To consolidate preparation skills. To safely work with a high risk food. WHAT: Practical: Thai Chicken Curry. Practice using the food probe. To practise mise en place. HOW: WHY: To put Food Safety and Hygiene into practice. 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.

Getting Ready for Practical Work 1 Place bags in a locker 2 Stack the stools 3 Hang up blazer and put on an apron 4 Run some hot soapy water in your bowl 5 Tie hair up 6 Wash hands 7 Clean your work surface 8 Set out your equipment and ingredients Equipment Chopping board Chefs knife wok Wooden spoon Tablespoon Small bowl

Thai Chicken Curry 1 tbsp oil 1 small, skinless chicken breast , thinly sliced 1-2 tbsp green curry paste , depending on how hot you like it 200ml coconut milk 50g green beans , trimmed 1/2 small courgette , halved lengthways and thinly sliced on the diagonal 1 lime , juiced a handful of coriander leaves Open the coconut milk. Wash and trim the beans. Wash and prepare the courgette. Juice the lime. Shred the coriander leaves. Prepare the chicken. Heat a large saucepan or a wok and add the oil. Cook the chicken for 3 minutes until it starts to brown. Add the curry paste and cook, stirring, for 1 minute until fragrant. Add the coconut milk, stir and reduce the heat to a gentle simmer. Cook for 10 minutes, then add the beans and courgette. Cook for 3 minutes until the vegetables are just tender. Probe the chicken to 75°C. Remove from heat and season to taste with lime juice yoghurt and stir through the coriander. WHAT: To consolidate preparation skills. To safely work with a high risk food. HOW: Practice using the food probe. To practise mise en place. WHY: To put Food Safety and Hygiene into practice.

Clearing Away After Practical's 1 Clear all dirty equipment and stack on the counter 2 Wipe down your area 3 Rinse our your dirty equipment. 4 Change your water and wash your equipment 5 Dry your crockery and place on a clean surface 6 Dry out the sink and bowl 7 Put your dirty cloths in the basket 8 Have your bowls checked

Exam Question – Please complete in your work books 2 (b) (ii) Explain why it is important for chicken products to be cooked thoroughly before serving. (4 marks) 6 (b) (i) What is meant by food contamination? (2 marks) 6 (b) (ii) Explain how food contamination can be prevented by the correct use and care of equipment. (3 marks)

Exam Question Answers • (Reduce) risk of food poisoning 2 (b) (ii) Explain why it is important for chicken products to be cooked thoroughly before serving. (4 marks) • (Reduce) risk of food poisoning • Ensures safety of food and consumer • Food is safe to eat • Salmonella risks decreased • References to ‘danger zone’ (5 – 63°C) • Prevent food contamination by biological sources • Best checked with a temperature probe • Heat food to a temperature above 72C • For at least 2 minutes • At this temperature most harmful food poisoning bacteria are killed • Above this temperature bacteria are rendered inactive/reduced to safe level • Chicken is a high risk food • Chicken contains proteins and water • Reference to frozen chickens where relevant

6 (b) Response should explain what food contamination means and how incorrect use and care of equipment can lead to food contamination. 6 (b)(i) Food contamination means: • That food has micro-organisms/bacteria in it • Food may cause food poisoning / unsafe food • Food becomes harmful because of physical/chemical/biological contaminants • Reference to high risk foods or dangers of cross contamination can be credited 2 marks 6 (b)(ii) Use and care of equipment • Prevention of cross contamination • If equipment is not cleaned correctly before/after use of contaminants from old/previously used food may gather. • If sanitizers not used equipment may not be completely clean • Correct choice and use of coloured chopping boards when preparing different foods • Chipped or damaged equipment can harbour bacteria which can be passed on to new food • Use of correct procedure for dishwashing equipment/detergent/programmes Thorough cleaning and sanitising 3 marks