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Plate model

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Discuss the benefits and challenges of using organic and local food commodities for a new restaurant. Analyze the implications, advantages, and reasons behind chefs' choices regarding sourcing ingredients. Consider the taste, health benefits, production charts, and material properties of organic and local foods.

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Plate model

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Presentation Transcript

  1. Plate model

  2. Who needs what and why?

  3. Animal or vegetable?

  4. Animal products

  5. Types of fruit

  6. Vegetables

  7. Uses of sugars

  8. Uses of coagulation

  9. Match them up

  10. Spot the mistakes

  11. Exam Practice – higher tier A variety of ingredients can be sourced by the caterer Discuss the implications of using organic andlocal food commodities to the head chef of a new restaurant [12] You should probably spend 15% of your time (about 15-20 minutes) answering this question as it is worth 15% of the total marks (12 out of 80)

  12. Is organic better?

  13. Exam Practice – foundation tier • Many people suggest that organic foods taste better and are healthier to eat than non-organic foods • a) State2 other advantages of using organic • ingredients [2] • Suggest2 reasons why a chef may prefer not to use organic ingredients [2] • You should probably spend no longer than 5 minutes answering this question - it is worth 5% of the total marks • (4 out of 80)

  14. Local or imported?

  15. Exam Practice – foundation tier • 2. Explain why the chef of a new restaurant may • decide to source the majority of his ingredients • locally. [6] • You should probably spend about 8 or 9 minutes answering this question - it is worth 7.5% of the total marks (6 out of 80)

  16. Is organic better?

  17. Local or imported?

  18. Material properties

  19. What’s it made of?

  20. Production charts

  21. Production charts

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