Year 9 International Foods 2025
Group Members: Tehara, Noelle & Erlina
1
Pre-Cooking Research
a) What is the name of your Food Truck and the recipe you are
going to create for your Food Truck? Type out your recipe on the
attached form.
Baddie Fattie Latina Food Truck
b) Is your recipe appropriate for a Food Truck? Explain making
reference to space, Mise en Place and time allowance. (3 marks)
Our recipe is a good choice for a meal supplied by a food truck because
they are relatively easy to make on the go, doesn’t require complicated
cooking methods, and doesn’t require much preparation. It can be eaten
with their hands and on the go, therefore being convenient for
customers. It is also appropriate for our Food Truck’s Mexican cuisine,
since quesadillas are a common Mexican savoury dish.
c) What occupational health and safety procedures will you follow?
(2 marks)
When cooking and preparing this dish, we should ensure that we are
minimising spreading germs by ensuring that our hair is tied up, nails are
short and clean, apron is effectively worn and tied on, ingredients are
collected using tongs, ingredients are used on appropriate chopping
boards and knives are safely used with caution. It is also crucial that the
stove is being supervised whenever it is being used, and there is no
running in the kitchen.
d) Research and evaluate sustainable packaging options suitable
for your chosen recipe, justifying your final selection. Consider
both the practical aspects of containing and serving the food, as
well as the visual presentation for the consumer. (3 marks)
For my quesadilla recipe, I would choose biodegradable containers for
packaging. These containers are made from plant materials, which
means they break down naturally and are better for the environment
than regular plastic. They are strong enough to hold the quesadillas
without leaking, so they’re perfect for takeout or serving at home. Plus,
they have a nice, natural look that makes the food look appealing, which
is great for attracting customers.
2
Chicken Quesadillas
Ingredients: Picture taken from practical
3 flour tortillas lesson (Friday 28th March)
2 small chicken thighs
2 cup shredded cheddar cheese
1 medium brown onion, diced
1 cup corn kernels
1 tomato diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons vegetable oil
Method:
1. Dice the onion and tomato
2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add
2 small chicken thighs and cook until fully cooked (about 6-8 minutes
per side). Remove from the skillet, let cool slightly, and shred the
chicken.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Add
1 medium diced onion and 1 diced capsicum and sauté until soft . Stir
in 1 cup of corn kernels, 1 diced tomato, 1 teaspoon of ground cumin,
and 1 teaspoon of smoked paprika. Cook for an additional 2-3
minutes.
4. In a large bowl, mix the shredded chicken with the sautéed vegetable
mixture.
5. Place a tortilla in a clean skillet over medium heat. Sprinkle a layer of
2 cups of shredded cheddar cheese on one half of the tortilla. Add a
portion of the chicken and vegetable mixture on top of the cheese,
then sprinkle more cheese on top. Fold the tortilla in half to cover the
filling.
6. Cook for about 3-4 minutes on one side until golden brown and the
cheese is melted. Carefully flip the quesadilla and cook for another 3-4
minutes on the other side.
7. Remove from the skillet and let cool for a minute before cutting into
wedges. Seve with sour cream
3
RECIPE NAME: No of serves: 3
Quesedillas
A C B D
Quantity Convert Purchasi Cost per
INGREDIENT per to same ng unit recipe.
recipe unit as B & cost BxC
e.g. Plain flour 1 cup 0.12 Kg $2.00/Kg $0.24
Flour tortillas $0.82/10
X3 153g $1.25
0g
Chicken thigh fillets $8.50/1k
X2 0.35kg $2.975
g
Red onions
x1 0.11kg $5.50/kg $0.61
Cheddar Cheese block
2 cups 0.25kg 9.90/1kg $2.07
2
0.34/100
tablespo 30ml $0.1
Vegetable oil ml
ons
1
teaspoo 2g 0.67/10g $0.134
Ground Cumin
n
1
teaspoo 2g 0.67/10g $0.134
Paprika
n
Tomato
1 1 0.87/ea $0.87
TOTAL COST PER RECIPE
$8.36
TOTAL COST FOR ONE SERVING OF RECIPE: $2.78 ($8.36 divided by 3)
Food Order
Milk and Dairy Fruit Vegetables
Description Quantit Description Quanti Description Quanti
y ty ty
ShreddedChees 2 Cups Red onion 1
e
Sour Cream 1 Cup Tomato 1
Corn Kernals 1 Cup
Meat and Poultry Breads and Cereals Pantry/Other
Description Quantit Description Quanti Description Quanti
y ty ty
4
Chicken thighs 2 Tortillas 3 Ground Cumin 1t
Smoked 1t
Paprikia
Vegetable Oil 2T
5
Production Plan
Student Names: Noelle, Tehara, Erlina Recipe Name: Quesadillas
Time Method Equipment Health and Safety Changes made
Sequence Consideration during production
5 min Dice the onion, and tomato Cutting board Use claw grip
Knife Use correct
cutting board
10 min Heat 1 tablespoon of vegetable oil in a skillet over Fork Do not touch hot
medium heat. Add 2 small chicken thighs and cook Measuring Spoon skillet
until fully cooked (about 4-5 minutes per side). Skillet Ensure chicken is
Remove from the skillet, let cool slightly, and Wooden Spoon cooked
shred the chicken. Plate Do not touch hot
chicken
8 mins In the same skillet, add the remaining tablespoon Measuring Spoon Do not touch hot
of vegetable oil. Add 1 medium diced onion and Skillet skillet
sauté until soft . Stir in 1 cup of corn kernels, 1 Wooden Spoon Do not touch hot
diced2 tomato, 1 teaspoon of ground cumin, and 1 Plate food
teaspoon of smoked paprika. Cook for an
additional 2-3 minutes.
2 mins In a large bowl, mix the shredded chicken with the Fork N/A
sautéed vegetable mixture. Bowl
5 min Remove from the skillet and let cool for a minute Be careful with
before cutting into wedges knife
Do not touch hot
While waiting for quesadillas to cool, rinse all food
dishes and clean kitchen
6
Evaluation
1.Using the AGTHE as a reference point, do you think the recipe is nutritious?
Why or why not? (2 marks) I think the recipe is nutritious because it contains food
from almost all the food groups, meat, dairy, carbohydrates and vegetables. It
has corn, onion, tomato a and capsicum for vegetables, tortillas for carbs, chicken
for protein and cheese for dairy. There is also very little oil used.
2.Did your recipe turn out as you had expected? Consider appearance, flavour,
texture, aroma and justify response. (2 marks)
Yes, the quesadillas turned out as expected. The appearance was golden brown
and crispy on the outside, with melted cheese visible at the edges. The flavour
was well-balanced, with the smoky paprika and cumin enhancing the taste of the
chicken and vegetables. The texture was a mix of crispy tortilla, gooey cheese,
and tender chicken. The aroma was warm and inviting, with a combination of
toasted tortilla, melted cheese, and spices.
3.What changes would you make to your recipe if you were to make it again?
Why? (2 marks)
If I were to make this recipe again, I would add more seasoning to enhance the
overall flavour. I would also consider using a mix of cheeses, such as mozzarella
and cheddar, to create a more stretchy and rich texture, but I would need a
bigger budget to do this. Additionally, I would use whole wheat tortillas to make
the dish slightly healthier and more filling.\
4.How suitable was your recipe for a food truck? Consider production time, cost,
ease of serving. (2 marks)
The recipe was very suitable for a food truck. It had a short preparation and
cooking time, allowing for quick service. The cost was reasonable, making it
affordable to produce in large quantities. The quesadillas were also easy to serve,
as they could be cut into portions and wrapped in biodegradable packaging for
on-the-go eating.
5.How could you improve the overall nutritional value of your recipe? (2 marks).
We can increase the amount of vegetables and chicken for more protein and
vitamins. We couldn’t do that before due to the price limit, but if there wearn’t
one that would be an option. Another way is too decrease the amount of oil so
there can be less fat in the tortilla. Replacing the tortilla with one with whole grain
is another way of imporving the nutrional value.
6.How could you improve the organisation of your recipe preparation? (2 marks)
To improve organisation, I would divide the tasks among team members more
efficiently to save time. For example, one person could prepare and cook the
chicken while another chops the vegetables. Additionally, preparing ingredients
ahead of time and arranging them in separate containers would shorten the
cooking process. Using a checklist to ensure all ingredients and equipment are
ready before starting would also help improve organisation.
7
Marking Key - Task 1 Food Truck
Description Marks Marks
Allocate
d
Investigating (group) - Presentation
Presentation demonstrates a thorough and insightful 10-12
investigation of the chosen country. The research
questions are addressed comprehensively, with the
inclusion of significant and relevant supplementary
information. All sources are appropriately referenced.
Presentation provides a clear and accurate account of a 7-9
detailed investigation into the chosen country. All
research questions are thoroughly addressed, and
comprehensive referencing is included.
Presentation provides a clear and accurate account of 4-6
some investigation questions on the chosen country and
includes some references.
Presentation touches upon limited or no details from the 0-3
investigation questions into the chosen country, but could
benefit from further development and inclusion of more
comprehensive referencing.
Appearance/Format & Delivery of Presentation
Presentation effectively utilizes an appropriate medium to 4-6
present the research findings on the chosen country. It is
engaging, informative, well-structured with clear
headings, and enhanced with relevant images. The
presentation is also free of spelling and grammatical
errors.
Presentation does not effectively communicate the 0-3
research findings. The format and appearance is
unsuitable and/or insufficient information is included to
adequately address the research questions.
Designing (individual)
Comprehensive & detailed responses address all design 15-18
questions & required documents (recipe, costing, food
order, production plan) are completed to a high standard
Detailed responses addressing most design questions & 11-14
required documents are completed
Some responses addressing design questions and 7-10
required documents are somewhat completed
Limited or incorrect detail in responses, required 3-6
documents are incomplete and unable to be used
8
Incomplete and/or incorrect responses, failed to submit 0-2
required documents
Producing and Implementing (Individual)
Demonstrates a high level of techniques and safety 5
precautions. Uses the recipe and production plan closely
to produce and present the dish to a very high standard
within the time frame.
Demonstrates very good techniques and safety 4
precautions. Uses the recipe and production plan well to
produce and present the dish to a high standard within
the time frame.
Demonstrates a satisfactory level of techniques and 3
safety precautions. Produces and presents the dish to a
good standard with some reference to the recipe and
production plan within the timeframe.
Mostly demonstrates techniques and safety precautions. 2
Produces the dish with limited reference to the recipe and
production plan.
Recognises and uses a limited range of techniques and 1
safety precautions. Produces dish with poor reference to
recipe and production plan.
Evaluating (Individual)
Insightful and detailed evaluation/responses to all 9-12
evaluation questions.
Detailed responses to most/all evaluation questions. 5-8
Brief responses, limited justification to evaluation 0-4
questions.
Collaborating (Individual)
Works efficiently & independently. Collaborates well with 3
group members to plan, develop and communicate ideas
and information.
Works to a satisfactory standard. At times collaborates 2
with group members to plan, develop and communicate
ideas and information.
Limited amount of participation in theory and practical 1
lessons when planning, developing and communicating
ideas and information.
Total /56
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