Xinmin Secondary School

Home Economics Coursework

Express/ Normal Academic / Normal Technical 2011

Scenario:
Choose one of the 3 families shown below and create a meal plan for each member of the family. The meal must
include a beverage, appetizer, main dish, dessert and soup/salad/vegetable dish. Decide on a momentous occasion that
the family gets to dine together for dinner where the same food is served for everyone.

Examples of occasion are: birthday, anniversary, graduation, any festive occasion, good performance in school, etc.

According to your meal plan, you are to prepare the dishes served during the special occasion for your practical
exam.

Please include your research, recipes and reasons for choosing the dishes for the day. Show evidences for your
choices. You also need to submit a food order list as well as you time management plan for your practical exam.

Mr Chan’s Family AGE Mr Ahmad’s Family AGE Mr Ravi’s Family AGE

Mr Chan 45 Mr Ahmad 35 Mr Ravi 50

(has high blood

pressure)
Mrs Chan 40 Mrs Ahmad 30 Mrs Ravi 44

(has diabetes)
Suzan Chan 14 Mdm Rokiah 65 Mr Gopi 75

(has Anaemia)
Steven Chan 7 Aqmal 5 Gayatri 18

Requirements:
1) Choose 1 family
2) Find pictures and names of dishes suitable for the family
3) Recipe of the chosen dishes to be cooked for dinner
4) A write-up on why the dishes chosen are suitable for each the members (Do it for every member and every
meal)
5) You are to refer to the Healthy Diet Pyramid and the Recommended Dietary Allowance for each family
member for the serving sizes or food intake (Remember your SNDG and BMV)

(SA practical)
You are needed to cook and present the food that you have chosen. Basic ingredients are provided but other special
ingredients have to be purchased on your own. Please ensure that all ingredients are Halal. You should not cut or
prepare anything at home. No beef or pork or alcohol is allowed in the kitchen. (Utensils/serving dishes and electrical
appliances are all provided) You are not to spend more than $15 for this practical examination.

PROVIDED Ingredients
Onion Garlic Ginger Spring Onion Shallots Pepper Sugar

Dark/Light Soya Sauce Sesame Oil Oil Chicken Stock Cubes Salt
Shrimps(limited) Carrot Cabbage Sausage Bee Hoon

Rice (Raw/cooked) Oyster Sauce Chilli Sauce Tomato Sauce Chilli (Dried)

Tomato Chye Sim Coconut Milk Fried Shallots Minced Chicken

Chicken Drumstick/ Wing Chicken breast Egg

Scoring Rubrics
Task Level 1 Level 2 Level 3 Level 4
Research 8-10 mks 5-7 mks 2-4 mks 0.1 mks
Criterion • Name the food Marks• Name (Booklet 50 marks)• Name the food
the food • Provide
Research suitable for each 10 suitable
Recipe for each
scaled for 1 person suitable2 for each d insufficient
Menu family member 4 family member
Original Recipe & Healthy family 4member research
• Provide pictures for • Provide pictures for
recipe adaptation • Provide pictures for
R.D.A. evidences 4 evidences
Write-up evidences
15
(depending on age Food order on
(depending listage 4
(depending on age
group) Time organization
group) group) 4
• Categorize the food Booklet Compilation
• Categorize the food 3
• Categorize the food
Total 50
items according to items according to items according to
main dish, soup, main dish, soup, main dish, soup,
appetizer/ snack/ appetizer/ snack/ appetizer/ snack/
dessert/ salad and dessert/ salad and dessert/ salad and
beverage beverage beverage
• Serving size for the • Serving size for the • Serving size for the
different age groups different age groups different age groups
• Research on the • Research on the • Research on the
chosen occasion and chosen family’s race disease that 1 family
the types of food and the types of food member has and
served commonly consumed what types of food is
• Research on the by their race suitable or should be
chosen family’s race • Research on the avoided
and the types of food disease that 1 family
commonly consumed member has and
by their race what types of food is
• Research on the suitable or should be
disease that 1 family avoided
member has and
what types of food is
suitable or should be
avoided
Meal Plan 4mks 3mks 2mk 0-1mk
• Provided meal plan • Provided meal plan • Provided meal plan • Provided meal plan
for breakfast, lunch for breakfast, lunch for breakfast, lunch for breakfast, lunch
& dinner for each & dinner & dinner & dinner
member • All meals except • All meals except • Family members
• All meals except breakfast has 3 breakfast has 2 were given the same
breakfast has 4 courses courses food for all meals
courses
Recommen 4mks 3mks 2mk 0-1mk
ded • Requirements for all • Requirements for at • Requirements for at • Requirements for all
Dietary the categories were least 2 categories least 1 category was categories was met
Allowance met were met met
Original 4 mk 3mk 2mk 0-1mk
Recipe Provided a recipe which Some recipe was used Did not provide recipe/ Unable to substitute
& was not used during during practical lesson recipe was used during any ingredient that are
Recipe practical lesson practical lesson not healthy with
Able to substitute at healthier options or cut
adaptation
Able to substitute at least 3 ingredients that Able to substitute at down its amount.
(4 recipe) least 3 ingredients that are not healthy with least 1 ingredient that Student does not give
are not healthy with healthier options or cut are not healthy with reasons to support their
healthier options or cut down its amount. healthier options or cut decision.
down its amount Student is not able to down its amount.
sensibly. Students able give sufficient reasons Student does not give
to give reasons to to support their reasons to support their
support their decision. decision. decision.
Explained why chosen
cooking method is
good.
Recipe for 2mks 0mk
 Criterion Marks (PRACTICAL 30 Marks)
Personal Hygiene 3 Appearance of food 2
Managing Unit 3 Table Layout 6
Method of cooking 7 Time Management 2
Use of Equipment 2 Washing & clearing up 3
Flavour 2
Total 30

Task Level 1 Level 2 Level 3 Level 4

Personal 3 mks 2 mks 1 mk 0mk
Hygiene  Nail is short and clean  Nail is short and clean  Apron was worn  Apron was not worn
for all the members for all the members properly by all the by two or more
 Uniform and hair is  Apron is worn members members
according to student properly by all the
handbook standard for members
all the members
 Apron is worn
properly by all the
members
Managing 3mks 2mks 1mk 0mk
Unit • Tea towel and dish • Tea towel and dish • The bin is lined with • Unit is messy
cloth is hung on the cloth is hung on the plastic bag
drawers drawers • Unit is slightly messy
• The bin is lined with • The bin is lined with
plastic bag plastic bag
• Unit is not messy • Unit is not messy
• Constantly keeping the
unit tidy by wiping or
clearing up unnecessary
items
Methods of 5-6 mks 3-4 mks 1-2 mks 0mk
cooking • Works economically • Followed methods step • Follow methods step • Did not follow
• Followed methods step by step, most of the by step occasionally methods step by step
by step all the time time
(competency)
• Placed clean equipment
on CLEAN TABLE
Use of 2mks 1 mk 0mk
Equipments • Used the right • Did not use the right • Used the wrong
& equipments at all times equipments at times equipments many --------------------------------
Manipulati • Highly proficient in use • Quite proficient in use times
on & handling of & handling of
equipment equipment
Flavour 2mks 1mk 0mk
Appearance Taste very good Taste alright Taste not up to --------------------------------
expectations
Appearance 2mks 1mk 0mk
of food Looks very appealing and Looks quite appealing and Does not look appealing.
the colour combination the colour combination --------------------------------
are nice. Different texture are nice. Garnishes are
is used to make the dish used.
more interesting.
Garnishes used.
Presentatio 5-6 mks 3-4 mks 1-2mks 0mk
n • Has a table linen • Presented with the right • Just presented the • Just presented the
• Presented with the right cutleries dish dish
cutleries • On a placemat • Menu card • Presented with the
• On a placemat • Napkin • Presented with the wrong cutleries
• With a flower and • Menu card wrong cutleries • No placemat
vase • No placemat • No menu card
• Napkin
• Menu card
Time 2mks 1mk 0 mk
Manageme Able to finish cooking and Unable to finish on time Took more than 10mins --------------------------------
nt clear up within given time extra to complete task
Washing 3mks 2mk 1mk 0mk
and • Wiped stoves and • Wiped stoves and • Did not • Did not
clearing up tabletops after cooking tabletops after cooking wipe stove and wipe stove and
• Washed and wiped • Washed and wiped tabletops properly tabletops
everything everything OR OR
• Brought container to • Did not bring container • Did not • Did not
bring home food wipe equipment wipe equipment
properly