• To understand and apply appropriate hygiene and safety procedures when preparing, cooking and serving food • To know and explain key terminology • To.

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Presentation transcript:

• 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: Practical: Vegetable stir fry. HOW: WHY: To prepare you for the course 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: Vegetable Stir Fry

Getting Ready for Practical Work 1 Place bags and blazers on a peg in the middle room 2 Stack the stools 3 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

Practical: Vegetable Stir Fry Practical: Mis – en – place Prepare your vegetables Cut large vegetables into batons

Practical: Vegetable Stir Fry Practical: Make sure you have a vegetable “thermometer” in your wok when you heat your oil so that you can check when its sizzling!

Collect ingredients for next lesson:- meatballs / koftas / burgers HOME LEARNING: