To understand and apply appropriate hygiene and safety procedures when preparing cooking and serving food To know and explain key terminology To utilise your new knife skills ID: 776318
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Slide1
To prepare you for the course
• To understand and apply
appropriate hygiene and safety procedures when preparing, cooking and serving food• To know and explain key terminology • To utilise your new knife skills• To develop practical skills: vegetable stir fry
WHAT:
HOW:
WHY:
Expert
:
Competently executes a wide range of complex technical
skills/processes(
eg
filleting
fish or cutting vegetables with precision and accuracy
eg
julienne) to produce excellent quality dishes.Challenge: Executes technical skills/processes with accuracy, including some complex technical skills (eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce very good quality dishes. Aspire:Demonstrates technical skills/processes with some accuracy to produce good quality dishes.
Practical
:
V
egetable stir fry
.
Slide2Practical:
Practical:
Vegetable Stir Fry
Slide3Getting Ready for Practical Work1Place bags and blazers on a peg in the middle room2Stack the stools3Put on an apron4Run some hot soapy water in your bowl5Tie hair up6Wash hands7Clean your work surface8Set out your equipment and ingredients
Equipment
Chopping board
Chefs knife
Wok
Wooden spoon
Slide4Practical:
Practical:
Vegetable Stir Fry
Mis
–
en
– place
Prepare your vegetables
Cut large vegetables into
batons
Slide5Practical:
Practical:
Vegetable Stir Fry
Make sure you have a vegetable “thermometer” in your
wok when you heat your oil so that you can check when
its sizzling!
Slide6Slide7Collect ingredients for next lesson:- meatballs / koftas / burgers
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