioned previously, the cookware
in the food and nutrition department was not in the condition it was supposed to be in and as a
result caused a great strain on the candidate.

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 Practical Number:Twelve

Date:
Topic : Food Management, Preparation and Service
Objective: To develop practical skills using manual and electrical equipment.

Recipe Used: Hot Cocoa

Recipe:INGREDIENTS:
1 Pack Cocoa Mix
Sugar
Milk

Method:

1. In a medium saucepan, boil 3 cups of water.

2. Mix sugar, milk and cocoa powder.
3. Add boiling water and stir until sugar is dissolved.
4. Pour cocoa into serving cups and serve immediately .

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Pictures:

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Review:
This practical assessment was very time efficient and affordable to prepare. It was a very simple
meal and also was very easy to prepare.

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 Practical Number: Thirteen

Date:
Topic: Food Management, Preparation and Service
Objective: To develop practical skills using manual and electrical equipment.

Recipe Used: Banana Milkshake

Recipe: INGREDIENTS:
Bananas (Peeled)
Sugar
Milk
1 tsp. Vanilla Extract
Ice

Method:
1.Slice banana into bite sizes. Add to blender.
2.Add milk and sugar to blender. Blend for 15 seconds.
3.Put ice in blender and 1 tsp. vanilla extract.
4.Blend for an additional 10 seconds.
5.Pour into serving mug. Serve chill.

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Pictures:

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Review:
This practical assessment was a little challenging. This was due to the costly price of the main
ingredient. Despite this fact, the practical was simple since the meal chosen was very simple to
prepare.

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 CONCLUSION

Despite the many challenges, the completion of the Food and Nutrition workbook was a complete success.
In addition, a wide range of skills were attained and a lot of knowledge was gained.

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 REFERENCES

1. Practical Number One

https://www.allrecipes.com/recipe/24771/basic-mashed-potatoes/

2. Practical Number Two

https://www.latinfood.about.com/od/beginnerrecipes/r/cream-of-wheat-porridge.htm

3. Practical Number Three

https://www.youtube.com/watch?v=xXSBn23NBJU

4. Practical Number Four

https://www.thejamaicanfoodie.blogspot.com/2012/02/jamaican-coconut-rock-buns.html

5. Practical Number Five

https://www.bettycrocker.com/recipes/tuna-salad-sandwiches/1516cf19-d72-44ea-8698-
5e9f3c5ae4d

6. Practical Number Six

What’s Cooking in Guyana (2004)
Second Edition
Carnegie School of Home Economics

7. Practical Number Seven

https://www.youtube.com/watch?v=Qg7WAiKX2ak

8. Practical Number Eight

What’s Cooking in Guyana (2004)
Second Edition
Carnegie School of Home Economics

9. Practical Number Nine

https://www.youtube.com/watch?v=27BiglwxMMW

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10. Practical Number Ten
https://www.caribbeanpot.com/cheese-paste-sandwich-spread/

11. Practical Eleven

https://www.caribbeanpot.com/fry-channa-done-a-bit-healthier/

12. Practical Twelve

What’s Cooking in Guyana (2004)
Second Edition
Carnegie School of Home Economics

13. Practical Number Thirteen

https://www.chiquitabananas.com/Banana-Recipes/easy-Banana-Shake-recipe.aspx

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