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Veg mindmap, NVQ & VRQ L3 Vegetable and vegetarian dishes theory -…
Veg mindmap
NVQ & VRQ L3 Vegetable and vegetarian dishes theory
Presentation and theory taught session
2.1 identify commodities suitable for vegetarian and vegan dishes
Initial Assessment
List the veg classification
List three different types of veg per classificaiton
Explore more types of veg - discuss
2.3 state factors affecting the composition of vegetables
Presentation
Writing Task
Highlight leek and asparagus and growing seasons
2.2 describe advanced skills and techniques for preparing and cooking vegetables
Explore the area
Youtube video playlist
Link Title
Further Reading via
chefsteps
2.7 identify relevant sauces and dressings to serve with advanced vegetable products
2.4 describe how the composition of different vegetables influences the choice of cooking method
Group discussion regarding their experiences
could be a jamboard so it can incorporate online learning
Pre loaded questions put on to jamboard to direct learning
Highlight nutritional cost/gain with these cooking methods
2.5 explain the effect of cooking methods on vegetables
Worksheet relating to this
Sheet with keywords for learners to use
Add Hodder vegetable quality points
video
Delifresh Demo & Tasting
2.1 identify commodities suitable for vegetarian and vegan dishes
2.6 describe the cooking requirements for different vegetables
Demo to cover different types of veg with tasters and basic prep demos to show learenrs
Post demo with left over veg
2.2 describe advanced skills and techniques for preparing and cooking vegetables
Students and tutor to prepare the left over veg with demos and workshops worked into normal practice sessions.
Practical Sessions
2.8 identify the quality points for a range of vegetable dishes
Product evaluations of each menu/dish created
Product evaluations to highlight specific areas for dishes
2.9 describe how to control time, temperature and environment to achieve desired outcome in vegetable dishes
Regular Q&A during practical sessions
K1. Explain how to select the correct type, quality and quantity of vegetables to meet dish requirements
Regular Q&A and learners producing dishes