Chicken Filo Pasty Dietary Analysis

What was the task?

The aim of this assignment was to generate a healthy baked product that could be packaged as an individual serving for a lunch box or a snack in which could be consumed within a café.

What did you do:

For this assignment, I cooked a Chicken Filo Pasty to be served in the cafe. In order to meet the brief, I altered the recipe to make a healthier version. It was crucial that I did this as nutrients are vital when having a healthy diet. As of the sugar, fat and sodium content within the food, a growing number of chronic diseases occur throughout the world each year. To avoid this situation, I decided to not make a white sauce as this consists of milk, roux and other fats. As a replacement, I cooked a cauliflower sauce. This

Despite the many challenges and mistakes that I created along the way, I was still able to solve the problems and resume cooking my meal.

What were your strengths: (How did these benefit the end result?)

1. Preparation

Prior to the practical lesson, I carefully read through my recipe. By doing this, I gained a deeper understanding as to what to do in order to create a successful dish. In addition to the reading of the instructions, I also created a time plan in which indicated the times I needed to complete certain activities in order to serve my dish within the period allocated. By following this plan, I was unable to become distracted and take a long time preparing the meal. It was vital that I placed my Chicken Filo Pasty at a specific time otherwise, the chicken will not cook thoroughly.

2. Cleanliness

Throughout the cooking lesson, I was able to maintain a clean and tidy workbench area. This contributed to avoiding dangerous situations. As I was handling chicken, it was crucial that I continuously cleaned the utensils. This is because harmful bacteria have the opportunity to be passed from direct contact from one food to another, leading to cross-contamination.

3.