Reference no: EM133394749

DESIGN BRIEF You catering company has been approached to produce a light meal menu for a special event. The client has requested the following: - A sample menu of three dishes (entrées and canapes only) - An edible sample of one meal from the menu. - Inspired by Thai cuisine making use of readily available, local ingredients. In order to prepare for this you will need to investigate, design, produce and evaluate guided by the steps below Step 1 - Investigation Research and investigate: Thailand focusing on geography, culture, religion, language, climate, popular destinations, and customary celebrations. Identify and illustrate: Provide a brief description and image of: 3 x protein sources (meat or plant-based); 3 x vegetables/fruit 3 x herbs/spices 3 x customary or well-known dishes Present your findings in a visual presentation (multimodal - 2mins or equivalent) Step 2 - Design Based on the above research, you will design a menu that reflects the principles of Thai cuisine keeping in mind the context of your meals needing to be consumed at 'an event'. You will select one item from your menu to then produce. Your recipe should be complex enough that it allows you to develop your cooking skills, but not so much that it overwhelms you. Deep-frying as a cooking method is discouraged as it is unhealthy and wasteful of oil. You should be able to complete your recipe in around 1.5 lessons maximum, allowing for enjoyment of the meal in the second half of the second lesson. Produce an ingredients list (with Australian terminology and metric units - no ounces, pounds etc), an equipment list, and a method with all steps clearly explained - including adjustments you may have made. Prior to preparation, you will complete a production plan using the template provided. This will outline how you intend to use your time, which partner is responsible for what steps, and necessary safety and hygiene considerations. Criteria for Success How will you know if you have produced an effective dish? Identify three key elements that will influence the outcome and use these to seek feedback from your client. Step 3 - Production Prior to preparation, you will submit a shopping list with quantities of ingredients required for 3 servings (entrée) of your dish. You (and your production partner if, if allocated) will receive two lessons to prepare, serve, photograph and enjoy your dish. Step 4 - Evaluation (400 words with images) Use the following questions as a guide to evaluate your dish.

1. Describe the sensory properties of your finished meal - its appearance, texture, aroma, taste, and sound may even be relevant. How did the cooking techniques that you used contribute to this result?

2. Explain some of the steps you used to effectively manage your time. Include both reference to the written research component of the task, and the practical production.

3. What safety and hygiene steps did you use to keep yourself and your food safe?

4. What considerations were made for the sustainability of your dish? How could this be improved?

5. If you were to prepare your dishes again what would you change and why?

Critically reflect upon the process and identify some elements for improvement.