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11FSTG – Food Advertisement – Unit 2 Task # Page 1
1
1
1
1
Teaching Resource 1
Year 11 General FST Production-
Food Advertisement
1
FSTG - Food Science & Technology
TASK – Production – Food Advertisement
STUDENT NAME: ___________________________________________
Teacher: _____________________________________________________________________
FINAL MARKING
Due Date: __________________________
Date Submitted: _____________________
Submitted To: _______________________
Signature: _________________________
Student Signature: ___________________
--------------------------------------------------------------------------------------------------------------------------------------------------
FOOD SCIENCE & TASK __ Food Advertisement TECHNOLOGY Production
1
STUDENT NAME: __________________________________________________________________
Due Date: _________________________
Date Submitted: ______________________
Submitted To: _______________________
Signature: ________________________
Student Signature:___________________
11FSTG – Food Advertisement – Unit 2 Task # Page 2
TASK # – Production
Food Advertisement
NAME: _______________ _________________ Final Due Date: _________________
Assessment type: Production Task 2 weighting #% of the school mark for this pair of units
Outcomes: Outcome 2 – Developing food opportunities Outcome 4 – Understanding food in society
Task # : Food Advertisement– Production (#%) ( 84 Marks) Food advertisements often influence adolescent food choices. Students will produce a simple, healthy food product using lesser known Western Australian seafood and use a selection of food styling techniques to develop a food advertisement appealing to the adolescent market.
Promotion strategies and food styling information
1. Access the McDonald’s website or your favourite food website and identify 6 strategies they have used to promote foods to children & adults: (e.g. Good photography) https://mcdonalds.com.au/
2. Food Ad Tricks: Helping Kids Understand Food Ads on TV https://www.youtube.com/watch?v=fUjz_eiIX8k
10 Clever Tricks Used in Advertising https://www.youtube.com/watch?v=DEYCvkp0rX0
Part A: Create a mind map (#marks)
Using Microsoft Work, Publisher or other suitable programs to create a mind map:
TOPIC: HEALTHY FOOD FOR TEENAGERS
On your mind map you need to include:
1. Three Nutritional Requirements for teenagers (e.g. Calcium)
Include RDI, what it does in the body and food sources for each
2. 8 factors that affect food choice- (e.g. money)
Give examples for each
3. 6 Western Australian lesser known seafood species (e.g. Australian Sardine, Western Australian Salmon)
Include where they are caught or farmed and 2 dishes for each
Resource: Western Australian Fishing Industry Council website:
http://www.wafic.org.au/our-industry/interactive-map/
GEFST – Celebration of Local Foods Task 2 Page 3
http://www.wafic.org.au/wp-content/uploads/2016/12/A2-WAFIC-EDUCATION-POSTER_r15.pdf?65f1d6 Use Western Australian lesser known species of fish to devise and produce a food product.
Part B
1. Select one Western Australian lesser known species of fish and use it as the main ingredient to plan and prepare a simple recipe.
Part C
1. Create a Flyer/Advertisement using the advertising strategies you have recognised for your seafood recipe.
Take a photo of your recipe to place in your advertisement– Make it look attractive!
Using the McDonald’s strategies you have identified, create your own ‘FLYER’ aimed at
teenagers to sell your own food product.
You need to implement a minimal of 5 strategies in your flyer.
Program – Smore.com or Microsoft Publisher or Word
Consider- The layout of your FLYER, the font & text you use, images and colour choice
Part B: Develop a product using WA lesser known local seafood
Part A: What is required for assessment Due date
Mind map Week
Part B: What is required for assessment Due dates
Food order and production plan Week
Prepare and photograph seafood meal Week
Part C: What is required for assessment Due dates
Flyer or Advertisement for seafood recipe Week
GEFST – Celebration of Local Foods Task 2 Page 4
1. Using the template to design your meal using Western Australian lesser known local seafood and use it
as the main ingredient to prepare a simple dish. Your one local fish must be the “hero” of the dish.
Individually you are to:
a. Complete a Food Order.
b. You must complete a detailed production plan
GEFST – Celebration of Local Foods Task 2 Page 5
Create Your Own Seafood Meal
1 Protein (Pick one)
100g Australian Sardines
100g Soft shell/ broken Prawns
100g Snapper (Crimson, Brownstriped or Moses)
100g Mussels
100g Cuttlefish
Vegetables
1 leaf Lettuce
Handful Spinach, ¼ Bok Choy
¼ Tomato
¼ Carrot
¼ Red Onion, 1 Spring Onion, ¼ Onion
1/8 Capsicum
¼ C Corn, ¼ C Peas
¼ C Broccoli, ¼ C Cauliflower
Carbohydrates
Hamburger Bun
Wrap
Egg noodles, rice noodles
Rice, Quinoa
Fats
Oil
Butter
Dairy
40g Cheese
½ C Milk
¼ C Cream
Other pantry items available
Tomato sauce, BBQ sauce, Sweet chilli sauce,
Soy sauce, Teriyaki sauce, Oyster sauce, Hoi sin sauce
Mayonnaise, mustard
Lemon juice, Lime Juice
Flour, breadcrumbs, eggwash
Include as many of these as you like for flavour:
Salt – Pepper - Crushed garlic – Minced ginger- Parsley – Chilli flakes – Cumin powder – Coriander powder –
Italian herbs – Mixed herbs – Paprika – Smokey paprika- Curry powder – ask your teacher.
GEFST – Celebration of Local Foods Task 2 Page 6
Student Recipe Sheet and Production Plan
SUBJECT: _____________________________________ TEACHER: ____________________
STUDENT NAME/S _____________________________________________ BENCH: _________
TO BE COOKED: Date: __________________ Day: ______________________ Period: _____
SELECTED RECIPE: _____________________________________________________________
Resource Book: ______________________________________________________ Page Number: ______
Quantity Ingredient Equipment
METHOD (Identify the major steps in the method and calculate what time this will occur in the lesson. You
should include at least four time points. Work backwards from your serving time.)
Time Activity Who
GEFST – Celebration of Local Foods Task 2 Page 7
Time Activity Who
GEFST – Celebration of Local Foods Task 2 Page 8
Time Activity Who
GEFST – Celebration of Local Foods Task 2 Page 9
Task #: Mind Map Part A Marking Key
Description of criteria and qualities of student performance Marks
allocated
Marks
awarded
Par
t A
: M
ind
Map
1. Includes nutritional requirements for teenagers
For each requirement:
clear and detailed RDI, functions and food sources 2
satisfactory RDI, functions and food sources 1
2. Factors effecting food choice
For each factor:
clear and detailed example of factors 2
may or may not include examples of factors 1
3. Six Western Australian lesser known seafood species
For each species:
clear and detailed description of fishing or farming with recipe examples 2
satisfactory description of fishing or farming may or may not include recipes 1
TOTAL: Part A /34
CONVERT TO PERCENTAGE /__%
Part B: Recipe plan and production marking key
Description of criteria and qualities of student performance Marks
allocated
Marks
awarded
Par
t B
: P
lan
an
d p
rod
uce
a s
eafo
od
re
cip
e
Evaluates local food product
produces a clear table that fully justifies selection of the range of local commodities used to devise and produce a food product
5
produces a clear table that justifies selection of the range of local commodities used to devise and produce a food product
4
produces a table that justifies selection of a limited range of local commodities used to devise and produce a food product
3
produces a table that identifies a limited range of local commodities used to produce a food product
2
uses local commodities to produce a food product 1
GEFST – Celebration of Local Foods Task 2 Page 10
TOTAL /5
PRODUCTION Local Food Commodity 1 = poor, 2 = satisfactory, 3 = very good Max mark
39
1. Works in small production teams to follow and modify the production plan produced in Task 1 Part B
o follows production plan 1 2 3
o modifies production plan 1 2 3
Demonstrates effective teamwork skills
o Negotiation 1 2 3
o Cooperation 1 2 3
o effective communication 1 2 3
o leadership 1 2 3
o decision making 1 2 3
Preparation methods used to produce food products
Completes kitchen mise-en-place
o prepares commodities for food items to be produced as ordered
1 2 3
o prepares pre-prepared food items for heating 1 2 3
Preparation methods used to produce food products
Performs kitchen duties
o uses a quality control system to serve standard portions
1 2 3
o plates food attractively 1 2 3
Safe and hygienic work practices when using equipment and appliances
o uses equipment safely 1 2 3
o cleans the kitchen or restaurant 1 2 3
TOTAL /39
TOTAL: Part B /44
CONVERT TO PERCENTAGE /___%
Part C: Advertising flyer marking key
Description of criteria and qualities of student performance Marks
allocated
Marks
awarded
GEFST – Celebration of Local Foods Task 2 Page 11
Par
t A
: A
dve
rtis
ing
flye
r 1. Five advertising strategies
five or more advertising strategies used in flyer 2
limited advertising strategies used in flyer 1
2. Layout of flyer
appealing layout includes colour, font size, images and photo of dish 2
layout includes some components may or may not include photo of dish 1
3. Suitability for the teenage audience
clear and detailed flyer aimed at the teenage audience 2
satisfactory flyer may or may not be aimed at the teenage audience 1
TOTAL: Part C /6
CONVERT TO PERCENTAGE /__%
GEFST – Celebration of Local Foods Task 2 Page 12
Teaching Resource 2
Year 11 General FST Investigation/Production- Celebration of Local Foods
GEFST – Celebration of Local Foods Task 2 Page 13
GEFST - Food Science & Technology
TASK 2 – Investigation/Production – Celebration of Local Foods
STUDENT NAME: ___________________________________________
Teacher: _____________________________________________________________________
FINAL MARKING
Due Date: __________________________
Date Submitted: _____________________
Submitted To: _______________________
Signature: _________________________
Student Signature: ___________________
--------------------------------------------------------------------------------------------------------------------------------------------------
FOOD SCIENCE & TASK __ Celebration of Local TECHNOLOGY Production Foods
GEFST – Celebration of Local Foods Task 2 Page 14
STUDENT NAME: __________________________________________________________________
Due Date: _________________________
Date Submitted: ______________________
Submitted To: _______________________
Signature: ________________________
Student Signature:___________________
GEFST – Celebration of Local Foods Task 2 Page 1
TASK 2 – Investigation/Production
Celebration of Local Foods
NAME: _______________ _________________ Final Due Date: _________________
Assessment type: Investigation and Production Task 2 weighting 20% of the school mark for this pair of units
Outcomes: Outcome 1 – Understanding food Outcome 4 – Understanding food in society
Task 2:Celebration of Local Foods– Part A – Investigation (__%) (15 marks) Part B – Production (__%) (44 Marks)
Food produced in Western Australia is amongst the best in the country. Buy West, Eat Best is a promotional campaign aimed at informing consumers about food products that are grown and processed in Western Australia.
A product that is locally grown and less utilised by consumers is WA grown fish. People are often reluctant to cook with fish for a variety of reasons.
Part A: Investigate local food availability ( Investigation __%) (15 marks)
Investigate the variety and availability of species of fish available locally, prepare a food classification table and identify the reasons why campaigns like Buy West, Eat Best and Buy WA First influence consumers’ food purchasing habits.
Part B: Develop a product from local commodities (Production __%) (44 marks)
Use local species of fish to devise and produce a food product.
Part B
2. Select one local species of fish and use it as the main ingredient to prepare a simple recipe.
3. Using a sensory and physical properties table investigate and examine the sensory and physical properties of the food.
Part A: What is required for assessment Due dates
Definition and food classification table Week
Campaign report Week
Part B: What is required for assessment Due dates
Sensory and physical properties table Week
GEFST – Celebration of Local Foods Task 2 Page 2
Part A: Investigate local food availability (__%) (15 marks)
Investigate and write a report on the variety and availability of species of fish available locally, prepare a food classification table and identify the reasons why campaigns like Buy West, Eat Best and Buy WA First influence consumers’ food purchasing habits.
You are provided with a “shopping basket” of locally available natural and processed fish and food products. Complete the following tasks:
1. Define the term ‘local foods’.
2. a) Classify 10 local fish products according to: Species of Seafood natural or processed seasonal availability effect on health.
Record your classification in the table provided. 5 of these fish products have been provided for you. You need to select another 5 of your own choice.
b) Classify 5 local foods according to: food group animal or plant natural or processed seasonal availability effect on health.
Record your classification in the table provided.
GEFST – Celebration of Local Foods Task 2 Page 3
3. Investigate the Buy West, Eat Best campaign. http://www.buywesteatbest.org.au/
a) Describe the campaign.
b) Outline the requirements for the use of the campaign logo on fresh and processed foods.
GEFST – Celebration of Local Foods Task 2 Page 4
c) Discuss the economic and environmental issues that influence consumers to purchase local foods, in particular seafood.
d) Using the information you have gathered in Part A write a report on the variety and availability of species of fish available locally and identify the reasons why consumers do not buy locally, especially seafood. Discuss how campaigns like Buy West, Eat Best and Buy WA First and WAFIC can influence consumers’ food purchasing habits.
Your report must be presented either;
1 page typed, Font Arial, 12 pt, use headings where appropriate and fully referenced using the school referencing guidelines.
2 pages handwritten, use headings where appropriate and fully referenced using the school referencing guidelines.
Draft you report below. Submit this for proofing, before producing you final draft.
GEFST – Celebration of Local Foods Task 2 Page 5
GEFST – Celebration of Local Foods Task 2 Page 6
GEFST – Celebration of Local Foods Task 2 Page 7
2 a) Food classification table
Fish Product Species Natural or processed
Seasonal availability
Effect on health
Mussels
Whole Crimson Snapper
Fremantle Sardines
Frozen Shark Bay Prawn Cakes
Crimson Snapper Fillet
GEFST – Celebration of Local Foods Task 2 Page 8
b) Using the Buy West, Eat Best http://www.buywesteatbest.org.au/ and WAFIC http://www.wafic.org.au/ websites select FIVE other Fish local producers/retailers to complete the table
Fish Product Species Natural or processed
Seasonal availability
Effect on health
GEFST – Celebration of Local Foods Task 2 Page 9
c) Using the Buy West, Eat Best website select FIVE other local producers to complete the table.
Food Food group Animal or plant Natural or processed
Seasonal availability
Effect on health
GEFST – Celebration of Local Foods Task 2 Page 10
Part B: Develop a product using local fish
2. Select one local fish and use it as the main ingredient to prepare a simple dish. Your one local fish must
be the “hero” of the dish.
Individually you are to:
a. Complete a Food Order.
b. Cost your Recipe (Your snack must cost no more than $3.00 per person)
c. You must complete a detailed production plan
3. Using a sensory and physical properties table investigate and examine the sensory and physical
properties of the local fish you have used.
(44 marks)
GEFST – Celebration of Local Foods Task 2 Page 11
Food Order Sheet
SUBJECT: _____________________________________ TEACHER: ____________________
STUDENT NAME/S _____________________________________________ BENCH: _________
TO BE COOKED: Date: __________________ Day: ______________________ Period: _____
SELECTED RECIPE: _____________________________________________________________
Resource Book: ______________________________________________________ Page Number: ______
This sheet is used by the teacher to order the food and the Home Economics Assistant to set up your workbench. Make sure you include every ingredient item in the recipe.
Quantity MEAT COST Quantity FRESH FRUIT & VEGETABLES COST
Quantity GROCERIES
Quantity FRIDGE/FREEZER
GEFST – Celebration of Local Foods Task 2 Page 12
SPECIAL EQUIPMENT
Student Recipe Sheet and Production Plan
SUBJECT: _____________________________________ TEACHER: ____________________
STUDENT NAME/S _____________________________________________ BENCH: _________
TO BE COOKED: Date: __________________ Day: ______________________ Period: _____
SELECTED RECIPE: _____________________________________________________________
Resource Book: ______________________________________________________ Page Number: ______
Quantity Ingredient Equipment
GEFST – Celebration of Local Foods Task 2 Page 13
METHOD (Identify the major steps in the method and calculate what time this will occur in the lesson. You
should include at least four time points. Work backwards from your serving time.)
Time Activity Who
GEFST – Celebration of Local Foods Task 2 Page 14
Time Activity Who
GEFST – Celebration of Local Foods Task 2 Page 15
Task 2 Part B Sensory and physical properties table
NAME: _____________________________ Recipe ____________________________ Use relevant terminology to describe the properties of each commodity
Commodities Sensory Properties Physical Properties
Flavour Aroma Mouthfeel Appearance Colour Shape Size Viscosity
FishProduct
________________
Use relevant terminology to describe the properties of commodity. Extend this table if required.
Commodities Sensory Properties Physical Properties
Flavour Aroma Mouthfeel Appearance Colour Shape Size Viscosity
Local Food 1
__________________
Local Food 2
___________________
Commodities Sensory Properties Physical Properties
Flavour Aroma Mouthfeel Appearance Colour Shape Size Viscosity
Local Food 3
__________________
Task 2: Local Food Investigation Part A
Description of criteria and qualities of student performance Marks
allocated
Marks
awarded
Par
t A
: Lo
cal f
oo
ds
inve
stig
atio
n
1. Defines ‘local foods’
clear and detailed definition of local foods 2
satisfactory and clear definition of local foods 1
2. Classifies of local fish and foods
tables shows all foods accurately classified into the specified categories
5
tables shows most foods accurately classified into the specified categories
4
tables shows most foods accurately classified into most of the specified categories
3
tables shows some foods classified into some of the specified categories
2
tables shows inaccurate classification of foods 1
3 a) Describes the selected campaign
clear and detailed description of the campaign 2
satisfactory and clear description of the campaign 1
3(b) Outlines the requirements for the use of the campaign logo on fresh
and processed foods
clearly outlines the requirements of using the logo 2
satisfactory outlines the requirements of using the logo 1
3(c) Discusses the economic and environmental issues that influence consumers to purchase local foods
clearly discusses the economic and environmental issues that influence consumers to purchase local foods
2
satisfactory discusses the economic and environmental issues that influence consumers to purchase local foods
1
3(d) Presents a fully referenced and detailed report
referenced, detailed, mostly accurate report 2
poorly referenced, brief report 1
TOTAL: Part A /15
CONVERT TO PERCENTAGE /__%
Part B
Description of criteria and qualities of student performance Marks
allocated
Marks
awarded
Par
t B
: D
eve
lop
a p
rod
uct
fro
m lo
cal
com
mo
dit
ies
Evaluates local food product
produces a clear table that fully justifies selection of the range of local commodities used to devise and produce a food product
5
produces a clear table that justifies selection of the range of local commodities used to devise and produce a food product
4
produces a table that justifies selection of a limited range of local commodities used to devise and produce a food product
3
produces a table that identifies a limited range of local commodities used to produce a food product
2
uses local commodities to produce a food product 1
TOTAL /5
PRODUCTION Local Food Commodity 1 = poor, 2 = satisfactory, 3 = very good
Max mark
39
2. Works in small production teams to follow and modify the production plan produced in Task 1 Part B
o follows production plan 1 2 3
o modifies production plan 1 2 3
Demonstrates effective teamwork skills
o Negotiation 1 2 3
o Cooperation 1 2 3
o effective communication 1 2 3
o leadership 1 2 3
o decision making 1 2 3
Preparation methods used to produce food products
Completes kitchen mise-en-place
o prepares commodities for food items to be produced as ordered
1 2 3
o prepares pre-prepared food items for heating 1 2 3
Preparation methods used to produce food products
Performs kitchen duties
o uses a quality control system to serve standard portions
1 2 3
o plates food attractively 1 2 3
Safe and hygienic work practices when using equipment and appliances
o uses equipment safely 1 2 3
o cleans the kitchen or restaurant 1 2 3
TOTAL /39
TOTAL: Part B /44
CONVERT TO PERCENTAGE /___%
Teaching Resource 3
Assessment Project
for SITHCCC001-Use Food
Preparation Equipment
(adapted from current HGT
assessment project)
SITHCCC101 USE FOOD PREPARATION EQUIPMENT
ASSESSMENT PROJECT
Create two dishes utilising Western Australian lesser known seafood species. You can find the
species to use here: http://www.wafic.org.au/wp-content/uploads/2016/12/A2-WAFIC-EDUCATION-
POSTER_r15.pdf?65f1d6
In your assessment, you must complete and compile the following evidence for your trainer to be
handed in at completion of the assessment.
You are required to:
Planning
1. Create two dishes using at least four precision vegetable cuts
2. Watch and describe in your own words the fish filleting process. Include food
preparation equipment needed for filleting:
http://www.wafic.org.au/resources/species-information-and-recipes/
3. Your two dishes must include one wet and one dry method of cookery (you can find
information on appropriate methods of cookery for snapper in the filleting video).
4. Complete a workflow plan for completing your practical assessment
Preparation
When preparing your two dishes you need to document your use of food preparation
equipment:
1. Make sure your workplace is professionally set up as you have been shown.
2. While you cook, your teacher/trainer will come to your work area and position
your name and date card.
3. With your smartphone or camera, take a photo of your work/cooking area (make
sure to include your name and date card in the picture, your teacher/trainer may
wish to take the picture).
4. Present your dishes within the industry timeframes, precision cutting skills,
utilising presentation standards.
Summary
Attach each photo to a summary, showing the following:
Name the dish/dishes you were cooking while the photo was taken
List all of the hand tools you used
List one hand tool (e.g. special knife) you might like to add to your toolbox,
give reasons why
List all utensils used (e.g. pots, pans, cutting board, tongs etc)
List two types of larger equipment present in the kitchen (e.g. oven grill). This
must be different for each of the journal entries. Explain what the larger
equipment is used for. For each one make one comment about its
operation/safety.
SITHCCC101 Use Food Preparation Equipment Assessment Project Summary
Name of Dish (1):
Hand tools used
List one hand tool (e.g. special knife) you might like to add to your toolbox and give reasons why
List all equipment and
utensils used (e.g. pots,
pans, cutting board,
tongs etc.)
List two types of larger
equipment in the
kitchen (e.g. oven/
grill) explain its use,
and one comment on
its operation and
safety.
Attach photos taken to
the bottom of your
summary
SITHCCC101 Use Food Preparation Equipment Assessment Project Summary
Name of Dish (2):
Hand tools used
List one hand tool (e.g. special knife) you might like to add to your toolbox and give reasons why
List all equipment and
utensils used (e.g. pots,
pans, cutting board,
tongs etc.)
List two types of larger
equipment in the
kitchen (e.g. oven/
grill) explain its use,
and one comment on
its operation and
safety.
Attach photos taken to
the bottom of your
summary
Fillet of West Australian Snapper with warm potato and leek salad
Serves 1
Ingredients
180 g fresh West Australian Snapper (Crimson, Brownstriped, Moses) fillet, 15 mm thick and
skin off
plain flour for dusting
50 ml olive oil
¼ lemon
Salad
½ large leek, halved lengthways
750 mL fish stock
2-3 small désirée, foxton or pink eye potatoes
100 ml extra virgin olive oil
¼ Spanish onion, sliced
1 clove garlic, crushed
½ anchovy fillet, finely chopped (brunoise)
8 sugar snap peas, trimmed and (julienned)
50 ml verjuice
1 sprig thyme, leaves picked
1 ripe tomato, skinned, seeded and diced (concasse)
freshly ground pepper and sea salt
fresh chervil, for garnish
Method
1. In a slow oven, braise the leek in the fish stock until tender.
2. Boil potatoes until tender, drain and chill in iced water, then cut in quarters.
3. Heat a heavy-based pan to medium, add half the olive oil and sauté the onion for
30 seconds.
4. Add garlic and anchovies and cook for 30 seconds longer.
5. Season to taste with black pepper then toss through the potatoes, sugar snap
peas and sea salt.
6. Dust fillets with seasoned flour, then heat a separate pan to medium heat.
7. Add the remaining oil and place fish, skinned side down into pan.
8. When fish turns opaque from the pan side up, turn and cook through.
9. Finish with a squeeze of lemon and allow to caramelise lightly off the heat.
10. Remove fish from pan and keep warm.
11. Return pan to heat, removing any black deposits.
12. Add the verjuice to deglaze, then the rest of the olive oil, thyme, drained leek and
tomato.
13. Adjust seasoning to taste.
To serve: Remove leek from liquid and form a circle in the centre of a warmed plate.
Arrange the potatoes inside this, place the fish on top and place tomatoes and other
ingredients from the pan around outside. Garnish with chervil.
Tangy Fish Salad
Serves 4
Ingredients
455g steamed or smoked fish fillets, skinned and cubed
150ml water
grated rind of half a lemon
2 sticks celery, sliced (paysanne)
1 red apple, cored and sliced
30g walnuts or mixed nuts, halved
salt and black pepper
150ml natural yoghurt or fromage frais
mixed lettuce leaves, to garnish
Method
1. Poach the fish in the water for approximately 5-6 minutes, drain and chill.
2. Discard the poaching liquor. Mix the remaining ingredients, except the yoghurt and lettuce
together,
carefully stir in the chilled fish and seasoning.
3. Arrange on a plate, garnish with mixed lettuce leaves and spoon over the yoghurt. May be
served with
brown bread and butter.
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