The website has the complete lesson note for all the subjects in secondary school but this piece showcases the SS3 Catering Craft Practices Lesson Note on Caribbean Dishes. You can use the website search button to filter out the subject of interest to you.
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TOPIC: INTERNATIONAL DISHES
SUB-TOPIC 1: CARIBBEAN DISHES.
Meta gee (salt fish with coconut and plantains)
INGREDIENTS
- 200g salt fish
- 400g plantain
- 100g yam
- 100g sweet potato
- 100g desiccated coconut
- 100g chopped onions
- 100g chopped onions
- 100g deseeded diced tomatoes
- 4 okra
- Thyme, white stock.
METHOD OF PREPARATION
- Soak salt fish in cold water for 30mins
- Dice plantain, yam and sweet potato and sprinkle with thyme
- Arrange the salt fish on top and sprinkle with desiccated coconut
- Place okra with the fish and boil. Do not cut okra.
- Simmer gently until the fish is done
- Serve hot and decorate with the okra.
SUB-TOPIC 2: JAPANESE DISHES.
SUSHI RICE
INGREDIENTS
- 2 Cups short-grain rice
- 340ml water 50ml sushi rice vinegar
- 25g sugar
- 1/2tbsp salt
METHOD OF PREPARATION
- Wash the rice thoroughly. Prepare the sushi vinegar by dissolving sugar and salt.
- Add water in the rice and boil to absorb all the water
- Sprinkle the sushi vinegar and stir with wooden spoon
- Spread rice and a large chopping bound to cool down
- Once the rice is cooled down, it is ready.
- Sushi rice does not keep for more than one day and it cannot be refrigerated.
- Wash the rice thorough. Prepare the sushi vinegar by dissolving sugar and salt.
- Add water in the rice and boil to absorb all the water.
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