Recipe Design

 Name of ingredients  Amount of ingredients  Cooking method

 Chopped garlic  Shredded pork  Diced carrot  Garlic Pork Carrot

1 no Garlic1 no 1 clove  Milk100 ml Spring Onion1 stalk

1 tael ～ 1.5oz ～ 38g 1 fluid oz ～ 25ml 1 Tbsp ～ 25g 1 tsp ～ 5ml 1 Tbsp ～ 15ml

Slice ( 切片 ) Shred ( 切絲 ) Dice ( 切粒 ) Chop ( 切碎 ) Mince ( 剁碎 ) Crush ( 拍鬆 )

1. Moist-heat Cooking Hot-water cooking: Boiling ( 煲 ) Steam cooking: Steaming ( 蒸 )

Method of Cooking 2. Dry-heat Cooking Hot-oil cooking: Shallow Frying ( 煎 ) Stir frying ( 炒 ) Deep Frying ( 炸 )

Method of Cooking 2. Dry-heat Cooking Hot-air cooking: Grilling ( 烤 ) Baking ( 焗 ) Roasting ( 燒 )

Method of Cooking 3. Combination Heat Method Moist-heat + Dry-heat Stewing ( 炆 ) Braising ( 紅燒 )

Cooking Steps 1.Prepare ingredients 2.Cook

Cooking Steps 1. Egg  Beat egg.  Boil egg for 10 minutes. Soak in cold water and remove egg shell.

Cooking Steps 2. Fruit and Vegetable  Wash carrot and peel. Dice into cubes  Peel the apple and remove the core.  Wash fruit and drain  Wash the green peas. Boil for two minutes and drain.  Wash and soak Chinese mushroom

Cooking Steps 2. Fruit and Vegetable  Crush garlic.  Cut spring onion into sections of 4cm long.  Peel hairy melon, cut into halves

Cooking Steps 3. Meat and poultry  Wash the beef and drain. Cut into cubes and mince lightly.  Beat the pork chop with the back of a chopper.

Cooking Steps 4. Other  Spread butter on a slice of bread.  Boil stock, add sliced pork and vegetables. Boil fo 5 minutes over low heat  Heat 1 Tbsp oil in wok and stir fry rice.  Prepare seasoning/ sauce  Garnish with Chinese parsley. Serve hot.

Cooking Steps 4. Other  Add oil, sauté garlic.  Marinate with seasoning for half an hour.  Dish up. Serve hot/cold.  Melt butter.

Easter Assignment Design a recipe with the use of Fruits.  Use a piece of A4 size paper.  One page only.  Any kinds of fruit  Canned fruit and fruit juice are also allowed Date of submission: 17 April 2012