Personal hygiene preparation. Collect correct recipe.

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Presentation transcript:

Assessed lesson: Spiced Tomato & coconut soup Sweet & sour chicken & fried rice Personal hygiene preparation. Collect correct recipe. Measure ingredients. Collect feedback from homework.

Learning Intentions: 1.2 Preparing the dishes according to the recipes. 1.4 Working safely and hygienically.

How do you blanch? What is jardinere? How you do slice onions?

Spiced Tomato & Coconut Soup Fry cumin seeds without burning 1 Infuse seeds in oil 1 Garlic – finely chopped 1 roughly chopped 0 Sub total 3 Sweat onion and garlic, lid on, no colour 1 Chillies and bay leaf covered and cooked for correct time 1 Tomato puree cooked gently 1 All ingredients added ̶ step 9 1 Soup cooked for correct time 1 Bay leaf removed 1 Soup removed from heat before being pureed 1

Finishing soup Taste for seasoning 1 Sub total 8 Served in a clean, hot tureen/bowl 1 Drizzled with cumin seed oil 1 Soup served hot 1 Consistency ─ smooth/correct consistency 1 lumpy/too thick/too thin 0 Flavour ─well flavoured 2 under seasoned 1 over seasoned//inedible 0 Sub total 6 Total 17

Sweet and Sour Chicken Carrot ─ jardinière 1 not jardinière 0 Pepper ̶ cut into strips correct width 1 Onion ̶ thinly sliced 1 Blending cornflour 1 Chicken ̶ cut into bite-sized pieces 1 too big/too small 0 Sub total 5

Chicken sealed evenly in hot pan 1 Onion and carrot cooked 1 Addition of pepper/pineapple at correct time 1 Addition of blended cornflour ̶ stirred in 1 Taste for seasoning 1 Sub total 5

Chicken served hot in a clean, hot dish 1 Garnished 1 Consistency of sauce ─ coating/smooth 2 thin/smooth 1 thick/lumpy 0 Flavour ─well flavoured 2 under seasoned 1 over seasoned//inedible 0 Texture of carrot 1 Texture of pepper 1 Sub total 8 Total 18

Fried Rice Blanch peas 1 Wash rice 1 Refresh rice 1 Slice spring onions 1 Rice re-heated to piping hot 1 Addition of spring onion and beaten egg at correct time 1 Addition of soy sauce 1 Tasting carried out 1 Sub total 8

Served hot in the clean hot dish 1 Appropriate garnished 1 Appearance ̶ grains separate 1 sticky/lumpy 0 Taste of rice ─ well flavoured 2 under seasoned 1 over seasoned/inedible/burnt 0 Texture of rice ─ tender 1 under/over cooked 0 Sub total 6 Total 14

How will you serve your dishes ?

Next lesson: Presentation Competition: Stuffed chicken breast & saute potatoes