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FA3 - Coggle Diagram
FA3
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Soup
Soups generally have garnish for presentation. Some of these can include oils, parsley, fresh herbs, and cream..
Along with garnish, soup generally come with a bread based accompaniment. This could be a nan bread, sourdough, a slice of toast, or croutons.
The colour of a soup is very important. It needs to just as visually appealing as it does taste good. The aroma also needs to be good.
Time
The time limit for this practical is period 1 and 2. Creating a time plan prior to the practical is essential as it provides a guide to finishing on time, and making sure that everything gets done on time.
Using Mis En Place is a key way to staying on time as it limits the amount of things I have to find during the practical. Ensuring that I have everything I need before I start means that I don't have to waste time later to find things.
Skills
Time Management is another useful skill for this task. We have two periods to create and present a soup and bread based accompaniment, so making sure I am using my time to the best extent is important.
Seasoning Skills. This is needed as a requirement is to season the soup to taste, to ensure it is not too salty or too strong with pepper. .
Sustainability
Limiting the amount of food I waste is a great way to stay sustainable. Using the most I can of an ingredient limits the waste.
Ensuring I limit the amount of single use plastics during the practical is a great way to adhere to sustainability.
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